Single-Serve Pistachio Dark Chocolate Chunk Cookies

Here’s another single-serve cookie recipe because I genuinely feel like the world needs more of these. These dark chocolate chunk pistachio cookies are small-batch perfection—salty, rich, nutty, and loaded with chopped dark chocolate and roasted pistachios. Crispy on the edges, soft in the center, and ready in about 20 minutes, they’re ideal for satisfying a cookie craving without making a dozen.

I love making these when I want something indulgent but don’t want leftovers. They’re simple, quick, and packed with flavor, proving that sometimes the best cookies come in pairs. Plus, the combination of roasted pistachios and dark chocolate is such a satisfying twist on a classic cookie flavor.

These little cookies are proof that sometimes small-batch baking is all you need—quick, indulgent, and completely satisfying, one cookie at a time.

Dark Chocolate Chunk Pistachio Cookies (Makes 2)

Ingredients:

• 3 tbsp unsalted butter, melted
• 1/4 cup light brown sugar
• 1 tbsp granulated sugar
• 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 7 tbsp all-purpose flour
• 1/8 tsp baking soda
• Pinch of salt
• 3–4 tbsp chopped dark chocolate
• 3–4 tbsp chopped roasted, salted pistachios

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Directions

1. Preheat oven to 350°F (175°C) and line a small baking sheet with parchment.
2. In a bowl, mix the melted butter, brown sugar, and granulated sugar until fully combined.
3. Stir in the egg yolk and vanilla extract.
4. Add flour, baking soda, and salt, mixing until there are no dry streaks.
5. Fold in the chopped dark chocolate and pistachios.
6. Divide the dough in half and roll each portion into a ball, placing them on the baking sheet spaced apart.
7. Bake for 12–13 minutes, until the edges are set but the centers remain soft.
8. Let the cookies cool slightly on the pan before devouring.