Why You’ll Love Salted Pistachio Chocolate Cookies Recipe
I love this recipe because it delivers big, bold cookies with minimal fuss. The dough comes together easily, there is no chilling required, and the cookies bake up thick and chewy with crisp edges. I also enjoy how the salty pistachios balance the sweetness, making these cookies feel elevated and irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢1¾ cup all-purpose flour 230g, spooned and leveled ▢1 (3.4oz.) box instant vanilla pudding mix 96g, unprepared ▢2 tablespoons powdered milk 12g ▢½ teaspoon salt 4g ▢½ teaspoon baking soda 6g ▢14 tablespoons unsalted butter sliced into tablespoons and divided ▢½ cup granulated sugar 110g ▢¾ cup light brown sugar 165g, packed ▢1 teaspoon vanilla extract ▢1 large egg room temperature ▢2 large egg yolks room temperature ▢½ cup roasted and salted pistachios 70g, chopped ▢½ cup mini semi-sweet chocolate chip 112g ▢½ cup Heath Bits ‘o Brickle Toffee Bits 70g
Topping ▢¼ cup mini semi-sweet chocolate chips 56g ▢¼ cup Heath Toffee Bits 35g ▢¼ cup roasted and salted pistachios 35g, finely chopped ▢flaky sea salt optional topping
Directions
I begin by preheating my oven to 350°F and lining a baking sheet with parchment paper. I let the butter sit at room temperature for about 15 minutes. In a medium bowl, I whisk together the flour, pudding mix, powdered milk, salt, and baking soda, then set it aside. I add 10 tablespoons of butter to a skillet and cook over medium heat until melted and lightly browned with a nutty aroma. I remove it from the heat and stir in the remaining 4 tablespoons of butter until melted, then transfer it to a large bowl. I mix in the granulated sugar, brown sugar, and vanilla extract until combined. I add the egg and egg yolks, whisking in short rounds with resting periods until the mixture becomes thick, smooth, and glossy. I gently mix in the dry ingredients, then fold in the pistachios, chocolate chips, and toffee bits. I prepare the topping mixture in a small bowl. I scoop large portions of dough, press the tops into the topping, place them on the baking sheet, and sprinkle with flaky salt if desired. I bake for 9–11 minutes until lightly golden around the edges, then let them cool briefly before transferring to a wire rack.
Servings and Timing
This recipe makes about 14 large cookies. I usually spend around 20 minutes prepping and 20 minutes baking, for a total time of about 40 minutes.
Variations
When I want extra richness, I add dark chocolate chips instead of semi-sweet. I sometimes swap pistachios for almonds or pecans for a different nutty flavor. If I want smaller cookies, I use a medium scoop and shorten the baking time slightly.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to three days. When I want them warm, I reheat them briefly in the microwave to soften the centers and melt the chocolate slightly.
FAQs
Why use brown butter in this recipe?
I love brown butter because it adds a deep, nutty flavor that makes the cookies taste richer.
Do I need to chill the dough?
I do not chill the dough, since it is designed to bake right away.
What does pudding mix do in cookies?
I find it helps create a softer, thicker cookie with a tender texture.
Can I use unsalted pistachios?
I can, but I increase the salt slightly to keep the flavor balanced.
Why use egg yolks instead of whole eggs?
I use extra yolks to create a richer, chewier cookie.
Can I make these cookies smaller?
I make smaller cookies often and simply reduce the baking time.
What if I overbake them?
I pull them out early because they firm up as they cool.
Can I freeze the dough?
I freeze the dough portions and bake them straight from frozen with a slight time increase.
Why rotate the pan during baking?
I rotate the pan to ensure even baking and consistent color.
How do I keep the cookies perfectly round?
I swirl a round cutter around them while warm to shape them nicely.
Conclusion
I keep these salted pistachio chocolate cookies in my baking rotation because they feel indulgent, bakery-worthy, and deeply satisfying. With their rich brown butter base and layered textures, they are the kind of cookies I love baking when I want something truly special.
