If you’re searching for a delightful twist on the classic chocolate chip cookie, this Pistachio Cream Chocolate Chip Cookies Recipe is an absolute must-try. Imagine buttery, tender cookies infused with rich pistachio cream, studded with melty chocolate chunks, and sprinkled with crunchy pistachios for that perfect nutty finish. Every bite is a flavorful dance between creamy sweetness and subtle nuttiness, making it a favorite for any cookie lover craving something a little different yet irresistibly comforting.
Ingredients You’ll Need
The magic of this Pistachio Cream Chocolate Chip Cookies Recipe lies not just in the unique pistachio cream but also in its carefully selected ingredients that create the perfect cookie texture and flavor harmony. Each component plays a key role, from the buttery base to the crunchy nuts and the luscious chocolate chunks that melt beautifully during baking.
- 8 tbsp pistachio cream: This adds that signature nutty, creamy flavor that elevates the cookie beyond the usual.
- 113 g unsalted butter (½ cup): Butter ensures a tender, rich dough that keeps the cookies moist.
- 100 g light brown sugar (½ cup): Adds sweetness and a touch of caramel flavor while keeping cookies soft.
- 50 g granulated sugar (¼ cup): Helps with crisp edges and balances sweetness.
- 1 large egg (room temperature): Binds all the ingredients and lends a chewy texture.
- ½ tsp vanilla extract: Enhances the sweetness and overall depth of flavor.
- 160 g all-purpose flour (1â…“ cups): The backbone of the dough, providing structure.
- ½ tsp baking powder: Gives a light lift for soft, airy cookies.
- ½ tsp baking soda: Encourages browning and spreading.
- ½ tsp salt: Balances the sweetness and amplifies other flavors.
- 100 g chocolate (½ cup + 1 tbsp), chopped: Melts flawlessly into gooey pockets of deliciousness.
- 45 g pistachios, crushed (â…“ cup): Provides delightful crunch and reinforces the pistachio profile.
How to Make Pistachio Cream Chocolate Chip Cookies Recipe
Step 1: Cream Butter, Sugars, and Pistachio Cream
Start by beating the softened butter, light brown sugar, granulated sugar, and pistachio cream together until smooth and fluffy. This step is crucial to incorporate air, leading to a lighter cookie texture and ensuring the pistachio flavor is well blended throughout the dough.
Step 2: Add Egg and Vanilla Extract
Beat in the room temperature egg and vanilla extract until they’re fully mixed in. The egg binds everything and creates the soft chewiness that makes these cookies so addictive. Vanilla enhances the overall flavor, complementing the pistachio perfectly.
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 and salt, so your cookies bake evenly without any bitter bites from undissolved baking soda.
Step 4: Mix Dry Ingredients with Wet Ingredients
Gradually add the dry mixture into your wet base, stirring gently until just combined. Avoid overmixing here; you want the dough tender, not tough.
Step 5: Fold in Chocolate and Crushed Pistachios
Gently fold in the chopped chocolate and crushed pistachios, distributing them evenly throughout. These add those bursts of chocolatey richness and crunchy pistachio goodness that make every bite exciting.
Step 6: Chill the Dough
Cover the dough and chill it in the refrigerator for at least 30 minutes. This rest time helps the flavors meld and stops the cookies from spreading too much while baking.
Step 7: Shape and Bake
Preheat your oven to 175°C (350°F). Scoop rounded tablespoons of dough onto a lined baking sheet about 2 inches apart. For an extra touch, you can add a small dollop of pistachio cream on top of each cookie before baking. Bake for 12-14 minutes until golden around the edges but still soft in the center.
How to Serve Pistachio Cream Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a few crushed pistachios or a light drizzle of melted white chocolate on top right after baking to elevate the presentation and add a contrasting texture and flavor burst.
Side Dishes
These cookies pair beautifully with a glass of cold milk or a warm cup of chai tea, where the spices in the chai highlight the nutty and sweet notes of the pistachio cream and chocolate. You can also enjoy them alongside a scoop of vanilla or pistachio ice cream for an indulgent treat.
Creative Ways to Present
Stack these cookies on a vintage plate or arrange them in a pretty jar tied with a ribbon as a thoughtful homemade gift. You could also sandwich two cookies together with extra pistachio cream or mascarpone cheese for a fun twist on the classic cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 4 days to keep them softly chewy. Adding a slice of bread to the container helps keep the cookies moist by absorbing excess air.
Freezing
You can freeze the cookie dough balls for up to 3 months. Simply place them on a tray, freeze until firm, then transfer to a freezer bag. Bake them directly from frozen; just add a couple of extra minutes to the baking time.
Reheating
Warm your cookies in the microwave for 10-15 seconds or heat briefly in a low oven to refresh their gooey texture. This brings back that freshly baked charm that makes the Pistachio Cream Chocolate Chip Cookies Recipe so irresistible.
FAQs
Can I substitute pistachio cream with pistachio butter?
Yes, pistachio butter can be used, but it’s often less sweet and creamier, so you might want to adjust the sugar slightly or add a splash of vanilla to balance flavors.
What type of chocolate works best in this recipe?
Good-quality semi-sweet or bittersweet chocolate chopped into chunks works best to provide pockets of melted chocolate without overly sweetening the cookies.
Is it necessary to chill the dough?
Chilling is highly recommended as it prevents excessive spreading and lets flavors develop fully, resulting in thicker, chewier cookies with enhanced pistachio flavor.
Can I use salted butter instead of unsalted?
You can, but reduce or omit the added salt in the dough to avoid an overly salty cookie.
How should I crush the pistachios?
The best way is to place them in a sealed bag and gently crush with a rolling pin or pulse briefly in a food processor. You want small crunchy pieces, not powder.
Final Thoughts
This Pistachio Cream Chocolate Chip Cookies Recipe is one of those joyous kitchen finds that instantly becomes a favorite. It’s a unique blend of familiar comforts with a fun twist that you and your friends will love. So grab your ingredients and bake yourself some happiness to share or savor solo.
Print
Pistachio Cream Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 8 servings (about 16 cookies)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Delightfully soft and flavorful Pistachio Cream Chocolate Chip Cookies combine the nutty richness of pistachio cream and crunchy pistachios with melty chocolate chips. This recipe yields perfectly balanced cookies, combining buttery dough with a decadent pistachio twist and a hint of vanilla, ideal for sharing or indulging in a sweet treat.
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
- Preheat and Prepare: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Pistachio Cream, and Sugars: In a large mixing bowl, beat the softened unsalted butter together with the pistachio cream, light brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a creamy base that incorporates the nutty pistachio flavor throughout the dough.
- Add Egg and Vanilla: Crack in the large room temperature egg and pour in the vanilla extract, then continue to beat until all ingredients are fully combined and smooth, ensuring the egg emulsifies with the butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients will give the cookies their structure and leavening.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet butter mixture, stirring gently until just incorporated. Avoid overmixing to keep the cookies tender.
- Add Chocolate and Pistachios: Fold in the chopped chocolate and crushed pistachios evenly throughout the cookie dough to distribute texture and flavor in every bite.
- Shape the Cookies: Using a tablespoon or cookie scoop, place spoonfuls of dough on 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 richness.
- Bake: Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are golden and the centers look set but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breakage and helps the cookies firm up to the perfect texture.
Notes
- Use room temperature butter and egg for better mixing and texture.
- Do not overbake; cookies will continue to firm up while cooling.
- For an extra pistachio punch, add a few crushed pistachios on top before baking.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- You can substitute semi-sweet chocolate chips if you prefer smaller pieces.
