Why You’ll Love This Recipe

I love how the pistachio cream adds a unique flavor profile and a creamy texture that elevates the traditional chocolate chip cookie. It’s the kind of treat that feels both familiar and special. Plus, these cookies are easy to make, store well, and taste even better the next day. They’re perfect for gifting, sharing, or enjoying solo with a warm drink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour

  • Baking soda

  • Salt

  • Unsalted butter (softened)

  • Granulated sugar

  • Brown sugar

  • Pistachio cream

  • Eggs

  • Vanilla extract

  • Chocolate chips

  • Chopped pistachios (optional for extra crunch)

Directions

  1. I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

  2. In a bowl, I whisk together the flour, baking soda, and salt.

  3. In another large bowl, I beat the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

  4. I add the pistachio cream, eggs, and vanilla extract to the butter mixture and mix until well combined.

  5. Gradually, I stir in the dry ingredients until just combined.

  6. I fold in the chocolate chips and, if I want extra texture, some chopped pistachios.

  7. Using a cookie scoop or spoon, I drop portions of dough onto the prepared baking sheets.

  8. I bake the cookies for about 10-12 minutes, or until the edges are golden and the centers are just set.

  9. After baking, I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 24 cookies. Each batch takes around 10-12 minutes to bake, and with prep time included, I can have a full batch ready in about 30-35 minutes.

Variations

When I feel like mixing things up, I swap the chocolate chips for white chocolate or dark chocolate chunks. Sometimes, I even drizzle a little melted pistachio cream over the baked cookies for extra indulgence. For a salty-sweet version, I sprinkle a bit of sea salt on top just before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer to a freezer-safe bag. To reheat, I pop them in a 300°F oven for a few minutes or microwave for 10-15 seconds for that fresh-out-of-the-oven warmth.

FAQs

What is pistachio cream and where can I find it?

Pistachio cream is a smooth, sweet spread made from pistachios, often used like Nutella. I usually find it in specialty food stores or online.

Can I make these cookies without pistachio cream?

Yes, but they won’t have the same unique flavor. If I’m in a pinch, I use almond or cashew butter, though the result will be different.

Do I need to chill the dough before baking?

I don’t usually chill the dough, but if I want thicker cookies, I refrigerate the dough for 30 minutes before baking.

Can I make this recipe gluten-free?

Absolutely. I substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they turn out great.

How can I make the cookies chewier?

For chewier cookies, I slightly underbake them and let them finish setting up on the baking sheet. Also, I use more brown sugar than white sugar.

Conclusion

These Pistachio Cream Chocolate Chip Cookies have quickly become one of my favorite indulgences. I love how the nutty pistachio flavor balances the sweetness of the chocolate, creating a cookie that’s both rich and comforting. Whether I’m baking for a party or just enjoying a quiet evening, this recipe always hits the spot.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Cream Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Mia
  • Total Time: 30-35 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

These soft and chewy pistachio cookies combine sweet chocolate chips and nutty richness for the ultimate treat that keeps everyone coming back.

Ingredients

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1/2 cup granulated sugar

3/4 cup brown sugar

1/2 cup pistachio cream

2 large eggs

1 tsp vanilla extract

1 1/2 cups chocolate chips

1/2 cup chopped pistachios (optional)

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.

Add pistachio cream, eggs, and vanilla extract; mix until well combined.

Gradually stir in the dry ingredients until just incorporated.

Fold in chocolate chips and optional chopped pistachios.

Scoop dough onto prepared baking sheets.

Bake for 10-12 minutes, until edges are golden and centers are just set.

Let cool on pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30 minutes before baking.

Swap chocolate chips with white or dark chocolate chunks for variety.

A sprinkle of sea salt before baking enhances flavor.

Cookies taste even better the next day.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star