Sit Down and Let Me Tell You About Pistachio Cream Cookies
Right, picture this: it’s a rainy Saturday afternoon, the sort where time just melts away and all I want to do is bake with my favorite record playing in the background (probably something embarrassingly 90s, but who’s judging?). That’s exactly when I stumbled upon these Pistachio Cream Cookies. It was mostly accidental, if I’m being honest. I was out of chocolate chips, short on patience, and had this leftover jar of pistachio cream hanging around from some other overly ambitious recipe attempt. Sometimes desperation is the mother of invention, and honestly, these are now a top request at family get-togethers—even my sister who claims to “not even like pistachios” always manages to eat at least three while ‘just tasting’. Funny how that works.
Why You Might Find Yourself Making These Again (And Again)
I make this when I crave something a bit fancier than just straight-up sugar cookies—but not so fussy that it eats up my afternoon. My family goes pretty wild for the creamy pistachio filling, and (not to sound dramatic) there’s just something about the combination of crunchy edges and melty centers that makes these cookies slightly addictive. (Honestly? I make a double batch now, because they “disappear” faster than my willpower at a late-night snack raid.) Some days I forget the vanilla, throw in a splash of almond extract instead, and nobody ever complains. Once, my mixer broke halfway through and I had to do it all by hand. My arms were mad for a week, but the cookies? They were still perfect.
Things You’ll Need (And Some Handy Workarounds)
- 1 cup unsalted butter, room temp (If you’re out—like I’ve been more than once—margarine does the trick, just go a bit easy on the salt later)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (my gran always swore by dark brown, but light is fine, or just use more white if you’re in a pinch)
- 2 large eggs
- 1 tsp vanilla extract (Almond extract is lovely, just use less)
- 2 1/2 cups all-purpose flour (occasionally I swap a quarter for whole wheat, but I won’t tell if you don’t)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup shelled pistachios, chopped (I just bash them up in a bag if I’m not in the mood for fancy knife work)
- 2–3 heaping tablespoons pistachio cream (I use a spoon, not a scale; you do you!)
Making the Magic (Directions I Actually Use)
- Cream butter and sugars. Get your butter nice and soft; I sometimes nuke it for 8 seconds if I forgot to leave it out. Whip the sugars in until light—unless you get bored, in which case, just until kinda fluffy works.
- Eggs and vanilla go in next. I crack ‘em one at a time, but let’s be real; sometimes I don’t. Vanilla (or almond) right in. If the mix looks like it’s splitting, don’t panic, just keep beating.
- All the dry stuff. I mix flour, baking soda, and salt in a separate bowl (when I remember…), then dump it in. Stir just till it’s all friends in there; don’t over-mix or the cookies get weirdly tough. Trust me, I’ve rushed that bit.
- Pistachios! And the best bit—pistachio cream. Fold in the nuts and gently swirl in pistachio cream. I like to leave some gorgeous streaks (also, I get to lick the spoon). If you’re feeling wild, you can marble more cream on top of each cookie before baking.
- Scoop and chill. Drop by generous tablespoons (or use a cookie scoop if you’re posh). Pop the dough in the fridge for at least 30 mins if you can; I sometimes forget this and the cookies get a bit flat but still taste ace.
- Bake at 350°F (180°C) for about 10–12 mins. Keep an eye on them! The edges go golden but the centre should look a bit underdone. They firm up as they cool (I learned the hard way not to overbake, unless you like crunchy hockey pucks).
- Cool, then eat. Or just eat. Let them chill for 5 mins on the tray so they set up—unless you love a melty, gooey mess (which, honestly, who doesn’t?).
Stuff I’ve Learned Along the Way (Notes)
- If your pistachio cream is stubbornly thick, loosen it up with a teensy bit of warm milk or cream. I once used water and, well, don’t do that.
- I swear these actually taste better the next day—if you’ve got the willpower for that sort of thing. I usually don’t.
- If your cookies spread to the point of merging into one giant cookie, just embrace it. Cookie slabs are delicious, and also, who’s going to judge you?
