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–+ servings
Pistachio Cream Chocolate Chip Cookies

Melt-in-Your-Mouth Pistachio Cream Chocolate Chip Cookies

These Ultra Thick Chocolate Chip Cookies are irresistibly soft and chewy, making them a treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter softened
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar packed
  • 2 large Large Eggs
  • 2 teaspoons Vanilla Extract
  • 3 cups All-Purpose Flour or gluten-free blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
For the Add-ins
  • 2 cups Chocolate Chips or white chocolate
  • 1 cup Pistachio Cream or almond butter
  • 1 cup Chopped Pistachios

Equipment

  • Oven
  • mixing bowl
  • Electric mixer
  • spatula
  • baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets.
  2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Incorporate the eggs one at a time, then stir in the vanilla extract.
  4. Combine flour, baking soda, and salt in a separate bowl, then add to wet ingredients until just mixed.
  5. Fold in chocolate chips, pistachio cream, and chopped pistachios.
  6. Drop rounded portions of dough onto prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes, until edges are golden and centers are soft.
  8. Let cool on baking sheets for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Refrigerate dough for 30 minutes before baking for chewier cookies. Store in an airtight container for up to a week.

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