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.
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- Whisk flour, cocoa powder, kosher salt, and baking soda in a medium bowl. Using an electric mixer on high speed, beat butter, brown sugar, and vanilla until light and fluffy, about 4 minutes. Reduce speed to low and gradually add dry ingredients; mix just to combine, then mix in egg white. Fold in chocolate and pistachios.
- Divide dough into 4 pieces. Roll each piece into an 8”-long log about 1½” in diameter, pushing dough together if it feels crumbly. Wrap tightly in parchment paper and chill until firm, at least 4 hours. (The colder your dough, the easier it will be to slice.)
- Place racks in lower and upper thirds of oven; preheat to 350°. Working with 1 log of dough at a time and using a serrated knife, cut logs into ¼”-thick rounds and transfer to 2 parchment-lined baking sheets, spacing ½” apart.
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PISTACHIO CHOCOLATE CHIP COOKIES RECIPE | KING ARTHUR BAKING
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- Preheat the oven to 350°F. Line two baking sheets with parchment., In the bowl of a food processor, combine 1/2 cup of the pistachios with the flour and sugar.
- Process until the nuts are ground and the mixture is an even consistency., In a large bowl, beat together the butter and brown sugar until smooth and creamy., Beat in the egg and vanilla., Scrape the bowl, then add the flour mixture, baking powder, baking soda, and salt, mixing at low speed until the dough comes together., Stir in the remaining pistachio nuts and chocolate chunks (or chips)., Scoop the dough by the tablespoon onto the prepared baking sheets.
- Flatten the balls of dough to be about 1/2" thick with the bottom of a glass or your fingers., Bake for 10 to 12 minutes, until just barely beginning to brown around the edges., Remove the cookies from the oven and cool them on a rack., Store cookies in an airtight container on the counter for up to 10 days; freeze for longer storage.
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