Description
These chewy chocolate chip cookies are elevated with a creamy pistachio filling, adding a nutty twist to your classic favorite. The perfect balance of sweet and savory in every bite.
Ingredients
For the Pistachio Cream Chocolate Chip Cookies:
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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2 teaspoons vanilla extract
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1 teaspoon almond extract (optional)
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2 ¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup pistachio cream (store-bought or homemade)
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1 ½ cups semi-sweet chocolate chips
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½ cup chopped pistachios (optional for extra texture)
Instructions
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and to prevent the cookies from sticking.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat the mixture on medium speed until it becomes light and fluffy, about 2-3 minutes. This step incorporates air into the dough, ensuring your cookies will have a soft and tender texture.
Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract and almond extract (if using). The extracts help enhance the flavor and add depth to the dough.
Once your wet ingredients are combined, add the pistachio cream to the mixture. If you’re using store-bought pistachio cream, make sure it’s a smooth consistency. If you’re making your own, blend pistachios with a bit of sugar and oil to create a paste-like texture. Mix until the pistachio cream is fully incorporated into the dough. The pistachio cream adds a delicious nutty flavor and a hint of green, giving the cookies a unique color and richness.
In a separate bowl, whisk together the flour, baking soda, and salt. The baking soda helps the cookies rise slightly and gives them a soft texture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be thick and slightly sticky.
Fold in the semi-sweet chocolate chips and chopped pistachios (if using). The chocolate chips will add bursts of sweetness, while the pistachios give the cookies a satisfying crunch and enhance the pistachio flavor. If you prefer a more intense pistachio flavor, feel free to increase the amount of pistachios or pistachio cream.
For best results, cover the dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking, preventing them from spreading too much. If you’re short on time, you can skip this step, but the cookies will have a slightly different texture.
Once the dough is chilled, use a cookie scoop or spoon to portion out tablespoon-sized balls of dough. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. If you like larger cookies, feel free to scoop more dough, but adjust the baking time accordingly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Keep an eye on the cookies as they bake, as oven times can vary. If you prefer your cookies to be slightly softer, remove them from the oven at the 10-minute mark. If you like them a bit crispier, leave them in for a couple more minutes.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up and makes them easier to transfer without breaking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 180-220 kcal
- Fat: 10-12g
- Carbohydrates: 25-28g
- Protein: 2g