Pistachio Cream Chocolate Chip Cookies Recipe
Delight in these irresistibly soft and chewy Pistachio Cream Chocolate Chip Cookies, featuring a luscious blend of creamy pistachio and classic chocolate chips for a nutty, sweet treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1/2 cup pistachio cream
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup chocolate chips
- 1/2 cup chopped pistachios
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which provides the ideal texture base for the cookies.
- Add Pistachio Cream and Eggs: Mix in the pistachio cream thoroughly to distribute the nutty flavor, then add the eggs one at a time along with vanilla extract, blending well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning before combining with the wet ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which keeps the cookies tender.
- Fold in Chocolate Chips and Pistachios: Gently fold in the chocolate chips and chopped pistachios, ensuring even distribution without breaking the mix.
- Form Cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper, spacing them about two inches apart to allow spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes or until they are lightly golden around the edges but still soft in the center for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra pistachio flavor, sprinkle additional chopped pistachios on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place baked or unbaked cookies in a freezer-safe container for up to 3 months.
- Use high-quality pistachio cream for the best flavor and texture.
- Do not overbake to maintain a soft and chewy center.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: Pistachio cookies, chocolate chip cookies, nutty cookies, pistachio cream, homemade cookies, soft cookies
