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Amazing Pistachio Cream Cookies: 1 Hour Recipe

Pistachio Cream Cookies

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Indulge in these soft Pistachio Cream Cookies, a delightful treat with a rich filling and melty chocolate chunks that are sure to please everyone. This recipe offers a heavenly combination of textures and flavors, perfect for any occasion.

Ingredients

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  • For the Cookie Dough:
  • 2 cups All-Purpose Flour (or gluten-free flour)
  • 1 cup Unsalted Butter (or margarine/coconut oil)
  • 3/4 cup Granulated Sugar (or brown sugar)
  • 1/4 cup Brown Sugar
  • 1 large Egg (or flaxseed egg)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • For the Filling:
  • 1/2 cup Pistachio Cream
  • For the Mix-Ins:
  • 1/2 cup Roasted Pistachios (or chopped almonds)
  • 1 cup Chocolate Chunks (semi-sweet or dark)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
  3. Add the egg and pistachio cream to the butter-sugar mixture and mix on low speed until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually add this to the wet ingredients, mixing gently until just combined.
  5. Fold in the roasted pistachios and chocolate chunks into the cookie dough.
  6. Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet about 2 inches apart and flatten slightly.
  7. Bake the cookies for 10-12 minutes, or until the edges are golden brown.
  8. Cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

  • Ensure butter is softened but not melted.
  • Avoid overmixing after adding flour.
  • Refrigerate dough if it’s too soft to shape.
  • Watch the bake time closely to maintain a soft interior.
  • Allow cookies to cool on the baking sheet for a few minutes before transferring.
  • Dough can be prepared up to 3 days in advance and refrigerated, or frozen for up to 1 month.

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