Pistachio Butter Cookies are filled with bits of white and dark chocolate and they're inherently gluten-free. They are super interesting, incredibly delicious, and the perfect bite for the holiday season.
These are not your average Pistachio Chocolate Chip Cookies -- they do not simply have a handful of pistachio nuts thrown in the dough. Pistachio nuts are the dough!
It worked beautifully!
I love unique cookies and this recipe is exactly that. They're unexpected and fun.
If you like pistachios you will LOVE these cookies!
That's a promise.
Ingredients for Pistachio Butter Cookies
These gluten-free pistachio cookies have just a small handful of ingredients that come together easily.
- pistachio butter -- While it's easy and fun to make your own, you can also purchase it here.
- granulated sugar
- semisweet chocolate chips
- white chocolate chips
How to Make Them
- Add the pistachio butter, eggs, vanilla and sugar to a large mixing bowl. Use an electric mixer to blend the ingredients together until smooth, about 30 seconds. Fold in the semisweet and white chocolate chips.
- Use a 1¼-inch cookie scoop or your hands to form balls of dough (about one generous tablespoon each). Place them on a parchment-lined baking sheet as you go.
- Bake in a preheated 325°F oven just until they're set, about 9 minutes. If they still look a bit doughy, that's okay -- they'll firm up a bit more outside of the oven. Let the cookies cool for at least 10 minutes on the baking sheet. Then you can move them to a baking rack to cool more quickly.
How to Store Them
- Pistachio Butter Cookies should be stored in an air-tight container. If you don’t plan to serve them within the first two days after baking them, you should freeze them.
- They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll lose.)
Recipe Tips and Substitutions
- I use both white chocolate and dark cohocokte chips in this recipe. Feel free to use one or the other if you prefer.
- Pistachios, like most nuts, have a lot of natural oils in them -- therefore this cookie dough doesn't have any added butter or oil. Sometimes when shaping the cookies, the chocolate chips will separate a bit from the dough because of the oil content. Just use your fingers to gently push them back in and hold the dough together.
- Baking times might vary slightly, depending on the consistency of your pistachio butter.
Why aren't these pistachio butter cookies green?
Would you have expected them to be green?
I would have, but what I learned when I made pistachio butter is that if you don't peel the entire outer layer of the thin, papery skin off each pistachio, it won't be bright green.
The outer skin, beneath the shell, is typically purplish-brown, so it creates a color somewhere between brown and green.
Enjoy every last crumb of these gluten-free Pistachio Chocolate Chip Cookies!
More recipes for fun, interesting cookies:
- Chocolate Chai Cookies
- Olive Oil Chocolate Chip Cookies
- Mexican Chocolate Spice Cookies
- Pecan Praline Chocolate Chip Cookies
Pistachio Butter Cookie Recipe
- 2 cups pistachio butter (click here for How to Make Pistachio Butter) * -see notes
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- Set oven and prep baking sheet. Preheat the oven to 325°F and cover a baking sheet with parchment paper.
- Make the batter. Add the pistachio butter, eggs, vanilla and sugar to a large mixing bowl. Use an electric mixer to blend the ingredients together until smooth, about 30 seconds. Fold in the semisweet and white chocolate chips
- Shape. Use a 1¼-inch cookie scoop or your hands to form balls of dough (about 1 generous tablespoon each). Place them on the parchment-covered baking sheet as you go. They'll spread just the tiniest bit, so it's okay if they're close together.
- Bake. Bake in the preheated 325°F oven just until they're set, about 9 minutes. If they still look a bit doughy, that's okay -- they'll firm up a bit more outside of the oven, and slightly under is better than slightly over!
- Cool. Let the cookies cool for at least 10 minutes on the baking sheet.
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