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Pistachio Drop Cookies

Karissa Parrish
These Pistachio Drop Cookies are an easy no chill cookie that are full of real pistachios! This recipe is perfect for all of your holiday and springtime cookie baking.
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 24 cookies


  • Baking Sheet
  • Silicone Baking Mats
  • Cookie Scoop
  • Electric Stand Mixer


  • 2 ½ cups all-purpose flour
  • 2 teaspoons corn starch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter (1.5 sticks), room temperature
  • ¾ cup brown sugar
  • ½ cup sugar
  • 1 ½ teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ¾ cup pistachios, shelled and roughly chopped


  • Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
  • In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until fully combined and creamy (about 3-4 minutes). Add the vanilla extract, egg, and egg yolk on medium speed and mix for 1 minute.
  • Add the dry ingredients and mix on low speed just until combined (be careful not to overmix). Then fold in the chopped pistachios with a silicone spatula.
  • Use a 1.5 tablespoon or #50 cookie scoop to scoop out the cookie dough onto the prepared baking pans. Bake for 9-11 minutes, or just until the edge of the cookies turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
  • Keep any leftover cookies in an airtight container on the counter for up to 7 days.


Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats.
Room Temperature Ingredients: For this recipe, we want both the butter, egg, and egg yolk to be at room temperature before baking. I recommend taking these ingredients out of the refrigerator 1 hour before you want to start.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Keyword chewy pistachio cookies, pistachio butter cookies, pistachio drop cookies