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Pistachio Cookies

Chewy Pistachio Cookies have a soft and chewy center, crisp edges, and an incredible flavor. They're packed with white chocolate chips, coarsely chopped pistachios and a hint of honey flavor.
Course Dessert, Snack
Cuisine American
Keyword pistachio cookies
Prep Time 20 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 1 hour 29 minutes
Servings 16 cookies
Calories 316kcal
Cost $5.81


  • 8 tablespoons (113 g) unsalted butter
  • 1/2 cup (94g) light brown sugar
  • 1/2 cup (101g) white sugar
  • 2 tablespoons (46g) honey
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 and 3/4 cup (225g) white all-purpose flour
  • 3/4 cup (133g) white chocolate chips
  • 1/2 cup (64g) roasted pistachios


  • Melt the butter in a very large, microwave-safe bowl. Refrigerate for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  • Once butter has cooled to room temperature, stir in the light brown sugar, white sugar, and honey until smooth. Stir in the egg and vanilla extract. Stir again.
  • Add in the cornstarch, baking soda, baking powder, and salt and stir until smooth. Add in the correctly measured (See Note 1) flour and mix until JUST combined. Don't over mix.
  • Gently fold in white chocolate chips and coarsely chopped pistachios.
  • Cover the bowl tightly and chill for 1 hour.
  • Preheat the oven to 350 degrees F. Line a sheet pan with a Silpat liner or parchment paper and set aside. Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces (49g).
  • Bake for 8-12 minutes, erring on the side of under-baking to keep them soft and chewy (we like ours right at 9 minutes). Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown.
  • Remove from the oven (If desired, press a few extra chocolate chips or pistachios into the tops of the cookies to ensure even placement of chocolate and to make them look pretty!). Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.
  • STORAGE: We like these cookies best on days 1 and 2 of being made. They do last up to a week, but they begin to lose texture and flavor. To store: Place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.


Note 1: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour, which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. I've also included gram measurements with this recipe if you prefer to measure using a scale.


Calories: 316kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 175mg | Potassium: 149mg | Fiber: 1g | Sugar: 23g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg