Salted Pistachio Chocolate Cookies
Thick, bakery-style cookies made with rich brown butter, crunchy salted pistachios, melty chocolate chips, and a touch of flaky sea salt for a perfectly balanced sweet-and-salty indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1¾ cups all-purpose flour (230 g), spooned and leveled
1 (3.4 oz / 96 g) box instant vanilla pudding mix, unprepared
2 tbsp powdered milk (12 g)
½ tsp salt (4 g)
½ tsp baking soda (6 g)
14 tbsp unsalted butter, divided
½ cup granulated sugar (110 g)
¾ cup light brown sugar (165 g), packed
1 tsp vanilla extract
1 large egg, room temperature
2 large egg yolks, room temperature
½ cup roasted and salted pistachios (70 g), chopped
½ cup mini semi-sweet chocolate chips (112 g)
½ cup Heath Bits o’ Brickle Toffee Bits (70 g)
¼ cup mini semi-sweet chocolate chips (56 g), for topping
¼ cup Heath Toffee Bits (35 g), for topping
¼ cup roasted and salted pistachios (35 g), finely chopped, for topping
Flaky sea salt, optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, pudding mix, powdered milk, salt, and baking soda. Set aside.
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted and lightly browned with a nutty aroma.
- Remove from heat and stir in remaining 4 tablespoons of butter until fully melted.
- Transfer butter to a large bowl and mix in granulated sugar, brown sugar, and vanilla extract.
- Add the egg and egg yolks, whisking in short intervals until thick, smooth, and glossy.
- Gently mix in the dry ingredients until just combined.
- Fold in pistachios, chocolate chips, and toffee bits.
- Combine topping ingredients in a small bowl.
- Scoop large portions of dough, press tops into the topping mixture, and place on baking sheet.
- Sprinkle with flaky sea salt if desired.
- Bake for 9–11 minutes until edges are lightly golden.
- Cool briefly on the pan, then transfer to a wire rack.
Notes
No chilling required—bake right away.
Do not overbake; cookies firm up as they cool.
Dark chocolate chips can be used for a richer flavor.
Freeze dough portions for later baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 360
- Sugar: 26g
- Sodium: 260mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
