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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped pistachios - 1/2 cup pistachio cream (store-bought or homemade) - Flaky sea salt for topping (optional) Gather these ingredients before you start. The butter should be soft, so it mixes well. Brown sugar adds a nice, rich flavor. Granulated sugar balances the sweetness. Don't skip the vanilla; it makes a big difference. You need eggs for binding. All-purpose flour gives the cookies structure. Baking soda helps them rise. Salt enhances all the flavors. Use semi-sweet chocolate chips for a classic taste. Chopped pistachios bring a crunch, and pistachio cream adds a lovely swirl. If you like, sprinkle a bit of flaky sea salt on top. It adds a touch of flavor that makes each bite special. This is how you create a delightful treat that everyone will enjoy. For the complete process, check out the Full Recipe. - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar until light and fluffy. - Incorporate 2 large eggs, one at a time, and add 2 teaspoons of vanilla extract. Mix well until combined. - In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. - Gradually add this dry mixture to the wet ingredients. Mix until just combined. - Fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped pistachios. Make sure they are evenly mixed. - Gently swirl in 1/2 cup of pistachio cream. Aim for a marbled look but do not mix completely. - Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. - If you like, sprinkle a small pinch of flaky sea salt on each cookie. These steps will guide you to make delightful cookies that blend rich chocolate with nutty pistachio. For the complete instructions, check out the Full Recipe. For the best cookies, set your oven to 350°F (175°C). This temperature gives a nice golden edge. Bake for 10 to 12 minutes. Look for lightly golden edges. The centers may seem soft, but they will firm up as they cool. This gives a chewy texture that many love. You can use either homemade or store-bought pistachio cream. Homemade cream has a fresh taste. Store-bought is quick and easy. If you want a twist, try using dark chocolate chips or white chocolate chips. Each type will change the flavor of your cookies. Sprinkle a pinch of flaky sea salt on top of each cookie before baking. This adds a nice touch and boosts flavor. For storage, place cookies in an airtight container. They stay soft and fresh. You can stack them, but place parchment paper between layers. This keeps them from sticking together. For serving, arrange cookies on a nice plate to impress your guests. You can find the full recipe to create these delights! {{image_2}} You can change the taste of your cookies by using different nuts. Walnuts and pecans are great options. They add a nice crunch and flavor. You can also add spices like cinnamon or cardamom. A sprinkle of cinnamon gives a warm, cozy taste. Cardamom has a floral note that can surprise and delight your taste buds. If you need gluten-free cookies, use a gluten-free flour blend. This makes the cookies just as tasty. For vegan options, swap the butter for coconut oil. You can use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. This keeps the cookies moist and delicious. You can adapt these cookies for special holidays. For Christmas, add a dash of nutmeg or use red and green sprinkles. For Easter, mix in pastel-colored chocolate eggs. Seasonal fruits also work well. Try adding dried cranberries or apricots for a fun twist. These changes keep your cookies fresh and exciting. For the full recipe, check out the complete guide above. To keep your pistachio cream and chocolate chip cookies fresh, use an airtight container. This helps keep moisture out and keeps them soft. Store at room temperature for up to a week. You can also add a piece of bread to the container. It helps keep cookies moist. Just make sure it does not touch the cookies. If you want to save cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 30 minutes. After they are firm, put them in a freezer-safe bag. Remove as much air as you can. They can stay good for up to three months. When you are ready to enjoy them, just thaw at room temperature. To reheat cookies, preheat your oven to 350°F (175°C). Place cookies on a baking sheet. Heat for about 5-7 minutes. This will make them warm and soft again. You can also use a microwave. Just heat them for about 10-15 seconds. This works well if you want a quick treat. Enjoy your delicious cookies warm! Can I make pistachio cream at home? Yes, you can! Just blend roasted pistachios with a bit of oil. Add sweetener to taste. The cream will be smooth and full of flavor. This homemade version pairs perfectly with your cookies. How do I know when the cookies are done baking? Look for golden edges. The centers might seem soft but will firm up as they cool. If you see a light browning, they are ready. Set a timer for 10-12 minutes for best results. What can I substitute if I don’t have pistachios? You can use almonds or walnuts instead. Both will add a nice crunch and flavor. If you want a nut-free option, try sunflower seeds or pumpkin seeds. Can I double the recipe without changing the baking time? Yes, you can double the recipe! However, you may need to bake in batches. The baking time should stay the same, but check for doneness. How do I adjust the recipe for high altitude baking? At high altitudes, reduce the baking soda by 1/4 teaspoon. You might also need to add a bit more liquid. Keep an eye on the cookies as they bake. What is the best type of chocolate for cookies? Semi-sweet chocolate chips work great for cookies. They balance sweetness and richness. Dark chocolate is another good choice if you prefer a deeper flavor. How can I make the cookies less sweet? You can cut back on the sugar by 1/4 cup. Using dark chocolate will also help. If you add more nuts, it will balance the sweetness nicely. You learned how to make delicious pistachio cookies. We covered all the steps, from mixing to baking. I shared tips to help you get that perfect chewy texture. You can even adapt the recipe for different diets or add seasonal flavors. Don't forget about storing and reheating for later enjoyment. Enjoy these cookies with family and friends. Pin or share this recipe for your next baking project!

Pistachio Cream and Chocolate Chip Cookies

Indulge in the delightful world of Pistachio Cream & Chocolate Chip Cookies! These cookies are a perfect blend of creamy pistachio flavor and rich chocolate, making them an irresistible treat. With easy-to-follow steps, you’ll whip up a batch in just 30 minutes. Discover how to create the ultimate cookie experience that will wow your friends and family. Click to explore the full recipe and satisfy your sweet cravings today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

1/2 cup chopped pistachios

1/2 cup pistachio cream (store-bought or homemade)

Flaky sea salt for topping (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Beat in the eggs, one at a time, followed by the vanilla extract until well combined.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

          Fold in the chocolate chips and chopped pistachios, ensuring they are evenly distributed throughout the dough.

            Gently swirl in the pistachio cream, creating a marbled effect but don’t mix completely.

              Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

                If desired, sprinkle a small pinch of flaky sea salt on top of each cookie.

                  Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked; they will firm up as they cool.

                    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 24 cookies