There is something truly irresistible about the Pistachio Cream Chocolate Chip Cookies Recipe that combines the rich, nutty flavor of pistachio cream with melty pockets of semisweet chocolate chips. These cookies are wonderfully soft yet slightly crisp around the edges, boasting a unique twist on the classic chocolate chip cookie that you simply have to try. Whether you’re baking for a cozy afternoon treat or a crowd-pleasing dessert, this recipe delivers a delightful balance of flavors and textures that’s bound to become a favorite in your kitchen.
Ingredients You’ll Need
These ingredients are simple but essential, each contributing to the texture, flavor, and overall magic of these cookies. From the creamy pistachio spread to the perfect balance of sugars and chocolate chips, every element plays its part in creating a cookie that’s out of this world.
- 1/2 cup unsalted butter, softened: Provides a rich, creamy base for tender cookies and helps create a perfect texture.
- 1/2 cup pistachio cream: Adds a luscious, nutty sweetness that makes these cookies truly unique and flavorful.
- 1/2 cup brown sugar, packed: Offers moisture and a caramel-like depth to the cookies’ flavor.
- 1/4 cup granulated sugar: Balances sweetness and helps achieve the ideal crisp edges.
- 1 large egg: Binds ingredients while adding richness and tenderness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 1/2 cups all-purpose flour: The sturdy backbone that holds everything together.
- 1/2 teaspoon baking soda: Helps the cookies rise and develop a soft crumb.
- 1/4 teaspoon salt: Balances sweetness and intensifies the other flavors.
- 1/2 cup shelled pistachios, roughly chopped: Adds crunch and boosts nuttiness for delightful texture contrast.
- 3/4 cup semisweet or dark chocolate chips: Melts into gooey pockets, offering chocolatey goodness in every bite.
How to Make Pistachio Cream Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This ensures even baking and prevents the cookies from sticking, making cleanup a breeze.
Step 2: Cream the Butter, Pistachio Cream, and Sugars
In a large bowl, beat together the softened butter, pistachio cream, brown sugar, and granulated sugar until the mixture is smooth and creamy. This crucial step helps incorporate air into the dough for a tender cookie texture and allows the pistachio flavor to infuse evenly.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. These ingredients add moisture and enhance the rich flavors that make these cookies so special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients, stirring until just combined to avoid overworking the dough and keeping the cookies tender.
Step 5: Fold in Pistachios and Chocolate Chips
Gently fold in the chopped pistachios and chocolate chips. These mix-ins provide contrasting textures and bursts of flavor that elevate the cookie experience.
Step 6: Scoop and Bake
Scoop dough into heaping tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set. This timing ensures a perfect balance of soft and chewy with a slight crisp.
Step 7: Cool Down
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up nicely and keeps them from breaking apart while warm.
How to Serve Pistachio Cream Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a few extra chopped pistachios or a light dusting of powdered sugar on top for a touch of elegance and added texture right before serving. A drizzle of melted chocolate over each cookie also adds a beautiful, decadent finishing touch.
Side Dishes
Serve these cookies alongside a glass of cold milk, a hot cup of coffee, or even a frothy cappuccino to complement the rich nutty and chocolate flavors. They also pair wonderfully with a scoop of vanilla or pistachio ice cream for an indulgent dessert.
Creative Ways to Present
Stack a few cookies tied with a rustic ribbon for gifting or arrange them on a pretty platter with mixed nuts and dried fruits for a stunning dessert table. You can even sandwich a bit of pistachio cream or chocolate ganache between two cookies for an extra-special treat!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days to maintain their softness and flavor. Keep them separated with parchment paper layers to prevent sticking and preserve the mix-ins.
Freezing
Freeze unfrosted dough balls on a baking sheet for about an hour, then transfer them to a freezer-safe bag. When you’re ready to bake, simply add a couple of minutes to the baking time and enjoy fresh cookies anytime. Baked cookies also freeze well—wrap them tightly and thaw at room temperature.
Reheating
Reheat cookies in a preheated 300°F oven for 5 minutes to bring back their soft, freshly-baked texture and warm the chocolate chips. Avoid microwaving as it can make the cookies too soft or chewy in an unappealing way.
FAQs
Can I substitute pistachio cream with something else?
Pistachio cream is what gives these cookies their signature nutty flavor, but if unavailable, you can use almond butter or hazelnut spread for a different yet delicious twist. Just note that the flavor profile will shift slightly.
Is it necessary to chill the dough before baking?
Chilling the dough is optional but recommended if you prefer thicker cookies. It firms up the dough, preventing spreading and giving you a chewier center.
Can I use white chocolate chips instead of semisweet chocolate?
Absolutely! White chocolate pairs beautifully with pistachios, adding creamy sweetness, though it will change the cookie’s overall taste. Feel free to experiment based on your preferences.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a gluten-free baking flour blend that measures cup-for-cup like wheat flour.
How many cookies does this recipe yield?
This Pistachio Cream Chocolate Chip Cookies Recipe typically makes about 18 cookies, perfect for sharing with friends or keeping stocked for several delightful snacking moments.
Final Thoughts
If you’re craving a cookie that’s bursting with both familiar comfort and exciting new flavors, the Pistachio Cream Chocolate Chip Cookies Recipe is your answer. It’s simple enough for a quick bake, yet unique enough to impress anyone lucky enough to take a bite. Trust me, once you try these, they’ll become a beloved staple in your baked goods repertoire. So preheat that oven and get ready to enjoy some seriously delicious cookie magic!
Print
Pistachio Cream Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 and chewy with crunchy pistachio pieces, these cookies are perfect for dessert or a special snack.
Ingredients
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 and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, pistachio cream, brown sugar, and granulated sugar until the mixture is smooth and creamy. Then add the egg and vanilla extract, mixing well to fully combine all ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and seasonings.
- Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing, which can make cookies tough. Fold in the chopped pistachios and chocolate chips evenly throughout the dough.
- Shape and Bake: Scoop the dough into heaping tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- Pistachio cream adds a rich, nutty sweetness and can be found in specialty or international grocery stores.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semisweet chocolate chips with dark chocolate chips for a richer flavor.
