Giant Pistachio Crinkle Cookies

I found out today, rather randomly, that pistachios aren’t actually nuts. They’re seeds. WHAT? Apparently a lot of the foods we classify as nuts are actually seeds, and my mind is officially blown. Whatever they are, pistachios are delicious, and one of my favourite things to bake with. They add an amazing salty and sweetness, and add so much depth. As a result, i just brought a massive bag of pistachios from Borna Foods and decided to bake as many things as i could with it. One of the bakes are these giant pistachio crinkle cookies.

Giant because- if now is not the time to indulge yourself, then when is it? Plus this way you can tell yourself you only had ONE cookie. Let’s forget that its a cookie almost bigger than your hand! These giant pistachio cookies are, as you can see, a twist on the ever-popular crinkle cookies. There are so many different types of flavours of crinkle cookies all over the internet now. I’m sure i’m not the first to think of adding pistachios. But nevertheless, this is my take.

These cookies, as they are larger and flatter than the usual crinkle cookies, are crispy on the outside, yet somehow ultra-soft as you bite into them. The pistachio flavour runs right through the cookie, and theres some chopped ones on top, for that added crunch. When i first tried these, i realised it was just crying out for a cup of hot tea. And then i was in heaven. Maybe it’s because i’m British, and think nearly any dessert needs tea. But i highly recommend matching these cookies with some tea. But the take home message is this: if you love pistachios, this recipe is definitely for you.

Giant Pistachio Crinkle Cookies

These are the ever-popular crinkle cookies, but with a twist- they're bigger, they're nuttier and just that bit better! Delicious with tea or any hot drink, these cookies are the ultimate winter dessert or snack.
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Course Dessert


  • stand mixer or handheld electric mixer/whisk
  • Blender or food processor


  • 250 grams pistachio nuts, shelled
  • 300 grams plain flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 400 grams caster sugar
  • 150 ml vegetable/sunflower oil
  • 4 eggs, medium
  • 150 grams icing/powdered sugar
  • 2 tsp vanilla extract
  • 1/2 tsp green food colouring (optional)

To decorate

  • 200 grams white chocolate chips/chunks
  • Handful of chopped pistachios


  • Preheat the oven at 180C/160C fan. Grease and line a baking tray with baking paper. Depending on how many cookies you make, you may need two trays!
  • Put the pistachios into a food processor or blender, and pulse until they are finely ground up. They should be a breadcrumb consistency. Check the ground pistachio carefully, and return any large or ungrounded pieces back into the blender.
  • In a mixing bowl, add the flour, sugar, baking powder, oil and vanilla extract. Mix together until fully combined.
  • Slowly add in the ground pistachio, a couple of spoonfuls at a time while mixing, if using a stand mixer. If using a handheld mixer, add spoonfuls of the pistachios and then mix until fully combined, before adding the next spoonfuls of nuts. Repeat until you have added all the pistachios.
  • At this stage you can add the food colouring if you wish to. Make sure it is properly mixed into the batter.
  • Cover the mixing bowl with clingfilm, and chill in the fridge for 2-2 1/2 hours. Once time is up, the dough should be soft but not sticky. If it is still sticky, chill for up to another hour.
  • Once chilled and ready, using a tablespoon, scoop heaped amounts with the spoon into your hand, and roll into balls. You should get about 12-14 balls. If you want larger and fewer cookies, you can scoop larger amounts.
  • Flatten each ball with your hand but gently pressing your fingers on top, smoothing out to to retain the round shape. Place onto a baking tray, making sure to leave room between each cookie as they will spread as they bake.
  • Bake for 12-14 minutes. The cookies will still appear a bit soft when they are done, as they will become more solid once out of the oven and cooled.
  • If you wish to decorate them, heat some white chocolate chips in a bowl in the microwave. With a teaspoon, drizzle the white chocolate across the cookies several times. Carefully sprinkle the chopped pistachios over the white chocolate. Afterwards, put the cookies in the fridge for 10 minutes, so the chocolate can solidify.
  • Now they are ready to eat! Enjoy on their own or with a cup of tea/ hot drink! Perfect for winter weather.
Keyword biscuits, cookie recipes, cookies, crinkle cookie recipes, crinkle cookies, dessert recipes, desserts, nutty desserts, pistachio crinkle cookies, pistachio desserts


If you make any of my recipes, please tag me at @thesemisweetedit (i used to be called @girlwiththematcha until recently, for those that are confused) and use the hashtag #thesemisweetedit, i’m always so happy to see your creations!

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