If you’re ever on the hunt for a cookie that’s a total showstopper, let me introduce you to Salted Pistachio Chocolate Chunk Cookies. These beauties have that gorgeous harmony of salty and sweet, thanks to roasted pistachios and dark chocolate, with an occasional hit of earthy-green matcha lurking in the background. Each bite combines melt-in-your-mouth chewiness, pools of gooey chocolate, and flashes of nutty crunch—honestly, I could gush all day! This recipe will result in a batch of cookies that scream sophistication, but honestly, you’ll feel like you’re just making a treat for your favorite friend (yourself totally included).

Salted Pistachio Chocolate Chunk Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for these Salted Pistachio Chocolate Chunk Cookies are straightforward, yet each plays a vital role. From the depth of dark chocolate to that unique pistachio-matcha twist, you’ll soon see how simple ingredients can create something truly magical.

Roasted Salted Pistachios (½ cup/60g): These nuts provide fabulous crunch and savory richness that pair perfectly with dark chocolate.
Olive Oil (1 tbsp/15ml): Just a splash creates a luscious pistachio paste, infusing the dough with extra moisture and subtle peppery notes.
Salted Butter (7 tbsp/100g, softened): Adds classic cookie flavor and creates that irresistible chewy texture. Don’t substitute with unsalted—embrace the salt!
Light Brown Sugar (½ cup/110g, packed): For chewiness and a gentle caramel sweetness that underpins all the other flavors.
Granulated Sugar (¼ cup/50g): Balances the moisture from brown sugar and promotes perfect cookie spread and those irresistible crackly tops.
Large Egg (1, at room temperature): Binds everything together and helps the cookies rise just right.
Pure Vanilla Extract (½ tsp): Rounds out the flavors with a comforting warmth.
Pure Almond Extract (¼ tsp): A secret weapon that enhances the pistachio without overpowering—it’s subtle but game-changing!
Baking Soda (½ tsp): The leavening agent that gives those irresistible soft centers and slightly crisp edges.
Salt (¼ tsp): Works together with salted butter and pistachios to keep the cookies perfectly balanced.
All-Purpose Flour (1 cup + 2 tbsp/160g): The structure-builder that keeps your cookies from turning into puddles.
Matcha Powder (1 tsp): This vibrant green tea powder adds subtle earthiness and the prettiest hint of color.
Dark Chocolate (1 cup/5oz/142g): The key to those dreamy molten pools, chop it for uneven bits and maximum chocolate payoff.
Ground Pistachios (2 tbsp, plus more for topping): Enhances pistachio flavor and makes the cookies look ultra-gourmet.
Flaky Sea Salt (optional, for sprinkling): A finishing touch—just a pinch on top brings out every flavor.

How to Make Salted Pistachio Chocolate Chunk Cookies

Step 1: Make the Pistachio Paste

Start by processing your roasted salted pistachios in a small food processor. Pulse them until they’re finely ground, then drizzle in the olive oil and blend until a thick, slightly coarse paste forms. Don’t worry if it’s not perfectly smooth—the little bits of pistachio give the cookies their irresistible character. Quick tip: grind a bit more than you need so you’ll have some extra for topping later—it makes the cookies look bakery-worthy!

Step 2: Prepare the Extra Ground Pistachios

This is a little step that goes a long way. Set aside about 2 tablespoons (30g) of your finely ground pistachios before blending in the olive oil. You’ll use these for showering over the cookies just before baking—not only does this add flavor and texture, but it creates that signature green-studded look everyone loves.

Step 3: Cream the Butter and Sugars

In the bowl of a stand mixer (or with a sturdy handheld mixer), beat together the softened salted butter, brown sugar, and granulated sugar. Let it go for about three minutes on medium speed—this step sets up a base of lightness and that classic, irresistible cookie texture. Don’t skip scraping down the bowl; every bit counts!

Step 4: Add the Wet Ingredients

Now, mix in the egg, vanilla extract, and almond extract until the batter is creamy and smooth. Then, stir in your freshly-made pistachio paste. This is where the dough takes on that beautiful green tinge and deeply nutty flavor.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Blending these dry ingredients well first ensures that every cookie bakes evenly, with pockets of flavor in every bite.

Step 6: Combine Dough & Add Chocolate

Gently fold the dry mixture into the buttery, pistachio-studded batter—try not to over-mix! Fold in the dark chocolate chunks last, so every cookie bakes up with perfectly gooey pockets. The dough will be soft, sticky, and deliciously green-hued at this stage.

