Ingredients
Units
Scale
- 1/2 cup salted butter (1 stick), softened
- 1/2 cup whole milk ricotta
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour, sifted
- 1/2 tsp baking soda
- 10 oz mini chocolate chips
- 2 cup pistachios, roughly chopped
Instructions
- Preheat oven to 350 and line a sheet pan with parchment.
- In a large mixing bowl, beat together the butter and ricotta with a hand mixer until creamy.
- Next beat in the sugar, egg and vanilla extract.
- Then mix in the sifted flour and baking soda.
- Stir in by hand the mini chocolate chips and chopped pistachios.
- Using a 1 inch cookie scoop, place scoop fulls on the parchment lined sheet pan about 1 inch apart (will have to bake in batches, about 12 at a time)
- Bake for 10 minutes and place cookies on wire rack to cool.
- Store in the refrigerator or freezer in an airtight container. Makes 36 cookies.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert, Cookies
- Method: Baking