I decided to whip up some Artisan Baked Goods for my latest cookie adventure. My mixing bowl filled with unsalted butter, granulated sugar, eggs, and a splash of vanilla sets the stage for semi-sweet chocolate chips mingling with a rich pistachio cream. I can’t wait to share this treat today.

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I’ve always been excited to try new things in the kitchen, and my latest experiment with Pistachio Cream Chocolate Chip Cookies truly did not disappoint. I started off with 1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs and a splash of vanilla extract.

Then, I mixed in just the right amount of all-purpose flour, baking soda, and salt to set the base for these over the top cookie recipes. The magic happened when I folded in 1 1/2 cups semi-sweet chocolate chips along with 1/2 cup pistachio cream.

This cookie is perfect as a Royale Cookie or even as an artisan baked good that makes an ideal dessert for gifts. I see it as a fun, unexpected take on what to do with pistachio cream, and I can’t wait for you to try these unique treats with your friends.

Enjoy the adventure in every bite!

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how it combines creamy pistachio cream with the classic chocolate chip cookie vibe – its mix of flavors feels both unique and comforting. Second, I really enjoy the texture contrast; the soft centers paired with slightly crunchy edges make for a satisfying bite every time. Third, I appreciate that the recipe isn’t too complicated even though it has a cool twist with the pistachio cream; I can have fun tweaking it if I want, and it never feels overwhelming. Lastly, baking these cookies gives me a fun little creative outlet – they arent perfect every single time but thats what makes them feel real and homemade to me.

Pistachio Cream Chocolate Chip Cookies
These cookies are honestly something special because they bring together smooth pistachio cream and rich chocolate chips in a way that makes each bite super enjoyable. I mean, who would think of mixing pistachio cream into cookies? It might sound weird but it really works. The batter is creamy and the dough is easy to handle, even if you over mix it a little – humans make mistakes, right. When you scoop out the dough and flatten it out, you get these cute rounds that turn golden at the edges and soft in the middle. Its not just about taste, its also about the fun of whipping up something different every time you bake them. Enjoy!

Ingredients

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Unsalted butter: adds rich creamy flavor and smooth texture in every bite.
Granulated sugar: sweetens cookies, aiding caramelization while balancing flavors.
All-purpose flour: supplies structure and binder, providing carbohydrates and subtle fiber.
Semi-sweet chocolate chips: supply bursts of chocolaty flavor and satisfying mini crunch.
Pistachio cream: introduces nutty richness, healthy fats, and a unique taste twist.
Eggs: contribute protein for structure, help bind ingredients, and boost overall richness.
Vanilla extract: infuses aromatic sweetness and depth to enhance the cookie flavor.
Baking soda and salt: lift cookies while balancing sweetness with a hint of savoriness.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/2 cup pistachio cream

1-2 tablespoons heavy cream (optional, to thin the pistachio cream)

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper

2. In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until it looks really creamy

3. Crack in the eggs one at a time and stir in the vanilla extract until everything is mixed well

4. In a separate bowl, lightly whisk together the all purpose flour, baking soda and salt

5. Slowly add the dry ingredients to the butter mixture and stir until just combined dont over mix it

6. Fold in the semi-sweet chocolate chips evenly through the dough

7. In a small bowl, if needed, stir 1-2 tablespoons of heavy cream into the pistachio cream to make it a bit thinner then gently mix it into the dough

8. Scoop out dollops of the dough onto the prepared baking sheet and flatten them slightly with the back of a spoon

9. Bake for about 10-12 minutes until the edges start to turn a light golden color

10. Let the cookies cool on the baking sheet for a few minutes then move them to a wire rack to cool completely Enjoy your cookies!

Equipment Needed

1. Oven – you gotta preheat it to 350°F
2. Baking sheet with parchment paper
3. Big mixing bowl for beating the butter and sugars
4. Separate bowl for whisking the flour, baking soda and salt
5. Small bowl for mixing the pistachio cream with the heavy cream
6. Electric mixer or a whisk for creaming the butter and sugars
7. A whisk (or fork) to lightly beat the dry ingredients together
8. A spoon or cookie scoop to drop dollops of cookie dough on the sheet
9. The back of a spoon to flatten the dough a bit
10. Wire rack to cool the cookies after baking

FAQ

Q: Can I substitute the pistachio cream if I dont have it?

Sure, you can use almond butter or even a nutty hazelnut spread, but the flavor might change a bit.

Q: How do I get my cookies to be extra chewy?

Just be careful not to overbake them, take 'em out when the edges are set but the centers still look soft.

Q: Can I store these cookies for more than a few days?

Yeah, keep them in an airtight container at room temp for up to one week or freeze them if you need them to last longer.

Q: Do I really need the heavy cream for the pistachio cream?

Not really, the heavy cream is optional and only helps if you want a thinner consistency, so only add a tablespoon or two if needed.

Q: How can I tell when the cookies are fully baked?

When the edges start turning light brown and the centers still look a tad soft, they will finish setting up as they cool down.

Pistachio Cream Chocolate Chip Cookies Recipe Substitutions and Variations

Unsalted Butter: If you don’t have unsalted butter, you can use salted butter, just be sure to cut back on the added salt in the recipe.
Granulated Sugar: You can swap out granulated sugar with coconut sugar if you’re looking for a slightly different flavor profile, it might change the sweetness a bit.
Light Brown Sugar: If you cant find light brown sugar, mix regular sugar with about a tablespoon of molasses to get a similar moist texture.
Eggs: You can use 1/4 cup unsweetened applesauce in place of each egg if you need an egg-free alternative, though it might make your cookies a bit chewier.
All-purpose Flour: Sometimes you can use whole wheat pastry flour instead of all-purpose flour, but you might need a touch more liquid because it absorbs more moisture.

Pro Tips

1. Make sure your butter is really soft and at room temp – this helps the sugars mix thoroughly and gives you cookies that spread out right without turning too hard later
2. When you mix in the flour, stop as soon as you don’t see any leftover bits; overmixing can develop gluten and make your cookies tough, so don’t go crazy with the stirring
3. If your pistachio cream seems too thick, mix in just a tiny splash of heavy cream before adding it. This little trick helps everything blend in better and keeps the flavor even
4. Keep an eye on your cookies near the end of the bake time – once the edges show a light golden color, pull them out because they’ll keep cooking a bit on the hot tray and that will stop them from drying out

Pistachio Cream Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

245

kcal

Equipment: 1. Oven – you gotta preheat it to 350°F
2. Baking sheet with parchment paper
3. Big mixing bowl for beating the butter and sugars
4. Separate bowl for whisking the flour, baking soda and salt
5. Small bowl for mixing the pistachio cream with the heavy cream
6. Electric mixer or a whisk for creaming the butter and sugars
7. A whisk (or fork) to lightly beat the dry ingredients together
8. A spoon or cookie scoop to drop dollops of cookie dough on the sheet
9. The back of a spoon to flatten the dough a bit
10. Wire rack to cool the cookies after baking

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup pistachio cream
1-2 tablespoons heavy cream (optional, to thin the pistachio cream)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper
In a large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until it looks really creamy
Crack in the eggs one at a time and stir in the vanilla extract until everything is mixed well
In a separate bowl, lightly whisk together the all purpose flour, baking soda and salt
Slowly add the dry ingredients to the butter mixture and stir until just combined dont over mix it
Fold in the semi-sweet chocolate chips evenly through the dough
In a small bowl, if needed, stir 1-2 tablespoons of heavy cream into the pistachio cream to make it a bit thinner then gently mix it into the dough
Scoop out dollops of the dough onto the prepared baking sheet and flatten them slightly with the back of a spoon
Bake for about 10-12 minutes until the edges start to turn a light golden color
Let the cookies cool on the baking sheet for a few minutes then move them to a wire rack to cool completely Enjoy your cookies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.