If you are looking to elevate your cookie game, the Pistachio Cream Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the rich, nutty flavor of pistachio cream with the classic comfort of gooey chocolate chips, resulting in a decadent treat that’s both chewy and irresistibly soft. Every bite bursts with buttery goodness, subtle sweetness, and a delightful crunch from chopped pistachios. Whether you’re baking for a cozy afternoon snack or impressing guests at a gathering, this recipe will quickly become a treasured favorite in your baking repertoire.
Ingredients You’ll Need
The magic of these cookies lies in their simple yet thoughtfully chosen ingredients. Each one plays a pivotal role, whether it’s creating the perfect texture, adding depth of flavor, or contributing to that inviting golden-brown color.
- 8 tbsp pistachio cream: The star ingredient that adds nutty richness and smoothness to the dough.
- 113 g unsalted butter (½ cup): Brings a creamy texture and balances sweetness with its rich fat content.
- 100 g light brown sugar (½ cup): Adds a moist, caramel note, enhancing the cookie’s chewiness.
- 50 g granulated sugar (¼ cup): Provides crispness and helps the cookies spread evenly.
- 1 large egg (room temperature): Binds everything together while contributing to the cookie’s structure.
- ½ tsp vanilla extract: Elevates the flavor with a warm, aromatic hint.
- 160 g all-purpose flour (1â…“ cups): The base that gives the cookies their classic structure and chew.
- ½ tsp baking powder: Helps the dough rise slightly for a tender crumb.
- ½ tsp baking soda: Works with acids to ensure a nice spread and even browning.
- ½ tsp salt: Balances out the sweetness and enhances all the other flavors.
- 100 g chocolate (½ cup + 1 tbsp), chopped: Melts beautifully in pockets, delivering irresistible bursts of rich chocolate.
- 45 g pistachios, crushed (â…“ cup): Adds a satisfying crunch and accentuates the pistachio theme.
How to Make Pistachio Cream Chocolate Chip Cookies Recipe
Step 1: Cream the Butter, Sugars, and Pistachio Cream
Start by beating the unsalted butter, light brown sugar, granulated sugar, and pistachio cream together until the mixture is light, fluffy, and pale in color. This step is essential because it incorporates air, helping your cookies to be tender and soft, while infusing every bite with that wonderful pistachio flavor.
Step 2: Add Egg and Vanilla
Next, mix in the egg and vanilla extract thoroughly. Make sure the egg is at room temperature for smooth incorporation, as this helps the dough hold together without getting too dense.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents so your cookies bake perfectly without any unwanted clumps or pockets.
Step 4: Mix Dry Ingredients into Wet Batter
Slowly add the dry ingredients to the wet mixture and fold gently until just combined. Overmixing here can activate gluten and result in tougher cookies, so keep it light and careful for the best texture.
Step 5: Fold in Chocolate and Crushed Pistachios
Gently fold in the chopped chocolate and crushed pistachios. These add not only visual appeal but an exciting contrast in texture between creamy chocolate, crunchy nuts, and soft cookie dough.
Step 6: Scoop and Chill the Dough
Spoon the dough into mounded balls on a lined baking tray, giving them enough space to spread. Chill the dough for at least 30 minutes—this step really helps the flavors meld and controls spreading during baking for thicker cookies.
Step 7: Bake to Perfection
Preheat your oven to 175°C (350°F) and bake the cookies for 12–14 minutes, until their edges are golden but centers remain soft and luscious. Remove from oven and immediately swirl a little extra pistachio cream on top for that gorgeous finishing touch.
How to Serve Pistachio Cream Chocolate Chip Cookies Recipe
Garnishes
A light drizzle of melted white chocolate or a sprinkle of flaky sea salt makes a stunning garnish that heightens both the sweetness and the pistachio notes. A few extra crushed pistachios on top after baking add inviting color and texture.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, hot coffee, or a mellow cup of green tea. The mild bitterness of tea especially complements the nutty pistachio and rich chocolate flavors without overpowering them.
Creative Ways to Present
Get playful by sandwiching two cookies with a swipe of pistachio cream or vanilla ice cream for a delightful homemade ice cream sandwich. Alternatively, serve broken chunks alongside a bowl of warm vanilla custard for a lovely dessert twist.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They maintain their soft texture and nutty flavor for up to one week, making them a convenient treat to have on hand.
Freezing
You can freeze baked cookies or cookie dough balls. For best results, freeze dough balls on a baking sheet before transferring to a sealable bag. Cookie dough can be frozen for up to three months and baked directly from frozen with a slightly longer bake time.
Reheating
To revive that freshly-baked softness, pop the cookies in a preheated oven at 150°C (300°F) for 5–7 minutes or microwave for just 10 seconds. This will melt the chocolate once again and refresh the cookie’s tender texture.
FAQs
Can I substitute pistachio cream with pistachio butter?
Absolutely! Pistachio butter can work as a great substitute for pistachio cream. It’s just a bit thicker, so you might want to add a teaspoon of milk or cream to loosen the dough and maintain the same texture.
Is it necessary to chill the dough before baking?
Chilling the dough helps control how much the cookies spread while baking and allows the flavors to develop more fully. You’ll notice a better shape and richer taste, so it’s definitely worth the wait.
What type of chocolate works best?
Use good quality semi-sweet or dark chocolate chopped into chunks for the best texture and flavor bursts. Chocolate chips work too but chunks create those gorgeous molten pockets inside your cookies.
Can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum or guar gum to mimic gluten’s binding properties. The texture might be slightly different but still delicious!
How long do these cookies stay fresh?
Stored properly in an airtight container, these pistachio cream chocolate chip cookies stay fresh for about one week at room temperature. For longer storage, freezing is recommended.
Final Thoughts
This Pistachio Cream Chocolate Chip Cookies Recipe is a joyful mix of classic and adventurous flavors that will brighten any bake day. Whether you’re baking for yourself or sharing with loved ones, expect smiles and requests for seconds. So grab your ingredients, get cozy in the kitchen, and start making these addictive cookies that deliver comfort with every bite!
Print
Pistachio Cream Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 2 minutes
- Yield: 8 servings (approximately 16 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these Pistachio Cream Chocolate Chip Cookies, which combine a rich pistachio cream base with melty chocolate chips and crunchy pistachios for a delightful twist on a classic favorite. Perfectly chewy with a hint of nuttiness, these cookies are a treat for any occasion.
Ingredients
Cookie Dough
- 8 tbsp pistachio cream (plus 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 (1â…“ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g chocolate (½ cup + 1 tbsp), chopped
- 45 g pistachios, crushed (â…“ cup)
Instructions
- Prepare the Dough: In a mixing bowl, cream together the softened unsalted butter, pistachio cream, light brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined.
- Add Chocolate and Pistachios: Fold the chopped chocolate and crushed pistachios into the dough, ensuring they are evenly distributed throughout.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps the cookies hold their shape when baking.
- Preheat Oven: While the dough chills, preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape Cookies: Using a cookie scoop or spoon, portion the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Optionally, top each cookie ball with a small dollop of extra pistachio cream.
- Bake: Bake the cookies for 12-15 minutes or until the edges are golden and the centers are set but still soft. Avoid overbaking to maintain a chewy texture.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients to ensure even mixing.
- Chilling the dough is essential to prevent spreading during baking.
- You can substitute chopped dark chocolate or white chocolate depending on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen after baking—just thaw at room temperature before serving.
