Slice and bake pistachio chocolate chunk cookies recipe from @bakedbyrachel
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Slice and Bake Pistachio Chocolate Chunk Cookies

Easy slice and bake pistachio chocolate chunk sugar cookies. A perfect sweet and salty treat to make for the holidays or any time of the year!
Prep Time15 mins
Cook Time10 mins
Total Time3 hrs 30 mins
Course: Dessert
Servings: 4 dozen cookies


  • 3/4 C unsalted butter softened
  • 3/4 C light brown sugar
  • 1/4 C granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 3/4 C all purpose flour
  • 6 oz semi-sweet chocolate chopped roughly
  • 3/4 C pistachios chopped **


  • In the bowl of a stand mixer or large bowl, cream together butter and sugars until light and fluffy. Mix in eggs and vanilla, followed by salt and baking powder. Mix in flour, adding one cup at a time. Continue mixing until fully combined and no streaks remain. Mix in chocolate and pistachios by hand. Blending until evenly distributed throughout the dough. Chill for 15-30 minutes.
  • Divide dough into two equal portions. Shape one piece of dough into a log, roughly 2-2 1/2 inches in diameter. Wrap in wax paper. If available, store wrapped dough log in a cardboard tube. *See notes. Repeat with remaining dough. Store dough logs in the refrigerator for 3 hours or overnight. Dough may be made ahead and stored in the refrigerator for 1-2 weeks or frozen up to a year. 
  • Preheat oven to 350°F. 
  • Line a baking sheet with a silicone baking mat or parchment paper. 
  • Carefully slice 1/4-inch slices, spacing 1-2 inches apart on prepared baking sheet. Return remaining dough to the refrigerator. Bake cookies for 10-12 minutes. Allow cookies to sit on the pan for 4-5 minutes before transferring to a wire rack to cool completely. 
  • Store cookies in an airtight container. 


*To help maintain a round shape, store wax paper wrapped dough in a cardboard tube. Examples: wrapping paper roll, paper towel roll cut length wise.
**Salted or unsalted pistachios can be used. Salted and shelled (no shells) pistachios were used for this recipe. Use whichever you prefer or can find in the store.
An original recipe from Baked by Rachel