Cheddar Pistachio Cookies

Cheddar pistachio cookies are made with a combination of sweet and salty items from your pantry. Extra sharp cheddar cheese might not be the first thing you think to put in a cookie, but trust me, it’s a delicious pairing with the pistachios and dates. The nutty flavor from the brown butter elevates this sweet and salty cookie to the next level! I promise you will not be disappointed.

I know cheese in a cookie sounds a little out there, but hear me out. Extra sharp cheddar brings this savory, tangy edge that plays off the sweetness in the dough in the best possible way, kind of like that first bite of a really good cheese board where you can’t quite put your finger on why it works so well, it just does. Pair that with crunchy pistachios and naturally sweet, chewy dates, and you get a cookie that’s layered with flavor and texture in every single bite.

The nutty flavor from the brown butter elevates this sweet and salty cookie to the next level! I promise you will not be disappointed. Browning the butter adds that deep, toasty richness that ties everything together, the sharpness of the cheddar, the sweetness of the dates, the crunch of the pistachios, into one cohesive, craveable cookie. This one might not be the first recipe you reach for on a typical baking day, but if you’re someone who loves a good sweet-and-salty combination or you’re looking to try something a little unexpected, this cookie is going to surprise you in the best way.

This post is sponsored by Cabot Creamery. Thank you for supporting the brands that help make Schmidty Bakes possible!

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Ingredients

1/2 cup Cabot Salted Butter
2/3 cup dark brown sugar
2 tablespoons granulated sugar
1 large egg + 1 large egg yolk
1 & 1/2 teaspoons vanilla extract
1 cup + 3 tablespoons all-purpose flour
1/4 cup old-fashioned oats
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup Cabot Extra Sharp Cheddar Cheese
1/3 cup dates
1/4 cup + 2 tablespoons pistachios

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in brown sugar and granulated sugar and set aside to cool for about 10 minutes.
Add egg, egg yolk, and vanilla extract. Mix until combined. Add flour, oats, salt, and baking soda and mix until just combined. There should still be some streaks of flour visible.
Gently fold in cheese, pistachios, and dates. Be careful not to overmix.
Line a baking sheet with parchment paper. Scoop out 12 cookies. Add a few pistachios and a small piece or two of cheese on top of each ball. Refrigerate dough for 30 minutes.
Preheat oven to 350° F. Bake for 12-14 minutes.

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love these cheddar pistachio cookies

Sweet and salty perfection – the unexpected combo of sharp cheddar, pistachios, and dates creates a flavor you won’t find in a typical cookie.
Extra sharp cheddar adds depth – it might sound unconventional, but it brings a savory, salty edge that balances the sweetness perfectly.
Crunchy, nutty pistachios – they add texture and a rich, buttery bite throughout.
Naturally sweet dates – no need for a ton of added sugar when dates bring that caramel-like sweetness.
Brown butter takes it over the top – that deep, nutty flavor ties the whole sweet-and-salty combination together.
A totally unique cookie – if you love pantry-inspired, unexpected flavor pairings, this one is a must-try.

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

How do I make perfect brown butter?

Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.

Why are my cookies not soft?

If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.

Can I substitute a different type of cheese?

Of course! Cabot Creamery offers a wide variety of different cheeses. I recommend their Seriously Sharp Cheddar Cheese or Vermont Sharp Cheddar Cheese. Or if you are feeling adventurous, try their Habanero Cheddar Cheese for a sweet, spicy, and salty cookie. Find where to buy them here!

What cookie scoop do you use?

My favorite is a 3 tablespoon cookie scoop. I like this one here.

What if I don’t like pistachios?

Try a different nut such as pecans or almonds! Be sure to chop them into smaller pieces.

Tips for the best cheddar pistachio cookies

Use extra sharp cheddar – A milder cheddar will get lost in the dough. Extra sharp gives you that distinct salty, tangy flavor that makes this cookie work.
Chop pistachios and dates evenly – Aim for small, similar-sized pieces so every bite gets a mix of nutty crunch and sweet chew.
Let the brown butter cool slightly – Adding it too hot can melt the sugar too fast and lead to greasy, flat cookies.
Taste your dough before baking – Since this is a more savory-leaning cookie, do a quick taste test to make sure the sweet-salty balance is where you want it before you commit to the full batch.

Storing and freezing instructions

Storing

These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 3 days. To serve, microwave on high for about 5 seconds.

Freezing

To freeze the cookie dough, roll the dough into balls, add toppings, and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.

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Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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