Hey there, cookie lovers! If you’re on the hunt for a new treat that combines a nutty flavor with a creamy surprise, then you’re in for a treat with these Pistachio Cream Cookies! Honestly, I love baking these cookies because they’re not only delicious but also pretty easy to whip up. The combination of buttery dough, crunchy pistachios, and that creamy pistachio center will have you and your friends coming back for seconds—trust me!
Nutritional Benefits of Pistachios
Have you ever thought about how great pistachios really are for you? These little green nuts are packed with protein, fiber, and healthy fats, which makes them a smart snack choice. Plus, they’re loaded with antioxidants and can help support heart health. By adding them to these cookies, you’re sneaking in some wholesome goodness! And don’t forget about the low-sugar options for the cream—you can feel a bit better about indulging!
Fun Variations to Make
- Nut Allergy Option: If you or someone you know has a nut allergy, try substituting the pistachios with sunflower seeds for a similar crunch.
- Gluten-Free Twist: Swap all-purpose flour with a gluten-free blend to make these cookies friendly for gluten-sensitive eaters.
- Swap the Chocolate: Instead of semi-sweet chocolate chips, you could use white chocolate for a sweeter flavor or even dark chocolate for a perfect balance.
- Fruit Flavor: Mix in some dried cranberries or cherries along with the nuts for a fruity twist!
Soft, Nutty Pistachio Cream Cookies Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped pistachios (plus extra for topping)
- 1 cup semi-sweet chocolate chips
- 1/2 cup pistachio cream (or pistachio paste)
Instructions
- Start by preheating your oven to 350°F (175°C) and get your baking sheets ready with some parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This step is key for that melt-in-your-mouth texture!
- Add the eggs in one by one, mixing well after each addition. Toss in the vanilla extract and give it another good stir!
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Add this dry mixture gradually to the wet mixture, stirring just until combined. You don’t want to over-mix; we want soft cookies, not tough ones!
- Fold in the finely chopped pistachios and semi-sweet chocolate chips until they’re evenly distributed throughout the dough. Yum!
- Using a cookie scoop or tablespoon, drop dollops of cookie dough onto the prepared baking sheets, leaving some space (about 2 inches) between them.
- Create a little indentation in the center of each cookie, and fill it with a small spoonful of pistachio cream. You want that creamy delight to be a surprise!
- If you’re feeling fancy, sprinkle some extra chopped pistachios on top of each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden while the centers stay soft. Believe me, that’s the sweet spot!
- Once done, let them cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve them warm or let them rest to room temperature and enjoy these heavenly soft, nutty cookies filled with creamy delight!
Practical & Valuable Tips
- If you prefer chewier cookies, try refrigerating your dough for at least an hour before baking.
- Store your cookies in an airtight container at room temperature. They’ll stay fresh for about a week—if they last that long!
- You can freeze the cookie dough balls before baking them. Just bake them directly from the freezer; they might need an extra minute or two!
Equipment Needed
Here’s a handy list of tools to have ready while you bake:
- A large mixing bowl
- A whisk for the dry ingredients
- A cookie scoop or tablespoon for portioning
- Cookie sheets lined with parchment paper
- A cooling rack to let cookies chill
Frequently Asked Questions
- Can I use salted butter instead of unsalted? Yes, but if you do, reduce the extra salt in the recipe to avoid the cookies being too salty.
- What can I substitute for pistachio cream? You can use hazelnut spread or even a simple vanilla frosting if you’re looking for a sweet option!
- Can these cookies be made ahead of time? Absolutely! You can prepare the dough in advance and refrigerate or freeze it until you want to bake a fresh batch.
- How should I store leftover cookies? Keep them in an airtight container at room temperature, and they should stay good for about a week.
- What oven temperature is best for baking these cookies? Stick to 350°F (175°C) for the perfect bake!
Did you try these Pistachio Cream Cookies? I’d love to hear how they turned out for you! Connect with me on Pinterest for more scrumptious recipes and sweet treats that will make your kitchen the happiest place in your home!
