Description

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.

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.

Ingredients

Scale

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

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.

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!