Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add the egg and vanilla extract to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet mixture. Stir until combined.
- Fold in the chopped pistachios.
- Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For extra crunch, toast the pistachios before chopping.
- If dough is too sticky, chill it for 30 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg