Irresistible Pistachio Cookies (Buttery, Chewy, and Easy)
These pistachio cookies are buttery, chewy, and packed with real pistachio flavor—an easy cookie recipe that tastes bakery-level.
Ingredients
- 1 1/2 cups shelled pistachios divided (some ground, some chopped)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt reduce if pistachios are salted
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract optional
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Pulse 3/4 cup pistachios until finely ground. Chop the remaining 3/4 cup pistachios.
- In a bowl, whisk flour, baking soda, baking powder, salt, and ground pistachios.
- In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy.
- Beat in egg, egg yolk, vanilla, and almond extract (if using).
- Add dry ingredients and mix just until combined. Fold in chopped pistachios.
- Scoop dough onto baking sheets, spacing them apart. Chill the dough briefly if it feels very soft.
- Bake until edges are set and lightly golden, but centers still look slightly soft.
- Cool on the tray briefly, then move cookies to a rack to cool completely.