These Pistachio Cream Cookies are soft, slightly chewy, and filled with a rich pistachio cream flavor that makes them feel special without fuss.
They taste nutty and sweet, with a tender crumb and pockets of chocolate that add a dark, pleasant contrast. The chopped pistachios add a little crunch and a pretty green fleck that looks great on a cookie plate.
Top reasons to make these cookies:
- They come together with a short ingredient list.
- They use a spreadable pistachio cream for big flavor with little effort.
- They balance sweet and salty for a grown-up cookie that still feels comforting.
If you like pistachio desserts, you might also enjoy a related treat like rose pistachio cheesecake ice cream for something cool and floral after these warm cookies.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes from start to finish
- Uses pantry staples plus one jar of pistachio cream
- Great for gifting or packing into kid-friendly lunches
- A nice balance of soft cookie and crunchy pistachio
Ingredients of Pistachio Cream Cookies
- 150 g pistachio cream spread, room temperature
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Step-by-Step Instructions of Pistachio Cream Cookies
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl until combined.
- Beat the melted butter, brown sugar, and granulated sugar in a separate bowl until smooth.
- Add the egg and vanilla to the butter mixture and beat until fully mixed.
- Fold the pistachio cream into the wet mixture until evenly blended.
- Stir the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Fold in the chopped chocolate and roughly chopped pistachios.
- Scoop rounded tablespoons of dough onto the prepared sheet, spacing them about 5 cm (2 inches) apart.
- Flatten each dough ball slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
- Sprinkle flaky salt over the warm cookies and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Use room-temperature egg and pistachio cream so the dough mixes smoothly.
- Don’t overbake pull the cookies when centers still look a touch soft; they firm as they cool.
- Chop the chocolate roughly so you get melty pockets rather than one big chunk.
- Allow the dough to rest in the fridge 15–20 minutes if it feels too soft to scoop.
Substitutions & Variations of Pistachio Cream Cookies
To Make It Vegan/Gluten-Free:
- Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes) and swap butter for vegan butter. Use a vegan pistachio spread.
- Gluten-free: Substitute an all-purpose gluten-free flour blend cup-for-cup and check that your pistachio spread has no gluten-containing additives.
Variations:
- Add orange zest for a bright citrus twist.
- Swap chocolate for white chocolate and a pinch of cardamom for a Middle Eastern vibe.
- Press a whole pistachio into the center of each cookie before baking for a pretty finish.
Storage Instructions of Pistachio Cream Cookies
Refrigerator:
- Store cooled cookies in an airtight container for up to 5 days. Place a small piece of bread inside to help retain moisture if you like them soft.
Freezer:
- Freeze baked cookies in a single layer on a tray until firm, then move to a freezer bag for up to 3 months. Thaw at room temperature.
Make-Ahead:
- Mix the dough and refrigerate for up to 48 hours; scoop and bake when you’re ready. Chilled dough often produces thicker, chewier cookies.
Frequently Asked Questions (FAQ) of Pistachio Cream Cookies
Can I use pistachio paste instead of pistachio cream spread?
Yes. Pistachio paste works but may be thicker; you might need to warm it slightly to fold it in smoothly.
Will these cookies spread too much in the oven?
If they spread too much, chill the scooped dough for 15–20 minutes before baking and make sure your butter wasn’t too hot when mixed.
Can I make the dough ahead and freeze it?
Yes. Freeze scooped dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
Final Thoughts
Pistachio Cream Cookies are a lovely little project that rewards busy bakers with a rich, nutty cookie that feels homemade but isn’t fussy. Try them when you want a treat that looks special and tastes even better then come back and tell others how they turned out. If you make this Pistachio Cream Cookies recipe, please leave a comment and a star rating so others know what to expect.
Print
Pistachio Cream Cookies
Soft and chewy cookies filled with rich pistachio cream and pockets of chocolate, perfect for a sweet treat any time of the day.
- Total Time: 25 minutes
- Yield: 24 cookies
Ingredients
- 150 g pistachio cream spread, room temperature
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Instructions
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Whisk the flour, cornstarch, baking powder, baking soda, and salt in a bowl until combined.
- Beat the melted butter, brown sugar, and granulated sugar in a separate bowl until smooth.
- Add the egg and vanilla to the butter mixture and beat until fully mixed.
- Fold the pistachio cream into the wet mixture until evenly blended.
- Stir the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Fold in the chopped chocolate and roughly chopped pistachios.
- Scoop rounded tablespoons of dough onto the prepared sheet, spacing them about 5 cm (2 inches) apart.
- Flatten each dough ball slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until edges are set and centers look slightly soft.
- Sprinkle flaky salt over the warm cookies and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for better mixing. Don’t overbake the cookies; they will firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian