Introduction

These Pistachio Cream Chocolate Chip Cookies combine the nutty richness of pistachio cream with gooey chocolate chunks for a delightful twist on a classic favorite. Soft, chewy, and packed with flavor, they’re perfect for any cookie lover looking for something special.

The image shows a close-up of soft cookies arranged closely together, each cookie having about one main layer of dough mixed with swirls of dark melted chocolate that look glossy and slightly melted. Scattered on top are small pieces of bright green pistachios, some whole and some crushed, adding texture and color contrast against the light golden-brown cookie surface that looks slightly crispy at the edges and softer in the middle. The cookies rest on a white marbled texture, enhancing their warm colors, and the photo captures the rich details and textures in high clarity. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 tablespoons pistachio cream (plus extra for decorating)
½ cup (113g) unsalted butter
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, at room temperature
½ teaspoon pure vanilla extract
1⅓ cups (160g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup + 1 tablespoon (100g) chopped chocolate
⅓ cup (45g) crushed pistachios

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until fluffy and pale, about 3-4 minutes using an electric mixer.
Step 3: Add the pistachio cream and mix until well combined—the mixture will look slightly grainy, which is normal.
Step 4: Beat in the egg and vanilla extract until the dough comes together smoothly, scraping down the sides as needed.
Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
Step 6: Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula until just combined—you may see a few streaks of flour remaining.
Step 7: Gently fold in the chopped chocolate and crushed pistachios to distribute them evenly throughout the dough.
Step 8: Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: For the signature look, dollop a small amount of pistachio cream on top of each dough ball and swirl it gently with a toothpick.
Step 10: Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone; they will finish cooking on the hot pan.
Step 11: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use high-quality pistachio cream for the best flavor and texture.
Swap half the chocolate chunks for white chocolate to add sweetness and contrast.
Chill the dough for 30 minutes before baking to help control spreading.
For extra crunch, sprinkle a few whole pistachios on top before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat frozen cookies by warming them gently in the oven at 300°F (150°C) for 5-7 minutes.

How to Serve

The image shows several round cookies closely placed on a white marbled surface, each one about the same size. Each cookie has two main layers: the base is a soft, light golden-brown dough with a slightly crumbly texture, and on top, there are large uneven patches of dark glossy melted chocolate chunks. Scattered across the top are small, chopped bright green pistachio nuts adding a crunchy texture. The cookies have a slightly raised, puffy edge and a soft center with a mix of greenish pistachio bits and dark chocolate creating a rich pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another nut cream instead of pistachio cream?

Yes, you can substitute almond or hazelnut cream if you prefer, though it will change the flavor profile slightly.

Why do the cookies look underdone in the center when pulled from the oven?

The cookies are meant to be soft and chewy, so the centers may look slightly underdone but will continue to cook on the hot baking sheet as they cool.