Pistachio Cream Chocolate Chip Cookies (Printable)
Soft, chewy cookies with pistachio cream swirl and chocolate chips—an indulgent classic twist ready in 32 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup pistachio cream
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract
→ Add-Ins
11 - 1 cup semi-sweet chocolate chips
12 - 1/2 cup shelled pistachios, roughly chopped
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
03 - In a large bowl, beat together the butter, pistachio cream, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry ingredients, mixing just until combined.
06 - Gently fold in chocolate chips and chopped pistachios.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes or until edges are golden and centers are just set.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The pistachio cream creates this incredible velvety texture you cant get from butter alone
- They stay soft for days unlike regular chocolate chip cookies that tend to harden up
02 -
- Overbaking is the enemy of these cookies because they continue cooking on the hot baking sheet after removal
- Room temperature ingredients are crucial for the proper texture so plan ahead and set everything out
03 -
- Weighing your flour instead of using cup measures will give you the most consistent results every time
- Let the dough rest for 24 hours in the refrigerator for deeper flavor development and thicker cookies