Irresistible Pistachio Cookie Bars

These pistachio cookie bars are the golden, chewy, nutty thing I make when I want dessert without babysitting a batch of cookies. They’ve got that fudgy blondie energy—crinkly top, soft middle—and then the pistachios sneak in with their fancy little flavor and a tiny crunch. There’s a whisper of almond extract that makes everything smell like a bakery, and if you’re feeling extra, a quick glaze that sets all glossy and pretty on top. No mixer, one bowl, 30-ish minutes. Dangerously doable.

My husband calls these “the green bars,” which… is not wrong. The first time I made them, he hovered around the oven like a golden retriever waiting for a tennis ball. Now they’re the thing I bake when we’ve got last-minute neighbors coming over or it’s a Tuesday that feels like a Thursday. Our kid steals the corner pieces, I pretend I don’t notice, and we all agree they somehow taste even better with coffee the next morning. Staple status unlocked.

Why You’ll Love This Irresistible Pistachio Cookie Bars

– Chewy-meets-crisp edges that make you feel like you won the corner piece lottery.
– The pistachio + almond extract combo is fancy without being fussy.
– One bowl, no mixer, no chilling dough, no patience required.
– They slice clean, pack well, and magically disappear from lunchboxes.
– Optional white chocolate and a lazy two-ingredient glaze if you’re in a mood.

How to Make It

Crank the oven to 350°F and line an 8-inch square pan with parchment so you can lift the whole slab out. Melt 3/4 cup butter and let it cool just a bit—if it’s blazing hot, it’ll scramble your egg and make the bars greasy. Whisk in 1 cup brown sugar and 1/4 cup white sugar till it’s glossy and kind of caramel-y looking. Add 1 egg plus an extra yolk (for chew), a good 2 teaspoons vanilla, and a tiny splash (1/2 teaspoon) almond extract.

Now dump in your dries: 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, and if you’re into it, a pinch of cardamom. Stir just until you don’t see flour streaks—this dough is thick. Fold in about 1 cup chopped pistachios and a half cup white chocolate chips if you like a little sweet against the salty nut situation. Smooth it into the pan, sprinkle a few extra pistachios on top, and bake 22–26 minutes. You want set edges and a slightly soft middle; they’ll firm as they cool. If you overbake, they’re still good—just more cookie than blondie.

Cool completely (I know), then drizzle with a quick glaze—powdered sugar + a spoon of milk—if you’re feeling it. Lift, slice into 16 squares, and try not to “even up the edges” until half the pan is gone. Makes 12–16 bars. Ready in about 35 minutes, give or take the time it takes you to find your parchment paper.

Ingredient Notes

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– Pistachios: Roasted, unsalted or lightly salted both work. Chop them so you get bits in every bite. Whole nuts make slicing messy—learned that the hard way.
– Butter: Melted is the move for shiny, chewy bars. If you brown it first, they get extra toasty and you’ll be insufferably proud (in a good way).
– Brown Sugar: Brings the butterscotch vibes. Light or dark—dark = deeper flavor, slightly denser bar.
– Granulated Sugar: Helps with that crinkly top. You can cut it a little if you prefer less sweet.
– Egg + Yolk: The yolk is the secret chew-maker. I’ve skipped it in a rush—still good, just a bit cakier.
– Almond Extract: Tiny amount, big bakery smell. Skip if you hate it, but it really cozies up to pistachios.
– Flour: Spoon and level so you don’t pack in too much. Too much flour = dry, cranky bars.
– White Chocolate Chips: Optional but lovely against the salty nuts. Dark chocolate works too, just a different mood.
– Cardamom (optional): A pinch makes it fancy. Too much and it goes toothpaste-adjacent—ask me how I know.

