Easy and Yummy Pistachio Butter Chocolate Chip Cookies

Chocolate chip cookies hold a cherished place in the pantheon of baked goods. They might actually be the perfect cookie. It feels like everybody knows the recipe by heart, and shares very sweet memories with this classic treat.

When I was younger, My two cousins, Zach and Dillion, came over to the house on Saturday nights often.  Zach and I would sometimes have a baking competition before a big party where we would “present” our cakes.  Sure we would use boxed cake mix but the idea was to make it fun since we were just young kids (certainly not professional bakers!). One of those nights, he chose to make chocolate cake and I made an orange cake. I secretly knew that most of the guests coming over didn’t like chocolate all that much, and ended up winning the competition that night! Ha! 

I cherish those memories so much, and aim to create similar memories for Everest as he grows.  Sometimes it is not about what you bake, but about the memories you create! As an adult, I’ve certainly gotten more sophisticated with my baking skills rather than use a box mix, but memories are made regardless of the method.

Nuttinosh is here to help families create memories, whether that includes spooning pistachio butter out of a jar or in a recipe, in this case, chocolate chip cookies, the idea is the same.  I want you all to enjoy this butter as much as I do with my family.

So ladies, gentlemen, and readers alike: Let’s make some memories!

I’m super excited to share this Pistachio Chocolate Chip Cookie recipe today! I’ve partnered with our favorite local foodie, Knead to Roam (@knead.to.roam) and asked her to get creative in the kitchen with Nuttinosh. Thank you, Antonia!

Please find the original recipe for these Easy + Yummy Pistachio Butter Chocolate Chip Cookies, written in partnership with Antonia Grant, on her website, Knead to Roam. Antonia is a writer, foodie, and mom based in Minneapolis. She loves hanging out in the kitchen with her family, developing new recipes and making memories together.

If you’re looking for a great family-oriented creator to follow for recipes, travel tips, and local gems, Knead to Roam is always in new places and trying new things in our local Minnesota area and beyond! Absolutely give her a follow if you’re looking for advice for your next great adventure.

These pistachio butter cookies are a wonderful treat that don’t require a special occasion to be made: it could be a rainy day indoors, a last minute treat to share with the class, or just to brighten up the week! Our pistachio butter chocolate chip cookies are a tasty twist on a classic that we all love, and can share with our families.

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Pistachio Butter Chocolate Chip Cookies by Knead To Roam

Prep Time: 30 min.

Cook Time: 8 min.

Total Time: 38-40 min.

Makes approximately 18 cookies.

Ingredients:

• 1 ¼ Cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ Cup Nuttinosh Pistachio Butter
• ⅓ Cup packed light brown sugar
• ¼ Cup granulated sugar
• 2 large eggs
• ¾ teaspoon vanilla extract
• ½ – ¾ Cup chocolate chips semi-sweet, milk, dark, or white will work

Directions:

1. Preheat the oven to 350°F. Line a large baking sheet with either a silicone baking mat or parchment paper.
2. Whisk together the flour, baking soda, baking powder, and salt using a medium bowl. Set aside.
3. Open the Nuttinosh Pistachio Butter and mix well – leaving no visible streaks of oil. The texture should be even and smooth (leaving no lumps). This can be done with a large spatula, wooden spoon, or immersion blender.
4. Using a paddle attachment in your stand mixer, beat the pistachio butter, brown sugar, and white sugar on medium speed until smooth. Stop to scrape down the sides of the bowl (as needed).
5. Once mixed, beat in the eggs one at a time. Then, add the vanilla extract until the mixture is well combined.
6. Slowly add the flour mixture. Mix on low speed until just combined. If needed, stop to scrape down the sides of the bowl. (The dough will be thick and sticky.)
7. Gently fold in the chocolate chips. Use ½ Cup if you want light chocolate flavor or ¾ Cup if you want them to be very chocolatey. I used semi-sweet chocolate chips, but milk, dark, and white chips will also work.
8. You won’t be able to roll and plop this dough with your hands (it’s too sticky). Instead, use two spoons to scoop, scrape, and plop the dough onto the lined baking sheet. The scoop will be about ¾ of a spoon (maybe about 1½-tablespoon-sized “balls”). You should be able to fit 12 evenly on the cookie sheet.
9. If you want visible chocolate chips on top, gently press 3-5 chips on top of each cookie.
10. Bake for 8 to 11 minutes. They are done when the tops are slightly puffed up, and the base of the cookies are starting to brown.
11. Let cool on the pan for 5 minutes, then transfer to a wire rack with a metal spatula to cool completely.

Storage: You can store these Pistachio Butter Chocolate Chip Cookies in an airtight container at room temperature for up to one week.

Original recipe and images by Knead to Roam.