Easy + Yummy Pistachio Butter Chocolate Chip Cookies

This post featuring my Pistachio Butter Chocolate Chip Cookies recipe may contain affiliate links. Please read my Disclaimer & Disclosure Policy. While Nuttinosh Pistachio Butter didn’t sponsor this blog post, they did sponsor an Instagram post, and this recipe came out of that collaboration.

Made with just 10 simple ingredients (most of which you probably already have on hand!) and only a few minutes of mixing, this pistachio butter cookie recipe is ideal for mid-week baking with kids – or a lazy weekend family baking session! Not too sweet with a lovely texture, these Pistachio Butter Chocolate Chip Cookies will surely become a new favorite!

I don’t know about you, but I love pistachios. They’re one of my favorite flavors to eat (especially in gelato!) and bake with. To be honest, I think they are desperately underutilized and underappreciated in the United States. To honor my love of pistachios, these Pistachio Butter Chocolate Chip Cookies were created! My goal was to highlight the rich, nutty flavor of pistachio butter while adding just a touch of whimsy and sweetness. And, I think I accomplished exactly what I set out to do!

To create these Pistachio Butter Chocolate Chip Cookies, I had the pleasure of working with Nuttinosh Pistachio Butter. They are a woman-owned company based in the Twin Cities (where I live), and I am IN LOVE! Their pistachio butters are nutty, earthy, and creamy in all the right ways. Plus, they are chock full of complete proteins and healthy fats and are high in antioxidants and fiber! What’s not to love?

If you’re wondering what to do with pistachio butter…this pistachio butter cookie recipe is the answer! With a chewy texture and a sweet and salty flavor, you simply must try these mouthwatering pistachio butter cookies. Undoubtedly, the perfect afternoon pick-me-up!

Why We Love Them + You Will Too

Using Nuttinosh’s Pistachio Butter with Sea Salt, these Pistachio Butter Chocolate Chip Cookies capture the iconic nuttiness and rich earthy flavor of pistachio butter, while adding the right touch of sweetness with the chocolate chips. The texture is delightfully chewy. And, simply put, they are just lovely!

I had my daughter and neighbor taste-test these pistachio butter chocolate chip cookies. Both agree they are delicious! In fact, my neighbor called this pistachio butter cookie recipe “perfect”, which is high praise since she’s a pretty great baker too!

They make for a lovely after-school snack with a warm cup of tea. And, you can feel good about making them since the pistachio butter makes them a great source of protein, healthy fats, and fiber. 

Still wondering what to do with pistachio butter? If you’re not up for making this pistachio butter cookie recipe just yet, I highly recommend it on toast or with apple slices.

After you make these Pistachio Butter Chocolate Chip Cookies. Try this recipe next: Those Darn Good Cookies

A Few Helpful Tips

Ready to make these Pistachio Butter Chocolate Chip Cookies? Here are a few helpful tips to get you started.

• Mix the pistachio butter well before measuring. Make sure there are no visible streaks of oil. The texture should be even and smooth (leaving no lumps). This can be done with a large spatula, wooden spoon, or an immersion blender.  
• The dough is thick and sticky – that’s okay! You won’t be able to roll and plop this dough by hand. Instead, use two spoons to scoop, scrape, and plop the dough onto the lined baking sheet. Scoop with one spoon, then scrape the dough onto your desired spot. They will not be easy to move, so plop wisely. The scoop will be about ¾ of a regular large-mouth spoon (maybe about 1½-tablespoon-sized “balls”). You should be able to fit 12 evenly on the cookie sheet.
• Measure flour with care. To measure your flour, spoon it out and sprinkle it into your measuring cup. Then, scrape the excess away with the back of a butter knife or a spoon handle.

Ready to get cooking? Let’s bake my recipe for Pistachio Butter Chocolate Chip Cookies!

Here’s the Recipe!

Print Recipe

Pistachio Butter Chocolate Chip Cookies

These Pistachio Butter Chocolate Chip Cookies capture the iconic nuttiness and rich earthy flavor of pistachio butter with just a hint of sweetness.

Prep Time30 minutes mins

Cook Time8 minutes mins

Cuisine: American

Keyword: Cookies, Desserts, Pistachio Butter Chocolate Chip Cookies

Servings: 18 Cookies

Equipment

• Preferred mixing bowl/mixer with paddle attachment
• Cookie sheet
• Silicone baking mat or parchment paper

Ingredients

• 1 ¼ Cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ Cup Nuttinosh Pistachio Butter
• ⅓ Cup packed light brown sugar
• ¼ Cup granulated sugar
• 2 large eggs
• ¾ teaspoon vanilla extract
• ½ – ¾ Cup chocolate chips semi-sweet, milk, dark, or white will work

Instructions

• Preheat the oven to 350°F. Line a large baking sheet with either a silicone baking mat or parchment paper.
• Whisk together the flour, baking soda, baking powder, and salt using a medium bowl. Set aside.
• Open the Nuttinosh Pistachio Butter and mix well – leaving no visible streaks of oil. The texture should be even and smooth (leaving no lumps). This can be done with a large spatula, wooden spoon, or immersion blender.
• Using a paddle attachment in your stand mixer, beat the pistachio butter, brown sugar, and white sugar on medium speed until smooth. Stop to scrape down the sides of the bowl (as needed).
• Once mixed, beat in the eggs one at a time. Then, add the vanilla extract until the mixture is well combined.
• Slowly add the flour mixture. Mix on low speed until just combined. If needed, stop to scrape down the sides of the bowl. (The dough will be thick and sticky.)
• Gently fold in the chocolate chips. Use ½ Cup if you want light chocolate flavor or ¾ Cup if you want them to be very chocolatey. I used semi-sweet chocolate chips, but milk, dark, and white chips will also work.
• You won’t be able to roll and plop this dough with your hands (it’s too sticky). Instead, use two spoons to scoop, scrape, and plop the dough onto the lined baking sheet. The scoop will be about ¾ of a spoon (maybe about 1½-tablespoon-sized “balls”). You should be able to fit 12 evenly on the cookie sheet.
• If you want visible chocolate chips on top, gently press 3-5 chips on top of each cookie.
• Bake for 8 to 11 minutes. They are done when the tops are slightly puffed up, and the base of the cookies are starting to brown.
• Let cool on the pan for 5 minutes, then transfer to a wire rack with a metal spatula to cool completely.

Notes

Storage: You can store these Pistachio Butter Chocolate Chip Cookies in an airtight container at room temperature for up to one week.

Enjoy!

Love these Pistachio Butter Chocolate Chip Cookies, too? I’d love to see them! Tag me on Instagram @knead.to.roam!

Ready for another recipe? Try my Eggnog Chai Latte with Cardamon Whipped Cream!

Unless otherwise noted, all images in this article were taken by and belong to the blog’s author, Antonia Grant. This post may contain affiliate links. Please read my Disclaimer & Disclosure Policy for more information.