Pistachio Cookies

by Addison LaBonte March 5, 2024

These chewy, gooey, and chocolaty pistachio cookies are incredibly flavorful! This 20-minute recipe is made in a single mixing bowl and require no dough chilling. Perfect for St. Patrick’s Day, Easter, birthdays, Christmas, and various other festive occasions, these cookies promise a delightful and tasty treat!

Why You’ll Love This Recipe

These homemade pistachio cookies take only 20 minutes!
They are quick and easy.
This recipe is great for many occasions.
They are festive for St. Patrick’s Day, birthdays, Easter, Christmas, and more.
They are naturally green. This recipe does not rely on green food coloring.
Everything is made in one mixing bowl.
This recipe is gluten free, but can be made with all-purpose flour if you are not gluten free.
Check out these Mint Chocolate Chip Cookies for another green dessert recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions for these pistachio cookies. Scroll down to the recipe card for full ingredients list and instructions.

Using cold butter is crucial to achieving the ideal consistency for these large chocolate chip cookies. Due to their thickness, it’s important to prevent excessive spreading during baking. Using melted or softened butter would result in thinner cookies. I haven’t experimented with substituting dairy-free or vegan alternatives for this recipe.

The sweetness in these cookies comes from both white sugar and light brown sugar. Ensure that the brown sugar is tightly packed for the best results.

The eggs play an important role in binding the dough and achieving the desired texture. Avoid using flax eggs, chia eggs, or any vegan egg substitutes. If you’re looking for eggless cookies, consider trying these Eggless Chocolate Chip Cookies.

For gluten free pistachio cookies, gluten free 1-to-1 flour is an excellent substitute for all-purpose flour. This recipe works well with either gluten free 1-to-1 flour or traditional all-purpose flour. Personally, I prefer using King Arthur Flour gluten free flour in my baking.

The baking soda serves as the leavening agent, contributing to the rise of these cookies.

Matcha powder adds flavor and the natural green coloring.

Pistachios add the crunch! Be sure to remove the shells first.

Chocolate chunks become melted pools of chocolate in the oven! If needed, use regular chocolate chips.

Lastly, garnish the cookies with sea salt on top!

Taste & Texture

These pistachio cookies taste like classic chocolate chunk cookies with a slight matcha flavor and pistachios mixed in.

These cookies are slightly chewy around the edges. They are very soft in the middle. These cookies have the added crunch of the nuts.

How to Make

Step 1

First, preheat your oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In the bowl of a stand mixer, beat together the cold butter, sugar, and light brown sugar. Beat for 3 minutes or until no clumps of butter remain.

Step 3

Add in the egg. Stir to combine.

Step 4

Then, add in the flour, baking soda, and matcha powder. Stir until a thick dough forms.

Step 5

Fold in the shelled pistachios and chocolate chunks.

Step 6

Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.

Step 7

Bake for 9 to 11 minutes, or until the edges are set but the middles still look soft.

Step 8

Finally, remove from the oven. Garnish the pistachio cookies with sea salt. Allow the cookies to cool for 15 minutes before removing to a wire rack.

Expert Tips & Tricks

Follow these tips and tricks to make the best pistachio cookies.

For optimal texture, use cubed cold butter. Cold butter minimizes spreading during baking, resulting in a thicker cookie.

Not all gluten-free flours are the same in quality. I personally use and appreciate King Arthur Flour gluten-free 1-to-1 flour.

Ensure uniform cooking by forming dough into equally sized balls. I love using a cookie scoop.

Place cookies on the pan with at least a 3-inch spacing. I recommend baking only six cookies at a time.

Do not bake too long. These green cookies will still look a little soft in the center.

How to Serve & Store

Serve these sea salt chocolate chunk pistachio cookies once cool enough to handle.

Serve with milk, coffee, tea, or a smoothie! I love them with ice cream too.

Store in an airtight container for up to 4 days.

Freeze for longer if needed.

Frequently Asked Questions

What do pistachios taste like?

Pistachios have a rich, mildly sweet flavor with nutty undertones and a subtle earthiness. Their unique taste is enhanced when roasted, offering a delightful combination of sweetness and smokiness.

Do you need to use food coloring?

No, there is no need for food coloring.

What other add-ins can I use?

You can add in mini chocolate chips, white chocolate chips, or other nuts. They are also great with dried cranberries.

Do you need to chill the cookie dough?

No, there is no need to chill the cookie dough.

Equipment Needed

Hand Mixer: I love this hand mixer for making the cookie dough.

KitchenAid Stand Mixer: For a more powerful mixer, use this stand mixer. It creams the butter and sugar really well.

USA Pan 3 Piece Cookie Sheet Set: I always use these cookie pans when baking.

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.

Check out all of my kitchen favorites!