Pistachio Cream Cookies — soft, chewy, and nutty, perfect for the holidays. Easy-to-make festive cookies everyone will love.
There’s something magical about the holidays and the aroma of freshly baked cookies filling the kitchen. This year, I wanted to create a cookie that was rich, nutty, and irresistibly chewy — something that would instantly feel like a festive treat with every bite. That’s how these Pistachio Cream Cookies came to life, and they’ve quickly become my go-to holiday cookie.
What I love most about this recipe is the balance: the pistachio cream folded into the dough adds a subtle, nutty richness that pairs perfectly with the sweet chocolate chunks and the crunch of chopped pistachios. Each cookie is soft in the center, with just enough chewiness to make them utterly satisfying. A sprinkle of flaky salt on top takes the flavor to the next level — sweet, salty, and nutty in every bite.
These cookies are also incredibly easy to make. No complicated steps, no fussy fillings — just simple ingredients, mixed together and baked to perfection. Because they’re chewy and soft, they stay that way even a day later, making them perfect for holiday cookie exchanges, gifting, or enjoying with a cup of hot cocoa while wrapped in a cozy blanket.
Why I love them:
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Quick and easy to mix, even on busy holiday days.
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Soft, chewy, and indulgent — with a nutty twist.
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Perfect for gift boxes or a festive cookie platter.
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Subtle pistachio flavor feels luxurious, without being overly sweet.
If you’re looking for a cookie that will impress both in flavor and texture this holiday season, these Pistachio Cream Cookies are a must. I can promise: the first bite might just disappear before the rest of your family even gets to try one!
Pistachio Cream Cookies
Ingredients
- ½ c + 2 Tbsp pistachio cream spread
- 1 ⅓ c all-purpose flour
- 1 Tbsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 stick (8 Tbsp) unsalted butter, melted and slightly cooled
- ¾ c brown sugar, packed
- 2 Tbsp granulated sugar
- 1 large egg + 1 yolk (room temperature)
- ½ tsp almond extract
- 1 tsp honey (or pure maple syrup)
- ½ c semi-sweet or dark chocolate, roughly chopped
- ¼ c unsalted pistachios, roughly chopped
- Flaky salt, for sprinkling
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, yolk, almond extract, and honey. Whisk until fully combined.
- Fold in the pistachio cream until the mixture is silky.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in chopped chocolate and pistachios.
- Cover and refrigerate for at least 1 hour (or up to 24 hours). Chilling helps the cookies bake thick and chewy.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone mat.
- Scoop 1 Tbsp of dough per cookie and place 2 inches apart. Bake for 8–10 minutes, until edges are just golden and centers look slightly underbaked.
- Remove from the oven and immediately sprinkle with flaky salt.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pro Tips:
Slightly underbake for that perfect chewy center.
Store in an airtight container with a slice of bread to keep cookies soft for up to 4 days.
Freeze unbaked dough balls for up to 3 months; bake straight from frozen, adding 1–2 minutes.
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