Pistachio Cream Chocolate Cookies (Printable View)
Chewy pistachio cream cookies studded with chocolate chunks and roasted pistachios for a nutty, indulgent treat.
# Ingredient List:
→ Dough
01 -
1 cup pistachio cream (unsweetened preferred, or substitute with any unsweetened nut butter)
02 -
1/2 cup unsalted butter, at room temperature
03 -
3/4 cup granulated sugar
04 -
2 cups all-purpose flour, sifted
→ Mix-ins
05 -
1/2 cup roasted pistachios, salted or unsalted
06 -
1 cup chocolate chunks or chips
→ Baking
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon sea salt
# Preparation Steps:
01 -
In a large mixing bowl, blend pistachio cream and room temperature unsalted butter using a hand mixer on medium speed until smooth and creamy, approximately 2 minutes.
02 -
Gradually add granulated sugar and continue mixing for 1 minute until the mixture becomes light and fluffy.
03 -
In a separate bowl, sift together all-purpose flour, baking soda, and sea salt.
04 -
Slowly add the sifted dry ingredients to the pistachio and butter mixture, gently folding with a spatula until just combined.
05 -
Incorporate roasted pistachios and chocolate chunks, mixing until distributed evenly throughout the dough.
06 -
Line a baking sheet with parchment paper. Using a cookie scoop, place rounded dough portions onto the sheet, spacing each about 2 inches apart.
07 -
Preheat oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until edges are lightly golden and centers remain slightly soft.
08 -
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
# Supplementary Details:
01 -
For best results, use room temperature butter and unsweetened pistachio cream.
02 -
Monitor baking time closely; remove cookies before centers fully set for a chewy texture.