Pistachio Chocolate Chunk Cookies

This post may contain affiliate links. Please see my disclosure policy for more information.

Pistachio Chocolate Chunk Cookies are a delicious twist on classic chocolate chip cookies. They’re slightly crisp on the outside, and chewy on the inside, with a great pistachio flavor and lots of melted chocolate chunks.

Five Pistachio Chocolate Chunk Cookies on a blue tile

Chocolate Chunk Cookies with Pistachio

Few things are better than a classic chocolate chip cookie, slightly warm from the oven, with the chips still melty and the soft inside barely holding together.

But–if I may be so bold–there’s a time and a place for a classic cookie, and there’s a time and a place for playing with the formula and adding new twists. And that time is now! And that place is your kitchen! (…or wherever you do your baking.) Point being, grab your cookie scoop and let’s make some chocolate chip cookie magic. ✨

Pistachio Chocolate Chunk Cookie broken into pieces on a blue tile

Why You’ll Love These Cookies

These cookies are a relative of the plain chocolate chip cookie, and on the surface they might not look too different than your standard cookie recipe. But their appearance hides a seriously bold taste–since they contain both pistachio butter and roasted pistachios in the dough, they have a fantastically nutty, sweet pistachio flavor. The pistachio butter gives the cookies a tender texture, and keeps them soft for days.

Combine that pistachio taste with big pockets of melted dark chocolate chunks, and you have a sophisticated cookie that’s perfect as an after-school snack, on the side of a cuppa tea or coffee, or wonderful when sandwiching vanilla bean ice cream. I shared them with some friends who then proceeded to Facebook-harass me until I coughed up the recipe, which in this digital age, is pretty much the highest compliment a recipe can receive.

If you want to try other chocolate chip cookie variations, don’t miss my Clemen-Thyme Chocolate Chunk Cookies, or reader favorite Raspberry Almond Chocolate Chunk Cookies.

Pistachio Chocolate Chunk Cookies in a fluted dish of pistachios

🧾 What You’ll Need

To make these pistatchio chocolate chip cookies, you’ll need some common pantry ingredients, and a few less-common ones. (Links are affiliate links and I earn a small commission from qualifying purchases.) In addition to the usual baking suspects, here are a few tips when gathering ingredients:

  • Chocolate: you’ll want to use semi-sweet or bittersweet chocolate in this recipe, not milk chocolate. My absolute favorite chocolate bars to use are Pound Plus bars from Trader Joe’s, because they’re a great balance of quality chocolate and reasonable price. (I recommend buying them from the store if possible, since they’re much more expensive purchased online.) Other high-quality chocolate bars, like Lindt, also work well. And of course, you can swap in dark chocolate chips if you prefer!
  • Pistachio Butter: I originally made these cookies with pistachio paste that was easily available in my local grocery store. In the years since, it’s become harder to track down, and I now make them with Nutty Gourmet Pistachio Butter. You can use another brand, but make sure you’re using a pistachio paste or butter, not pistachio cream–the cream spreads have a lot of sugar and other ingredients that change the cookie recipe. See the Variation section below for tips for making your own pistachio butter.
  • Pistachios: for the best flavor and texture, use roasted and salted pistachios. I’m partial to already-shelled nuts because I’m a bit (okay, a lot) lazy. If you buy unshelled nuts, make sure you measure the nuts after shelling them.
Fluted metal dish filled with shelled pistachios

💭 Variations

Store-bought pistachio butter or paste is preferred, since it has a smooth, creamy texture that’s hard to replicate at home. However, if you want to save a little money and time, you can make pistachio butter at home. You will need a food processor or heavy-duty blender, and roasted, salted, shelled pistachios.

To make the 4.5 oz pistachio butter this recipe calls for, start with at least 2/3 cup pistachios–this will get you exactly the amount you’ll need for the recipe. I usually blend about 2 cups of nuts, because it can be hard to smoothly blend small amounts. You can always save the excess nut butter and use it as a sandwich filling or toast topping.

Place the nuts in a food process or heavy-duty blender, and process until a smooth paste. Depending on your nuts, you might need to add a small amount of vegetable oil to smooth it out and make it more spreadable. Process until it is as smooth as possible. Measure out 1/2 cup (4.5 oz) pistachio butter, and use it in the recipe as directed.

