Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
These Pistachio Cream Cookies feature a decadent pistachio cream filling encased in a soft, buttery cookie dough studded with chocolate and crunchy pistachios. The cookies are baked to perfection with slightly crispy edges and a gooey, flavorful center thanks to the frozen pistachio cream. Finished with a touch of flaky salt, these cookies offer a perfect balance of sweet, nutty, and rich flavors, making them an irresistible treat for nut and chocolate lovers alike.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pistachio Cream Filling
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- Flaky salt for sprinkling
Instructions
- Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or overnight until solid. Cut frozen sheet into squares if applicable and keep frozen until needed.
- Prepare chilling surface: Line a cutting board or plate with parchment paper to chill the cookie dough balls on. Set aside.
- Mix dry ingredients: In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Stir well and set aside.
- Combine wet ingredients: In a large mixing bowl, whisk the melted and cooled butter with the brown and granulated sugars until combined. Add the egg and vanilla extract, whisking until the mixture is smooth and thick.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and whisk gently until just combined, leaving some patches of flour visible to avoid overmixing.
- Fold in chocolate and pistachios: Using a spatula, fold in the chopped chocolate and pistachios until evenly distributed throughout the dough.
- Scoop and chill dough: Use a 4-tablespoon cookie scoop to portion dough balls onto the prepared parchment-lined surface. Chill the dough balls in the refrigerator for about 1 hour or until firm.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Stuff cookie dough: Flatten each chilled dough ball into a round disc. Place 3 to 4 frozen pistachio cream squares or a dollop in the center, then carefully fold and pinch the dough around the filling to seal it completely inside.
- Add toppings: Arrange stuffed cookie dough balls on the lined baking sheet, spacing them about 2 inches apart. Gently press extra chopped chocolate, pistachios, and frozen pistachio cream chunks on top of each ball for garnish.
- Bake and cool: Bake the cookies for 11-12 minutes or until edges are set but centers are still soft. Immediately sprinkle with flaky salt. Allow cookies to cool on the baking sheet for 5 minutes before serving. Enjoy warm for gooey centers or cooled for a firmer pistachio filling.
Notes
- Ensure the pistachio cream is well-frozen to prevent it from melting too quickly during baking.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Chilling the dough balls before baking helps maintain their shape and prevents excessive spreading.
- Use room temperature egg to ensure smooth incorporation into the butter and sugar mixture.
- Flaky salt adds a savory contrast to the sweet and nutty flavors; don’t skip this finishing touch.
Keywords: pistachio cookies, pistachio cream, chocolate pistachio cookies, stuffed cookies, nutty cookies, easy dessert
