Easy chocolate chip cookies with pistachios are the perfect snack or dessert, offering a comforting blend of sweet and salty.

Savor the irresistible combination of rich chocolate chips and crunchy pistachios in every bite of these chewy pistachio chocolate chip cookies.

overhead view of a white plate with five homemade pistachio chocolate chip cookies on it.

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These chocolate chip cookies with pistachios aren’t your average chocolate chip cookies.

They’re a delightful twist on the classic chocolate chip recipe, thanks to the added salty crunch of pistachios.

The smell of freshly baked cookies is a warm, welcoming aroma that brings back memories of my own childhood.

I remember occasionally coming home from school to the smell of cookies baking in the oven.

At that moment, I knew that no matter how the day had gone, it was about to get really good!

Whipping up a batch of freshly baked cookies has become one of my favorite ways to give a “blah” day some pizzazz!

These pistachio chocolate chip cookies are a great way to enjoy a simple after-school snack or a tasty sweet treat after dinner.

More Cookie Recipes You’ll Love:

a stack of three chocolate chip and pistachio cookies

Keys to Chewy Pistachio Chocolate Chip Cookies

If you love chewy cookies, you’re in good company!

One of the most important factors in getting that chewy texture is not over-baking your cookies.

You want to bake them just until the edges are golden-brown but the centers still look slightly underdone.

This ensures that your cookies will be soft and chewy rather than dry and crispy.

Another important part of this easy chocolate chip and pistachio cookies recipe is the ratio of ingredients.

Using slightly more brown sugar than granulated sugar can help to retain moisture in your cookies, resulting in a chewier texture.

The brown sugar also adds a subtle molasses flavor that pairs beautifully with the pistachios and chocolate chips.

Once you’ve reached the perfect texture in baking, you want to make sure your cookies stay chewy even after they’ve cooled.

Simply pop them in an airtight container and they should be soft and chewy for a couple of days.

close-up view of a hand holding a pistachio chocolate chip cookie with a bite taken out of it, showing the chewy interior chock full of nuts and chocolate.

How to Make Pistachio Chocolate Chip Cookies

It’s really easy to whip up these tasty little treats!

Ingredients You’ll Need:

Unsalted Butter
Brown Sugar
Granulated Sugar
Eggs
Vanilla Extract
All-purpose Flour
Baking Soda
Salt
Semi-sweet Chocolate Chips
Pistachios

overhead view of a white plate with a few pistachio and chocolate chip cookies on it; one cookie has a bite taken out of it.

How to Make It:

(Full printable recipe card is available below)

Cream the butter and sugar. First, you’ll combine butter, brown sugar, and granulated sugar.

Use an electric mixer to mix on medium speed until smooth.

two photos; one shows brown sugar, granulated sugar, and butter in a mixing bowl; the other shows those ingredients creamed together.

Add the egg. Next you’ll add egg, egg yolk, and vanilla extract, mixing well to combine.

Scrape down the sides of the bowl as needed.

two photos; one shows eggs and vanilla extract added to sugar and butter mixture; the other shows the ingredients mixed together.

Add the dry ingredients. Next, you’ll add flour, baking soda, and salt to the wet ingredients.

Mix on low speed just until incorporated. Don’t overmix!

two photos; one shows dry ingredients added to butter/sugar/egg mixture, the other shows the ingredients mixed into a soft cookie dough.

Add the chocolate and nuts. Next, you’ll add chocolate chips and chopped pistachios to the cookie dough.

Mix on low speed until combined.

two photos; one shows chocolate chips and pistachios mixed into the cookie dough; the other shows a cookie scoop in the dough.

Bake the cookies. Last, you’ll use a cookie scoop or a tablespoon to scoop out rounds of dough onto prepared baking sheet.

Bake for about 12-14 minutes, or until edges are golden-brown but centers appear slightly soft.

two photos; one shows rounds of cookie dough on a parchment-lined baking sheet; the other shows the cookies on the sheet after baking.

Notes and Adaptations:

I used semi-sweet chocolate chips, but you could use dark chocolate, milk chocolate, or white chocolate if preferred.
I used salted pistachios, but you can use unsalted if you’d like.
The key to soft and chewy cookies is to not overbake them! You want them to be turning golden-brown around the edges, but the centers should still look ever-so-slightly wet.

chocolate chip pistachio cookies cooling on a wire rack.

Recommended Equipment:

Yield: Approx. 24 cookies

Pistachio Chocolate Chip Cookies

Name: Pistachio Chocolate Chip Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 37 min 12 s
Yield: 24
Cuisine: American
Ingredients: 1 stick unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 egg plus 1 egg yolk; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup semi-sweet chocolate chips; 1/2 cup shelled, chopped pistachios

Pistachio chocolate chip cookies are chock full of the goodies you love, and their soft and chewy texture makes them the perfect sweet treat.

Prep Time 10 minutes

Cook Time 13 minutes

Additional Time 14 minutes 12 seconds

Total Time 37 minutes 12 seconds

Ingredients

1 stick unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg plus 1 egg yolk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup shelled, chopped pistachios

Instructions

Preheat oven to 325F and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with an electric mixer), combine butter, brown sugar, and granulated sugar. Mix on medium speed until smooth.
Add egg, egg yolk, and vanilla extract, mixing well to combine, scraping down the sides of the bowl as needed.
Add flour, baking soda, and salt to the wet ingredients. Mix on low speed just until incorporated.
Add chocolate chips and chopped pistachios to the cookie dough, mixing on low speed until combined.
Using a cookie scoop or a tablespoon, scoop out rounds of dough onto prepared baking sheet. Bake for about 12-14 minutes, or until edges are golden-brown but centers appear slightly soft.
Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Repeat with remaining cookie dough.

Notes

I used semi-sweet chocolate chips, but you could use dark chocolate, milk chocolate, or white chocolate if preferred.
I used salted pistachios, but you can use unsalted if you'd like.
The key to soft and chewy cookies is to not overbake them! You want them to be turning golden-brown around the edges, but the centers should still look ever-so-slightly wet.