Pistachio Cream Cookies That Melt in Your Mouth Recipe

Introduction

Pistachio Cream Cookies are delightfully soft treats that practically melt in your mouth. With a rich nutty flavor and pockets of chocolate, these cookies are perfect for a cozy snack or sharing with friends.

Ingredients

• 1 cup Pistachio Cream (can substitute with any nut cream or butter if unsweetened)
• 1/2 cup Unsalted Butter (room temperature for best results)
• 3/4 cup Granulated Sugar (adjust based on sweetness preference)
• 2 cups All-Purpose Flour (sifted for light cookies)
• 1/2 cup Roasted Pistachios (use salted or unsalted based on preference)
• 1 cup Chocolate Chunks (can substitute with chocolate chips)
• 1 teaspoon Baking Soda (crucial for soft texture)
• 1/2 teaspoon Sea Salt (adjust according to pistachio saltiness)

Instructions

1. Step 1: In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Use a hand mixer to blend until smooth and creamy, about 2 minutes.
2. Step 2: Gradually add granulated sugar, mixing for another minute until light and fluffy.
3. Step 3: Sift together all-purpose flour, baking soda, and sea salt in a separate bowl.
4. Step 4: Slowly add the dry mixture to the pistachio cream mixture while gently folding with a spatula.
5. Step 5: Fold in the roasted pistachios and chocolate chunks, distributing them evenly throughout the dough.
6. Step 6: Line a baking sheet with parchment paper. Using a cookie scoop, drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart.
7. Step 7: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, until the edges begin to turn golden and the centers look slightly soft.
8. Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Step 9: Serve cookies with a cold glass of milk or a warm cup of coffee, and store them in an airtight container for up to a week.

Tips & Variations

• For a different flavor, try substituting pistachio cream with almond or cashew cream.
• If you prefer less sweetness, reduce the sugar to 1/2 cup.
• Add a pinch of cinnamon or cardamom to the dry ingredients for a warm, spicy note.
• Use chopped white chocolate instead of dark chocolate for a sweeter contrast.
• Lightly toast the pistachios before folding them in to enhance their nutty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container. Reheat briefly in a microwave to revive their melt-in-your-mouth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio cream?

Yes, store-bought pistachio cream works well for this recipe. Just make sure it’s unsweetened or adjust the sugar accordingly.

What if I don’t have chocolate chunks?

You can substitute chocolate chunks with chocolate chips or even chopped chocolate bars. Choose your favorite type—dark, milk, or white chocolate.

Pistachio Cream Cookies That Melt in Your Mouth Recipe

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★★★★★

4.7 from 123 reviews

• Author: Gabriel
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

Delight in these Pistachio Cream Cookies that melt in your mouth with a perfect balance of nutty pistachio flavor, rich chocolate chunks, and a soft, tender texture. Ideal for any occasion, these cookies combine silky pistachio cream with roasted pistachios and chocolate in a buttery cookie base baked to golden perfection.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Pistachio Cream (Can substitute with any nut cream or butter if unsweetened)
• 1/2 cup Unsalted Butter (Room temperature for best results)

Dry Ingredients

• 3/4 cup Granulated Sugar (Adjust based on sweetness preference)
• 2 cups All-Purpose Flour (Sifted for light cookies)
• 1 teaspoon Baking Soda (Crucial for soft texture)
• 1/2 teaspoon Sea Salt (Adjust according to pistachio saltiness)

Add-ins

• 1/2 cup Roasted Pistachios (Use salted or unsalted based on preference)
• 1 cup Chocolate Chunks (Can substitute with chocolate chips)

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Instructions

1. Combine Wet Ingredients: In a large mixing bowl, combine the pistachio cream and softened unsalted butter. Use a hand mixer to blend until smooth and creamy, about 2 minutes.
2. Add Sugar: Gradually add granulated sugar, mixing for another minute until light and fluffy.
3. Sift Dry Ingredients: Sift together all-purpose flour, baking soda, and sea salt in a separate bowl to ensure an even distribution and light texture.
4. Mix Dry and Wet Ingredients: Slowly add this dry mixture to your pistachio cream mixture while gently folding with a spatula to avoid overmixing and maintain cookie softness.
5. Fold in Add-ins: Fold in the roasted pistachios and chocolate chunks, distributing them evenly throughout the dough for a perfect bite each time.
6. Prepare Baking Sheet: Line a baking sheet with parchment paper. Using a cookie scoop, drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart to allow spreading.
7. Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, until the edges begin to turn golden and the centers look slightly soft, ensuring they remain melt-in-your-mouth tender.
8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely to prevent breaking.
9. Serve and Store: Serve cookies with a cold glass of milk or a warm cup of coffee. Store them in an airtight container for up to a week to maintain freshness.

Notes

• For a nuttier flavor, try substituting the pistachio cream with almond or cashew cream, ensuring they are unsweetened for balanced sweetness.
• Be sure not to overbake; cookies should look slightly soft in the center for the best melt-in-mouth texture.
• Room temperature butter blends more evenly with pistachio cream, giving the dough a smoother consistency.
• Adjust sugar quantity based on your sweetness preference, especially if your pistachio cream is already sweetened.
• Roasted salted pistachios add a nice contrast to the sweet dough, but use unsalted if you prefer less salt.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pistachio cream cookies, melt in your mouth cookies, chocolate chunk cookies, nut butter cookies, soft pistachio cookies