Here’s a nutty, buttery treat I absolutely adore—soft, chewy cookie bars loaded with crunchy pistachios and often topped with a light glaze or sprinkle of chopped nuts.

Why You’ll Love This Recipe

I love how these bars offer the perfect balance of sweet, creamy cookie dough and vibrant pistachio crunch in every bite. They feel both elegant and approachable—great for afternoon tea, bake sales, or anytime I want a rich, flavorful treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ½ cup packed light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1¼ cups all‑purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup shelled pistachios, roughly chopped

• Optional topping: additional chopped pistachios, icing sugar or a simple glaze

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang to lift out bars easily.

2. I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. I beat in the egg and vanilla extract until smooth.

4. I whisk together flour, baking powder, and salt, then blend into the wet mixture gently until just combined.

5. I fold in the chopped pistachios, reserving a few to sprinkle on top if I want.

6. I press the dough evenly into the prepared pan.

7. I bake for about 18–22 minutes, or until edges are golden and center looks nearly set—bars continue to firm while cooling.

8. I remove the pan from the oven and let the bars cool completely in the pan before lifting out and slicing.

9. If desired, I drizzle a simple glaze (powdered sugar mixed with milk or lemon juice) over cooled bars and top with extra pistachios.

Servings And Timing

• Servings: I typically cut into 9 large squares or 12 smaller bars

• Prep time: about 10 minutes

• Cook time: 18–22 minutes

• Total time: roughly 30 minutes

Variations

• I sometimes swap half the pistachios for chopped white chocolate or dark chocolate chips.

• I add a teaspoon of orange or lemon zest to the dough for subtle citrus brightness.

• I’ve stirred in chopped dried cranberries or cherries alongside pistachios for tart-sweet contrast.

• I occasionally use browned butter instead of softened butter for a toasty, nutty flavor.

• I sometimes top the bars with a light vanilla or citrus glaze after baking for extra sweetness and shine.

Storage/Reheating

I store cooled bars in an airtight container at room temperature for up to 4 days—with parchment layers between tiers to keep them from sticking. No reheating is needed. I don’t freeze them—though the flavor is best fresh, I’ve frozen baked bars in a tight bag for up to 1 month and thawed at room temperature before slicing.

FAQs

Can I Use Raw Or Roasted Pistachios?

Yes—I generally use roasted, unsalted pistachios for deeper flavor and crunch. Raw nuts will also work but may soften slightly during baking.

Can I Make These Ahead Of Time?

Absolutely—I bake them earlier in the day or the day before. They hold up well at room temperature and slicing is easiest when fully cooled.

What If I Don’t Have Brown Sugar?

You can use all granulated sugar, though the texture and flavor will be slightly less rich. I prefer the molasses touch that brown sugar gives.

How Do I Prevent Bars From Being Too Dry?

I watch the bake time closely: take them out when the center looks just set. Letting bars cool in the pan helps them finish gently and stay soft.

Can I Make These Gluten‑Free?

Yes—I substitute a 1:1 gluten‑free flour blend. I find the texture remains tender and the flavor stays wonderful.

Conclusion

I absolutely adore these pistachio cookie bars—they’re buttery, nutty, and wonderfully chewy with every bite. The pistachios add beautiful color and flavorful crunch. Whether I’m baking for company or craving a rich, satisfying treat, these bars always hit the spot. I hope you enjoy making and savoring them as much as I do!