Description
Irresistibly Chewy Pistachio Cream Cookies You’ll Love
Ingredients
Scale
- 1 cup Pistachio Cream (Can substitute with any unsweetened nut cream or butter.)
- 1/2 cup Unsalted Butter (Ensure it’s at room temperature.)
- 1 cup Granulated Sugar (Adjust based on personal sweetness preference.)
- 1 1/2 cups All-Purpose Flour (Sifted for a lighter texture.)
- 1 cup Roasted Pistachios (Can use salted or unsalted based on preference.)
- 1 cup Chocolate Chunks (Can substitute with chocolate chips.)
- 1 teaspoon Baking Soda (Essential for leavening.)
- 1/2 teaspoon Sea Salt (Adjust based on the saltiness of pistachios.)
Instructions
- In a mixing bowl, combine the pistachio cream and softened butter using a hand mixer until smooth. Gradually add sugar, beating until light and fluffy, about 2-3 minutes.
- Sift together the all-purpose flour, baking soda, and sea salt. Gradually mix into the wet mixture until a slightly sticky dough forms; avoid overmixing.
- Gently fold in the roasted pistachios and chocolate chunks until evenly distributed.
- Line a baking sheet with parchment paper. Drop spoonfuls of dough (about 2 tablespoons each) onto the sheet, spacing them 2 inches apart. Flatten each cookie slightly.
- Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges turn golden and centers look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with a glass of milk or coffee. Store leftovers in an airtight container for up to a week.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg