Go Back
–+ servings
Pistachio Cream Cookies

Chewy Pistachio Cream Cookies for an Irresistible Treat

These Chewy Pistachio Cream Cookies are a delightful adventure in flavor, featuring nutty pistachio cream and gooey chocolate chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Pistachio Cream Can substitute with any unsweetened nut cream.
  • 1/2 cup Unsalted Butter Ensure it's at room temperature.
  • 3/4 cup Granulated Sugar Adjust to your taste preference.
  • 1 cup All-Purpose Flour Sift for lighter cookies.
  • 1 teaspoon Baking Soda Essential for the chewy texture.
For the Mix-ins
  • 1/2 cup Roasted Pistachios Choose salted or unsalted based on preference.
  • 1 cup Chocolate Chunks Can swap for chocolate chips.
  • 1/4 teaspoon Sea Salt Adjust based on pistachio saltiness.

Equipment

  • Mixing bowl
  • hand mixer
  • Baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Blend until smooth and creamy.
  2. Gradually add granulated sugar and continue to beat until light and fluffy.
  3. Sift together all-purpose flour, baking soda, and sea salt in a separate bowl. Slowly add to the pistachio mixture and mix until just combined.
  4. Gently fold in the roasted pistachios and chocolate chunks to evenly distribute.
  5. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Scoop and shape the dough on the baking sheet.
  6. Bake for 10-12 minutes until golden edges form. Allow to cool on the baking sheet for 5 minutes.
  7. Transfer cookies to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to one week. Refrigerate for up to two weeks or freeze for up to three months.

Tried this recipe?

Let us know how it was!