Description
Indulge in the delightful combination of pistachio cream and chocolate chips in these soft and chewy cookies, topped with a sprinkle of crushed pistachios for added crunch.
Ingredients
Units
Scale
Ingredients:
- 8 tbsp. pistachio cream + extra for topping
- 113 g unsalted butter (1/2 c.)
- 100 g light brown sugar (1/2 c.)
- 50 g granulated sugar (1/4 c.)
- 1 egg room temperature
- 1/2 tsp. vanilla
- 160 g all purpose flour (1 1/3 c.)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 100 g chocolate (1/2 c. + 1 tbsp.)
- 45 g pistachios crushed (1/3 c.)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream: In a mixing bowl, cream together pistachio cream, butter, and sugars until light and fluffy.
- Add: Beat in the egg and vanilla until well combined.
- Combine: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
- Stir: Fold in chocolate chips and crushed pistachios.
- Scoop: Drop spoonfuls of dough onto the prepared baking sheet.
- Bake: Bake for 10-12 minutes until the edges are set. Let cool before serving.
Notes
- You can use store-bought pistachio cream or make your own by blending pistachios with a bit of oil until smooth.
- Feel free to customize the cookie size based on your preference.
- For a richer flavor, use dark chocolate chips instead of milk chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg