If you’re ready to fall in love with a new cookie, the Pistachio Cream Chocolate Chip Cookies Recipe will absolutely sweep you off your feet. Imagine everything you adore about a classic chocolate chip cookie, but with a luscious swirl of pistachio cream and a satisfying crunch from roasted pistachios. Each bite is a dreamy blend of nutty, buttery richness and melty chocolate, wrapped up in a cookie that’s irresistibly soft in the center and golden at the edges. Whether you’re baking for a special occasion or simply treating yourself, this recipe turns a simple batch of cookies into a truly gourmet experience.
Ingredients You’ll Need
These cookies come together with pantry staples and a couple of special additions that really set them apart. Each ingredient is carefully chosen to create the perfect balance of flavor, texture, and color in every bite of your Pistachio Cream Chocolate Chip Cookies Recipe.
- Unsalted butter (1/2 cup, softened): Gives your cookies that classic rich, tender crumb and lets the pistachio and chocolate flavors shine.
- Pistachio cream (1/2 cup, unsweetened or lightly sweetened): The secret ingredient for a nutty, luxurious flavor and a hint of pale green color.
- Granulated sugar (1/2 cup): Adds sweetness and helps create those crisp, golden edges.
- Brown sugar, packed (1/2 cup): Lends moisture and a subtle caramel depth that pairs beautifully with the pistachio.
- Large egg (1): Binds everything together and gives the cookies structure.
- Vanilla extract (1 teaspoon): Enhances both the pistachio and chocolate, bringing all the flavors together.
- All-purpose flour (1 3/4 cups): The backbone of your cookie, providing just the right amount of chew.
- Baking soda (1/2 teaspoon): Helps the cookies spread perfectly as they bake.
- Baking powder (1/4 teaspoon): Adds a little lift, making these cookies soft and light.
- Salt (1/4 teaspoon): Balances the sweetness and highlights the nutty notes.
- Chopped roasted pistachios (3/4 cup): Brings extra crunch and a burst of nutty flavor in every bite.
- Semi-sweet chocolate chips (1 cup): Melts perfectly into pockets of gooey chocolate goodness.
How to Make Pistachio Cream Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This not only ensures even baking but makes cleanup a total breeze. Getting your oven to the right temperature from the start means your Pistachio Cream Chocolate Chip Cookies Recipe will bake evenly with that beautiful golden edge.
Step 2: Cream the Wet Ingredients
In a large mixing bowl, combine the softened butter, pistachio cream, granulated sugar, and brown sugar. Beat everything together until the mixture is light, fluffy, and pale in color. This step is where the magic begins—proper creaming traps air and makes your cookies soft and tender, while the pistachio cream infuses every bite with nutty decadence.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix until everything is smooth and well incorporated. The egg adds structure and richness, while vanilla gives your Pistachio Cream Chocolate Chip Cookies Recipe that warm, bakery-style aroma we all love.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures all the leavening agents and salt are evenly distributed, so your cookies rise just right and every bite is perfectly seasoned.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to your wet mixture, stirring gently just until no streaks of flour remain. Over-mixing can make your cookies tough, so stop as soon as the dough comes together. You should notice a lovely pale green color and a dough that’s soft but not sticky.
Step 6: Fold in Pistachios and Chocolate Chips
Gently fold in the chopped roasted pistachios and semi-sweet chocolate chips. Every spoonful of dough should be loaded with nutty crunch and chocolatey goodness, making these cookies truly irresistible.
Step 7: Portion and Bake
Scoop tablespoon-sized portions of dough and place them on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. The cookies will finish setting as they cool, so don’t worry if they seem a bit soft at first—this is what gives them that perfect chewy center.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This short rest helps them hold their shape and develop the ideal texture. Once cool, dig in and savor every bite of your Pistachio Cream Chocolate Chip Cookies Recipe!
