Description
These Pistachio Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring the unique flavor of pistachio pudding mix for extra softness and a subtle nutty taste. Each cookie is generously studded with chopped pistachios and chocolate chips, with an optional surprise of soft caramel or pistachio cream filling inside, creating a gooey, indulgent treat perfect for any dessert lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 (3.4 oz) box instant pistachio pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet or dark chocolate chips
- 1 cup shelled pistachios, roughly chopped
Optional Filling
- 12–16 soft caramels or pistachio cream for stuffing
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes using an electric mixer at medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, ensuring the mixture is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant pistachio pudding mix, baking soda, and salt to evenly distribute the leavening and flavoring agents.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring until everything is fully combined and you have a uniform dough.
- Fold in Chips and Nuts: Gently fold in the chocolate chips and chopped pistachios, making sure they are evenly distributed throughout the dough.
- Stuff the Cookies (Optional): For stuffed cookies, scoop about 2 tablespoons of dough, flatten it slightly, and place a soft caramel or about 1 teaspoon of pistachio cream in the center. Top with another small scoop of dough, seal the edges tightly to enclose the filling, then roll into a smooth ball. Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn a light golden brown and the centers still look slightly underbaked, which helps keep them soft.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely or serve warm.
Notes
- The pistachio pudding mix not only adds flavor but also keeps these cookies moist and tender.
- Press some extra chopped pistachios on top of each cookie before baking for added crunch and a beautiful presentation.
- Store the cookies in an airtight container at room temperature for up to 4 days to preserve freshness.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
