Using raw pistachios will result in bright green pistachio cookies, but they’ll be a tad milder in flavor. Cookies made with toasted pistachios will be slightly brown, with a robust nutty flavor.
Toasting nuts: If your nuts are raw, scatter them on a rimmed baking sheet in a single layer and bake at 350°F until darkened in color slightly and very fragrant. It should take 15 to 20 minutes for peanuts, 7 to 10 minutes for pistachios and almonds, and 10 to 15 minutes for hazelnuts, cashews, and macadamia nuts.
Make ahead: If wrapped tightly in plastic, the dough can be stored in the refrigerator for several days before baking. If too firm to scoop, let sit at room temperature for 15 minutes and try again.
Storage: The cookies will keep in an airtight container for up to 1 week.
Recipe notes
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