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I’ve said it time and time again, pistachio is my favorite flavour! I actually think that my love for the flavor pistachio came from spumoni which is so funny because the pistachio flavour in spumoni is super fake haha. Ever since having my first spumoni ice cream at Old Spaghetti factory long ago, I knew that pistachio would be a flavour to grow and love.
Now, I am constantly choosing pistachio whenever I see it as a flavor option for anything and learning to incorporate it in a lot of my cooking and baked goods!
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This Pistachio Chocolate Chip Cookies recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!
HERE IS HOW TO MAKE PISTACHIO CHOCOLATE CHIP COOKIES:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients to make these yummy pistachio chocolate chip cookies can be found in any grocery store. I use my favourite chocolate chip cookie recipe that never fails me and always alter it depending on the cookie flavours that I’m craving! if you already bake or make desserts, you should have all the ingredients at home then you’ll want some chopped pistachios and some pistachio spread! Since the viral Dubai Chocolate is so popular at the moment, pistachio cream spread is quite easy to find anywhere but if it is hard to find, you could thankfully purchase it online!
I bought my Pistachio cream spread off Amazon because I found it so hard to find in stores but it seems like it some places, it is way easier to find pistachio cream spread.
WHAT ARE THE INGREDIENTS?
The ingredients to make these delicious pistachio chocolate chip cookies are:
- Chocolate Chips
- Pistachios
- Flour
- Salted Butter
- Baking Soda
- Brown
- Sugar
- Eggs
- Vanilla Extract
- Pistachio Cream Spread
WHAT EQUIPMENT DO I NEED?
To bake these yummy pistachio chocolate chip cookies, you’ll need basic baking equipment! Hopefully, you should already have everything so you don’t need to purchase anything but if you don’t you’ll just need a baking tray, some mixing bowls and a spatula! You can purchase baking ware from wherever your budget allots! I usually get things from Amazon or thrift things!
If you have capacity, I would also recommend getting a cookie scoop! I got mine in 2021 and have been obsessed every since! Definitely not needed but so handy to have. Perfect for scooping even scoops of ice cream, cookies dough balls, and even meatballs!
CAN I SUBSTITUTE/ADD ANYTHING OUT?
These cookies are pretty simple and I’m definitely not a professional baker so I wouldn’t feel confident in recommending real subsitutions for the cookie base itself but here are s few ways you can spruce up this recipe!
- Using white chocolate or dark chocoalte instead of semi-sweet chocolate chips
- Adding other crushed nuts like peanuts, walnuts, or pecans
- Adding some dried fruit like cranberries
- Making a delicious frosting or icing for the tops of these
WHAT DO PISTACHIO CHOCOLATE CHIP COOKIES TASTE LIKE?
Mmm, how do I even explain this! I swear, these lasted 2 days. I made 24 cookies and IT LASTED 2 DAYS GUYS. To be fair, i really love my chocolate chip cookie recipe so I didn’t expect anything less but this cookie is a good mix of sweet, salty, soft, crunchy, chewy, and nutty! Every bite, you get a mix of everything and Im obsessed. The butter and nuttiness cuts through the chocolate chips and truly makes it a yummy sweet treat! The smear of pistachio cream spread on the top adds the perfect touch so it doesn’t throw it over the top in terms of sweetness.
HOW LONG DOES IT KEEP FOR?
These cookies are good for up to 7 days! I like keeping mine in the fridge because I don’t know why but I prefer cold cookies over warm cookies. Something about eating it straight out of the fridge when it’s cold just makes it an even better treat for me! I recommend storing it in an airtight container and just taking it out when you want to eat it! If you want it to be a little bit softer, you can let it sit out at room temperature for a little bit or warm it up in the microwave so that the chocolate is all melty.
Another thing that you can do is keep them in the freezer either as dough balls ready to bake fresh or store them already baked! I am a huge advocate for storing things in the freezer! It’s just my husband and I right now so since it’s just us and we cannot eat as much as I love to bake and cook, I rely on storing things in the freezer to enjoy on another day!
INSPIRATIONS FOR THIS RECIPE?
The Dubai chocolate bar has been trending everywhere and it was my time to shine 😂 I knew I had to make a pistachio chocolate chip cookie ASAP! My husband has been eating a lot of pistachios lately and I love pistachio spread so I knew that this paired with my favorite chocolate chip cookie recipe was a recipe for success and I’m so glad I made them! Happy I made them but sad because I have no self control and basically ate everything in one sitting haha.
ANY OTHER NOTES?
No other notes, enjoy this recipe! YUM!
Pistachio Chocolate Chip Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1 Cup Brown Sugar
- 2 tsp Vanilla Extract
- 1/4 Cup White Sugar
- 1/2 Cup Salted Butter melted
- 2 Eggs
- 1 Cup Chocolate Chips
- 1/4 Cup Pistachios crushed
- 2 Tbsp Pistachio Cream Spread melted
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a large mixing bowl, add in your melted butter, brown and white sugar, vanilla extract and eggs. Whisk together until well combined.
- In a separate bowl, combine your baking soda and flour then pour in your wet ingredients bowl in and mix all together.
- Lastly, fold in your chocolate chips and your crushed pistachios and but be careful not to overmix! – OPTIONAL: I save a very small amount to sprinkle on top of the cookies!
- Scoop out cookie dough into even 2 inch balls, spaced 2 inches apart and place on the cookie tray. The cookie dough balls do not need to be perfect!
- Bake for 10-12 minutes or until golden brown.
- Transfer to a cooling tray and add a small brush of the pistachio spread on top and sprinkle with leftover crushed pistachios. Cool, serve and enjoy!
Thank you so much for reading to the end of this recipe! I hope you enjoyed it as much as I have!
Xo,
Lynn
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