Cookie of the Month: August 2026

Chocolate chip pistachio cookies combine rich, melty chocolate with the subtle crunch and nutty flavor of roasted pistachios. Their perfect balance of sweetness and texture makes them a delicious twist on a classic cookie favorite.

Pistachio & Chocolate Chip Cookie
JC Botero, Kitchen Manager/Lead Cook at the Pete Dye River Course

Ingredients:

• 1 cup pistachios, shelled and roughly chopped

• 2 cups unsalted butter, softened to room temperature

• 4 ½ cups all-purpose flour

• 2 tsp baking soda

• 1 tsp salt

• 2 cups brown sugar

• 2 cups pistachio pudding mix

• 4 eggs

• 2 tsp vanilla extract (e.g., Simply Organic)

• 2 cups chocolate chips

• 2 cups sweetened shredded coconut

Directions:

1. Preheat oven to 350°F.

2. Line a cookie sheet with parchment paper.

3. Shell and roughly chop the pistachios if not already done.

4. Allow the butter to soften to room temperature.

5. In a medium bowl, mix together the flour, baking soda, and salt; set aside.

6. In a large bowl, beat the softened butter and brown sugar together until creamy.

7. Add the pistachio pudding mix, eggs, and vanilla extract; mix until combined.

8. Reduce mixer speed to low and slowly add the dry flour mixture.

9. Fold in the chocolate chips, shredded coconut, and chopped pistachios

10. Drop rounded tablespoonfuls of dough onto the prepared cookie sheet.

11. Bake for 8–10 minutes.

12. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.