Okay so you wanted the recipe for my pistachio cookies. The main thing you need to know is they used to be awful. Seriously, paper-thin and just… sad. The two things that fixed it for me were a little almond extract (don’t skip it, it makes the pistachios taste more like themselves) and chilling the dough. And I mean really chilling it. It’s annoying but it’s the only way they don’t spread all over the pan.
What You’ll Need For Pistachio Cookies
The ingredients are pretty standard stuff. I always use shelled, unsalted pistachios and unsalted butter because I like controlling the salt level myself. Oh, and let the butter and egg sit out for a while. Don’t use them straight out of the cold fridge or the dough gets weird and lumpy.
- 121 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup raw, unsalted pistachios, shelled
How to Make Them
This is how I do it. It’s pretty straightforward, just pay attention to the chilling part.
Step 1: Prep the dry stuff
First, chop your pistachios—I like them chunky for a better texture. Then just mix your dry stuff (flour, baking soda, salt) together in a bowl. A quick whisk is fine.
Step 2: Butter and sugar
Beat the soft butter with both sugars. You want it to get lighter in color and kind of fluffy. This usually takes a couple of minutes with an electric mixer. This part is kinda important for the final texture so don’t cut it short.
Step 3: Add the rest of the wet stuff
Add the egg and the vanilla and almond extracts and mix again. Make sure to scrape the bowl down with a spatula so you get all the good stuff mixed in properly.
Step 4: Combine everything
Now, add the dry stuff to the wet stuff. Mix it on low speed. And I mean LOW speed. Otherwise, flour goes everywhere. The second it looks like dough and the flour streaks are gone, stop mixing.
Step 5: Add the nuts
Stir in the chopped pistachios by hand with the spatula. Easy.
Step 6: The annoying-but-necessary chill
Okay, the part everyone wants to skip. Cover the bowl and put the dough in the fridge for AT LEAST one hour. Honestly, a few hours is even better. If you skip this, you will have flat pancake cookies and you’ll probably be mad at me. So just do it.
Step 7: Bake them
When you’re ready, heat your oven to 175∘C (350∘F). Scoop the cold dough onto a baking sheet—use parchment paper, it makes cleanup way easier. Bake ’em for 10 to 12 minutes. They should look a little puffy and undercooked in the very middle when you pull them out. That’s the key to a chewy center. Let them cool on the hot pan for five minutes before you try to move them.
Recipes You May Like
So, Yeah…
The house smells so good when these are in the oven. They’re just a really satisfying cookie—chewy, nutty, and not crazy sweet. It’s the chewy pistachio cookie recipe I always make when people are coming over. I hope you like them! Let me know if you have any questions about it in the comments below.
Pistachio Cookies
Incredibly chewy pistachio cookies with a soft center and nutty flavor. A simple, no-fail recipe for perfect homemade cookies every time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup raw unsalted pistachios chopped
Instructions
Step 1
First chop up your pistachios then in a bowl just mix the flour baking soda and salt together
Step 2
Beat the soft butter and both sugars together for a couple minutes it should get light and fluffy
Step 3
Add the egg vanilla and almond extract and mix it all up remember to scrape the bowl down
Step 4
Now add the dry stuff to the wet stuff mix it on low speed just until it looks like dough thats it
Step 5
Stir in the chopped pistachios with a spatula
Step 6
Cover the bowl and put the dough in the fridge for at least an hour this is the most important step so dont skip it
Step 7
Heat your oven to 175 C or 350 F. Scoop the cold dough onto a baking sheet with parchment paper. Bake for 10-12 minutes. They should look a little soft in the middle when you take them out
Notes
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving:Calories: 148Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 92mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 3g