Introduction

Pistachio Cream Cookies are a delightful treat that melt in your mouth with every bite. These soft, flavorful cookies combine the rich nuttiness of pistachio cream with chunks of chocolate and roasted pistachios for a perfect balance of texture and taste.

A two-layer cookie sandwich sits on a white marbled surface, with the bottom cookie being golden-brown and studded with dark chocolate chunks. On top of this base is a thick, creamy layer of light green frosting mixed with more chocolate pieces. The top cookie, broken in half to reveal its inside, shows a green-tinted dough full of melted dark chocolate chunks and visible green pistachio nuts embedded within. More cookies with the same green frosting and chocolate chunks blur softly in the background, creating a warm, inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Pistachio Cream (Can substitute with any nut cream or butter if unsweetened)
1/2 cup Unsalted Butter (Room temperature for best results)
3/4 cup Granulated Sugar (Adjust based on sweetness preference)
2 cups All-Purpose Flour (Sifted for light cookies)
1/2 cup Roasted Pistachios (Use salted or unsalted based on preference)
1 cup Chocolate Chunks (Can substitute with chocolate chips)
1 teaspoon Baking Soda (Crucial for soft texture)
1/2 teaspoon Sea Salt (Adjust according to pistachio saltiness)

Instructions

Step 1: In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Use a hand mixer to blend until smooth and creamy, about 2 minutes.
Step 2: Gradually add granulated sugar, mixing for another minute until light and fluffy.
Step 3: Sift together all-purpose flour, baking soda, and sea salt in a separate bowl.
Step 4: Slowly add the dry mixture to the pistachio cream mixture, gently folding with a spatula until combined.
Step 5: Fold in the roasted pistachios and chocolate chunks, distributing them evenly throughout the dough.
Step 6: Line a baking sheet with parchment paper. Using a cookie scoop, drop rounded portions of dough onto the sheet, spacing them about 2 inches apart.
Step 7: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, until the edges begin to turn golden and the centers look slightly soft.
Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Serve cookies with a cold glass of milk or a warm cup of coffee. Store them in an airtight container for up to a week.

Tips & Variations

For extra crunch, toast the pistachios lightly before folding them into the dough.
If you prefer a sweeter cookie, increase the sugar slightly or use sweetened pistachio cream.
Substitute chocolate chunks with white chocolate or dried fruit for a different flavor profile.
Ensure butter is at room temperature to achieve a smooth, creamy dough texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can refrigerate them for up to two weeks or freeze for up to three months. When ready to enjoy, let frozen cookies thaw at room temperature and reheat briefly in the oven for a soft, freshly-baked feel.

How to Serve

The image shows a stack of three cookies on a white marbled surface, with the top two cookies broken in half to reveal a creamy light green filling inside. Each cookie has a golden-brown dough base with melted dark chocolate chunks and small green pistachio pieces mixed throughout. The layers from bottom to top include a slightly crispy cookie base, a smooth green filling center, and a cookie top embedded with glossy melted chocolate and pistachio bits. Pieces of broken chocolate and pistachios are scattered around the cookies, enhancing the texture contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use nut butter instead of pistachio cream?

Yes, you can substitute pistachio cream with any unsweetened nut butter or cream, such as almond or cashew, but the flavor will vary accordingly.

How do I prevent the cookies from spreading too much?

Make sure your butter is not too soft or melted before mixing. Also, chill the dough in the refrigerator for 15-20 minutes before baking to help cookies keep their shape.

Pistachio Cream Cookies That Melt in Your Mouth Recipe

Print Recipe

★★★★★

5 from 64 reviews

Delight in these Pistachio Cream Cookies that melt in your mouth with a perfect blend of nutty pistachio flavor, roasted pistachios, and rich chocolate chunks. These soft, buttery cookies offer a sweet yet balanced taste, ideal for pairing with your favorite warm or cold beverage.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup Pistachio Cream (Can substitute with any nut cream or butter if unsweetened)
1/2 cup Unsalted Butter (Room temperature for best results)

Dry Ingredients

3/4 cup Granulated Sugar (Adjust based on sweetness preference)
2 cups All-Purpose Flour (Sifted for light cookies)
1 teaspoon Baking Soda (Crucial for soft texture)
1/2 teaspoon Sea Salt (Adjust according to pistachio saltiness)

Add-Ins

1/2 cup Roasted Pistachios (Use salted or unsalted based on preference)
1 cup Chocolate Chunks (Can substitute with chocolate chips)

Instructions

Mix Pistachio Cream and Butter: In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Use a hand mixer to blend until smooth and creamy, about 2 minutes.
Add Sugar: Gradually add granulated sugar, mixing for another minute until the mixture is light and fluffy.
Prepare Dry Ingredients: Sift together all-purpose flour, baking soda, and sea salt in a separate bowl to ensure even distribution and a light texture.
Combine Dry and Wet Mixtures: Slowly add the dry mixture to the pistachio cream mixture, gently folding with a spatula to combine without deflating the dough.
Fold in Add-Ins: Incorporate the roasted pistachios and chocolate chunks evenly throughout the dough to distribute flavor and texture.
Prepare for Baking: Line a baking sheet with parchment paper. Using a cookie scoop, drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart to allow room for spreading.
Bake the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges turn golden and the centers appear slightly soft, ensuring a tender texture.
Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely and avoid breaking.
Serve and Store: Serve these cookies with a cold glass of milk or a warm cup of coffee. Store in an airtight container for up to a week to maintain freshness.

Notes

Room temperature butter helps achieve a smooth, creamy dough for better texture.
Sifting flour with baking soda and salt prevents lumps and promotes a tender cookie.
Adjust sugar quantity based on your sweetness preference.
Sea salt quantity can be modified depending on the saltiness of roasted pistachios used.
Substitute nut cream with any other unsweetened nut butter if pistachio cream is unavailable.
Chocolate chunks can be replaced with chocolate chips of your choice.
Space cookies adequately to allow for expanding during baking.

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