Close-up of Pistachio Chocolate Chunk Cookies on a blue tile

💚 More Pistachio Desserts You’ll Love:

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!

Close-up of Pistachio Chocolate Chunk Cookies in a dish of pistachios

Pistachio Chocolate Chunk Cookies

5 from 6 votes
Pistachio Chocolate Chunk Cookies are a delicious twist on classic chocolate chip cookies. They’re slightly crisp on the outside, and chewy on the inside, with a great pistachio flavor and lots of melted chocolate chunks.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 20 cookies
Calories 177 kcal

Ingredients
 

  • 4 oz butter, at room temperature
  • 4.5 oz pistachio butter, (1/2 cup)
  • 2.33 oz granulated sugar, (1/3 cup)
  • 3.75 oz packed brown sugar, (1/2 cup)
  • 1 egg, at room temperature
  • 1 tsp vanilla extract
  • 6.75 oz all-purpose flour, (1 1/2 cups)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 6 oz dark chocolate, (1 cup) coarsely chopped
  • 1/2 cup roasted, salted pistachios

Instructions
 

  • Prepare the dough at least a few hours in advance. Combine the butter, pistachio butter, and both sugars in the bowl of a large stand mixer fitted with a paddle attachment and cream on medium speed until fluffy, for 1-2 minutes.
  • Add the egg and vanilla extract and mix on medium until well-blended.
  • Whisk together the flour, baking powder, baking soda, and salt in a small bowl, then add the dry ingredients to the large mixing bowl and mix on slow speed until the flour is almost entirely incorporated.
  • Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl well. Add the chocolate chunks and pistachios and stir them in.
  • Scrape the dough out onto a piece of plastic wrap and wrap it tightly. Chill it for at least a few hours (overnight is even better).
  • Preheat the oven to 350 F. Line several baking sheets with parchment. Scoop the dough into balls, using about 2 tbsp dough per ball. You should get about 18-20 cookies.
  • Bake at 350 F for 9-10 minutes, until they're puffed and have lost some of their raw shine–they should still look a little underdone, however. Let them cool on the baking sheets, then enjoy!

MEASURING TIPS

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Click here to learn more about baking measurements and conversion.

Nutrition

Calories: 177 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 4 g | Cholesterol: 21 mg | Sodium: 162 mg | Potassium: 129 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 285 IU | Vitamin C: 1.7 mg | Calcium: 29 mg | Iron: 1 mg
Share on Facebook Share on Pinterest
Elizabeth LaBau

About Elizabeth LaBau

I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media:

What You'll Need
Editor's Note

This post may contain Amazon affiliate links. We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  For more information, see my Disclaimer and Disclosure Policy.

More Recipes You'll Love

Leave a Review

Your comment will be visible after approval. Your email address will not be published.

Rate This Recipe!




What type of comment do you have?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  • Johlene wrote:
    • Elizabeth wrote:
  • Sarah | The Sugar Hit wrote:
    • Elizabeth wrote:
  • Sara {Home is Where the Cookies Are} wrote:
    • Elizabeth wrote:
  • Faye wrote:
    • Elizabeth wrote:
  • Danguole wrote:
    • Elizabeth wrote:
  • Consuelo @ Honey & Figs wrote:
    • Elizabeth wrote:
  • Ashley @ Wishes and Dishes wrote:
    • Elizabeth wrote:
  • Liz wrote:
    • Elizabeth wrote:
  • Natasha @ The Cake Merchant wrote:
    • Elizabeth wrote:
  • Dave LaBau wrote:
    • Elizabeth wrote:
  • MoonLight @ AWorldInMyOven wrote:
    • Elizabeth wrote:
  • Aya @ The Healthy Appetite Blog wrote:
    • Elizabeth wrote:
  • Amy @ Elephant Eats wrote:
    • Elizabeth wrote:
  • Kelly @ A Girl Worth Saving wrote:
  • Winnie wrote:
  • Corey :) wrote:
    • Elizabeth wrote:
  • Jamie wrote:
  • Aimee Mars wrote:
  • rika wrote:
    • Elizabeth LaBau wrote:
  • Marie-Charlotte Chatelain wrote:
  • Chichj wrote:
    • Elizabeth LaBau wrote: