These pistachio cookies are baked with brown butter and dark chocolate! They're soft on the inside with a crisp edge. The pistachios, pockets of melty dark chocolate, and flakey sea salt make these buttery cookies irresistible!
I love dark chocolate and pistachio together and they taste even better in cookie form. They're soft, nutty, sweet, salty, and toffee-y thanks to the brown butter. They're basically the best cookie ever.
Using brown butter really enhances the nutty flavour from the roasted pistachios and brings them to a gourmet next level.
Once baked, a dash of flakey sea salt is sprinkled to help balance the overall sweetness and enhance the rich dark chocolate and nutty pistachios.
These cookies come together in one bowl and require no chill time or electric mixer.
For more cookie recipes, try Biscoff Chocolate Chip Cookies, Espresso Chocolate Chip Cookies, and White Chocolate Toffee Cookies.
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Why this recipe works
Sweet & salty: These cookies are everyone's sweet and salty dream.
Easy to make: These cookies require no chill time or electric mixer and come together in one bowl!
Buttery cookies: Irresistible crisp edges with soft delicious centers! The brown butter enhances the flavour so much.
Pistachios & dark chocolate: The best combination.
Ingredients Notes
Baking soda - Helps create those crisp edges with soft centers.
Brown sugar – I used light brown sugar.
Butter – Use unsalted butter. This will be melted.
Eggs – Pull these out 2 hours before baking.
Pistachios - I used roasted, salted pistachios. Unshelled helps speed up the baking process, but if you're using shelled just remember to give yourself a little more prep time 🙂
Salt – These cookies are balanced with extra sea salt sprinkled on top after baking for both looks and flavour. If you’re using salted butter, be careful as you may need to half the amount used.
Step by step instructions
Here is how to make and bake these salted pistachio dark chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep on the rest of the recipe.
Step 2: Whisk in sugars, egg, and vanilla. The mixture should turn light in color and very smooth in consistency.
Step 3: Add in dry ingredients. Fold in the flour and baking soda until just combined.
Step 4: Toss add-ins. Mix in chopped up pistachios and dark chocolate.
Step 5: Scoop and bake. Use a 2oz cookie scoop and scoop 5-6 cookie dough balls onto the baking sheet and bake for 12-14 minutes. The cookies will have crisp edges and look slightly underdone in the middle.
When they’re fresh from the oven, sprinkle a dash of flakey sea salt on each cookie. You may also add more chopped pistachios and chocolate if desired!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
Make sure the brown butter does not solidify. Cool it for 30 minutes max. I like to do this step first and prep the rest of my ingredients later.
Using salted pistachios will help balance the sweetness, but don't add any extra salt into the dough (only flakey sea salt on top)
If the dough is to soft to form cookie dough balls with, chill for 1-2 hours.
Storing & Freezing
Scoop the cookie dough balls and place into a freezer safe bag for up to 2 months. Once ready to bake, place the frozen cookie dough balls on a baking sheet and bake at 350F for 14-16 minutes and enjoy!
Store salted dark chocolate pistachio cookies in an air tight container at room temperature or in the fridge for up to 5 days. Enjoy the cookies warm by reheating them in the microwave for about 10 seconds.
FAQ
What are the best pistachios to use in these cookies?
Roasted and salted pistachios are best for these cookies. Roasted pistachios have much more flavour and salted helps balance the sweetness. Unsalted pistachios work as well, but you will need to add 1/2 tsp salt to the cookie dough.
What is the best dark chocolate to use?
The type of chocolate you use directly affects how you cookies will turn out, spread, bake, etc. This is why it's important to use high quality chocolate. Go for a dark chocolate bar that is at least 75% cacao or more.
My cookies spread out way to much?
This is typically caused from one of two things. Either your butter was to warm when you started, or the flour was measured incorrectly. Make sure to use a gram scale for most accurate measurements.
Check out these recipes
- White Chocolate Toffee Cookies
- White Chocolate Reese’s Peanut Butter Cookies
- White Chocolate Pecan Cookies
- Valentine's Day Oreo M&M Cookies
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Salted Dark Chocolate Pistachio Cookies
Ingredients
- 1/2 cup butter melted
- 2/3 cups light brown sugar
- 2 tbsp white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt *only if using unsalted pistachios
- 1/2 cup roasted and salted pistachios finely chopped
- flakey sea salt
- 1 dark chocolate bar chopped (approx 3/4 cups)
Instructions
- Brown the butter. Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes while you prep on the rest of the recipe.
