If you’re on the hunt for a cookie that brings something wonderfully unique to your cookie jar, the Pistachio Cream Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the rich nuttiness of pistachio cream with the classic warmth of chocolate chips to create a cookie that’s crispy on the edges, soft and chewy in the center, and bursting with flavor in every bite. Whether you’re baking for a cozy afternoon treat or impressing guests at your next gathering, this recipe delivers an irresistible combination that’s both comforting and delightfully fancy.
Ingredients You’ll Need
Simple is the name of the game with this recipe, but don’t let that fool you—each ingredient plays a vital role in developing the cookie’s signature texture, flavor balance, and appealing color. Let’s dig into what you need to make these standout cookies.
- 8 tbsp pistachio cream: This creamy, nutty base gives the cookies their distinctive flavor and moisture.
- 113 g unsalted butter (½ cup): Butter creates that tender crumb and rich taste; using unsalted gives you full control over seasoning.
- 100 g light brown sugar (½ cup): Brown sugar adds a deep caramel undertone and helps keep the cookies chewy.
- 50 g granulated sugar (¼ cup): Adds sweetness and aids in the crisp edges of the cookie.
- 1 large egg (room temperature): Egg binds everything together and adds to the cookie’s soft texture.
- ½ tsp vanilla extract: Enhances all the flavors, adding a warm, fragrant note.
- 160 g all-purpose flour (1â…“ cups): The structure-builder, essential for that perfect cookie body.
- ½ tsp baking powder: Ensures a light lift and just a touch of fluffiness.
- ½ tsp baking soda: Helps spread the cookies and gives them that lovely golden color.
- ½ tsp salt: Balances the sweetness and amplifies the nutty and chocolate flavors.
- 100 g chocolate (½ cup + 1 tbsp), chopped: Real chocolate pieces melt into the cookie, creating pockets of gooey delight.
- 45 g pistachios, crushed (â…“ cup): Adds a crunchy contrast and enhances the pistachio character.
How to Make Pistachio Cream Chocolate Chip Cookies Recipe
Step 1: Prepare the Wet Ingredients
Start by beating the unsalted butter with both sugars until the mixture is fluffy and light—this usually takes about 3 to 4 minutes. Then add the egg and vanilla extract, mixing until everything is well combined. Finally, stir in the pistachio cream, which will infuse the batter with that rich, nutty flavor and give it a luscious texture.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of all leavening agents and seasoning, which is crucial for the perfect cookie rise and balance of flavors.
Step 3: Mix Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture. Stir just until the flour disappears and the dough comes together. Over-mixing at this stage can lead to tough cookies, so keep it gentle!
Step 4: Fold in Chocolate and Pistachios
Now for the fun part! Gently fold in the chopped chocolate and crushed pistachios. These chunks will create those delightful pockets of flavor and texture that make this Pistachio Cream Chocolate Chip Cookies Recipe stand out.
Step 5: Shape and Bake
Preheat your oven to 350°F (175°C). Scoop dough balls about the size of a tablespoon onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Pop them into the oven and bake for 12 minutes, or until the edges have turned a beautiful golden brown while the centers remain soft.
How to Serve Pistachio Cream Chocolate Chip Cookies Recipe
Garnishes
Nothing elevates these cookies more than a touch of extra pistachio cream dolloped on top just after baking, paired with a sprinkle of crushed pistachios for added crunch and eye appeal. A light dusting of powdered sugar can add an elegant sweetness that’s perfect for special occasions.
Side Dishes
These cookies pair spectacularly with a cozy cup of coffee, a rich hot chocolate, or even a chilled glass of milk. For an adult twist, serving alongside a nutty dessert wine or pistachio-flavored liqueur can enhance the nutty notes beautifully.
Creative Ways to Present
Try sandwiching two cookies together with a generous smear of pistachio cream or even a scoop of vanilla ice cream for a decadent treat. You can also stack them in a clear jar as a gorgeous gift or centerpiece. No matter how you present them, their striking contrast of colors and textures makes them a visual and flavorful delight.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. If you live in a warm climate, a cool spot or the refrigerator is best to prevent the chocolate from melting.
Freezing
If you want to extend their life, these cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or zip bag. They will keep for up to 3 months with no noticeable loss of flavor or texture.
Reheating
To revive that just-baked warmth, pop frozen or refrigerated cookies into a preheated 300°F (150°C) oven for about 5 minutes. This restores softness and melts the chocolate slightly to bring back that fresh-from-the-oven magic.
FAQs
Can I use store-bought pistachio cream for this recipe?
Absolutely! Store-bought pistachio cream works perfectly and is a convenient way to add that rich pistachio flavor without extra prep. Just make sure it’s smooth and fresh.
What type of chocolate is best for the cookies?
Chopped semi-sweet or dark chocolate bars work wonderfully here, as they provide a nice balance against the sweetness of the cookie and pistachio cream. Avoid overly sweet chocolate chips to keep the flavor balanced.
Can I substitute nuts if I’m allergic to pistachios?
While pistachios are the star here, you can experiment with other nuts like almonds or hazelnuts. The flavor profile will change, but it can still yield delicious results! Just be sure to adjust the quantity and consider the nut cream substitute carefully.
How do I achieve chewy cookies instead of crispy ones?
For chewier cookies, slightly underbake them by keeping an eye on the edges and removing them from the oven as soon as they start to turn golden. Also, using more brown sugar than granulated sugar helps retain moisture.
Can I double the batch easily?
Yes! All ingredients scale well, just mix in batches if your mixer is small. Baking times may vary slightly, so keep a close eye on your first tray when doubling.
Final Thoughts
There’s truly something magical about the Pistachio Cream Chocolate Chip Cookies Recipe that sets it apart from your average cookie. The marriage of creamy pistachio and rich chocolate delivers a sophisticated yet utterly approachable treat that anyone can enjoy. I encourage you to bake a batch soon—you’ll be hooked from the first bite, just like I was. Happy baking and even happier snacking!
Print
Pistachio Cream Chocolate Chip Cookies Recipe
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Total Time: 62 minutes
- Yield: 8 to 8.8 servings (approximately 16 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the rich, nutty flavors of these Pistachio Cream Chocolate Chip Cookies. Combining the creamy texture of pistachio spread with classic chocolate chips and crunchy pistachios, these cookies offer a delightful twist on the traditional chocolate chip cookie. Perfectly balanced with a soft yet slightly crisp exterior, they make a scrumptious treat for any occasion.
Ingredients
Wet Ingredients
- 8 tbsp pistachio cream (+ extra for topping)
- 113 g unsalted butter (½ cup), softened
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
Dry Ingredients
- 160 g all-purpose flour (1â…“ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-ins
- 100 g chocolate (½ cup + 1 tbsp), chopped
- 45 g pistachios, crushed (â…“ cup)
Instructions
- Preheat the Oven: Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until light and fluffy. This creates a creamy base for the cookies.
- Add Pistachio Cream and Egg: Mix in the pistachio cream thoroughly, then beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Pistachios: Fold in the chopped chocolate and crushed pistachios evenly through the dough to ensure every bite has delightful flavor and texture.
- Shape Cookies: Using a spoon or cookie scoop, portion out dough onto the prepared baking tray, spacing them adequately to allow spreading. Optionally, add a small dollop of pistachio cream on top of each cookie for extra flavor.
- Bake: Bake in the preheated oven for 12 minutes or until the cookies are golden around the edges but still soft in the center.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use room temperature butter and egg to ensure even mixing and better texture.
- Crush pistachios finely for better incorporation without overpowering the cookie texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, sprinkle a pinch of sea salt on top before baking to enhance the pistachio and chocolate flavors.
