There’s something magical about baking cookies—especially when the weather cools down and the kitchen starts to feel like the coziest room in the house. These Pistachio Cream Chocolate Chip Cookies are the kind of treat that invites people to linger a little longer by the oven, drawn in by the buttery aroma and the warm promise of chocolate and nutty sweetness.

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This recipe came to life on a quiet afternoon when I wanted something classic but with a little twist. I had just discovered a jar of pistachio cream tucked into the back of my pantry—one of those impulse buys that I wasn’t quite sure what to do with. So, I swirled it into my go-to chocolate chip cookie dough, and the result was everything I’d hoped for and more: soft, chewy cookies with melty chocolate pools and a hint of that rich, nutty pistachio flavor.

Pistachios are often associated with celebration in many cultures—from Middle Eastern desserts to Italian pastries. In these cookies, they bring a unique elegance, but the recipe stays grounded in the comfort and familiarity of a classic chocolate chip cookie. Whether you’re baking for a cozy night in or to impress at a cookie swap, these are bound to win hearts.

Why You’ll Love This Recipe:

Soft, chewy, and gooey in all the right ways
The nutty richness of pistachio cream balances beautifully with dark chocolate
Easy to make with pantry staples and one fancy twist
Perfect for gifting, sharing, or savoring solo with a warm mug of tea or coffee
No chill time needed—cookies go from bowl to oven in no time

INGREDIENTS YOU’LL NEED:

113g (½ cup) unsalted butter, melted and slightly cooled
50g (¼ cup) granulated sugar
100g (½ cup, packed) light brown sugar
1 large egg
60g (¼ cup) pistachio cream
1 tsp vanilla extract
180g (1 ½ cups) all-purpose flour
½ tsp baking soda
½ tsp salt
85g (½ cup) chopped dark chocolate or chocolate chips
Optional: chopped pistachios for topping

HOW TO MAKE PISTACHIO CREAM CHOCOLATE CHIP COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Start with the basics
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and glossy. This step is key—it sets the base for that irresistible chewy texture.

Step 2: Add the creamy goodness
Next, whisk in the egg, vanilla extract, and pistachio cream. You’ll notice the batter turning slightly green and wonderfully fragrant. It’s okay to pause here and take in the nutty aroma—it’s heavenly.

Step 3: Dry ingredients join the party
Sift in the flour, baking soda, and salt. Stir until just combined. Try not to overmix here—you want the cookies tender, not tough.

Step 4: The best part—chocolate
Fold in your chocolate chips or chopped dark chocolate. The contrast of dark chocolate and pistachio is divine, and the melty chunks make these cookies something special.

Step 5: Scoop and shape
Using a cookie scoop or tablespoon, scoop the dough onto a parchment-lined baking sheet. Leave some space between each dough ball, as they will spread a little. If you want an extra flourish, press a few chocolate chunks or chopped pistachios on top.

Step 6: Bake and breathe it in
Bake at 350°F (180°C) for 10–12 minutes, or until the edges are lightly golden and the centers still look just a touch underdone. Trust the process—they’ll finish setting up as they cool.

Step 7: Let them rest (if you can wait)
Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Or don’t wait. Honestly, they’re dreamy when warm.

HELPFUL TIPS:

Use high-quality pistachio cream for the best flavor. Some have added sugar, some don’t—either works, but taste it first and adjust sweetness if needed.
Don’t skip the resting time on the tray after baking. It helps the cookies firm up while staying soft inside.
For bakery-style cookies, save a few chocolate chunks to press into the tops right before baking. They melt beautifully and make the cookies look extra decadent.
Add a sprinkle of sea salt on top right out of the oven to bring out all the flavors—totally optional but highly recommended.

DETAILS:

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12–14 cookies
Category: Dessert
Method: Baking
Cuisine: American with an Italian twist
Diet: Vegetarian

NOTES:

Cookies can be frozen raw—just scoop and freeze on a tray, then transfer to a bag once solid. Bake from frozen, adding an extra 1–2 minutes to the bake time.
Pistachio cream can often be found online or in international grocery stores. It’s worth the hunt!

NUTRITIONAL INFORMATION:

(Per cookie, approx.)

Calories: 210
Carbs: 26g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Fiber: 1g
Sugar: 16g

FREQUENTLY ASKED QUESTIONS:

Can I make these cookies gluten-free?
Yes! Swap in your favorite 1:1 gluten-free flour blend. Be sure to use one that includes xanthan gum for best results.

Is pistachio cream the same as pistachio butter?
Not quite—pistachio cream is usually sweetened and smoother, while pistachio butter tends to be more like peanut butter. Either can work in this recipe, but adjust sugar to taste.

Can I double the batch?
Absolutely. This dough scales up beautifully for big batches or freezing extras.

STORAGE INSTRUCTIONS:

Store cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, pop a slice of bread into the container—it helps maintain moisture.

Freeze baked cookies for up to 3 months. Rewarm in a low oven or microwave before serving.

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CONCLUSION

There’s something undeniably special about these Pistachio Cream Chocolate Chip Cookies. They take the cozy, classic chocolate chip cookie and give it a subtle, elegant twist—perfect for when you want to bake something familiar but with a little flair.

So the next time you find yourself with a quiet afternoon and a craving for something sweet, give these a try. You might just discover your new favorite cookie.