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Close-up of golden pistachio peanut butter cookies showing crosshatch pattern and visible pistachio pieces

Irresistible Pistachio Peanut Butter Cookies Recipe (3 Ingredients!)

Simple 3-ingredient pistachio peanut butter cookies recipe. Ready in 20 minutes with incredible nutty flavor and chewy texture. These cookies showcase sophisticated flavor combination that elevates traditional recipes to gourmet status.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup peanut butter natural or conventional works
  • 1 whole large egg room temperature preferred
  • ¼ cup pistachios shelled, roughly chopped

Equipment

  • medium mixing bowl
  • fork
  • measuring cups
  • - Measuring spoons
  • Baking sheet
  • parchment paper
  • wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and position the rack in the center for even heat distribution. Line your baking sheet with parchment paper, leaving slight overhang for easy cookie removal.
  2. In your medium bowl, whisk together the peanut butter and egg until completely smooth and well-incorporated. This usually takes about 30-45 seconds of vigorous whisking. The mixture should look creamy and uniform without any streaks.
  3. Fold in the pistachios using gentle, sweeping motions from bottom to top. Overmixing can break the nuts into smaller pieces, reducing the delightful crunch factor.
  4. Roll the dough into balls using approximately 1 tablespoon of mixture per cookie. Space them 2 inches apart on your prepared baking sheet.
  5. Using a fork, press down on each dough ball to create parallel lines and flatten to about 1/2-inch thickness. Rotate 90 degrees and press again to form the classic crosshatch pattern.
  6. Bake for 9-10 minutes until the edges appear set but centers remain soft. Remove from oven and let cool completely on the baking sheet before transferring.

Notes

Store cookies in airtight containers for up to 1 week. For longer storage, freeze cookie dough balls and bake directly from frozen, adding 1-2 extra minutes. Press fork into flour before marking cookies to prevent sticking. Room temperature eggs incorporate more easily for smoother dough.