Pistachio Chocolate Chip Cookies

Sweet, salty and loaded with flavor, these pistachio chocolate chip cookies are my new go-to. They’re soft in the center, crisp on the edges, and filled with melted chocolate and crunchy pistachios.

These cookies have been a majorrr obsession in my kitchen lately. I’ve been trying to strike the perfect balance between sweet and salty, soft and crisp, nutty and chocolatey and after several rounds of testing (and a lot of cookie taste-testing), we’ve officially nailed it.

The roasted pistachios give them this rich, buttery flavor that pairs perfectly with dark chocolate chunks. Plus, they’re topped with flakey sea salt to make them *that* much better.

P.S. This post may contain affiliate links. Read more about my affiliate policy here.

WHY YOU’LL LOVE THIS RECIPE

Easy to Make – These cookies come together in just a few simple steps with pantry-friendly ingredients. No chilling required and no complicated techniques!

Perfect Sweet & Salty Combo – The roasted pistachios add a buttery, slightly salty crunch that balances perfectly with dark chocolate, tahini, and flakey sea salt. Every bite has the perfect mix of rich, sweet, and savory.

Freezer-Friendly – These cookies freeze easily! I love stashing a batch in the freezer for when I need a quick treat. Plus, you can freeze both the dough and the cookies, whatever you prefer.

---

INGREDIENTS NEEDED (WITH SUBSTITUTIONS)

To make these chocolate pistachio cookies you will need the following ingredients:

Dairy-Free Melted Butter – Provides richness and helps create a chewy texture.

Granulated Sugar – For sweetness and that classic cookie crunch on the edges.

Brown Sugar – Adds a hint of caramel flavor. It also helps keep the centers soft and tender.

Tahini – Nutty, rich, and slightly bitter in the best way—it adds depth and balances the sweetness. Make sure it’s well-stirred and smooth.

Vanilla Extract – A must-have for adding depth in any cookie recipe.

Almond Extract – Optional, but highly recommended. It brings a unique flavor that pairs SO well with the pistachios.

All-Purpose Flour – The base of the cookie dough. You can sub with a 1:1 gluten-free flour blend if needed.

Salt – Essential for balancing the sweetness and enhancing the flavor in the cookie.

Baking Soda – Helps the cookies spread and gives them that perfect soft-chewy texture.

Chopped Chocolate – Use high-quality dark or semisweet chocolate. Chopped chocolate bars melt into those dreamy pools of chocolate, but chocolate chips work just fine too!

Roasted Pistachios – Roughly chopped for texture and flavor. Save a few to press on top of each cookie before baking for that bakery-style finish. If you’re using roasted and salted pistachios, just reduce the salt amount slightly.

Flaky Sea Salt – Sprinkled on top to bring everything together. It’s optional, but highly encouraged!

HOW TO MAKE PISTACHIO COOKIES

Follow the below instructions to make sure your cookies turn out perfectly! For full ingredients make sure to read the recipe card below.

Step 1: Set your oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar and brown sugar. Then add in the tahini, vanilla extract, and almond extract and continue whisking until smooth.

Step 3: Sprinkle in the flour, baking soda, and salt. Stir until just combined. The dough should be soft and scoopable—not too dry, but not sticky either. If needed, you can add in a tablespoon of non-dairy milk.

Step 4: Fold in your chopped pistachios (save a tablespoon or two for topping) and your chopped chocolate.

Step 5: Use a cookie scoop or spoon to scoop dough balls onto your lined baking sheet. Leave space between each cookie (about 2 inches apart). Press a few extra chocolate chunks and pistachios on top, as well as a bit of flakey sea salt. Flatten the cookie dough down to achieve larger, thinner cookies.

Step 6: Bake for 10–12 minutes, or until the edges are set and golden but the centers still look a little soft—they’ll finish baking on the tray. Don’t be alarmed if the cookies don’t look like they spread much. Right when they come out of the oven, slam the baking pan on the counter to help flatten and set the cookies.

Step 7: Optionally, use a mason jar lid to gently swirl around each cookies to get the perfectly shaped circles. Let them sit on the baking tray for 5-10 minutes before transferring to a cooling rack.

STORAGE

Once baked and cooled, these cookies will stay soft and chewy for up to 4–5 days at room temperature. Just place them in an airtight container or resealable bag.

To freeze the cookies after baking, let them cool completely, then layer them between parchment paper in a freezer-safe container or bag. They’ll keep for 2–3 months this way. You can eat them straight from the freezer (my personal favorite way) or warm them in the oven at 300°F for 3–5 minutes for a more fresh-baked feel.

Or, if you want fresh cookies on demand, you can freeze the dough!

1. Scoop the dough into balls and place them on a parchment-lined tray.
2. Freeze for 1–2 hours until solid.
3. Transfer the frozen dough balls to a freezer bag or container.

They’ll keep for up to 3 months. When you’re ready to bake, let them thaw for 1-2 hours and add an extra 1–2 minutes to the bake time.