Pistachio Cream Cookies That Melt in Your Mouth Recipe
Introduction
These Pistachio Cream Cookies are soft, flavorful treats that practically melt in your mouth. Combining the rich nuttiness of pistachio cream with chocolate chunks, they make a delightful snack or dessert for any occasion.
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 the granulated sugar, mixing for another minute until the mixture is light and fluffy.
- Step 3: Sift together the 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 just combined.
- Step 5: Fold in the roasted pistachios and chocolate chunks, ensuring they are evenly distributed 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 start to turn golden and the centers look slightly soft.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 9: Serve with a cold glass of milk or a warm cup of coffee, and enjoy your delicious pistachio cream cookies.
Tips & Variations
- For a different flavor, substitute pistachio cream with almond or cashew cream.
- Try using white chocolate chunks instead of regular chocolate for a sweeter twist.
- Chop the roasted pistachios roughly for added texture or finely for a smoother bite.
- Make sure the butter is at room temperature to ensure a creamy, well-blended dough.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container with the cookies. Reheat gently in the microwave for 10-15 seconds if you prefer warm cookies.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted pistachios instead of unsalted?
Yes, you can use salted roasted pistachios. Just reduce or omit the added sea salt in the dough to balance the overall saltiness.
What if I don’t have pistachio cream?
If you don’t have pistachio cream, you can substitute it with any nut butter or cream, such as almond or cashew, preferably unsweetened for the best flavor control.
PrintPistachio Cream Cookies That Melt in Your Mouth Recipe
Delight in these Pistachio Cream Cookies that melt in your mouth, combining the nutty richness of pistachio cream with crunchy roasted pistachios and luscious chocolate chunks. Perfectly soft and lightly sweetened, these cookies are an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 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
- Combine 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 becomes light and fluffy.
- Sift Dry Ingredients: Sift together all-purpose flour, baking soda, and sea salt in a separate bowl to ensure a light and even texture.
- Mix Wet and Dry: Slowly add the dry mixture to your pistachio cream mixture while gently folding with a spatula to keep the dough soft.
- Incorporate Nuts and Chocolate: Fold in the roasted pistachios and chocolate chunks, distributing them evenly throughout the dough.
- Prepare Baking Sheet: 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.
- Bake: 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.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Store: Serve cookies with a cold glass of milk or a warm cup of coffee, and store them in an airtight container for up to a week.
Notes
- You can substitute pistachio cream with any nut butter or cream, preferably unsweetened, to suit your taste.
- Adjust sugar levels to your sweetness preference; reduce for a less sweet cookie.
- Salt in pistachios and sea salt can be adjusted to balance sweetness and enhance flavor.
- Make sure the butter is at room temperature for easier mixing and better texture.
- Ensure cookies are spaced well on the baking sheet to prevent sticking and promote even baking.
- Allow cookies to cool properly to set before storing to maintain their soft texture.
Keywords: Pistachio Cookies, Pistachio Cream Cookies, Soft Cookies, Nut Butter Cookies, Chocolate Chunk Cookies, Easy Cookie Recipe
