Sweet, Nutty, and Buttery Shortbread Cookies!
Imagine the perfect shortbread cookie: the way the butter melts into the flour, the snap of the chocolate chunks, and the pop of nutty pistachios! These pistachio chocolate chip shortbread yield cookies that are indulgent, yet effortless! Perfect for gifting, celebrating with friends and family, or enjoying at home with your kiddos.
Why this recipe works
These buttery cookies are easy to make yet offer a bakery-quality result. With a nutty crunch from pistachios and the smooth richness of chocolate, they’re completely irresistible. Whether you bake them for a holiday cookie exchange or to enjoy at home, these cookies are sure to become a favorite!
For more quick and easy dessert recipes, try my buttery rosemary shortbread, homemade chocolate rugelach, or this tender pistachio rosewater cake next!
What You’ll Need
- Cold, unsalted butter, which forms the base of any shortbread cookie recipe. If you end up using salted butter, go ahead and skip the added kosher salt.
- Light brown sugar and granulated sugar: I like to use both because of the tender texture adding brown sugar yields in the baked cookies.
- Vanilla extract, to enhance the overall flavor.
- All-purpose flour which forms the base along with plenty of butter.
- Semi-sweet chocolate, which adds a rich, chocolatey flavor (also I just love pools of melted chocolate when you bite into warm, freshly baked cookies!)
- Chopped pistachios, to add a nutty crunch and a vibrant green color!
- Kosher salt, to balance out the sweetness.
- Optional: demerara or turbinado sugar and 1 beaten egg: For a golden, sugary coating.
- Flaky sea salt, to sprinkle on top after baking. This really brings out all the flavors!
Quick Substitutions
- Pistachios: Swap for pecans, walnuts, or almonds. For all nuts, I recommend roasted, unsalted to control the level of salt.
- Semi-sweet chocolate: Try dark chocolate or milk chocolate for variation. Yes, even white chocolate will work. If you go that route, maybe add some dried cranberries too — yum!
- Vanilla extract: Use almond extract for a nuttier flavor.
Directions
Full quantities and instructions can be found in the recipe card below!
- Cream the Butter and Sugar: Beat cold butter, brown sugar, granulated sugar, and vanilla until fluffy.
- Mix the Dough: Gradually add flour, chopped chocolate, pistachios, and salt. Mix until combined.
- Shape and Chill: Divide dough into two logs (6 inches long, 2 inches thick), wrap in plastic, and chill for at least 2 hours.
- Optional Sugar Coating: Brush logs with beaten egg and roll in demerara or turbinado sugar.
- Slice and Bake: Preheat to 350°F. Slice logs into ½-inch rounds, place on parchment-lined sheets, and bake 12–15 minutes. Sprinkle with flaky sea salt while warm.
Pro tip: don’t skip chilling! This ensures the cookies hold their shape and develop a tender texture.
Ari’s Best Tips!
- Chocolate matters! Choose a high-quality semi-sweet chocolate for the best flavor.
- Perfectly shaped logs: Roll the dough on a flat surface to keep them even.
- Sliced with a serrated knife: This prevents the dough from crumbling when cutting.
- Flaky sea salt adds the perfect finishing touch—don’t skip it!
Bake Now, Enjoy Later!
- To make-ahead: Prep the dough and chill for up to 24 hours before baking.
- Leftovers and storage: Keep baked cookies in an airtight container for up to 1 week (if they last that long…).
- To freeze: Freeze unbaked dough logs for up to 3 months. Thaw slightly before slicing and baking fresh.
Serving Suggestions
Definitely add these to your holiday cookie boxes! They’re one of the easier cookies to make, which is ideal if you’re feeding or trading with a lot of people. If you want to add to your boxes, my all-time favorite holiday cookies are Italian rainbow cookies, with these chocolate-dipped biscotti coming it at a very close second.
As far as best ways to serve and enjoy, these need nothing more than a cup of coffee or hot tea for sipping alongside.
These pistachio chocolate chip shortbread cookies are buttery, nutty, and chocolatey in all the right ways. With a hint of salt and a touch of crunch, they’re the perfect balance of decadent and delightful. One bite, and you’ll wonder how you ever lived without them!
If you make this pistachio shortbread recipe, please let us know by leaving a review and rating below!
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Buttery Pistachio & Chocolate Chip Shortbread Cookies
Equipment
- Pastry brush
- Small bowls
- Parchment-lined baking sheets
- Serrated knife
Ingredients
- 2¼ sticks (18 Tbsp; 255g) unsalted butter, cold, cut into ¼-inch pieces
- ½ cup (105g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 2¼ cups (325g) all-purpose flour
- 1 cup (6oz) semi-sweet chocolate, roughly chopped
- ½ cup (55g) shelled pistachios, roughly chopped
- ¼ tsp kosher salt
- Flaky sea salt, for serving
Optional
- 1 large egg
- Demerara or turbinado sugar
Instructions
- Beat the butter and sugar. Place 2¼ sticks (255g) cold, unsalted butter in the bowl of a stand mixer with ½ cup (105g) light brown sugar, ¼ cup (50g) granulated sugar, and 1 tsp vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 3-5 minutes. Use a spatula to scrape down the sides as needed.
- Add the dry ingredients. Slowly add 2½ cups (325g) all-purpose flour, 6oz chopped semi-sweet chocolate, ½ cup (55g) chopped pistachios, and ¼ tsp kosher salt, then continue mixing until well blended. The flour should be fully absorbed.
- Wrap, then chill. Divide the dough in half, then wrap each piece in plastic wrap, molding into a long log about 6 inches long and 2 inches in diameter. Chill the dough for at least 2 hours.
- Optional: Coat in sugar. When ready to bake, brush the logs with 1 beaten egg, then roll in either demerara or turbinado sugar.
- Bake the cookies. Preheat an oven to 350°F. Use a serrated knife to cut each log into ½-inch thick rounds. Transfer the cookies to parchment lined baking sheets, set about 1-inch apart. Bake for 12-15 minutes, or until the cookies are mostly set and the edges are a light golden brown. Immediately sprinkle the cookies with a pinch of flaky sea salt. Cool slightly, then enjoy!
Notes
- Recipe adapted from Alison Roman’s chocolate chip shortbread cookies.
- The dough can be made up to 1 week in advance. Store in a refrigerator and ensure they’re tightly wrapped. Alternatively, the dough can be frozen for up to 1 month. Thaw slightly before slicing and baking fresh.
Nutrition
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