I love simple cookie recipes, and Pistachio Cream Chocolate Chip Cookies are one of my favorites. I write them in a way that lets you bake with ease and still get big, nutty chocolate bites every time. I share small tips so you can make them your own.
My Dad James used to bring warm cookies to my room after soccer practice. My sister Jennifer taught me to sneak a few before they cooled.
Your Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup pistachio cream or pistachio paste
- 1/2 cup chopped pistachios
My Go-To Equipment
I keep a few items on hand that make this recipe easy. I use a large mixing bowl, a medium bowl for dry ingredients, a sturdy wooden spoon or paddle, a cookie scoop, and a baking sheet lined with parchment. A wire rack helps the cookies cool fast.
The Simple Steps to Follow
- Preheat your oven to 350°F.
- Cream the softened butter, granulated sugar, and brown sugar until light.
- Add the eggs one at a time and mix after each.
- Stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mix to the wet mix until just blended.
- Fold in the chocolate chips, pistachio cream, and chopped pistachios.
- Drop rounded tablespoons of dough onto ungreased baking sheets with space between each.
- Bake for 10 to 12 minutes until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes.
- Transfer cookies to a wire rack to cool completely.
Healthy Twists on a Classic
I like small changes that add flavor or health value. Swap half the all-purpose flour for whole wheat for more fiber. For a seasonal change, you can try using pumpkin puree and spices instead of pistachio cream; I often look to my pumpkin chocolate chip cookies for ideas on how to balance spices and sweetness.
Serving Suggestions From My Table
I serve these cookies slightly warm with strong black coffee or cold milk. For a party, I arrange them on a tray next to softer butter cookies and something bright. For a holiday platter, I pair them with festive bites like my winter wonderland chocolate chip cookies for variety and color.
Getting It Just Right
Watch the edges as they bake. The centers will look slightly soft but will set as the cookies cool. If you want chewier cookies, take them out at the earlier time. For crispier cookies, let them bake a minute or two longer.
How to Store Leftovers
Store cooled cookies in an airtight container at room temperature for up to four days. You can freeze them for up to three months. Thaw at room temperature or warm briefly in a 300°F oven for a few minutes.
Enjoy Every Moment
I tell readers to savor the process. Mix with care, taste a small piece of dough only if it has no raw egg, and pass a plate to someone you love. If you enjoy texture play, try a mix of white and dark chocolate for extra contrast. Also, if you like experimenting, I once made a sourdough version and it kept the cookies soft; you can see how sourdough works in my sourdough discard chocolate chip cookies post.
A Few Common Questions
How long do Pistachio Cream Chocolate Chip Cookies stay fresh?
These cookies stay fresh in an airtight container at room temperature for about four days. For longer storage, freeze them.
Can I make Pistachio Cream Chocolate Chip Cookies without pistachio cream?
Yes. You can skip pistachio cream and add extra chopped pistachios or a nut butter for similar nutty flavor.
Can I freeze the dough for Pistachio Cream Chocolate Chip Cookies?
Yes. Scoop dough balls, freeze them on a tray, then move them to a bag. Bake from frozen, adding a minute or two to the baking time.
Print
Pistachio Cream Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously soft cookies with nutty chocolate bites, featuring pistachio cream and chopped pistachios.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup pistachio cream or pistachio paste
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F.
- Cream the softened butter, granulated sugar, and brown sugar until light.
- Add the eggs one at a time and mix after each.
- Stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mix to the wet mix until just blended.
- Fold in the chocolate chips, pistachio cream, and chopped pistachios.
- Drop rounded tablespoons of dough onto ungreased baking sheets with space between each.
- Bake for 10 to 12 minutes until the edges turn golden brown.
- Let the cookies cool on the baking sheet for a few minutes.
- Transfer cookies to a wire rack to cool completely.
Notes
For chewier cookies, bake for the shorter time. For crispier cookies, bake an additional minute or two. Store in an airtight container at room temperature for up to four days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cookies, chocolate chip, pistachio, baking, dessert