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Pistachio Cream Cookies That Melt in Your Mouth Recipe

★★★★★

4.7 from 123 reviews
  • Author: Gabriel
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://gabriellangdon.com/pistachio-cream-cookies-that-melt-in-your-mouth-recipe/