Cracked Pistachio Cookies with Crunchy Edges and a Soft, Chewy Center

Cracked Pistachio Cookies with Crunchy Edges and a Soft, Chewy Center are delicious cookies that could be enjoyed almost anytime of the day…at least in my house! Pistachio are mixed with dried unsalted butter and just a few other ingredients to create the perfect, irresistible cookies.

Table of Contents

It all began with a craving and not the usual chocolate or caramel kind but rather something completely unexpected. It was a random when the clock hit 3pm, I had a coffee in hand and then suddenly—pistachios came to mind. Have you ever experienced one of those oddly specific snack attacks Well, same here.

I remembered a bag of pistachios that I had set aside “for something special” and as it turns out, “special” meant me, half in pajamas while dusting flour off my sleeves and accidentally sneezing into powdered sugar. Super glamorous, right

The first batch was a total disaster because they turned out like green hockey pucks. However, the second one Pure magic. They came out crunchy around the edges, just how I like it and then—oh wow—the center was perfectly gooey and chewy.

Not too sweet but instead just right. Kind of like that one friend who always texts back on time.
The cracks on top I didn’t plan those yet somehow, they made the cookies even better. Now I pretend I meant to do that. After all, it’s the little imperfections that make homemade cookies special—not ones from a factory.

Honestly, have you ever baked with pistachios If not, get ready because you’re in for a treat. A nutty and buttery cookie-shaped experience.

And before I forget—hide a few for yourself since these tend to disappear fast.

Ingredients

1 cup unsalted shelled pistachios plus more for topping
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
Optional: A drop or two of green food coloring

How to Make Cracked Pistachio Cookies with Crunchy Edges and a Soft, Chewy Center

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Chop the pistachios finely, either by hand or in a food processor. Don’t turn them into powder — you want small pieces for crunch and texture.

Whisk the dry ingredients: In a medium bowl, mix flour, baking soda, and salt.

Step 2

Cream the butter and sugars: In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until fluffy (about 2-3 minutes).

Combine wet and dry: Slowly mix the dry ingredients into the wet until just combined. Don’t overmix.

Fold in pistachios: Add the chopped pistachios and stir by hand until evenly distributed.

Step 3

Roll and chill: Scoop 1.5-tablespoon balls of dough and roll them. Place them on the baking sheet about 2 inches apart. Chill the tray in the fridge for 10–15 minutes to help them keep their shape.

Cool on a wire rack for 5–10 minutes. Enjoy warm or let them cool completely before storing.

Kitchen Equipment Needed :

Measuring cups and spoons
Large mixing bowl
Medium mixing bowl
Electric mixer or hand whisk
Rubber spatula or wooden spoon
Baking sheet
Parchment paper
Cooling rack
Food processor or knife for chopping pistachios
Ice cream scoop or spoon for portioning dough

Tips for Making the Perfect Cracked Pistachio Cookies with Crunchy Edges and a Soft, Chewy Center

Don’t skip the chill time: Chilling helps prevent the cookies from spreading too much.

Use pre-shelled pistachios to save time.

Toast your pistachios in the oven for 5 minutes before chopping to deepen their flavor.

What to Eat with Cracked Pistachio Cookies with Crunchy Edges and a Soft, Chewy Center ??

I love eating these cookies with tea because the tea enhances the warm, roasted pistachio flavor, or with coffee because I love the strong bitterness of coffee when it mixes with the sweetness of the cookies. As for my sister, she insists on eating them with ice cream because they are also great with ice cream.

FAQ’S

Can I use salted pistachios instead of unsalted ones ?

Yes, just reduce the added salt in the recipe to avoid making the cookies too salty.

Do I have to use green food coloring ?

No, it’s optional. It just makes the cookies look more pistachio-colored.

Can I use pistachio flour or pistachio butter ?

It’s best to use chopped whole pistachios for the right texture. Pistachio flour may make the dough too soft.

Can I use margarine instead of butter ?

Butter is preferred for flavor and texture, but you can use margarine in a pinch.

Can I skip almond extract if I don’t like it ?

Yes! Just use 1 full teaspoon of vanilla instead

SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !