These cookies are not your average chocolate chip treat. The addition of pistachio cream adds a subtle nuttiness and a rich, smooth depth of flavor that perfectly complements the sweetness of the chocolate. They’re soft in the center with just the right amount of crisp around the edges, and the unique flavor combination makes them stand out on any dessert table. Plus, they’re easy to make and don’t require any fancy techniques or equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Pistachio cream (or pistachio spread)
Vanilla extract
Semi-sweet or dark chocolate chips
Chopped pistachios (optional, for garnish or extra texture)
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract and pistachio cream.
Gradually mix in the dry ingredients until fully combined.
Fold in the chocolate chips and chopped pistachios if using.
Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
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 to a wire rack to cool completely.
Servings and timing
This recipe yields about 24 cookies. Prep time: 15 minutes Cook time: 10–12 minutes Cooling time: 10 minutes Total time: approximately 35–40 minutes
Variations
White Chocolate Twist: Substitute white chocolate chips for a sweeter, creamier flavor.
Nut-Free Option: Replace pistachio cream with sunflower seed butter for an allergen-friendly alternative.
Stuffed Cookies: Add a dollop of pistachio cream in the center of each dough ball for a gooey surprise.
Pistachio & Raspberry: Mix in dried raspberries for a tart contrast to the rich pistachio and chocolate.
Vegan Version: Use vegan butter, egg replacers, and dairy-free chocolate chips to suit plant-based diets.
Storage/Reheating
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed bag for up to 2 months. To reheat, warm them in the microwave for 10–15 seconds or bake in a 300°F oven for 5 minutes to revive their fresh-baked texture.
FAQs
What is pistachio cream, and where can I find it?
Pistachio cream is a smooth, sweet spread made from pistachios. It can be found in specialty food stores, online, or in the international section of some supermarkets.
Can I make my own pistachio cream at home?
Yes, you can blend roasted pistachios with a bit of oil and sugar until smooth to create a homemade version.
Can I use pistachio butter instead of pistachio cream?
Yes, pistachio butter can work as a substitute, though it may be slightly less sweet than pistachio cream.
Do I need to chill the cookie dough?
Chilling is optional but recommended for thicker cookies with deeper flavor. Chill for at least 30 minutes if time allows.
Can I use milk chocolate instead of semi-sweet or dark chocolate?
Absolutely. Milk chocolate adds extra sweetness and a softer flavor profile.
What can I use if I don’t have brown sugar?
You can use all granulated sugar, though the cookies may be slightly less moist and flavorful.
Are these cookies suitable for freezing?
Yes, both the dough and the baked cookies freeze well. Freeze dough balls individually and bake from frozen when needed.
How do I prevent my cookies from spreading too much?
Make sure your butter isn’t too soft, and chill the dough if needed. Using parchment paper also helps retain their shape.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour. The results may vary slightly but should still be delicious.
Why are my cookies dry or crumbly?
Overbaking or too much flour can lead to dryness. Measure ingredients carefully and bake just until edges are set.
Conclusion
Pistachio Cream Chocolate Chip Cookies are a gourmet-level twist on a beloved classic. Whether you’re baking for a holiday, a gift, or just a treat for yourself, these cookies bring elegance and comfort together in every bite. With their rich nutty undertones and indulgent chocolate chunks, they’re sure to become a favorite in your cookie rotation.
Pistachio Cream Chocolate Chip Cookies are a rich and chewy twist on the classic cookie, made with pistachio cream and melty chocolate chips for a nutty, decadent treat perfect for any occasion.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup pistachio cream (or pistachio spread)
1 tsp vanilla extract
1 1/2 cups semi-sweet or dark chocolate chips
1/2 cup chopped pistachios (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract and pistachio cream, mixing until combined.
Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
Fold in the chocolate chips and chopped pistachios, if using.
Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies with more flavor, chill the dough for 30 minutes before baking.Swap chocolate chips with white chocolate for a sweeter variation.Use a gluten-free 1:1 flour blend to make these gluten-free.Store cookies in an airtight container at room temperature for up to 5 days.Freeze cookie dough balls for up to 2 months and bake directly from frozen.
