That’s what I hear when I bring these cookies anywhere. I’m known in my family for my cookies. There have been times where I’ve made 5 or 6 different types and brought them to some function, usually around the holidays. I always start making only one kind, then I add another type for variety and it snowballs from there. It’s a sickness, I think.
Wait! A variety of yummy cookies? No! Not a sickness: a necessity! Especially if it includes these moist, flavorful, soft cream cheese pistachio cookies. Imagine biting into them. Ah, the bliss.
These lovelies are a delish mix of the usual ingredients with the addition of creamy, dreamy cream cheese, butter, dry pistachio pudding mix and chopped pistachios.
Can you say “drool”?
Christopher and I have a cousin who covets these. I’ve taken these to her house for a New Year’s Eve party and I’ve seen her hide one of the bags in her freezer, just so she can have some for herself.
These cream cheese pistachio cookies are soft, moist and fun to dunk in coffee or milk. The taste is subtle and not too sweet but it’s the texture that sets them apart. So, when people do ask what is in them and they inevitably do, I say, “cream cheese”. That explains the texture, along with the subtle taste.
I have a confession to make, I don’t really like to touch anything greasy. I know; weird for a cook/baker. Ever since I was little, if I was asked to unwrap butter, I would do it such a way that no butter touched my fingers. I got quite good at it. My sisters would yell out, “Just touch it!”, Nope, not this girl. Gross grease. (Christopher tells me, “That’s because you’re a Virgo!”)
These days, I’m not quite as careful, especially if i’m going to have to touch it anyway. Even though I don’t like getting it on my fingers, once I realize I can’t get away with unsullied hands, I do it wholeheartedly.
The reason I mention the whole not-liking-my-hands-getting-greasy is because these cookies are fun to make, even for someone like me, because you have to really get into rolling them between your hands. They are delightful to feel with their pistachio hardness and the cream cheese/butter softness.
After you mix all the ingredients together, you have to put the dough in the refrigerator to make it easier to handle. Otherwise it would be impossible to roll between your hands. I don’t use a cookie scoop to make these cookies because I want them to be smooth. So, push up your sleeves and dive right in!
I usually load up the cookie sheet with the rolled dough because when the cookies bake, they do not spread in the least bit. Which comes to my next point. You need to flatten them with the palm of your hand to get them out of the ball shape and looking round, like proper cookies.
After I roll the dough between my greasy palms, I place the balls on the cookie sheet (5 rows of 4 dough balls) and go down the line, flattening them with my palm. (Then I quickly run to the sink and wash my hands until I have to roll the next batch!)
These cream cheese pistachio cookies take a little longer to cook than some of my other cookie recipes but I think it’s because of the cream cheese. Sometimes, if I’m looking for an even moister cookie, I will lessen the cook time a minute or two.
So, grab your dunking drink of choice and feast your eyes on the delish cream cheese pistachio cookies. Or better yet, run to the store to get the ingredients and make these cookies right NOW!
Bossy, aren’t I?
Here’s a few updated photos of these delicious cream cheese pistachio cookies. Taken a little under a year later. In the original photos, they cookies are really green. That’s because I used white flour. The ones below, I used spelt, which as you can see makes them browner.
Christopher couldn’t wait. He had to bite the delicious cookie.
The original photo below!
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Soft, moist, delicious cookies
- 1 cup butter, softened
- 1 8 ounce package cream cheese, softened
- 3/4 cups white sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (3.4 ounce) package pistachio pudding mix (reg, not instant)
- 1/2 cup chopped pistachios
- Preheat oven to 350 degrees
- Combine flour, baking powder, pistachio pudding mix and salt in medium bowl, set aside
- Cream butter, cream cheese and sugar in a mixer until nice and fluffy
- Add egg and vanilla and beat until mixed
- Add dry ingredients and chopped pistachios
- stir until mixed fully.
- Refrigerate for 1 – 2 hours
- Roll cookie dough into balls, smaller than a golf ball
- Space on cookie sheet
- Flatten cookie dough balls
- Bake in middle of oven for 15 min, check after 12 – as we all have different ovens
Makes 3 dozen