Pistachio Cookies
Pistachio Cookies combine sweet chocolate and salty pistachios in a quick cookie mix recipe that bakes in just 9-13 minutes.
Servings: 20 cookies
Equipment
- mixing bowl (large)
- rubber spatula
Ingredients
- 1 package snickerdoodle cookie mix (17.5 oz.)
- 2 tablespoons all-purpose flour
- ½ cup salted butter softened
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
- ½ cup salted pistachios shelled, roasted, chopped
- coarse salt optional garnish
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or lightly coat with baking spray.
- Remove and discard the cinnamon sugar packet from the cookie mix.
- In a large mixing bowl, whisk together the cookie mix and flour until combined.1 package snickerdoodle cookie mix, 2 tablespoons all-purpose flour
- Add butter, egg, egg yolk, and vanilla extract. Beat with a hand or stand mixer until a soft dough forms.½ cup salted butter, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Stir in the chocolate chunks and chopped pistachios until evenly distributed.1 cup chocolate chunks, ½ cup salted pistachios
- Using a 1½ tablespoon cookie scoop, scoop dough and place flat side down about 1-1½ inches apart on the prepared baking sheets.
- Bake 9-13 minutes, or until the edges are just golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle with coarse salt if desired and serve warm or cooled.coarse salt
Notes
🥡 STORAGE
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Place parchment between layers to prevent sticking.
♨️ REHEATING
- Microwave individual cookies for 8-10 seconds to warm slightly.
- Warm in a 300°F oven for 3-4 minutes.
- Reheat in the air fryer at 300°F for 2-3 minutes.
❄️ FREEZING
- Freeze baked cookies in a freezer-safe container for up to 2-3 months.
- Thaw at room temperature for about 30 minutes before serving.
💡 TIPS FOR BEST RESULTS
- Chop pistachios before measuring for accurate amounts.
- Do not overbake. Remove when edges are lightly golden, and centers look slightly soft.
- Use room-temperature eggs for better mixing and texture.
🍳 ALTERNATE COOKING METHODS
- Bake one sheet at a time for more even browning.
- Use convection setting at 325°F and reduce bake time by 1-2 minutes.
♻️ LEFTOVERS
- Crumble cookies over ice cream for a quick dessert topping.
- Chop and fold into vanilla ice cream for a homemade cookie swirl.
📝 NOTES
- Roasted and salted pistachios add the best flavor contrast.
- For thicker cookies, chill the dough 20-30 minutes before baking.
- Sprinkle coarse salt immediately after baking so it adheres properly.
- This pistachio cookie recipe makes about 20 to 24 cookies, depending on the scoop size.
- For evenly sized cookies, use a 1½ tablespoon cookie scoop.
- Cookies will appear slightly underdone in the center when removed from the oven. This ensures a soft and chewy texture once cooled.
Nutrition
Serving: 1cookie | Calories: 215kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
