Soft And Chewy Pistachio Cookies Recipe
Love cookies that melt in your mouth? These Soft And Chewy Pistachio Cookies Recipe are perfect! They're buttery, nutty, and incredibly delicious.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets (2)
- Parchment paper
- Food processor
- Cookie scoop or spoon
- Cooling rack
Ingredients
- Unsalted butter: 1/2 cup softened
- Granulated sugar: 3/4 cup
- Brown sugar: 1/4 cup packed
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 and 3/4 cups
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Shelled pistachios: 1 cup chopped
- Extra pistachios for topping: 1/4 cup
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- Chop pistachios in a food processor.
- Set everything aside and get ready.
- Beat softened butter with both sugars.
- Mix until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract.
- Beat until well combined and smooth.
- Mix flour, baking soda, and salt together.
- Add this to the butter mixture slowly.
- Stir just until everything comes together.
- Don't overmix the dough!
- Fold in the chopped pistachios gently.
- Make sure they're evenly distributed throughout.
- The dough should be thick and sticky.
- Scoop dough into balls (about 2 tablespoons each).
- Place them on prepared baking sheets.
- Leave 2 inches between each cookie.
- Press a few pistachio pieces on top.
- Bake for 10-12 minutes until edges are golden.
- Centers will look slightly underdone - that's perfect!
- Let cookies cool on the sheet for 5 minutes.
- Transfer to a cooling rack carefully.
- They'll firm up as they cool.
- Enjoy warm or store in an airtight container!
Notes
- Don't overbake your cookies!
- Remove them when centers look slightly underdone.
- They continue cooking on the hot pan.
- This keeps them soft and chewy inside.
- Use room temperature butter for best results.
- It mixes better with the sugars.
- Chop pistachios into small pieces, not powder.
- You want some texture in every bite!
- Chill the dough for 30 minutes if too sticky.
- This makes scooping much easier.
- Use parchment paper to prevent sticking.
- Store cookies in an airtight container always.
- They stay fresh for up to 5 days.
- Add a slice of bread to the container.
- This keeps cookies extra soft!