Description
These Pistachio Cream Chocolate Chip Cookies combine the rich, nutty flavor of pistachio cream with classic chocolate chips for a uniquely delicious treat. Soft, chewy, and loaded with chopped pistachios and chocolate, these cookies offer a perfect balance of sweetness and texture, ideal for dessert or afternoon snacking.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pistachio cream (pistachio spread or paste)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup shelled pistachios, roughly chopped
- 3/4 cup semisweet or dark chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat the softened butter, pistachio cream, brown sugar, and granulated sugar together until smooth and creamy for a well-incorporated base. Add the egg and vanilla extract, mixing thoroughly to combine all flavors uniformly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning before adding to the wet ingredients.
- Form Dough: Gradually add the dry mixture into the wet mixture, stirring until just combined to avoid overmixing which can toughen the cookies. Fold in the chopped pistachios and chocolate chips evenly throughout the dough.
- Scoop and Arrange: Scoop the dough into heaping tablespoon-sized balls using a cookie scoop or spoon. Place them about 2 inches apart on the prepared baking sheet to allow room for spreading during baking.
- Bake: Bake the cookies for 10–12 minutes, or until the edges turn lightly golden and the centers are set but still soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- Pistachio cream adds a rich, nutty sweetness—look for it in specialty or international grocery stores.
- You can chill the dough for 30 minutes before baking for thicker cookies.
- For a crunchier texture, toast the pistachios lightly before chopping and folding into the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
