These sweet-and-salty, soft and chewy Pistachio Chocolate Chip Cookies are ideal when a cookie craving hits. Lightly toasted honey‑glazed pistachios with a touch of sea salt pair with dark chocolate chips to create loaded cookies that work for a simple snack, a bake sale, or a cookie exchange. They’re always a crowd-pleaser.
I adore pistachios but rarely use them enough in baking—until now. These cookies are chewy, sweet and salty, with toasted pistachio crunch and melty dark chocolate. I like to keep some dough in the freezer so I can bake a fresh batch whenever the mood strikes.
My readers love cookie recipes, and I hope this one becomes a favorite for you too.
Also try some other popular cookies from the kitchen: Chocolate Chip Pecan Cookies, Peppermint Chocolate Chip Cookies, Key Lime Cookies, Brownie Mix Cookies, and the Eggless Chocolate Chip Cookies I make most often.
Why you’ll love this family favorite recipe!
Cookies are a simple, comforting dessert. The idea for these came from my honey‑pistachio avocado toast—turns out that sweet-and-salty combo works beautifully in cookies too.
The pistachios add a nutty, slightly sweet crunch that complements the deep flavor of dark chocolate and a sprinkle of flaky sea salt—resulting in soft, chewy cookies that are balanced and flavorful.
These cookies are:
- straightforward to make
- rich, gooey, and satisfyingly chewy
- freezer-friendly
- perfectly balanced between sweet and salty
- ideal for rainy days, parties, or gifting
I hope you enjoy them as much as we do!
Recipe Ingredients
See the recipe card below for exact measurements.
- pistachios: Use raw, shelled pistachios if possible. Pre‑shelled nuts save time; if they’re already roasted, briefly toast them to boost flavor.
- butter: Unsalted butter is recommended. If using salted, reduce the added salt by half.
- flour: All-purpose flour, measured by weight when possible; otherwise spoon and level into the cup for accuracy.
- baking soda: Ensure it’s fresh for the best rise and texture.
- cornstarch: Adds softness for a tender cookie—don’t skip if you can.
- chocolate chips: Dark chocolate works wonderfully here, but use your favorite chocolate—milk or semi‑sweet are fine.
Recipe Variations
This base recipe is excellent as written, but you can mix things up:
- Swap chocolate types: try milk chocolate, semi‑sweet, or chopped chocolate chunks for a rustic look.
- Add M&M’s for color—great for holiday cookies.
- Stir in dried cranberries or raisins for a chewy contrast.
- Drizzle cooled cookies with melted white chocolate for a pretty finish.
Step-By-Step Instructions
Step 1: In a skillet over medium heat, melt the butter. Add the pistachios, drizzle with honey and sprinkle with sea salt, then toast 4–5 minutes, stirring until fragrant and lightly browned. Spread on parchment to cool.
Step 2: Once cool, chop the pistachios to varied sizes—pulse in a food processor or place in a bag and crush with a rolling pin. Aim for a mix of chunks and small bits for texture throughout the cookies.
Step 3: While the pistachios cool, whisk together flour, sea salt, baking soda, and cornstarch. In a separate large bowl, combine melted butter and both sugars.
Step 4: Beat the melted butter and sugars until smooth. Add eggs and vanilla, then beat until combined. A hand whisk works, but an electric mixer is quicker.
Step 5: Gradually beat in the dry ingredients until just incorporated—avoid overmixing.
Step 6: You can finish mixing with a spoon or a hand mixer—either is fine at this stage.
Step 7: Fold in the chocolate chips and the cooled, chopped pistachios until evenly distributed.
Step 8: Chill the dough at least 30 minutes, ideally 1–2 hours. If chilling longer than an hour, chill 30 minutes, then portion with a 1½ tablespoon scoop and roll into balls; return to the fridge to finish chilling.
Step 9: When ready to bake, preheat the oven to 350°F. Let dough sit 5–10 minutes to soften slightly, then space balls 2 inches apart on a parchment‑lined sheet.
Step 10: Bake 9–12 minutes until edges are golden and centers still look slightly underbaked. Remove, cool on the sheet 3–4 minutes, then transfer to a rack to finish cooling. Sprinkle with flaky sea salt if desired.
Recipe Tips
- Weigh ingredients for accuracy. If you don’t have a scale, aerate flour by stirring, spoon it into the cup, and level with a knife—don’t scoop directly from the bag.
- Chilling is essential. Chilled dough yields thicker, chewier cookies and prevents excessive spreading.
- Underbake slightly. Pull cookies when edges are golden; centers will finish setting as they cool for a tender texture.
- Garnish before or after baking. Press extra chocolate chips or pistachio pieces into the tops for an attractive finish, and use a cookie cutter to round each cookie if you want uniform shapes.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for 4–5 days. Adding a slice of white bread to the container can help keep them soft.
To freeze baked cookies, cool completely and freeze in a sealed container for up to 3 months.
To freeze the cookie dough:
Portion dough into balls and arrange on a tray to flash freeze for about 2 hours. Transfer to a freezer‑safe container and store up to 3 months. Thaw fully before baking, or bake from frozen adding 1–2 minutes to the bake time if needed.
Other Cookie Recipes
Cookies
Oreo Chocolate Chip Cookies
Cookies
Funfetti Birthday Cake Cookies
Cookies
Chocolate Cake Mix Cookies
Cookies
Mint Chocolate Chip Cookies
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Salted Pistachio Chocolate Chip Cookies
Ingredients
- 2 ¾ cups all-purpose flour (340 g)
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup unsalted butter (226 g), melted and cooled
- 1 c light brown sugar (215 g)
- ¾ c sugar (150 g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 2 cups dark chocolate chips
for the toasted pistachios
- 1 ½ cup shelled pistachios
- ½ Tbsp butter
- 1 tsp honey
Instructions
-
Note: This cookie dough needs to be chilled.
-
Melt butter in a skillet over medium heat. Add pistachios, drizzle honey and sprinkle sea salt, and toast 4–5 minutes until fragrant. Cool on parchment, then chop to varied sizes.
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Whisk flour, sea salt, baking soda, and cornstarch. In another bowl, beat melted butter with sugars until smooth. Add eggs and vanilla and mix until combined.
-
Slowly beat in the dry ingredients until just incorporated. Fold in chocolate chips and cooled pistachios.
-
Chill dough at least 30 minutes (up to 2 days). If chilling longer than an hour, portion after 30 minutes onto a tray and finish chilling.
-
Preheat oven to 350°F. Let chilled dough sit 5–10 minutes, place 2 inches apart on a parchment-lined sheet, and bake 9–12 minutes until edges are golden. Cool briefly on the sheet, then transfer to a rack.
-
Store in an airtight container for 4–5 days or freeze baked cookies or dough for up to 3 months.
Notes
Chilling is essential. It improves texture and prevents excessive spreading.
Underbake slightly. Remove when edges are golden; centers will set while cooling for a softer cookie.
Finish with extras. Press extra chips or pistachio pieces on top after baking for a prettier presentation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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