Okay, let’s get baking! Imagine this: it’s a chilly Saturday afternoon, the kind where the sky is a soft grey blanket, and the only thing that sounds appealing is curling up with a warm blanket and a cup of tea. But, there’s one thing that can make it even better – the smell of freshly baked cookies wafting through the house. That’s where my Pistachio Cream Chocolate Chip Cookies come in.

Now, I know what you might be thinking: “Another chocolate chip cookie recipe?” But trust me, these Pistachio Cream Chocolate Chip Cookies are something special. They started as a bit of an experiment, a craving for something a little more gourmet than my usual chocolate chip standby. See, my youngest, Lily, is obsessed with pistachios. It all began a few years back when my mom made us pistachio baklava. From that moment on, pistachios were her go-to snack. So, I thought, “Why not try to incorporate that nutty goodness into a cookie?”

The first batch? Let’s just say they were a learning experience. Flat, slightly burnt on the edges, and definitely not photogenic. But the taste? Oh, the taste was promising! That hint of pistachio against the rich chocolate was divine. My husband, Mark, actually said, “These are almost as good as your regular chocolate chip cookies” – which, in his world, is high praise!

So, I kept tweaking, kept experimenting, until I landed on this Pistachio Cream Chocolate Chip Cookies recipe. And now? It’s a family favorite. It’s the cookie I bring to every bake sale, the one I make when I need a little comfort, and the one Lily requests for her birthday every single year. Making this Pistachio Cream Chocolate Chip Cookies has become a weekend ritual.

Don’t worry if you’re not a seasoned baker; this Pistachio Cream Chocolate Chip Cookies recipe is surprisingly easy. Even if you’ve had kitchen mishaps (and who hasn’t?), I promise you can nail these. I’m going to guide you through every step, sharing all my little tips and tricks along the way. So, grab your apron, preheat that oven, and let’s bake some Pistachio Cream Chocolate Chip Cookies together!

Ingredients for Pistachio Cream Chocolate Chip Cookies

Here’s what you’ll need to create these delightful treats. High-quality ingredients will make a noticeable difference in the final product, so choose wisely!

1 cup (2 sticks) unsalted butter, softened – I always use Kerrygold for my Pistachio Cream Chocolate Chip Cookies; it gives them a richer flavor.
¾ cup granulated sugar – The granulated sugar adds just the right amount of sweetness to these Pistachio Cream Chocolate Chip Cookies.
¾ cup packed brown sugar – Brown sugar is critical. Looking for a substitute? Check out these best substitutes for brown sugar in chocolate chip cookies.

2 large eggs – Make sure your eggs are at room temperature for the best Pistachio Cream Chocolate Chip Cookies texture.
1 teaspoon vanilla extract – I splurge on a good quality vanilla extract for these Pistachio Cream Chocolate Chip Cookies; it makes a difference!
2 ¼ cups all-purpose flour – I prefer unbleached all-purpose flour for these Pistachio Cream Chocolate Chip Cookies.

1 teaspoon baking soda – Make sure your baking soda is fresh for the perfect rise in these Pistachio Cream Chocolate Chip Cookies.
1 teaspoon salt – A little salt balances the sweetness in these Pistachio Cream Chocolate Chip Cookies.
1 cup semi-sweet chocolate chips – I love using Ghirardelli semi-sweet chocolate chips in my Pistachio Cream Chocolate Chip Cookies.

½ cup shelled pistachios, roughly chopped – Don’t skip the pistachios! They’re what makes these Pistachio Cream Chocolate Chip Cookies special.
4 ounces cream cheese, softened – I always opt for Philadelphia cream cheese when making these Pistachio Cream Chocolate Chip Cookies for that perfect creamy texture.
½ cup pistachio cream filling – This is the star of the show; adding the pistachio cream filling makes the best gourmet chocolate chip cookies ever.

How to Make Pistachio Cream Chocolate Chip Cookies – Step by Step

Follow these detailed steps to create your own batch of delicious Pistachio Cream Chocolate Chip Cookies. Each step is crucial for achieving the perfect texture and flavor.

