Pistachio 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
Scale
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
