Pistachio Cream Chocolate Chip Cookies Recipe
Introduction
Pistachio Cream Chocolate Chip Cookies offer a delightful twist on the classic chocolate chip cookie. Infused with rich pistachio cream and crunchy pistachios, these cookies are soft, nutty, and perfect for any occasion. A simple recipe that delivers a unique flavor profile you’ll love.
Ingredients
- 8 tbsp pistachio cream (plus extra for topping)
- 113 g unsalted butter (½ cup)
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 large egg (room temperature)
- ½ tsp vanilla extract
- 160 g all-purpose flour (1⅓ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g chocolate (½ cup + 1 tbsp)
- 45 g pistachios, crushed (⅓ cup)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until smooth and fluffy.
- Step 3: Add the egg and vanilla extract to the mixture, and continue beating until well combined.
- Step 4: Mix in the pistachio cream until evenly incorporated, adding the creamy, nutty flavor to the dough.
- Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Gently fold in the chocolate chips and crushed pistachios, distributing them evenly throughout the dough.
- Step 7: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, until the edges are lightly golden but the centers remain soft.
- Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Optionally, add a small dollop of extra pistachio cream on top before serving.
Tips & Variations
- For extra crunch, toast the pistachios lightly before crushing them.
- Use dark, milk, or white chocolate chips depending on your flavor preference.
- Try swapping pistachio cream for almond or hazelnut cream for a different nutty twist.
- If you prefer softer cookies, reduce baking time by a minute or two.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the freezer for up to 3 months. Reheat gently in a microwave for 10-15 seconds to enjoy warm and soft cookies.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute pistachio cream with something else?
Yes, you can substitute with other nut butters or creams like almond or hazelnut cream, though this will change the flavor slightly.
How do I prevent cookies from spreading too much?
Chill the dough for at least 30 minutes before baking to help the cookies hold their shape better during baking.
PrintPistachio Cream Chocolate Chip Cookies Recipe
These Pistachio Cream Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Infused with rich pistachio cream and crunchy pistachios, these cookies offer a creamy nutty flavor balanced perfectly with sweet chocolate chips. Soft in the center with lightly golden edges, they make an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings (approximately 16 cookies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 8 tbsp pistachio cream (+ extra for topping)
- 113 g unsalted butter (½ cup)
- 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 (1⅓ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-ins
- 100 g chocolate chips (½ cup + 1 tbsp)
- 45 g pistachios, crushed (⅓ cup)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is smooth and fluffy, creating a light texture for the cookies.
- Add the Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, beating well until all ingredients are fully combined for a smooth batter.
- Mix in the Pistachio Cream: Add the pistachio cream to the wet ingredients and mix thoroughly to evenly distribute the creamy, nutty flavor throughout the dough.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Stir in the Chocolate Chips and Pistachios: Gently fold in the chocolate chips and crushed pistachios, ensuring they are evenly incorporated throughout the dough for bursts of chocolate and crunch in each bite.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing cookies at least 2 inches apart to allow spreading. Bake for 10-12 minutes or until edges are lightly golden and centers remain soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve with a glass of milk or coffee for the perfect treat.
Notes
- For best results, use room temperature butter and egg to ensure smooth mixing.
- Do not overmix after adding the flour to keep cookies tender.
- You can add extra pistachio cream on top of baked cookies for more intense nutty flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze dough balls to bake fresh cookies later.
Keywords: Pistachio cream cookies, chocolate chip cookies, nutty cookies, homemade cookies, dessert recipe, baking cookies
