Pistachio Cream Chocolate Chip Cookies (Printable View)

Soft, chewy cookies with pistachio cream swirl and chocolate chips

# What You Need:

01 - 2 1/4 cups all-purpose flour

02 - 1/2 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon fine sea salt

05 - 1/2 cup unsalted butter, softened

06 - 1/2 cup pistachio cream

07 - 1 cup light brown sugar, packed

08 - 1/4 cup granulated sugar

09 - 2 large eggs, room temperature

10 - 2 teaspoons pure vanilla extract

11 - 1 cup semi-sweet chocolate chips

12 - 1/2 cup shelled pistachios, roughly chopped

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

03 - Beat butter, pistachio cream, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Gradually add dry ingredients, mixing just until combined.

06 - Gently fold in chocolate chips and chopped pistachios.

07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 11-13 minutes until edges are golden and centers are just set.

09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

01 -

The pistachio cream creates these gorgeous marbled streaks throughout each cookie and makes them impossibly soft
They strike that perfect balance between nutty, chocolatey, and just sweet enough without being cloying

02 -

Room temperature ingredients make a huge difference in how the dough comes together so do not rush this step
These cookies continue baking on the hot sheet after they come out of the oven so pull them when they look slightly underdone

03 -

Press a few extra pistachios into the tops of the dough balls before baking for a bakery style finish
Rotate your baking sheets halfway through baking if your oven has hot spots like mine does