How to Serve Pistachio Cream Chocolate Chip Cookies Recipe
Garnishes
For a bakery-worthy finish, sprinkle a few extra chopped pistachios or a pinch of flaky sea salt on top of the warm cookies right out of the oven. This adds a pop of color, extra crunch, and that irresistible salty-sweet touch that makes each cookie even more addictive.
Side Dishes
Pair your Pistachio Cream Chocolate Chip Cookies Recipe with a tall glass of cold milk, a creamy latte, or even a scoop of vanilla ice cream for the ultimate dessert experience. If you’re serving these at a gathering, a fruit platter or a bowl of fresh berries balances out the richness perfectly.
Creative Ways to Present
Stack the cookies in a glass jar tied with a ribbon for a thoughtful homemade gift, or serve them piled high on a colorful cake stand for a festive look. For a fun twist, sandwich a scoop of pistachio or chocolate ice cream between two cookies for a decadent ice cream sandwich everyone will remember.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, and the flavors will continue to develop, making them just as delicious on day five as they are fresh from the oven.
Freezing
Want to save some for later? Freeze the baked cookies or even the unbaked dough! For baked cookies, let them cool completely, then store in a freezer-safe bag for up to 2 months. For dough, scoop portions onto a baking sheet and freeze until solid, then transfer to a bag and bake straight from frozen, adding a minute or two to the bake time.
Reheating
If your cookies need a little refresh, warm them in a 300°F oven for 3–5 minutes or pop them in the microwave for 10–15 seconds. They’ll be melty, fresh, and just as dreamy as the day you made them.
FAQs
Can I use sweetened pistachio cream for this recipe?
You can, but I recommend using unsweetened or lightly sweetened pistachio cream to keep the cookies from becoming too sugary. If you do use a sweeter version, consider reducing the granulated sugar a bit for balance.
What’s the best way to chop pistachios for this recipe?
For the best texture, give roasted pistachios a rough chop with a sharp knife. You want pieces large enough to get a satisfying crunch, but small enough to distribute evenly throughout the dough.
Can I substitute white chocolate chips or dark chocolate chunks?
Absolutely! The Pistachio Cream Chocolate Chip Cookies Recipe is super versatile—white chocolate adds a creamy sweetness, while dark chocolate brings a more intense, bittersweet note. Both are delicious with pistachio!
How do I know when the cookies are perfectly baked?
The edges should look lightly golden and the centers should appear just set but still soft. They’ll continue to firm up as they cool, so don’t overbake if you want that chewy center.
Is it possible to make this recipe gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking blend for the all-purpose flour. The cookies may spread a bit differently, but the flavors and texture will still shine through.
Final Thoughts
These Pistachio Cream Chocolate Chip Cookies Recipe are a true treat for cookie lovers looking to try something a little different and totally delicious. Whether you bake them for family, friends, or just yourself, they’re guaranteed to impress. Go ahead—give this recipe a whirl and watch these cookies disappear faster than you can say “pistachio!”
Print
Pistachio Cream Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and nutty Pistachio Cream Chocolate Chip Cookies, featuring a unique blend of pistachio cream and roasted pistachios paired with classic semi-sweet chocolate chips. Perfectly soft and chewy, these cookies offer a gourmet twist on a beloved dessert favorite.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup pistachio cream (unsweetened or lightly sweetened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins
- 3/4 cup chopped roasted pistachios
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream the Fats and Sugars: In a large mixing bowl, cream together the softened unsalted butter, pistachio cream, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture, beating until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until the ingredients come together to avoid overmixing, which could toughen the cookies.
- Fold in Nuts and Chocolate: Gently fold in the chopped roasted pistachios and semi-sweet chocolate chips, ensuring even distribution throughout the dough.
- Shape Cookies: Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers have set but remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Use high-quality pistachio cream for the best flavor impact; opt for unsweetened or lightly sweetened versions to maintain balanced sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
- These cookies freeze well; for longer storage, freeze in a sealed container for up to 2 months and thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
