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NYC Style Pistachio Cookies

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A rich and decadent NYC-style cookie packed with pistachio praline, pistachio spread, and three kinds of chocolate. Crispy edges, gooey centers—perfect for pistachio lovers!

Ingredients

Scale

For the Pistachio Praline:

  • ¾ cup white sugar
  • 1 cup pistachios (unshelled, lightly salted)

For the Cookie Dough:

  • 1 cup unsalted butter (room temperature)
  • ¾ cup brown sugar
  • ½ cup white sugar
  • ¼ cup pistachio spread (heaping)
  • ⅛ cup pistachio paste (optional)
  • 2 tsp vanilla extract
  • 2 large eggs
  • 3½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 2 tbsp malted milk powder
  • Pistachio praline (from above)
  • 1¼ cups white chocolate chips
  • 1 cup milk chocolate chips

For the Topping:

  • 1 cup white chocolate
  • 1 drop green food coloring (oil-based)
  • 3 drops yellow food coloring (oil-based)
  • Chopped pistachios

Instructions

  • Prepare the Pistachio Praline:
    Preheat the oven to 350℉ (175℃). Spread pistachios evenly on a baking tray and bake for 6–8 minutes until fragrant. Set aside.
    In a clean, dry pan over medium heat, melt 1/3 of the sugar until it begins to caramelize. Gradually add the remaining sugar in thirds, swirling the pan to ensure even caramelization.
    Once fully melted and caramelized, quickly add the roasted pistachios, coating them evenly.
    Transfer the mixture to a lined baking sheet and let cool for 15–20 minutes.
    Break the praline into chunks and pulse in a food processor until you have a mix of fine and small pieces.
  • Make the Cookie Dough:
    In a stand mixer, cream the butter, brown sugar, and white sugar on low speed for 30 seconds, then on medium speed for 2 minutes until combined.
    Add the vanilla extract, pistachio spread, and pistachio paste (if using). Mix until smooth.
    Beat in the eggs, scraping down the sides of the bowl as needed.
    Add the flour, baking soda, cornstarch, malted milk powder, and pistachio praline. Mix on low speed until just combined. Do not overmix.
    Fold in the white and milk chocolate chips.
  • Shape and Chill:
    Weigh out 4.7-ounce balls of dough using a food scale. Split each ball in half, creating an indentation with your thumb in one half.
    Add 1 tbsp pistachio paste and 1 tbsp white chocolate spread to the indentation. Place the other half on top and seal well, forming a ball.
    Place dough balls on a baking tray or Tupperware and freeze for 3–4 hours (or overnight for best results).
  • Bake the Cookies:
    Preheat the oven to 410℉ (210℃).
    Place dough balls 2 inches apart on a baking tray. Bake for 12 minutes on the middle rack until the tops are dull but the edges are golden.
    Allow cookies to cool on the baking tray for 15 minutes before carefully transferring them to another tray.
  • Add the Topping:
    Melt the white chocolate in the microwave in 30-second increments, stirring until smooth.
    Mix in green and yellow food coloring (1:4 ratio) to achieve a pistachio color.
    Drizzle the melted chocolate over the cooled cookies and sprinkle with chopped pistachios.

Notes

  • Resting Time: The dough needs to be frozen for 3–4 hours, or overnight for the best results.
  • Optional Pistachio Paste: If you can’t find pistachio paste, you can omit it or use extra pistachio spread.
  • Chocolate Drizzle: If you prefer a richer chocolate topping, you can use dark chocolate instead of white chocolate.

Nutrition

Find it online: https://deliceflash.com/nyc-style-pistachio-cookies/