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
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 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.
