Pistachio Cream Chocolate Chip Cookies
Delightful cookies balancing creamy pistachios and rich chocolate, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg Use room temperature.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pistachio cream Store-bought or homemade.
- 1 cup semisweet chocolate chips
For topping
- 1/2 cup chopped pistachios For added texture on top of cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, blending just until combined.
- Gently fold in the pistachio cream, ensuring it’s evenly distributed throughout the dough.
- Fold in the chocolate chips last to add rich, melty goodness.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space between each cookie.
- Sprinkle chopped pistachios generously over the dough for added texture.
Baking
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for best results. Don’t overmix; mix just until combined. Try adding a pinch of cinnamon or cardamom for an exotic twist.