Comments on: Pistachio NYC Cookies!

By: Jane's Patisserie

Jane's Patisserie — Wed, 26 Nov 2025 10:31:54 +0000

In reply to Clara S. Hey! How are you mixing the dough? The measurements are correct, it just needs a bit of welly to mix together. You can add a splash of milk, but any extra liquid could cause the cookies to spread too much in the oven x

By: Clara S

Clara S — Mon, 24 Nov 2025 02:44:58 +0000

Hi, I’ve made these twice now, both times my cookie dough has been quite dry and crumbly, what am I doing wrong/how can I fix it? Thanks so much

By: Toni

Toni — Fri, 03 Oct 2025 07:39:43 +0000

These were AMAZING. Definitely recommend cracking some sea salt on top to contrast the sweetness! Might try another batch with dark chocolate too…

By: Joanne

Joanne — Sat, 09 Aug 2025 11:10:02 +0000

Hi Jane , I’m going to make these ,, but was thinking of putting some trousers katafi in either the spread , what do you think ?x

By: felicity

felicity — Wed, 02 Jul 2025 11:30:04 +0000

i absolutely love these, for the top i used milk chocolate instead of white and i think it looked really good! 10/10 recipe! xx

By: Jane's Patisserie

Jane's Patisserie — Tue, 01 Jul 2025 08:43:49 +0000

In reply to M. There isn't really such a thing as 'too long', it's just a minimum. I would say raw cookie dough should kept in the fridge for 48 hours max and frozen if it's going to be any longer! x

By: Josie

Josie — Sat, 28 Jun 2025 12:30:31 +0000

These were absolutely incredible 😍
Kept being given pistachio spread from people visiting Italy and to save myself from devouring the jars with a spoon I think I’m gonna keep making these insane cookies!
10/10 and taste like you’d buy from a bakery! Definitely keep everything as cold as pos before baking and oh my🥰

By: Bex

Bex — Fri, 27 Jun 2025 09:29:06 +0000

I’m assuming the recipe uses unsalted pistachios, but could you get away with using salted if you removed the extra salt from the recipe? I bought a bag of salted as a snack and forgot I planned to make these!

By: M

Wed, 25 Jun 2025 13:07:48 +0000

Thank you this is a great recipe! One question I have is chilling the cookie dough – you say for a minimum of half hour in the freezer or 1 or so in the fridge. How long is too long with regards to chilling then?

By: Kirstie

Kirstie — Mon, 23 Jun 2025 17:23:37 +0000

Made these last week & loved them! Although I only managed to get 8 cookies out of the dough rather than 10 (I did weigh the balls at 90g each so not sure where I went wrong)
Out of interest, do you know how many calories per cookie these would come in at?

By: Jane's Patisserie

Jane's Patisserie — Thu, 29 May 2025 11:24:28 +0000

In reply to Fe.

It’s purely because it’s a recommendation on quantities and with costs of ingredients – you can add as little as 50g, or up to 200g!

By: Fe

Fe — Wed, 28 May 2025 16:39:48 +0000

Hi I can’t wait to make these but am confused with the choc chips and pistachio amounts as says 50-200g why does it vary? I’ve read the whole blog and apologies if I’ve missed it but can’t see why there’s a range of grams? Please advise as would love to make for Father’s Day. Planning on buying Sainsbury’s taste the difference pistachio spread as lazy!

By: Jane's Patisserie

Jane's Patisserie — Tue, 27 May 2025 08:22:10 +0000

In reply to Louise Suleman. I love AEG ovens personally - use them at home and in my studio! x

By: Gail

Gail — Mon, 26 May 2025 11:00:22 +0000

Pistachios make me smile! 💚