Soft & Chewy Pistachio Cookies Recipe

Introduction

These soft and chewy pistachio cookies combine the rich, nutty flavor of pistachios with a tender, melt-in-your-mouth texture. They are perfect for a cozy snack or sharing with friends and family. Adding chocolate chips is optional for an extra touch of sweetness.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shelled pistachios, roughly chopped
• 1 cup chocolate chips (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Step 3: Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
5. Step 5: Gently fold in the chopped pistachios and chocolate chips, if using, until evenly distributed throughout the dough.
6. Step 6: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving space between each cookie.
7. Step 7: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
8. Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For an even softer texture, chill the dough for about 30 minutes before baking.
• Swap chocolate chips for white chocolate or dried cranberries for a different flavor profile.
• Toast the pistachios lightly before adding to enhance their nutty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container or freezer bag for up to three months. To reheat, let the cookies thaw at room temperature or warm them briefly in the oven for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, but reduce or omit the added salt in the dough to avoid an overly salty cookie.

Will these cookies be crunchy or soft?

These cookies are designed to be soft and chewy, especially if you avoid overbaking and consider chilling the dough before baking.

Soft & Chewy Pistachio Cookies Recipe

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★★★★★

4.8 from 104 reviews

These Soft & Chewy Pistachio Cookies combine the rich, nutty flavor of pistachios with a tender, chewy texture. Perfectly balanced sweetened with brown and granulated sugars, and optionally enhanced with chocolate chips for an extra layer of indulgence. Ideal for any occasion, these cookies bake quickly to golden perfection and stay soft and delightful.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup shelled pistachios, roughly chopped
• 1 cup chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, about 3 minutes. This step incorporates air to the dough for tender cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated. Then mix in the vanilla extract until well combined to add flavor and moisture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
5. Mix Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
6. Fold in Pistachios and Chocolate Chips: Gently fold in the roughly chopped pistachios and chocolate chips (if using) until evenly distributed throughout the dough to add crunch and optional sweetness.
7. Portion Dough: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden while the centers remain soft. This ensures a chewy texture.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.

Notes

• For an even softer texture, chill the dough for about 30 minutes before baking.
• Store cookies in an airtight container at room temperature for up to a week.
• You can freeze baked cookies for up to 3 months, or freeze the dough before baking for convenience.
• Adding chocolate chips is optional and adds sweetness, but the cookies are delicious without them as well.

Keywords: pistachio cookies, soft cookies, chewy cookies, nut cookies, chocolate chip cookies, easy cookie recipe, homemade cookies