Pistachio Cookies
These pistachio cookies are a delightful blend of buttery softness, crunchy pistachios, and rich dark chocolate, making them a perfect treat for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Make sure the butter is soft for better mixing.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Use the spooning method to avoid excess flour.
- 1 teaspoon baking soda
- 1 teaspoon salt If using salted butter, reduce the salt.
Add-ins
- 1 cup shelled pistachios, chopped
- 1 cup dark chocolate chunks Can substitute with white chocolate if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix together the flour, baking soda, and salt. Gradually add to the creamed mixture.
- Fold in the chopped pistachios and dark chocolate chunks.
- Drop by tablespoonfuls onto ungreased baking sheets.
Baking
- Bake for 10-12 minutes or until lightly golden.
- Allow cookies to cool before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for about a week. They can also be frozen for up to three months. Chill dough for 30 minutes for thicker cookies.