I’ve always loved pistachios because its nutty and slightly sweet. So I figured, why not turn that into cookies? These pistachio cookies are soft, buttery, and have that perfect crunch from chopped pistachios. They’re a little different from your usual chocolate chip cookie, but in the best way. Whether you’re baking for the holidays or just want something a bit more special with your afternoon coffee, this recipe is easy and so worth it.

Why You’ll Love This Recipe

• They’re soft and chewy with a light crunch.
• Super easy to make.
• They look and taste gourmet, but they’re made with simple ingredients.
• Perfect for gifting, snacking, or pairing with tea.

Recipe Details

Prep Time: 15 minutes
Chill Time: 30 minutes (optional but helps texture)
Cook Time: 12 minutes
Total Time: 1 hour
Servings: 20 cookies
Calories: about 130 per cookie

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup finely chopped pistachios (plus more for topping)
• Optional: ¼ cup white chocolate chips or chunks

How to Make Pistachio Cookies

1. In a medium bowl, mix the softened butter, brown sugar, and white sugar until creamy. You can use a spoon, whisk, or hand mixer….. whatever you have.
2. Stir in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together flour, baking soda, and salt. Add this dry mix into your wet ingredients and stir until a soft dough forms.
4. Gently fold in the chopped pistachios and white chocolate chips (if using).
5. Chill the dough in the fridge for 30 minutes as this helps the cookies bake thicker and chewier.
6. Preheat oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Press a few extra pistachios on top for that pretty finish.
7. Bake for 10–12 minutes, or until the edges are golden and the centers look slightly soft. Let them cool for a few minutes before moving to a rack.

How to make white chocolate pistachio ganache (Optional Topping)

If you want your pistachio cookies to look extra fancy, this quick ganache does the trick. It adds a rich, creamy finish that makes the cookies look bakery-level without much effort.

You’ll need

• ½ cup white chocolate chips
• 2 tablespoons cream (heavy or coconut cream both work)
• 1 tablespoon pistachio paste

How to make white chocolate pistachio ganache

1. In a small bowl, add the white chocolate chips and cream.
2. Microwave in 15-second bursts, stirring between each, until smooth and melted.
3. Stir in the pistachio paste until fully blended and slightly green in color.
4. Let it cool for a minute, then drizzle it over the cooled cookies using a spoon or piping bag.

It sets into a glossy finish and adds the perfect hint of sweetness to balance the nutty pistachio flavor.

Tips and Tricks

• For extra green color, add a drop of pistachio or almond extract (totally optional).
• Don’t overbake because they firm up as they cool.
• You can freeze the dough balls for easy baking later.
• Sprinkle a little flaky salt on top if you love that sweet-salty combo