Step 7: Chill the Dough

Cover your mixing bowl and pop it in the fridge for at least 2 hours. This pause is what gives Salted Pistachio Chocolate Chunk Cookies their thick, chewy texture and perfectly crinkled tops. Use the wait time to imagine just how good your kitchen is about to smell!

Step 8: Portion and Bake

Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a 1.5 oz cookie scoop (or a generous tablespoon) to portion out your dough, spacing scoops about 3 inches apart—they’ll spread as they bake. Sprinkle each with that reserved ground pistachio, and slide them into the oven for 10 to 12 minutes, until the edges are golden but the centers are still slightly soft.

Step 9: Cool and Finish

Once baked, let the cookies cool on the pan for about a minute, then transfer them to a wire rack to finish cooling. Now’s the perfect time to scatter a pinch of flaky sea salt over each if you love a sweet-salty punch. Resist snacking immediately (okay, maybe try one warm—you absolutely deserve it!).

How to Serve Salted Pistachio Chocolate Chunk Cookies

Garnishes

To make each cookie shine, top with a sprinkle of extra ground pistachios right out of the oven and, if you want that genuine bakery vibe, a generous pinch of flaky sea salt. Not only do these add color and crunch, but they also bring out the best in the pistachio and chocolate. A little dusting of matcha powder can also look gorgeous if you’re feeling fancy!

Side Dishes

Salted Pistachio Chocolate Chunk Cookies are fantastic solo, but pairing them with a scoop of vanilla bean ice cream or a scoop of pistachio gelato is next-level. If you’re in the mood for something cozy, serve these cookies alongside matcha lattes, espresso, or even a cold glass of milk for that unbeatable classic combo.

Creative Ways to Present

For a party-ready platter, arrange the cookies on a cake stand with chocolate curls and extra pistachios scattered between. Stack a few in cellophane bags tied with a green ribbon for instant gift magic. Or, make ice cream sandwiches by sandwiching a scoop of gelato between two cookies—trust me, everyone will swoon!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Salted Pistachio Chocolate Chunk Cookies in an airtight container at room temperature. They’ll stay soft and perfectly chewy for up to four days—if they last that long! I like to pop a slice of bread in the container to keep them even softer. The nutty aroma sticks around beautifully.

Freezing

You can absolutely freeze these cookies. Once they’re completely cooled, layer them in a freezer-safe container with parchment paper between each layer to prevent sticking. They keep well for up to two months—just let them come to room temperature before indulging. Alternatively, you can freeze cookie dough balls and bake fresh cookies whenever cravings strike!

Reheating

If you love a warm, melty cookie (who doesn’t?), pop your Salted Pistachio Chocolate Chunk Cookies in the microwave for about 10-12 seconds. Or, reheat a batch on a low oven temperature (about 300°F) for 5 minutes. This wakes up the chocolate chunks and makes your whole kitchen smell amazing, all over again.

FAQs

Can I use unsalted butter instead of salted?

Absolutely, just add an extra pinch of salt to the dough to keep the sweet-salty balance true to these Salted Pistachio Chocolate Chunk Cookies’ signature flavor.

Do I have to use matcha powder?

The matcha adds a subtle earthiness and a lovely floral-green color, but you can skip it if you don’t have any on hand. The cookies will still be delicious with all the pistachio and chocolate notes front and center.

Can I make the dough ahead of time?

Yes! After chilling, you can keep the cookie dough covered in the fridge for up to 48 hours. The flavors deepen as the dough rests, making the cookies even more flavorful!

What type of dark chocolate is best for these cookies?

I recommend using a high-quality bar chocolate, chopped into big and small chunks for pockets of gooeyness and bursts of chocolate. Bittersweet (about 70 percent cocoa) works beautifully alongside the pistachios and salt.

Can I make these cookies gluten-free?

You can swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The results will still be delightfully chewy, so everyone can enjoy Salted Pistachio Chocolate Chunk Cookies!

Final Thoughts

These Salted Pistachio Chocolate Chunk Cookies are so much more than a treat—they’re a celebration of bold flavors and small surprises in every bite. Whether you’re sharing with friends, gifting lovingly wrapped cookies, or saving the whole batch for yourself (no judgment), baking them is an invitation to joy. I hope you give them a try, and that they become as beloved in your kitchen as they are in mine!