Pistachio Cookies
Soft and chewy pistachio cookies loaded with chocolate chunks and roasted pistachios. Perfect for parties, gifting, or a quick homemade treat!
Equipment
- Whisk
- 1 ½ Tablespoon cookie scoop
- Two large baking sheets
- Parchment paper or baking spray
- Cooling rack
Ingredients
- 1 package snickerdoodle cookie mix 17.5-ounce
- 2 tablespoons all-purpose flour
- ½ cup salted butter, softened 1 stick
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chunks
- ½ cup roasted, salted pistachios (shelled) (chop before measuring)
- Coarse salt optional garnish
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Remove the cinnamon sugar packet from the cookie mix and set aside for another use or discard.
- Whisk the cookie mix and flour together in a large mixing bowl.
- Add the softened butter, egg, extra egg yolk, and vanilla extract. Beat with a hand or stand mixer until a soft dough forms.
- Fold in the chocolate chunks and chopped pistachios.
- Scoop the dough using a 1 ½ tablespoon cookie scoop and place each portion, flat side down, about 1 to 1.5 inches apart on the prepared baking sheets.
- Bake for 9-13 minutes, or until the edges are just golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Sprinkle coarse salt on top if desired, and serve warm or at room temperature.
Nutrition
Calories: 117kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 31mgSodium: 42mgPotassium: 86mgFiber: 1gSugar: 3gVitamin A: 180IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
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