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Pistachio Cream Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 20 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Pistachio Cream Chocolate Chip Cookies, a perfect blend of rich pistachio flavor and classic chocolate chips. Soft, chewy, and packed with chopped roasted pistachios, these cookies offer a gourmet twist to your traditional chocolate chip treat. Easy to make and ideal for dessert or an indulgent snack, they bring a nutty, sweet, and slightly salty flavor profile to your baking repertoire.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pistachio cream (store-bought or homemade)

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup chopped roasted pistachios
  • 3/4 cup semi-sweet or dark chocolate chips

Instructions

  1. Preheat and prepare baking sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Cream butter and sugars. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Add egg, vanilla, and pistachio cream. Beat in the egg, vanilla extract, and pistachio cream until fully combined and smooth, ensuring the flavors and moisture distribute evenly throughout the dough.
  4. Mix dry ingredients. In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt together to evenly distribute the leavening agents and salt.
  5. Combine wet and dry ingredients. Gradually add the dry ingredients into the wet mixture, stirring gently just until combined to avoid overmixing and tough cookies.
  6. Fold in nuts and chocolate chips. Gently fold in the chopped roasted pistachios and chocolate chips, ensuring they are evenly dispersed throughout the dough.
  7. Form and bake cookies. Use a tablespoon to scoop dough balls and place them about 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes or until the edges turn lightly golden and the centers are set but still soft.
  8. Cool cookies. Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • For an intensified pistachio flavor, drizzle the cooled cookies with warm pistachio cream or lightly sprinkle with sea salt before serving.
  • Chilling the dough for 30 minutes prior to baking produces thicker, chewier cookies.

Find it online: https://slsrecipes.com/pistachio-cream-chocolate-chip-cookies-recipe-2/