Ingredients
Scale
- 1 cup unsalted pistachios, coarsely chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
- In a large mixing bowl, combine softened unsalted butter and granulated sugar.
- Using an electric mixer on medium speed, beat until fluffy and light.
- Add eggs one at a time into the buttery mixture, mixing well after each addition.
- Stir in pure vanilla extract.
- Gradually add the dry mixture into the wet ingredients using a spatula or wooden spoon.
- Fold until combined; little pockets of flour are okay.
- Gently fold in coarsely chopped pistachios until evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets about 2 inches apart.
- Bake in preheated oven for about 10-12 minutes or until edges are golden brown but centers are still soft.
- Remove from oven and let cookies cool on sheets for about 5 minutes before transferring them to wire racks.
- Serve warm or store in an airtight container.
Notes
Store cookies in an airtight container.
Reheat briefly in the microwave.
Serve with vanilla ice cream.
Chop pistachios coarsely for texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg