Pistachio Cream Cookies That Melt in Your Mouth Recipe
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.
- 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.
Keywords: Pistachio cookies, nut butter cookies, chocolate chunk cookies, soft cookies, easy baking recipes, melt in your mouth cookies