Recipe Steps

1. Line an 8-inch square pan with parchment and heat oven to 350°F (175°C).
2. Melt 3/4 cup unsalted butter and cool 3–5 minutes.
3. Whisk in 1 cup packed brown sugar and 1/4 cup granulated sugar until glossy.
4. Whisk in 1 large egg, 1 egg yolk, 2 tsp vanilla, and 1/2 tsp almond extract.
5. Stir in 1 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/2 tsp kosher salt, and a pinch of cardamom (optional) just until combined.
6. Fold in 1 cup chopped pistachios and 1/2 cup white chocolate chips; spread in pan, top with extra nuts, and bake 22–26 minutes until edges set and center barely wobbles; cool, glaze if desired, and slice.

What to Serve It With

– Hot coffee or an iced latte—yes, even at 8 p.m., I’m not your mom.
– Strong tea with milk; the nutty thing loves the creamy thing.
– Vanilla ice cream or honey Greek yogurt if you want it breakfast-adjacent.
– Fresh berries or orange slices because pistachio + citrus = chef’s kiss.

Tips & Mistakes

– Let the butter cool a bit so it doesn’t scramble the egg or make greasy edges.
– Don’t overmix once the flour goes in—stir until the streaks vanish, then stop.
– Pull them when the center is just set but still soft; they finish cooking in the pan.
– If using a metal pan, start checking at 20 minutes; glass takes a touch longer.
– Too sweet? Reduce granulated sugar by 2–3 tablespoons next time.
– Want sharper slices? Chill 20 minutes, then cut with a hot knife you wipe between cuts.

Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Counter: airtight container, 3–4 days and they stay chewy. Fridge: up to a week—firmer bite, great with coffee straight from the cold, zero regrets. Freezer: wrap individual bars and stash for up to 2 months; thaw on the counter or zap 10–15 seconds. Cold breakfast bar? Absolutely legal in this house.

Variations and Substitutions

– Gluten-free: Swap in a 1:1 gluten-free flour blend; add 1 extra tablespoon milk if the batter feels stiff.
– Dairy-free: Use a good vegan butter stick; texture stays surprisingly on point.
– Brown butter: Take 5 extra minutes to brown the butter—next-level flavor.
– Different chips: Dark or ruby chocolate, or skip chips and add dried cherries or cranberries.
– Spice lane: Cardamom is lovely; cinnamon works in a pinch; orange zest is bright and happy.
– Nuts: No pistachios? Almonds or walnuts are great; sunflower seeds if you’re nut-free.
– Sweetness tweaks: Cut 2–3 tbsp sugar, or swap 3 tbsp sugar for honey or maple (reduce bake time by 1–2 minutes).

Frequently Asked Questions

Irresistible Pistachio Cookie Bars

Chewy, buttery cookie bars loaded with crunchy pistachios and creamy white chocolate. Quick to mix, bake, and devour—perfect for parties, bake sales, or an everyday treat.

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Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 0.25 teaspoon baking soda
• ▢ 0.5 teaspoon fine sea salt
• ▢ 0.75 cup unsalted butter melted and slightly cooled
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 2 large eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 0.5 teaspoon almond extract optional
• ▢ 1 cup shelled unsalted pistachios roughly chopped, divided
• ▢ 0.75 cup white chocolate chips
• ▢ 0.25 teaspoon flaky sea salt for topping

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang, and lightly grease.
• In a medium bowl whisk together flour, baking powder, baking soda, and salt.
• In a large bowl whisk melted butter with granulated sugar and brown sugar until glossy and smooth.
• Whisk in eggs one at a time, then whisk in vanilla and almond extract.
• Add dry ingredients to the wet mixture and fold just until no dry streaks remain.
• Fold in white chocolate chips and about 0.75 cup of the chopped pistachios, reserving the rest for topping.
• Spread batter evenly into the prepared pan. Sprinkle remaining pistachios on top and lightly press; finish with a pinch of flaky sea salt.
• Bake until edges are golden and the center is set with a few moist crumbs on a toothpick, about 20 to 24 minutes.
• Cool completely in the pan on a rack, then lift out and cut into 16 bars.

Notes

For deeper flavor, brown the butter and let it cool before using. Swap white chocolate chips with chopped dark chocolate for a less sweet bar. Store airtight at room temperature for 3 days or refrigerate for 1 week; bars freeze well for up to 2 months.