If you are craving something truly special, the Pistachio Cream Chocolate Chip Cookies Recipe is an absolute game-changer. These cookies marry the rich, nutty elegance of pistachio cream with the classic indulgence of gooey chocolate chips, resulting in a treat that feels both nostalgic and gourmet. Each bite offers a perfect balance of soft, chewy textures and delightful bursts of flavor that make these cookies irresistible. Whether you’re baking for friends, family, or just yourself, this recipe is guaranteed to become a beloved favorite in your cookie repertoire.
Ingredients You’ll Need
Every great cookie starts with simple, quality ingredients that blend to create that perfect flavor and texture. Each component in this Pistachio Cream Chocolate Chip Cookies Recipe has been carefully chosen to elevate your baking experience and ensure that every cookie turns out just right.
- Pistachio cream (8 tbsp): Adds luscious nutty flavor and creamy texture that sets these cookies apart.
- Unsalted butter (113 g / ½ cup): Provides richness and a tender crumb for the perfect chewiness.
- Light brown sugar (100 g / ½ cup): Contributes moisture and a subtle caramel depth.
- Granulated sugar (50 g / ¼ cup): Balances sweetness and helps with cookie spread.
- Large egg (1, room temperature): Binds ingredients and boosts tenderness.
- Vanilla extract (½ tsp): Enhances overall aroma and flavor complexity.
- All-purpose flour (160 g / 1⅓ cups): Forms the base structure of the cookies for just the right texture.
- Baking powder (½ tsp): Gives a gentle lift for a soft cookie.
- Baking soda (½ tsp): Helps with browning and spread for an appealing cookie shape.
- Salt (½ tsp): Balances sweetness and sharpens flavors.
- Chopped chocolate (100 g / ½ cup + 1 tbsp): Melts into gooey pockets of chocolatey bliss.
- Crushed pistachios (45 g / ⅓ cup): Adds delightful crunch and reinforces the pistachio essence.
How to Make Pistachio Cream Chocolate Chip Cookies Recipe
Step 1: Cream the Butter, Sugars, and Pistachio Cream
Start by beating the unsalted butter, light brown sugar, granulated sugar, and pistachio cream together until the mixture is smooth, fluffy, and light in color. This process ensures your cookies will be tender and rich with the unmistakable pistachio flavor infused throughout.
Step 2: Incorporate the Egg and Vanilla
Add in the room temperature egg and vanilla extract. Beat just until combined. These ingredients bring moisture and depth while enhancing the overall aroma of your cookie dough.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly so your cookies bake up perfectly every time.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring gently until everything is just incorporated. Overmixing can make the cookies tough, so stop once the dough comes together.
Step 5: Fold in Chocolate and Pistachios
Gently fold in the chopped chocolate and crushed pistachios. The chocolate will melt into irresistible pockets of melty goodness, while the pistachios add a satisfying crunch and nutty surprise in each bite.
Step 6: Scoop and Top with Extra Pistachio Cream
Use a cookie scoop or spoon to portion dough onto a lined baking sheet. For an extra touch of decadence, dot each cookie with a small spoonful of pistachio cream on top before baking.
Step 7: Bake Your Cookies
Bake at 350°F (175°C) for about 12 minutes, until the edges are golden but the centers remain soft. This short baking time keeps the cookies chewy, ensuring that luscious pistachio and chocolate flavors shine through.
How to Serve Pistachio Cream Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a few extra crushed pistachios or a dusting of powdered sugar over warm cookies for a charming finishing touch. You can also drizzle melted white chocolate to add some visual flair and sweetness contrast.
Side Dishes
These cookies pair beautifully with a cup of strong coffee, a creamy latte, or even a chilled glass of milk. For a grown-up twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
Stack your cookies in a rustic jar or gift them in a decorative tin with a handwritten note, perfect for sharing the love. For parties, serve individual cookies with small pots of extra pistachio cream for dipping—guaranteed to wow your guests.
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days, making them a convenient treat to enjoy anytime.
Freezing
You can freeze baked cookies or even the cookie dough balls. Wrap them tightly in plastic wrap and seal in a freezer bag. Dough balls can be frozen up to 3 months—just thaw and bake fresh cookies when the craving strikes.
Reheating
Warm cookies in a low oven (300°F / 150°C) for 5–7 minutes or microwave briefly for a few seconds to revive that gooey, freshly-baked texture and aroma.
FAQs
Can I substitute pistachio cream if I can’t find it?
While pistachio cream adds a unique richness and authenticity, you can substitute it with homemade pistachio butter or spread, or use a combination of finely ground pistachios mixed with a bit of honey and cream to mimic the flavor and texture.
How do I prevent cookies from spreading too much?
Make sure your butter isn’t too soft when mixing, and chilling the dough for 30 minutes before baking helps control spreading, giving you thicker, chewier cookies.
What type of chocolate should I use?
Use good quality semi-sweet or bittersweet chocolate for a perfect balance with the nutty pistachios. Feel free to experiment with white or milk chocolate for a different taste.
Can I make these cookies vegan or gluten-free?
You can substitute with vegan butter and egg replacer, and swap the all-purpose flour for a gluten-free blend, though texture and flavor might vary slightly. Be sure to adjust baking times and check softness as you go.
Is there a way to add more pistachio flavor?
If you want to make these cookies even more pistachio-forward, sprinkle additional chopped pistachios or swirl extra pistachio cream into the cookie dough before baking for concentrated bursts of nutty goodness.
Final Thoughts
This Pistachio Cream Chocolate Chip Cookies Recipe is truly an exceptional way to brighten any day or gathering with homemade sweetness. The way the rich pistachio cream blends seamlessly with melty chocolate chips is simply magical. I can’t recommend baking this charming recipe enough—it’s the kind of treat that makes your kitchen smell like love and your heart full with each bite. Go ahead and make a batch; trust me, these cookies will disappear fast and leave everyone asking for more.
Print
Pistachio Cream Chocolate Chip Cookies Recipe
- Prep Time: 50 minutes
- Cook Time: 12 minutes
- Total Time: 62 minutes
- Yield: 8 to 8 servings
- 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 delightful twist on a traditional cookie. Crisp on the edges and chewy in the center, these cookies are perfect for nut lovers looking for a unique treat with a creamy pistachio topping.
Ingredients
Cookie Dough
- 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
- 160 g all-purpose flour (1⅓ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g chocolate, chopped (½ cup + 1 tbsp)
- 45 g pistachios, crushed (⅓ cup)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. Beat in the egg and vanilla extract until well combined.
- Add Pistachio Cream: Mix in the 8 tablespoons of pistachio cream to the wet ingredients until fully incorporated and smooth.
- Combine 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 ingredients, stirring until just combined to form a cookie dough.
- Fold in Chocolate and Pistachios: Gently fold the chopped chocolate and crushed pistachios into the dough, ensuring an even distribution throughout.
- Chill Dough (optional): For best results, chill the dough in the refrigerator for 30 minutes to firm up and enhance flavors.
- Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape Cookies: Scoop dough using a spoon or cookie scoop onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, add a small dollop of pistachio cream on top of each cookie for extra flavor.
- Bake: Bake in the preheated oven for about 12 minutes, or until the edges are golden but the centers are still slightly soft.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using room temperature butter and egg ensures better mixing and texture.
- Chilling the dough helps the cookies hold their shape during baking.
- Adjust pistachio cream topping amount to preference for added richness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
