These chocolate chunk pistachio cookies are full of melty chocolate chunks, chewy oats, creamy pistachio butter, and crunchy pistachios for one of my favorite cookies I’ve ever created! They look and taste decadent and elevated, but are honestly so, so easy to make. They make a great gift or special treat for a loved one ❤️.
- Sweet-salty combo: Really is there anything better?! The sweetness of these cookies and the chocolate chunks pair so perfectly with all the salty pistachio goodness. It’s seriously so yum.
- Freezes beautifully: I love a cookie that freezes and thaws well because it means you can keep a big ol’ batch on hand in the freezer for a sweet treat at a moment’s notice.
- Yummy, chewy texture: These cookies are more on the chewy than crunchy side, which honestly I’m not mad about! Don’t skip chilling the dough before rolling into cookies as it helps the dough achieve that chewy texture.
Ingredients You’ll Need
- Pistachio butter: Basically ground pistachios into a paste / butter like any other nut butter. You want to make sure you buy pistachio butter and not pistachio cream. Pistachio cream is highly sweetened and often contains milk powder and other flavor enhancers, so it will drastically change the taste and texture of these cookies — I do not recommend using pistachio cream!
- Quick-cooking oats: It’s important that you use quick-cooking oats for these cookies! Old fashioned rolled oats are too sturdy for this batter.
- Brown sugar: No need to grab the white sugar for these cookies! Brown sugar adds great flavor, and helps with the chewy texture of these cookies.
- Maple syrup: This is my go-to all-natural sweetener, the warm flavor complements the pistachio flavors so well.
- Chocolate chunks: I love that every bite of these cookies has a big ol’ chunk of dark chocolate! Feel free to substitute for chocolate chips if you’d like.
- Pistachios: Not only do you use pistachio butter for these cookies, you’ll also fold in whole shelled pistachios for even more pistachio flavor and CRUNCH.
Find the list of full ingredients in the recipe card below.
More Pistachio Goodness
Love that amazing pistachio flavor as much as me? Then you HAVE to try these recipes:
My Trick for Perfectly Round Cookies
Once the cookies are baked (10-12 minutes for perfect cookies- crispy on the edges and gooey on the inside), remove the cookies from the oven. Let them rest for 1 minute. Then, place a bowl over the top of one cookie. Gently swirl the cookie around to it hits the edges of the cookie, making it perfectly round. This also creates little gooey ridges in your cookies as well.
Add-Ins & Easy Swaps
- Quick-cooking oats –> Gluten-free quick cooking oats
- Chocolate chunks –> Chocolate chips or M&Ms
- Raw pistachios — > Roasted pistachios
My Favorite Ways to Enjoy These Cookies
Is there anything better than a cup of coffee and a yummy homemade cookie?! Besides maybe cookies and ice cream 😂. Whether you’re enjoying these amazing pistachio chocolate chunk cookies in the morning or as a sweet treat, you really can’t go wrong.
Plus, these cookies freeze incredibly well, so you can easily save some for later!
Let these cookies cool completely. Then, transfer into an airtight container and store them in a cool, dark place for up to 5 days.
Let these cookies cool completely. Then, transfer into a freezer-safe gallon-size bag or container. Remove as much air as possible and then seal. Freeze for up to 3 months.
More Cookie Recipes to Try
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First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
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Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, pistachio butter, and vanilla, and mix again.
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Add salt, quick-cooking oats, and baking soda, and mix until everything is combined. Add chocolate and pistachios and mix again.
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Refrigerate the dough for 20 minutes to set.
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Scoop 1.5 tablespoons of batter into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but it will be so soft and chewy when done baking!*
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Repeat the process above until you’ve fit 12 cookies on the baking sheet. Option to top each cookie with more chocolate chunks, just because it looks good.
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Bake cookies at 350ºF for 10-12 minutes or until they begin to turn golden brown.
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Remove cookies from the oven and let them rest for one minute. Place a bowl over one cookie and gently swirl the cookie to make them perfectly round. Repeat.Transfer to a baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up. Option to top the cookies with coarse sea salt.
- Be sure to use pistachio butter, NOT pistachio cream.
- I tested these cookies with store-bought pistachio butter and with homemade pistachio butter. The homemade pistachio butter produced a cookie that spread quite a bit. They still tasted chewy and delicious, but this recipe is intended to make cookies that hold their shape. Choose your own adventure.
- We do not recommend using oat flour.
- We did not test these with old fashioned oats.
Calories: 211 kcal, Carbohydrates: 22 g, Protein: 4 g, Fat: 12 g, Fiber: 2 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
