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Pistachio Cream Cookies That Melt in Your Mouth Recipe

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★★★★★

4.8 from 55 reviews

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.

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

  1. 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.
  2. Add Sugar: Gradually add granulated sugar, mixing for another minute until the mixture becomes light and fluffy.
  3. Sift Dry Ingredients: Sift together all-purpose flour, baking soda, and sea salt in a separate bowl to ensure a light and even texture.
  4. 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.
  5. Incorporate Nuts and Chocolate: Fold in the roasted pistachios and chocolate chunks, distributing them evenly throughout the dough.
  6. 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.
  7. 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.
  8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. 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

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