Pistachio cookies are a delightful twist on a classic cookie, offering a unique nutty flavor and a beautiful green hue. They can be made in a few different ways—either with a pistachio paste made from finely ground nuts or by using a pistachio pudding mix for a softer texture and more vibrant color. This recipe combines the best of both worlds, using both real pistachios for flavor and optional pudding mix for a beautiful color and soft texture.
Why You’ll Love These Pistachio Cookies
- Rich Nutty Flavor: Using ground pistachios gives the cookies an authentic, deep flavor.
- Beautiful Color: The natural green of the pistachios, and a little help from pudding mix, makes these cookies visually stunning.
- Perfectly Soft & Chewy: A mix of sugars and proper baking techniques ensure a tender, chewy center with slightly crisp edges.
- Versatile: Add chocolate chunks, white chocolate chips, or other nuts to customize to your liking.
- Impressive but Simple: The elegant look of these cookies belies how easy they are to make.
Ingredients
For the Cookies:
- 1 cup (120g) pistachios, shelled
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (3.4 oz) box instant pistachio pudding mix (optional, for color and flavor)
- 1 cup (170g) white chocolate chips (or dark chocolate chunks)
Equipment You’ll Need:
- Baking sheets
- Parchment paper
- Food processor
- Electric mixer (stand or hand)
- Large mixing bowls
- Spatula
Instructions
Part 1: Prepare the Pistachios & Dry Ingredients
- Grind the Pistachios: Place half of the shelled pistachios in a food processor. Pulse until they are very finely ground, almost a paste. Chop the remaining half of the pistachios into coarse pieces.
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Line two baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. If using, whisk in the instant pistachio pudding mix. Set aside.
Part 2: Make the Cookie Dough
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Combine: Add the ground pistachios to the butter mixture and mix on medium speed for about 1 minute until well incorporated. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
- Fold in Mix-ins: Use a spatula to gently fold in the chopped pistachios and white chocolate chips.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much while baking.
Part 3: Bake and Garnish
- Scoop and Place: Scoop the chilled dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Garnish (Optional): While the cookies are still warm, you can gently press a few extra pistachios or white chocolate chips into the tops for a beautiful presentation.
Storage and Essential Tips for the Best Pistachio Cookies
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best dough consistency.
- Grind the Pistachios: Grinding some of the pistachios into a fine powder is key to infusing the dough with a deep pistachio flavor.
- Don’t Skip the Chill Time: Chilling the dough is essential for thick, chewy cookies that don’t spread into a flat mess.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.
Share Your Sweet Creation!
Did you make a batch of these beautiful Pistachio Cookies? We’d love to see them! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #PistachioCookies. What’s your favorite nut-based cookie?