Getting Started

Preheat your oven to 375°F (190°C). While the oven heats up, prepare your baking sheets by lining them with parchment paper. This will prevent the Pistachio Cream Chocolate Chip Cookies from sticking and make cleanup a breeze. Parchment paper ensures even baking and prevents the bottoms from burning.

Mixing the Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The key is to get the mixture really light and airy; this will give your Pistachio Cream Chocolate Chip Cookies a wonderful texture. Creaming the butter and sugar properly is essential for achieving a soft and chewy cookie.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. This ensures that the Pistachio Cream Chocolate Chip Cookies dough is smooth and consistent. Adding eggs one at a time helps to emulsify the mixture, creating a stable base for the cookies.
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, leading to a better rise and flavor in your Pistachio Cream Chocolate Chip Cookies. Whisking dry ingredients separately prevents clumps and ensures even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough Pistachio Cream Chocolate Chip Cookies. Mixing until just combined prevents the gluten from overdeveloping, resulting in tender cookies.

Stir in the chocolate chips and chopped pistachios. Make sure they’re evenly distributed throughout the dough. I like to reserve a few extra pistachios to sprinkle on top of the Pistachio Cream Chocolate Chip Cookies before baking; it makes them look extra pretty. Even distribution of chocolate chips and pistachios ensures every bite is delicious.

Preparing the Cream Cheese Filling

In a separate bowl, whip the softened cream cheese with a mixer until creamy. Gradually add in the pistachio cream filling. Beat until just combined, do not over mix. The pistachio cream filling will turn the cream cheese a lovely light green color. Be careful not to overmix the cream cheese, as it can become too soft.

Assembling and Baking

Using a cookie scoop, drop mounds of cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie. Make a well in each mound and fill with the pistachio cream cheese mixture. Using a cookie scoop ensures uniform size and even baking.

Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them, as ovens can vary! You want them to be perfectly baked and the center soft, creating gourmet chocolate chip cookies. Ovens can vary, so watch the cookies closely to prevent overbaking.
Let the Pistachio Cream Chocolate Chip Cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they’re still warm and soft. Enjoy your freshly baked Pistachio Cream Chocolate Chip Cookies! Cooling on the baking sheet allows the cookies to set slightly, preventing breakage.

Serving & Enjoying Your Cookies

My family has their own unique ways of enjoying these Pistachio Cream Chocolate Chip Cookies. Lily, of course, loves them straight out of the oven, still warm and gooey. Mark prefers his with a cold glass of milk. I personally love pairing them with a cup of hot coffee in the afternoon; the nutty flavor of the pistachios complements the coffee perfectly. These Pistachio Cream Chocolate Chip Cookies can be served at any occasion.

I often make these Pistachio Cream Chocolate Chip Cookies for bake sales and potlucks. They’re always a hit! I’ve even had people ask me for the recipe, which always makes me feel so proud. Making these Pistachio Cream Chocolate Chip Cookies is a labor of love.

For presentation, I like to arrange the Pistachio Cream Chocolate Chip Cookies on a pretty platter and sprinkle them with a few extra chopped pistachios. It adds a nice touch!

If you happen to have any leftover Pistachio Cream Chocolate Chip Cookies (which is rare in my house!), they store well in an airtight container at room temperature for up to 3 days. However, I think they’re best enjoyed fresh! The Pistachio Cream Chocolate Chip Cookies recipe makes about 2 dozen cookies.

One time, I brought a batch of these Pistachio Cream Chocolate Chip Cookies to a friend’s birthday party, and everyone raved about them. One of her friends even said they were the best cookies she had ever tasted! Moments like that make all the effort of baking worthwhile. I love sharing these Pistachio Cream Chocolate Chip Cookies.

FAQs About Pistachio Cream Chocolate Chip Cookies

Here are some frequently asked questions to help you troubleshoot and customize your Pistachio Cream Chocolate Chip Cookies baking experience.

Can I use salted butter instead of unsalted butter?

While I prefer unsalted butter in this Pistachio Cream Chocolate Chip Cookies recipe so I can control the amount of salt, you can use salted butter. Just reduce the amount of salt you add to the dry ingredients by half.

Can I freeze the Pistachio Cream Chocolate Chip Cookies dough?

Yes, you can definitely freeze the dough! Simply scoop the dough into individual balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When you’re ready to bake, just bake from frozen, adding a few extra minutes to the baking time. The raw pistachio cream chocolate chip cookies can last up to three months in the freezer.

I don’t have pistachio cream filling; can I substitute something else?

While the pistachio cream filling is key to this Pistachio Cream Chocolate Chip Cookies recipe, you could try using a different nut butter, like almond butter or cashew butter. Just keep in mind that it will change the flavor profile of the cookies. If you’re looking to make easy pistachio cookies, this substitution may not be your best option.

My Pistachio Cream Chocolate Chip Cookies are coming out flat; what am I doing wrong?

There are a few reasons why your Pistachio Cream Chocolate Chip Cookies might be coming out flat. One common reason is that your butter is too soft. Make sure your butter is softened, but not melted. Another reason could be that you’re overmixing the dough. Overmixing develops the gluten in the flour, which can lead to flat cookies. I know it can be hard! My pistachio cream chocolate chip cookies came out flat the first time I made them.

Can I make these Pistachio Cream Chocolate Chip Cookies gluten-free?

I haven’t personally tried making these Pistachio Cream Chocolate Chip Cookies gluten-free, but you could experiment with a gluten-free all-purpose flour blend. Just keep in mind that the texture might be slightly different.

My chocolate chips are melting too much; what can I do?

If your chocolate chips are melting too much, try using a higher quality chocolate chip that’s designed to hold its shape during baking. You can also try chilling the dough for 30 minutes before baking.

Can I add other nuts to these Pistachio Cream Chocolate Chip Cookies?

Absolutely! Feel free to experiment with other nuts, like almonds, walnuts, or pecans. Just make sure to chop them roughly so they’re not too big.

Closing Thoughts

This Pistachio Cream Chocolate Chip Cookies recipe is more than just a set of instructions; it’s a little piece of my heart that I’m sharing with you. It represents warmth, comfort, and the joy of creating something delicious for the people I love. And, it is delicious – just ask my family.

My Personal Pistachio Cream Chocolate Chip Cookies Tips:

Don’t overbake the cookies! They should be slightly soft in the center when you take them out of the oven; they’ll continue to bake on the baking sheet as they cool.
Use a cookie scoop for even-sized cookies. This will ensure that they all bake at the same rate.

Sprinkle a little sea salt on top of the cookies before baking. This adds a wonderful depth of flavor.

Over the years, I’ve tried a few variations of these Pistachio Cream Chocolate Chip Cookies. Sometimes, I add a sprinkle of cardamom to the dough for a warm, spicy flavor. Other times, I drizzle them with melted white chocolate after they’ve cooled. I’ve even experimented with adding a bit of almond extract to the pistachio cream filling.

Lily prefers the classic version, while Mark is partial to the ones with the white chocolate drizzle. Me? I love them all! These pistachio cookies recipe is something I’ve mastered over the years.

I hope you’ll give this Pistachio Cream Chocolate Chip Cookies recipe a try. Don’t be afraid to experiment and make it your own. Add your favorite nuts, try different extracts, or even use a different type of chocolate chip. The possibilities are endless!

I hope that when you bake these Pistachio Cream Chocolate Chip Cookies, you’ll feel the same sense of joy and satisfaction that I do. And who knows, maybe they’ll become a family favorite in your house, too! Here’s another recipe to try, chocolate chip rice krispie cookies. Enjoy! Looking for even more chocolate chip cookies? Try these rice krispie chocolate chip cookies.

Pistachio Cream Chocolate Chip Cookies

Print Recipe

These Pistachio Cream Chocolate Chip Cookies are soft, chewy, and packed with delicious pistachio flavor. The addition of pistachio cream creates a uniquely rich and nutty cookie that’s impossible to resist.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pistachio cream
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup chopped pistachios

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract and pistachio cream.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chocolate chips and chopped pistachios.
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are golden brown.
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For an extra nutty flavor, toast the chopped pistachios before adding them to the dough.