Pistachio Cream Chocolate Chip Cookies Recipe
Delightfully soft and flavorful, these Pistachio Cream Chocolate Chip Cookies feature a unique twist with creamy pistachio spread swirled into the dough and topped for an irresistible nutty taste. Perfectly balanced with sweet chocolate chunks and crunchy crushed pistachios, these cookies offer a luscious, melt-in-your-mouth texture with a golden edge and slightly undercooked center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 8 tablespoons pistachio cream (plus extra for decorating)
- ½ cup (113g) unsalted butter, softened
- 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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter with light brown sugar and granulated sugar until the mixture is fluffy and pale in color, about 3-4 minutes. This step incorporates air for a tender crumb.
- Add Pistachio Cream: Mix in the pistachio cream until combined; the mixture may look slightly grainy, which is normal and adds texture to the cookies.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until the dough is smooth and well combined, scraping down the bowl sides as necessary.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly throughout the flour.
- Mix Dry into Wet Ingredients: Gradually fold the dry ingredients into the wet dough using a wooden spoon or spatula, stopping mixing just when a few flour streaks remain to avoid overworking the dough.
- Add Chocolate and Pistachios: Gently fold in the chopped chocolate chunks and crushed pistachios to evenly distribute them through the dough for bursts of flavor and texture.
- Portion Dough: Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Decorate with Pistachio Cream: For an eye-catching finish, add a small dollop of pistachio cream on top of each dough ball and swirl gently using a toothpick to create a marbled effect.
- Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes until the edges are golden brown but centers remain slightly underdone, which ensures a soft interior once cooled.
- Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Room temperature butter and egg are essential for proper mixing and texture.
- Do not overmix the dough once the flour is added to keep cookies tender.
- The pistachio cream swirl on top adds both flavor and visual appeal, but can be omitted if desired.
- Letting cookies rest on the baking sheet after baking prevents breakage and helps set the structure.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pistachio cookies, chocolate chip cookies, nutty cookies, pistachio cream dessert, homemade cookies, holiday cookies, soft cookies
