Salted Pistachio Chocolate Cookies

These Salted Pistachio Chocolate Cookies are inspired by the famous Gideon’s Bakehouse cookies and bring together rich brown butter, sweet chocolate, buttery toffee bits, and crunchy pistachios in every thick and chewy bite. Topped with a sprinkle of flaky sea salt, they’re the perfect blend of salty and sweet, with an irresistible texture and flavor.

Why You’ll Love This Recipe

If you love cookies that are crisp on the edges, soft in the center, and absolutely loaded with mix-ins, this recipe is for you. The brown butter adds a deep nutty richness, while the pudding mix and powdered milk contribute to a tender, bakery-style crumb. These cookies are a flavor bomb—salty, sweet, chocolatey, and nutty, with a chewy bite and a slightly crisp topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients:

• 1¾ cup all-purpose flour

• 1 (3.4 oz) box instant vanilla pudding mix (unprepared)

• 2 tablespoons powdered milk

• ½ teaspoon salt

• ½ teaspoon baking soda

Wet Ingredients:

• 14 tablespoons unsalted butter (10 browned, 4 stirred in after browning)

• ½ cup granulated sugar

• ¾ cup light brown sugar, packed

• 1 teaspoon vanilla extract

• 1 large egg

• 2 large egg yolks

Mix-ins:

• ½ cup roasted and salted pistachios, chopped

• ½ cup mini semi-sweet chocolate chips

• ½ cup Heath Bits ‘o Brickle Toffee Bits

Topping:

• ¼ cup mini semi-sweet chocolate chips

• ¼ cup Heath Toffee Bits

• ¼ cup roasted and salted pistachios, finely chopped

• Flaky sea salt (optional)

Directions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. Brown the butter: In a skillet, melt 10 tablespoons of butter over medium heat. Continue cooking, stirring constantly, until brown bits form and it smells nutty (about 2–3 minutes). Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer to a large mixing bowl to cool slightly.

3. Mix sugars and eggs: Add granulated sugar, brown sugar, and vanilla to the butter. Whisk to combine. Add the egg and egg yolks and mix for 30 seconds. Let rest for 3 minutes. Repeat the whisking and resting process two more times until the batter is smooth and glossy.

4. Combine dry ingredients: In a separate bowl, whisk together the flour, pudding mix, powdered milk, salt, and baking soda.

5. Mix the dough: Using a spatula or mixer with a paddle attachment, add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be soft.

6. Add mix-ins: Gently fold in pistachios, chocolate chips, and toffee bits.

7. Prepare topping: In a small bowl, mix the topping ingredients—mini chocolate chips, toffee bits, and chopped pistachios.

8. Form cookies: Use a large #16 cookie scoop (about 2.9 ounces per ball). Press the top of each dough ball into the topping mixture. Place cookies 3 inches apart on the baking sheet. Sprinkle with flaky sea salt if desired.

9. Bake: Bake for 9 to 11 minutes, rotating pans halfway through. Cookies should be slightly cracked on top and lightly golden at the edges.

10. Cool and shape: Let cookies cool on the pan for 3 minutes before transferring to a wire rack. For a bakery-style finish, use a round cookie cutter to swirl around the hot cookie edges to reshape if desired.

Servings and timing

Servings: 14 large cookies
Prep time: 20 minutes
Cook time: 20 minutes (in batches)
Total time: 40 minutes
Calories per cookie: Approximately 350–400 kcal (estimated)

Variations

• White Chocolate: Swap mini chocolate chips for white chocolate chunks.

• Nut-Free: Use sunflower seeds or omit nuts entirely and add more toffee or chocolate.

• Extra Chewy: Add 1 tablespoon of molasses for added chew and depth of flavor.

• Dark Chocolate: Use 70% dark chocolate chunks for a more intense cocoa flavor.

• Holiday Version: Add crushed peppermint candies for a festive spin.

Storage/Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.

Freezing: Freeze unbaked dough balls or baked cookies in a freezer-safe container for up to 2 months. Bake frozen dough straight from the freezer—just add 1–2 minutes to the baking time.

Reheating: Reheat cookies in the microwave for 10–15 seconds for a freshly baked feel.

FAQs

What does the pudding mix do in cookies?

Instant pudding mix adds moisture and softness, resulting in a tender, bakery-style cookie.

Can I use regular chocolate chips instead of mini?

Yes, but mini chips distribute more evenly throughout the dough and toppings.

Why do I brown only part of the butter?

Browned butter adds deep flavor, while the added cold butter helps cool the mixture and keeps the dough manageable.

Do I need to chill the dough?

No, the dough can be baked immediately. It’s soft but manageable and spreads slightly during baking.

Can I use different toffee bits?

Yes, any toffee bits work, but the Heath Bits ‘o Brickle are ideal for texture and sweetness.

Can I substitute the powdered milk?

You can omit it, but it contributes to the cookie’s rich texture and bakery-style crumb.

How do I get my cookies perfectly round?

Use a round cookie cutter to swirl around the cookies as soon as they come out of the oven to reshape and thicken the edges.

Can I make smaller cookies?

Yes, use a smaller scoop and reduce the baking time by 1–2 minutes. Adjust spacing accordingly.

Why are my cookies flat?

Make sure you’re not skipping the resting/whisking steps or using overly soft butter. Also, double-check your measurements, especially the flour.

Is flaky sea salt necessary?

It’s optional but enhances the sweet and salty contrast—highly recommended!

Conclusion

Salted Pistachio Chocolate Cookies are a show-stopping treat packed with rich flavors and irresistible textures. Whether you’re baking for a party, gifting friends, or treating yourself, these cookies offer bakery-quality results at home. With brown butter, toffee, pistachios, and chocolate in every bite, they’re guaranteed to become a favorite.