Pistachio Cookies
Delicious pistachio cookies featuring a unique combination of flavors with crunchy pistachios and rich chocolate chunks, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure your butter is softened but not melted.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract Can be substituted with almond extract for variation.
- 3 cups all-purpose flour Can be replaced with gluten-free flour blend if needed.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Reduce if using salted pistachios.
- 1 cup chopped pistachios
- 1 cup dark chocolate chunks Can be substituted with white chocolate for a sweeter version.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped pistachios and dark chocolate chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container to maintain softness. For best results, keep them at room temperature for up to a week, in the refrigerator for up to two weeks, or freeze for up to three months. Chill the dough for 30 minutes if too soft to handle.