Description

Okay, so picture this: you bite into what looks like a regular chocolate chip cookie, and BAM — you’re hit with this incredible swirl of creamy pistachio goodness that’s like a party in your mouth. These aren’t your grandma’s cookies (sorry, grandma). We’re talking buttery, chewy perfection with ribbons of silky pistachio cream and chunks of dark chocolate that literally melt on your tongue. It’s fancy enough to impress your bougie friend who “doesn’t really do sweets” but approachable enough that you’ll find yourself sneaking thirds at midnight. Trust me, I’ve been there.

Ingredients

Scale

For the Cookie Base:

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
2 tsp vanilla extract

For the Pistachio Cream:

1/2 cup shelled pistachios
1/4 cup powdered sugar
3 tbsp softened butter
2 tbsp heavy cream
1/4 tsp almond extract
Pinch of salt

The Mix-Ins:

1 1/2 cups dark chocolate chips
1/3 cup chopped pistachios for topping
Flaky sea salt (optional but highly recommended)

Instructions

Step 1: Pistachio Cream Dreams

First things first — we’re making liquid gold here. Pulse the pistachios in a food processor until they’re finely ground (but not butter — we’re not going that far). Mix with powdered sugar, butter, cream, almond extract, and salt until you have this gorgeous pale green cream that’s smooth as silk. Set it aside and try not to eat it all with a spoon.

Step 2: Cookie Base Perfection

Cream that butter with both sugars until it’s fluffy and pale (about 3-4 minutes of aggressive mixing). Beat in eggs one at a time, then vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet until just combined. Fold in those chocolate chips like you’re tucking them into bed.

Step 3: The Swirl Technique

Here’s where the magic happens. Drop spoonfuls of cookie dough onto your lined baking sheets. Then dollop small amounts of that pistachio cream on top of each cookie. Use a knife or toothpick to create swirls — don’t overthink it, messy is beautiful here. Sprinkle with chopped pistachios and a tiny pinch of flaky salt.

Step 4: Bake to Glory

Pop them in a 375°F oven for 9-11 minutes. They should look slightly underdone in the center — that’s the secret to chewy perfection. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Chill the dough: If your kitchen is warm and the dough feels soft, pop it in the fridge for 30 minutes. This prevents spreading and keeps those beautiful swirls intact.

Don’t overbake: Seriously, they’ll look underdone but keep cooking on the hot pan. Nobody wants hockey pucks.

Make extra pistachio cream: Double the recipe and keep it in the fridge. It’s incredible on everything from toast to ice cream.

Prep Time: 25 minutes
Cook Time: 10 minutes per batch

Nutrition

Calories: ~180 calories of pure happiness
Protein: 2g