Description
These Pistachio Cream Cookies melt in your mouth with a perfect balance of nutty pistachio flavor, roasted nuts, and rich chocolate chunks. Soft, tender, and slightly chewy, they are ideal for sharing with friends or enjoying as a sweet treat anytime.
Ingredients
Scale
Wet Ingredients
- 1 cup Pistachio Cream (can substitute with any unsweetened nut cream or butter)
- 1/2 cup Unsalted Butter (room temperature)
Dry Ingredients
- 3/4 cup Granulated Sugar (adjust based on sweetness preference)
- 2 cups All-Purpose Flour (sifted)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt (adjust according to pistachio saltiness)
Add-ins
- 1/2 cup Roasted Pistachios (salted or unsalted based on preference)
- 1 cup Chocolate Chunks (can substitute with chocolate chips)
Instructions
- Mix Pistachio Cream and Butter: In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Use a hand mixer to blend them together until smooth and creamy, which should take about 2 minutes.
- Add Sugar: Gradually add the granulated sugar to the mixture, continuing to mix for another minute until the mixture becomes light and fluffy.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and sea salt to ensure the dry ingredients are well combined and aerated for light cookies.
- Combine Wet and Dry Mixtures: Slowly add the sifted dry mixture to the pistachio cream mixture. Use a spatula to gently fold them together, taking care not to overmix to maintain a tender texture.
- Fold in Nuts and Chocolate: Fold in the roasted pistachios and chocolate chunks evenly throughout the dough to distribute flavor and texture uniformly.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Use a cookie scoop to drop rounded portions of dough onto the sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges start to turn golden and the centers appear slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely for the best texture.
- Serve and Store: Serve the cookies with a cold glass of milk or a warm cup of coffee. Store any leftovers in an airtight container for up to one week to maintain freshness.
Notes
- Sifting the flour mixture is key for light, tender cookies.
- Room temperature butter blends better for a creamier dough.
- Adjust sugar based on your sweetness preference and the sweetness of your pistachio cream.
- Do not overbake; cookies should be slightly soft in the center when removed from the oven.
- Use parchment paper for easy cleanup and to prevent sticking.
- These cookies freeze well; freeze in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pistachio Cream Cookies, Soft Cookies, Nutty Cookies, Chocolate Chunk Cookies, Homemade Cookies, Melt in Mouth Cookies, Dessert Cookies