Variations I’ve Actually Tried…Well, Mostly
- Chocolate chips: Toss in a handful, but I think it sometimes muddles that pistachio vibe.
- Lemon zest: Only once, and my partner loved it—me, not so much. But you might!
- Swapped pistachio cream for Nutella: Actually, amazing. But not a pistachio cookie anymore. Oops.
- Once I tried adding dried cranberries—let’s just say, never again. Not every bright idea’s a winner.
Kitchen Gear (Or Makeshift Solutions)
- Mixing bowl, obviously
- Electric mixer (or just elbow grease—a wooden spoon and stubbornness works if you’re up for a workout)
- Baking sheets
- Parchment paper (Don’t have it? Jam two cookie sheets together to avoid the bottoms burning. Weird, but it sort of works.)
- Cookie scoop (You can absolutely just use a big spoon. I do.)
Where to Stash Your Cookies (If Any Are Left)
In an airtight tin or tub, these keep well for 3–4 days at room temp, or longer in the fridge. But honestly? In my house, a batch rarely survives past the first evening. They also freeze brilliantly; I once stashed a dozen, only to discover my teenager had found my ‘secret’ spot.
How I Serve Them at Home
I almost always pile them on a big plate, still a bit warm, with a pot of strong tea (or coffee, if it’s been that kind of day). Sometimes I sandwich a little more pistachio cream between two cookies when I’m feeling extra, and it’s our unofficial family birthday treat. Or just eat them straight up when nobody’s looking—your secret’s safe with me.
Fair Warning: What I’ve Messed Up (Pro Tips)
- Don’t skip the chilling step unless you’re truly desperate—the dough just gets too melty, and the cookies melt together like some kind of pastry Frankenstien. Not awful, but also not gorgeous.
- Resist the urge to overbake—it’s better to pull them early and let them solidify on the tray, trust me. One time I left them in ‘just a bit longer’ and wound up with biscotti wannabes.
- Measure your flour loosely; packing it down leads to, well, brick-like results. (A friend did this. I won’t name names.)
Real Questions (and My Real Answers!)
- “Can I make these gluten-free?” I’ve tried tossing in an all-purpose gluten-free mix: actually turned out pretty well, but they do get a tad crumbly. Probably best to eat over the sink!
- “Do I really need pistachio cream?” Strictly speaking, no—you can swirl in any nut butter. But then they’re not officially Pistachio Cream Cookies, are they? I once used almond butter and nobody noticed.
- “Can I halve (or double) the recipe?” For sure. Halving is easy, but doubling, you might want to mix in two batches unless you’ve got a mixing bowl the size of a washtub.
- “Fridge versus freezer—what’s best?” I always think these are best fresh, but if I’m sensible, I stash a few dough balls in the freezer. Plop them straight from frozen onto a tray, just add a minute or two to the baking time.
- “Can I make these vegan?” Maybe? I haven’t tried it myself, but a friend swapped in vegan butter and flax eggs, she said they were ‘okay,’ so—proceed at your own risk.
Not to take a detour (okay, but a little one), but don’t be surprised if you find yourself ‘sampling’ the dough more than actually baking it. Happens to me every time. If your household gets as cookie-mad as mine, you might want to start setting aside a private stash. Learned that the hard way too.
Hope you love these little pistachio wonders! And if you put your own spin on them—let me know. Maybe next time I’ll try peanut butter and call it a new tradition.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pistachio cream spread
- 1/2 cup shelled pistachios, finely chopped
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
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3In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients until combined.
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4Scoop out tablespoon-sized portions of dough. Flatten slightly, add 1 teaspoon pistachio cream in the center, and fold dough over to seal. Roll into a ball.
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5Roll each ball in chopped pistachios and place on prepared baking sheets 2 inches apart.
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6Bake for 12-15 minutes or until edges are lightly golden. Cool on wire racks before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
150cal
Protein:
2 gg
Fat:
9 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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