These Pistachio Butter Chocolate Chip Cookies are hands down some of the best cookies I’ve ever made or eaten. The combination of butter and pistachio butter is truly next level. They’re made in one bowl and can easily be adapted to be gluten-free or vegan. While they make a delicious holiday cookie, they’re just as good any time of year. Warning though - you might eat 5 in one sitting - they're addictive.
I love a good cookie recipe - for more delicious cookies try my gingerbread chocolate chip cookies, matcha chocolate chip cookies, or my banana bread chocolate chip cookies.
Why you'll love this recipe
- Nutty + bakery-style flavor. Pistachio butter gives these cookies a rich, toasted pistachio taste that feels extra special.
- Soft + chewy texture. Butter and pistachio butter create tender centers with perfectly chewy edges.
- Naturally sweetened. Coconut sugar adds a warm, caramel-like sweetness that pairs so well with chocolate chips.
- Easy to make. Simple ingredients and straightforward steps make these great for anytime baking.
- Chocolate + pistachio in every bite. Semi-sweet chocolate chips plus chopped pistachios give you melty pockets and a little crunch throughout
Ingredients for pistachio cookies with coconut sugar
- Unsalted butter: Softened to room temperature for easy creaming and a rich, tender cookie.
- Pistachio butter: This is the key for bold pistachio flavor; use a smooth, natural pistachio butter with no added oils. If it is home made it can have a little oil added.
- Coconut sugar: Gives these cookies a warm, caramel-like sweetness. Brown sugar or a mix of brown and white sugar also works.
- Large egg: Binds the dough and helps create a soft, chewy center.
- Vanilla extract: Enhances the nutty and chocolate flavors.
- All-purpose flour: Provides structure while keeping the cookies tender.
- Baking soda: Helps the cookies spread and brown properly.
- Salt: Balances the sweetness and brings out the pistachio flavor.
- Semi-sweet chocolate chips: Add melty pockets of chocolate throughout.
- Chopped pistachios: For extra crunch and a boost of pistachio flavor in every bite.
Instructions
Step 1
Mix together dough and then chill.
Step 2
Add cookies to sheet pan and bake.
Step 3
Serve and enjoy.
Substitutions
- Pistachio butter: Almond butter, peanut butte or cashew butter will work, though they will no longer have a strong pistachio flavor. Use a smooth, natural nut butter with no added oils.
- Coconut sugar: Brown sugar works as a 1:1 swap. You can also use a 1:1 ratio of brown sugar and white sugar for a slightly sweeter, more classic cookie flavor.
- All-purpose flour: A 1:1 gluten-free baking flour will work well. Another
- Semi-sweet chocolate chips: Dark chocolate chips or chopped dark chocolate can be used for a less sweet, more rich cookie.
Storage instructions
You can store the extra cookies in a sealed container in your fridge for up to 5 days or you can freeze the cookies for up to 3 months.
Recipe FAQ
Oats are naturally gluten free. If you are concerned about gluten cross contamination you can buy certified gluten free oat flour.
Yes - use an all purpose gluten free flour blend. I do not suggest subbing in oat, almond or another alternative flour.
Yes, I believe you could use a flax egg and vegan butter.
Recipe Pro-Tips
MAKE SURE you don't use pistachio cream for this recipe. This will not work. I highly recommend making your own pistachio butter as it is much cheaper and tastier than store bought.
Don't skip out on letting the dough rest at room temperature.
A good quality butter will make your cookies so much more delicious. I love Truly Grass Fed butter or Kerrygold.
Other holiday treats to try
If you make these Pistachio Butter Chocolate Chip Cookies, please leave me a rating and review on this blog post. This is the best way to support me!
Pistachio butter chocolate chip cookies
Equipment
Ingredients
- ½ cup unsalted butter softened
- 9 tablespoons pistachio butter* ( 9 tablespoons = ½ cup + 1 tablespoon)
- 1 cup coconut sugar can sub brown sugar or a mixture of brown + white sugar
- 1 large egg
- 2 teaspoons vanilla extract
Dry
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon teaspoon salt
- ¾ cup dark chocolate chips or chopped chocolate
- ⅓ cup roughly chopped pistachios
Instructions
- In a large bowl or the bowl of a stand mixer, combine the softened butter with both sugars and beat until smooth and fluffy, about 1 minute.
- Add in the egg, pistachio butter, and vanilla. Beat together until creamy.
- Add in the flour, making sure to spoon and level to measure, salt and baking soda. Mix together with a spatula.
- Fold in the chocolate chips.
- Let the dough sit out at room temperature for 1-2 hours. This allows the flavors to deepen and prevents the cookies from spreading too much.
- After the hour is up - preheat the oven to 350. Scoop 2 tablespoons of dough per cookie and roll into a ball. Add to a sheet pan lined with parchment paper. Place no more than 8 on a cookie sheet at a time since they will spread. I had to bake mine on two separate baking sheets and baked them one at a time.
- Bake for 11–15 minutes, until the edges are golden brown. The middles will look soft. They will harden up as they cool.
- As soon as cookies are out of oven, sprinkle with additional chocolate chips and flaky sea salt (optional). Let cool for 10 minutes.
Jen says
Best cookies ever