Description

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)

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 13g
Sodium: 90mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg