Can I substitute pistachio butter for peanut butter in cookies?

Yes, you absolutely can. Pistachio butter works beautifully as a 1:1 substitute for peanut butter in most cookie recipes. It has a slightly milder, sweeter flavor and creates a soft, chewy texture—especially in recipes like these Pistachio Butter Chocolate Chip Cookies .

Can I add pistachios to chocolate chip cookies?

Definitely. Adding chopped pistachios to your chocolate chip cookie dough adds crunch, flavor, and visual appeal. They pair especially well in Pistachio Butter Chocolate Chip Cookies , complementing both the nut butter and the chocolate.

What can I do with pistachio butter?

Pistachio butter is incredibly versatile. Beyond baking Pistachio Butter Chocolate Chip Cookies , you can use it in smoothies, drizzled on oatmeal, swirled into brownies, blended into sauces, or even spread on toast. Its rich, nutty flavor works in both sweet and savory dishes.

Pistachio Butter Chocolate Chip Cookies – The Best Nutty Cookie Ever

Pistachio Butter Chocolate Chip Cookies

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Soft, chewy cookies made with creamy pistachio butter and rich chocolate chips. These cookies deliver nutty flavor, gooey chocolate pockets, and a bakery-style finish that’s unforgettable.

Author: Helen
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup pistachio butter (smooth, unsweetened)
½ cup brown sugar (light or dark)
⅓ cup granulated sugar
1 large egg
1 tsp vanilla extract
¾ tsp baking soda
¼ tsp salt
1 cup semi-sweet chocolate chips
Optional: flaky sea salt for topping
Optional add-ins: chopped pistachios, white chocolate chips, lemon zest

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
In a large bowl, beat pistachio butter, brown sugar, and granulated sugar until smooth and creamy.
Add egg and vanilla extract. Mix until well combined.
Sprinkle in baking soda and salt. Stir until just incorporated.
Fold in chocolate chips and any optional add-ins.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing 2 inches apart. Chill dough for 15–20 minutes for thicker cookies (optional).
Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.
Cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while still warm if desired.

Notes

Store in an airtight container for up to 5 days. Freeze dough balls to bake later—just add 2 minutes to baking time straight from frozen.

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 11g
Sodium: 95mg
Fat: 12g
Saturated Fat: 3.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg

Find it online: https://www.easytastykitchen.com/pistachio-butter-chocolate-chip-cookies/