Go Back
–+ servings
Pistachio Cream Cookies

Heavenly Pistachio Cream Cookies with Melty Chocolate Bliss

Indulge in these soft Pistachio Cream Cookies, a delightful treat with a rich filling and melty chocolate chunks that are sure to please everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free option
  • 1 cup Unsalted Butter can use margarine or coconut oil for lactose-free version
  • 3/4 cup Granulated Sugar consider substituting with brown sugar for a richer flavor profile
  • 1/4 cup Brown Sugar replace all granulated sugar with brown for enhanced moisture and taste
  • 1 large Egg a flaxseed egg works well for a vegan alternative
  • 1 teaspoon Baking Powder ensure to use it unless following strict dietary restrictions
  • 1/2 teaspoon Salt essential for a balanced taste but can be omitted in low-sodium diets
For the Filling
  • 1/2 cup Pistachio Cream feel free to use store-bought or homemade
For the Mix-Ins
  • 1/2 cup Roasted Pistachios if needed, chopped almonds can serve as a great substitute
  • 1 cup Chocolate Chunks swap semi-sweet for dark chocolate to suit your taste

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • stand mixer or hand mixer
  • Spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
  3. Add the egg and pistachio cream to the butter-sugar mixture and mix on low speed until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add this to the wet ingredients, mixing gently.
  5. Fold in the roasted pistachios and chocolate chunks into the cookie dough.
  6. Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet 2 inches apart and flatten slightly.
  7. Bake the cookies for 10-12 minutes or until the edges are golden brown, then cool for 5 minutes on the baking sheet.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure your butter is softened but not melted; avoid overmixing after adding flour; refrigerate dough if needed before shaping cookies.

Tried this recipe?

Let us know how it was!