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Pistachio Cream Cookies

Pistachio Cream Cookies: Soft, Chewy Bliss in Under 30 Minutes

Pistachio Cream Cookies combine rich nutty flavors with gooey chocolate chunks, ready in under 30 minutes for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Pistachio Cream Adds a nutty richness and soft texture; can substitute with any unsweetened nut cream or butter.
  • ½ cup Unsalted Butter Provides moisture and richness; ensure it is at room temperature for better mixing.
  • ¾ cup Granulated Sugar Sweetens the cookies; adjust the quantity based on personal sweetness preference.
  • 2 cups All-Purpose Flour Gives structure to the cookie; sift for a lighter texture.
  • 1 teaspoon Baking Soda Essential for creating that perfect soft texture.
  • ½ teaspoon Sea Salt Enhances overall flavor; adjust based on the saltiness of the pistachios used.
For the Mix-ins
  • ½ cup Roasted Pistachios Adds crunch and flavor; choose between salted or unsalted based on preference.
  • 1 cup Chocolate Chunks Offers sweetness and gooeyness; can replace with chocolate chips if preferred.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Sifter
  • Spatula
  • cookie scoop
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine pistachio cream and softened unsalted butter using a hand mixer. Beat until smooth and creamy, about 1-2 minutes.
  2. Gradually add in granulated sugar and continue mixing until light and fluffy, around another 2 minutes.
  3. Sift together all-purpose flour, baking soda, and sea salt in a separate bowl. Gradually fold the dry mixture into the wet ingredients using a spatula.
  4. Gently fold in the chopped roasted pistachios and chocolate chunks until evenly distributed throughout the dough.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded portions of dough onto the prepared baking sheet.
  6. Bake for 10-12 minutes until the edges are lightly golden and the centers appear slightly soft but puffy.
  7. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For thicker cookies, refrigerate the dough for about 30 minutes before shaping and baking. Store cookies in an airtight container for optimal freshness.

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