Pistachio Milk Chocolate Chip Cookies

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Yield: 32 pistachio milk chocolate chip cookies; #30 scoop


  • 227g (8 oz.) Butter, softened
  • 227g (8 oz.) American Almond® Pistachio Nut Paste
  • 227g (8 oz.) Granulated Sugar
  • 57g (2 oz.) Whole Eggs
  • 300g (10.6 oz.) All-Purpose Flour
  • 7g (0.25 oz.) Baking Soda
  • 285g (10 oz.) Milk Chocolate Chips
  • 35g (1.25 oz.) Pistachios, chopped
  • As needed White chocolate
  • As needed American Almond® Pistachio Brittle Crunch


  1. Preheat the oven to 350°F and line sheet trays with parchment.
  2. Cream the butter, pistachio paste, and sugar on medium speed until thoroughly combined.
  3. Add the eggs in gradually.
  4. Slowly mix the flour and baking soda in, and then the chocolate chips and chopped pistachios into the dough.
  5. Scoop the cookie dough onto the lined trays.
  6. Bake until the edges of the cookies just begin to brown, about 14 to 16 minutes.
  7. Cool cookies on a wire rack. Store them in an airtight container up to one week.
  8. Optional: dip half of the cookie in tempered white chocolate and sprinkle some Pistachio Brittle Crunch on top before the chocolate sets.

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