Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces whole milk ricotta cheese
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shelled pistachios, roughly chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the ricotta cheese and chopped pistachios.
- Step 4: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey center, reheat a cookie for 10-15 seconds in the microwave.
- Serve these delightful cookies alongside a cup of strong coffee or a glass of chilled milk for a perfect afternoon treat.
- To prevent the pistachios from becoming overly browned during baking, consider adding them during the last minute of baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American