- Preheat oven to 350°F and line a baking tray with parchment paper. Set aside.
- In a large bowl, whisk together the cooled butter (it’s ok if it’s still slightly warm), brown sugar, and white sugar.1/2 cup butter, 2/3 cups light brown sugar, 2 tbsp white sugar
- Add in the egg and vanilla and whisk until the mixture is light in colour and smooth in consistency.1 egg, 1 tbsp vanilla
- Toss in the flour, baking soda, and salt (if using) and gently fold in until almost combined. Add in the chopped dark chocolate and pistachios and continue to fold until there are no flour streaks showing.1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 cup roasted and salted pistachios, 1 dark chocolate bar
- Use a cookie scoop to scoop cookie dough balls onto the lined baking sheet, and bake 5-6 cookies at a time. (If your cookies are to soft, chill for 15 minutes and then scoop).
- Bake for 12-15 minutes. You'll know it's ready when the edges are golden brown but the center looks puffy and slightly underdone.
- When the cookies are fresh from the oven, sprinkle with a dash of flakey sea salt and add extra chopped pistachios and chocolate if desired.flakey sea salt
- Allow the cookies to cool on a cooling rack, and enjoy!
Sutton says
Made these and they were so good! The brown butter really made them next level. And I enjoyed how you mentioned not to add in the salt if I used salted butter or butter. The details are much appreciated. Thanks!!!
Ania says
Thanks so much for the kind comment, Sutton! I'm glad to hear you enjoyed the cookies! :))
Suzanne says
This looks so good! What a great combination of flavors!
Ania says
Thanks Suzanne! This combo is so underrated in my opinion - and one of my all-time favs!
Kenley Ellis says
Could I chill this dough overnight?
Ania says
Hey Kenley! I haven't tried this so I can't confirm if the cookies would spread out if you chill the dough. If you do try this, let me know if it works! 🙂
Chastity says
I’m really glad I chose this recipe. My cookies came out great!
Desarae Anderson says
Super yummy! They do spread like crazy though. Definitely recommend cooking dough or adding just a little more flour.
Jenna Plazola says
Can you make these without the egg?
Ania says
No unfortunately you do need it, sorry Jenna!
Candi says
What is a 2 oz cookie scoop?
Ania says
About 70g per cookie! 😊
Melissa says
Hi, may I ask, is that 1/2 cup of butter after being browned or before? Thanks!
Ania says
Hi Melissa, before being browned!
Takelia says
I made this recipe after seeing it on my Instagram explore page. These cookies are absolutely delicious. I’m not sure what I did wrong but my cookies didn’t spread out as much as the picture. Mine came out thicker almost like a mini crumbl cookie. I used the metric conversion but I don’t think that was the issue. I think my butter should have been warmer. I would definitely make these again, they are going in the rotation !
Ania says
Hi Takelia! I'm so happy to hear the cookies turned out delicious! I'm intrigued that your cookies didn't spread out as much - if you used a gram scale then they should of. Using warmer butter next time will definitely help with the spreading, as well as making sure your oven is at the right temperature (every oven bakes differently!). You can also slightly flatten them before baking if you're nervous they won't spread next time. I'm happy to hear they'll stay in your rotation!
Mar007 says
Same thing happened with me!
Could it be because I rolled them instead of using a scoop?
CC says
These came out exactly as shown in pics per the instructions, no changes made and they are delicious and sophisticated. I used salted pistachios and left out the added, as suggested. So lovely, thank you!
Ania says
Hi CC! I'm so so happy to here the cookies turned out delicious!!! Thank you for sharing, it made my day 🙂
ND says
The cookies were delicious! They just came out a bit too thick, might have been something I did differently.
Ania says
Hi ND! Thank you so much for your comment! Maybe check your baking soda expiry date and/or the flour was measured incorrectly. I'm happy they still turned out delicious though 🙂
Tajak says
Wow I love this recipe and I love you, Ania!
Ania says
I love you too!!!!
Nyla Marley says
I make a batch of these cookies every week! This is my husbands nightly snack. They are delicious!!
Ania says
Hi Nyla! I'm soo happy to hear you and your husband loves these cookies! Thank you for sharing, it made my day 🙂
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