Ingredients
For the Cookies:
- ½ cup unsalted butter, softened
- ¼ cup pistachio butter or pistachio cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pistachios (for mixing)
- 2 tablespoons extra chopped pistachios (for topping)
Optional Add-ins:
- ½ cup white chocolate chips (for extra sweetness)
- ½ teaspoon almond extract (for a deeper nutty flavor)
Instructions
Step-by-Step Instructions
1. Prepare the Dough
- In a mixing bowl, cream together butter, pistachio butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully incorporated.
- Fold in chopped pistachios (and white chocolate chips if using).
2. Shape & Bake the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and place them on the baking sheet, about 2 inches apart.
- Lightly press the tops and sprinkle with extra chopped pistachios.
- Bake for 10-12 minutes, until the edges are slightly golden but the centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
3. Serve & Enjoy
- These soft pistachio cookies are best enjoyed warm with a cup of tea, coffee, or milk.
- Store in an airtight container for up to 5 days to maintain freshness.
Notes
How to Store & Freeze
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer (Unbaked Dough): Freeze dough balls for up to 2 months and bake directly from frozen.
- Freezer (Baked Cookies): Freeze baked cookies in a sealed bag for up to 2 months.