SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Jumbo Pistachio and Milk Chocolate Chunk Cookies

Makes: 20 servings Yield: about 25 cookies
Prep 25 mins Chill 1 hr Bake 350°F 10 mins to 12 mins  per batch Stand 2 mins  per batch
Jumbo Pistachio and Milk Chocolate Chunk Cookies
Ingredients
  • 1  cup  butter
  • 1  cup  packed brown sugar
  • 1/4  cup  granulated sugar
  • 1  egg
  • 1  egg yolk
  • 1  tablespoon  milk
  • 2  teaspoons  vanilla
  • 2 1/2  cups  bread flour or all-purpose flour
  • 1  teaspoon  salt
  • 12  ounces  milk chocolate, coarsely chopped
  • 1 1/2  cups  pistachio nuts, coarsely chopped
Directions

1. In a small saucepan melt butter over low heat; cool slightly. Transfer melted butter to a large mixing bowl. Add brown sugar and granulated sugar. Beat with an electric mixer on medium speed about 2 minutes or until light.

2. In a small bowl whisk together the egg, egg yolk, milk, and vanilla. Add to butter mixture. Beat on low speed just until combined. Beat in flour and salt just until combined. Stir in chocolate chunks and pistachio nuts. Cover and chill dough for 1 hour.

3. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Using a 1/4-cup measure or scoop, drop mounds of dough about 3 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown (centers may still appear moist). Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.

From the Test KitchenTo Store:
  • Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Jumbo Pistachio and Milk Chocolate Chunk Cookies)
  • Servings Per Recipe 20,
  • cal. (kcal) 277,
  • Fat, total (g) 15,
  • chol. (mg) 38,
  • sat. fat (g) 8,
  • carb. (g) 31,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 18,
  • pro. (g) 5,
  • vit. A (IU) 292,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 175,
  • Potassium (mg) 159,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe