Pistachio Cream Chocolate Chip Cookies (Printable)

Chewy cookies with pistachio cream swirl and chocolate chips, ready in 32 minutes.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup pistachio cream
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs, room temperature
10 - 2 teaspoons pure vanilla extract

→ Add-Ins

11 - 1 cup semi-sweet chocolate chips
12 - 1/2 cup shelled pistachios, roughly chopped

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
03 - Beat together butter, pistachio cream, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add dry ingredients, mixing just until combined.
06 - Gently fold in chocolate chips and chopped pistachios.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are golden and centers are just set.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The pistachio cream creates this incredibly tender, almost cakey crumb that sets these apart from any chocolate chip cookie youve baked before.
  • Something magical happens when the pistachios toast in the oven and their nutty perfume mingles with melting chocolate.
02 -
  • Pistachio cream can be tricky to find in regular stores, so check specialty shops or order it online rather than attempting to make it work with plain pistachio butter.
  • Do not overbake these cookies. Pull them from the oven when the edges are set but the centers still look soft. They continue cooking on the hot sheet.
03 -
  • Weigh your flour if possible. Too much flour will make these cookies cakey instead of chewy.
  • Chill the dough for 30 minutes if your kitchen is warm. This prevents the cookies from spreading too thin and losing their pistachio cream flecks.

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