Pistachio Milk Chocolate Chip Cookies

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Pistachio Milk Chocolate Chip Cookies

Pistachio Milk Chocolate Chip Cookies

Yield: 32 cookies; #30 scoop

For the Pistachio Milk Chocolate Chip Cookies:


  • 227g     Butter, softened
  • 227g     American Almond® pistachio nut paste
  • 227g    Granulated sugar
  • 57g      Whole eggs
  • 300g    All-purpose flour
  • 7g        Baking soda
  • 285g    Milk chocolate chips
  • 35g      Pistachios, chopped
  • As needed white chocolate
  • As needed American Almond® pistachio brittle crunch


  1. Firstly, preheat the oven to 350°F. Then line sheet trays with parchment.
  2. Cream the butter, pistachio paste, and sugar on medium speed until thoroughly combined.
  3. Then add the eggs in gradually.
  4. Slowly mix the flour and baking soda into the dough, and then the chocolate chips and chopped pistachios.
  5. Then scoop the cookie dough onto the lined trays.
  6. Bake until the edges of the cookies begin to brown (14 to 16 minutes.)
  7. Finally, cool cookies on a wire rack. Store in an airtight container up to a week.

Optional: dip half of the cookie in tempered white chocolate. Then, sprinkle some pistachio brittle crunch on top before the chocolate sets.

Recipe courtesy of American Almond® – www.americanalmond.com