Delish Pistachio Cookie Recipes

If you’ve ever wanted a cookie that tastes like pistachio gelato decided to crash a buttery sugar cookie party—this is it. Soft-inside, crisp-edged, studded with emerald pistachios and a whisper of cardamom. I do a tiny hit of orange zest because it makes everything brighter, and if you’re a white-chocolate person, it’s a beautiful little creamy moment with the nutty crunch. It’s the kind of cookie you bake “for the neighbors” but mysteriously only half the batch makes it to their door.

My husband calls these the green ones and eats them like a raccoon by the stove—no plate, just a warm cookie and a very suspicious look when I count what’s left. The kids pick out the big pistachio chunks first (chaos) and then go back for the second cookie because they’re chewy in the middle and impossible to walk away from. I’ve taken these to soccer sidelines, office potlucks, and once, shamefully, breakfast with coffee. No regrets. These are a house staple because they’re fast, they look a little fancy, and they never last longer than a day unless I hide a stash in the freezer behind the peas.

How to Make It

Okay, friend—here’s the play. You’ll need: 2 cups (250 g) all-purpose flour, 1/2 cup (55 g) very finely ground pistachios (just blitz shelled, unsalted pistachios), 1/2 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp kosher salt, 10 tbsp (140 g) unsalted butter softened, 3/4 cup (150 g) sugar, 1/2 cup (100 g) light brown sugar, 1 large egg + 1 yolk, 2 tsp vanilla, 1/4 tsp almond extract (optional but lovely), 1/4 tsp ground cardamom, 1 tsp orange zest, 3/4 cup roughly chopped pistachios, and 1/2 cup white chocolate chips or chopped bar (optional).
Preheat your oven to 350°F and line two sheet pans. If your pistachios aren’t roasted, toast them on a pan for 6–8 minutes until fragrant—don’t walk away; nuts burn the second you do. Cool a handful, grind 1/2 cup into a fine meal (not butter!), and save the rest for chunky mix-ins.

Whisk your dry team in a bowl: flour, ground pistachios, baking soda, baking powder, salt, and cardamom. In another bowl, cream the butter with both sugars until it looks fluffy and pale, 2–3 minutes. Add the egg, the extra yolk, vanilla, almond extract, and orange zest. It may look a little curdly—keep going.

Tip the dry stuff into the wet and mix just until you don’t see flour streaks. Fold in the chopped pistachios (and white chocolate if you’re going for it). The dough will be thick and a little sticky, like it wants a nap—so give it one. Chill 30 minutes so the butter relaxes and the flour hydrates.

Scoop into 2-tablespoon mounds, about 2 inches apart. I smash a few extra pistachio bits on top because I like a dramatic cookie. Bake 10–12 minutes until the edges are set and lightly golden and the centers still look a touch soft. Bang the pan once on the counter if you like wrinkly edges (it works!). Sprinkle with a tiny pinch of flaky salt while warm. Cool 5–10 minutes on the pan, then move to a rack and try to wait, like, at least one minute before eating.

✔Ingredient Notes

– Pistachios: Unsalted and shelled, please. Half gets blitzed into pistachio “flour” for flavor; the rest stays chunky for texture. If you over-blitz and it pastes up, it’ll still taste great—just reduce butter by a teaspoon.
– Butter: Softened, not greasy-melty. If it’s shiny and slouching, pop it back in the fridge for 5–10 minutes or your cookies may spread too much.
– Sugars: The granulated gives snap; the brown gives chew. You can swap to all brown for extra fudgy centers—just expect a little less edge-crisp.
– Flour: Use a scale if you can. Too much flour = cakey cookies. If scooping cups, fluff, spoon, and level.
– Cardamom & Orange Zest: These two make pistachio sing. Don’t go heavy-handed on cardamom; it’s bossy. Zest is forgiving—add a little extra if you like.
– White Chocolate: Optional, but the creamy sweetness loves pistachio. Dark chocolate works too, it just changes the vibe.
– Almond Extract: Tiny splash = big bakery smell. Go easy; too much and it takes over.

✔Recipe Steps

1. Preheat oven to 350°F and line two sheet pans; toast pistachios 6–8 minutes if raw, then cool.
2. Grind 1/2 cup pistachios to a fine meal; chop the rest for mix-ins.
3. Whisk flour, ground pistachios, baking soda, baking powder, salt, and cardamom.
4. Cream butter with sugars 2–3 minutes; beat in egg, yolk, vanilla, almond extract, and orange zest.
5. Mix in dry ingredients just to combine; fold in chopped pistachios (and white chocolate). Chill dough 30 minutes.
6. Scoop 2-tbsp balls, top with extra pistachios, bake 10–12 minutes until edges set; sprinkle flaky salt, cool, devour.

What to Serve It With

– Hot coffee or espresso if you’re living your best cozy life.
– Strong black tea or a cardamom chai—lean into the spice.
– Vanilla gelato or lemon sorbet for dessert-desserters.
– A bowl of strawberries for that “I’m balancing” energy.

✔Tips & Mistakes

– Chill the dough. I know, I know—but it keeps the cookies thick and chewy.
– If your dough is dry/crumbly, you over-measured flour. Add 1–2 teaspoons milk to bring it together.
– For greener cookies, add a tiny pinch of matcha. Tastes neutral here, looks stunning.
– Pan matters: light-colored sheet pans = even bake; dark pans brown faster—check at 9 minutes.
– Overbake and you’ll lose the chewy middle. Pull when the centers still look a touch soft; they finish on the pan.

✔Storage Tips

Room temp: Airtight container, 3–4 days. Keep a slice of bread in there if you want extra softness (bread gets sacrificed, cookies stay perfect).
Freezer: Scoop dough balls, freeze on a sheet, then bag up—2 months easy. Bake from frozen at 350°F for 12–14 minutes. Baked cookies also freeze great; thaw on the counter or give them 10 seconds in the microwave for melty magic.
Cold from the fridge? Extra chewy. Breakfast cookie? Absolutely. Not a single person in this house has complained.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 GF flour blend; add 1 tablespoon milk if the dough feels dry.
– Dairy-free: Plant butter works; use chocolate that’s dairy-free or skip it.
– Citrus swap: Lemon zest instead of orange is bright and clean.
– Chocolate switch: Dark or ruby chocolate both play nice; or drizzle with a quick powdered sugar–orange juice glaze.
– Pistachio paste: Stir 1 tablespoon into the wet ingredients for even more pistachio oomph; reduce butter by 1 tablespoon.
– Lower sugar: You can cut total sugar by 2–3 tablespoons without wrecking texture. Liquid sweeteners (honey/maple) are tricky—if you must, sub 2 tbsp and add a teaspoon extra flour.

Frequently Asked Questions

Delish Pistachio Cookie Recipes

Soft and chewy pistachio cookies packed with roasted pistachios and sweet white chocolate chips—quick to make, bakery-style results at home.

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Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 3.4 ounce instant pistachio pudding mix one standard box
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon kosher salt
• ▢ 1 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 2 large eggs room temperature
• ▢ 2 teaspoon vanilla extract
• ▢ 0.25 teaspoon almond extract
• ▢ 1 cup roasted shelled pistachios, roughly chopped
• ▢ 1 cup white chocolate chips
• ▢ 2 drop green gel food coloring optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl whisk together flour, pistachio pudding mix, baking soda, and salt.
• In a large bowl beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in eggs one at a time, then mix in vanilla and almond extract. If using, add gel food coloring and mix just until the color is even.
• Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms; do not overmix.
• Fold in chopped pistachios and white chocolate chips until evenly distributed.
• Scoop dough into 1.5 tablespoon portions and place 2 inches apart on prepared sheets.
• Bake 10 to 12 minutes, until the edges are set and the centers look slightly soft.
• Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra crunch, reserve 2 tablespoons of chopped pistachios to press on top of the dough balls before baking. Store cookies in an airtight container at room temperature for up to 4 days or freeze up to 2 months.