CHOCOLATE CHIP PISTACHIO COOKIES
Of all the cookies I prepare at Christmas, these are the most popular. My husband and sons gobble them up so fast, I make at least three batches!-Lynne Ogg, Cedar, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES
This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!
Provided by Debbie S
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
- Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g
CHOCOLATE-PISTACHIO COOKIES
Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15
Number Of Ingredients 10
Steps:
- Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
- Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
- Make cookies: Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.
- Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
- Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
- Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
- Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.
- Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.
VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES
I wanted to make this with white chocolate but my boyfriend is not a fan of white chocolate. So I used dark chocolate (both of us love dark chocolate.) If you love sweet and salty treats, this is for you.
Provided by Vincent Warnock
Categories Chocolate Chip Cookies
Time 40m
Yield 40
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
- Place 1/4 cup crushed pistachios in a food processor and process to a powder.
- Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
- Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
- Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
- Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.
Nutrition Facts : Calories 131 calories, Carbohydrate 15 g, Cholesterol 21.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 112.3 mg, Sugar 6.8 g
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SOFT AND CHEWY PISTACHIO COOKIES | ALSO THE CRUMBS PLEASE
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5/5 (19)Calories 203 per servingCategory Dessert
- Slowly grind the pistachios in a food processor by only pulsing once, then pause, pulsing once, pause, and so on. If processed too fast, the nuts get too warm and turn into a paste. You need 1/2 cup of ground pistachio in total.
- In a medium bowl, combine the flour, 1/2 cup ground pistachio, cornstarch, baking soda, and salt and set aside.
- In a large mixing bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the butter, sugar, and brown sugar on medium-high speed until creamy, 2-3 minutes. Add the egg and vanilla extract and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on medium-low speed just until combined, about 30-60 seconds. Add the chopped pistachios and chocolate chunks, if used, and mix just until well distributed. Cover and chill for 1-2 hours.
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4.8/5 (4)Estimated Reading Time 3 mins
- 1. Preheat oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- 3. With a mixer, cream butter and sugars together until smooth, for about 2-3 minutes. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
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4.7/5 (15)Total Time 20 minsCategory Afternoon Tea, Dessert, Snack, SweetsCalories 125 per serving
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