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Pistachio Cream Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 276 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Add Pistachio Cream: Mix in the 8 tablespoons of pistachio cream to the wet ingredients until fully incorporated and smooth.
  3. 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.
  4. Fold in Chocolate and Pistachios: Gently fold the chopped chocolate and crushed pistachios into the dough, ensuring an even distribution throughout.
  5. Chill Dough (optional): For best results, chill the dough in the refrigerator for 30 minutes to firm up and enhance flavors.
  6. Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  7. 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.
  8. Bake: Bake in the preheated oven for about 12 minutes, or until the edges are golden but the centers are still slightly soft.
  9. 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.

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