If you’ve ever dreamed of taking your cookie game to the next level, this Pistachio Cream Stuffed Chocolate Chip Cookies Recipe is exactly the treat you need. Imagine classic chocolate chip cookies, soft and chewy on the outside with a delightful surprise of smooth, nutty pistachio cream oozing from the center. Each bite is a heavenly combination of sweet, salty, and nutty flavors that dance together beautifully, making these cookies an unforgettable indulgence. Whether you’re baking for a special occasion or just to cozy up your afternoon tea, this recipe will quickly become a go-to favorite in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but carefully selected to create the perfect balance of flavor, texture, and visual appeal. Every element plays a crucial role in crafting cookies that are golden and tender, with a luscious pistachio heart and plenty of chocolatey goodness.
- Pistachio cream (430 g): The star ingredient that delivers that rich, creamy filling bursting with nutty flavor.
- Unsalted butter (225 g): Provides moisture and richness, ensuring the cookies are perfectly tender and flavorful.
- Light brown sugar (200 g): Adds caramel notes and helps keep the cookies chewy.
- Granulated sugar (135 g): Balances sweetness and contributes to the cookie’s crisp edges.
- Eggs (2 large): Bind everything together and add structure while keeping the inside soft.
- Vanilla paste or extract (2 tsp): Elevates all the flavors with its warm, floral aroma.
- All-purpose flour (360 g): Forms the base for the dough, creating that classic cookie texture.
- Baking powder and baking soda (1 tsp each): Work together to give the cookies a gentle rise and great chew.
- Fine sea salt (½ tsp): Enhances sweetness and balances out the flavors perfectly.
- Chocolate chips (200 g): Semi or bittersweet, they provide pockets of melty chocolate throughout.
- Toasted pistachios (100 g, chopped): Add crunch, a pop of color, and extra nutty goodness.
- Flaky sea salt (optional): A sprinkle on top to finish for a delightful salty crunch.
How to Make Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Step 1: Prepare Your Dough
Start by creaming together your unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. This step sets the stage for cookies with wonderful texture. Then, add the eggs one at a time, mixing thoroughly, followed by the vanilla paste. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients into the wet, mixing just until combined. Finally, fold in the chocolate chips and chopped toasted pistachios to evenly distribute those flavors.
Step 2: Portion the Dough and Add Pistachio Cream
Divide the cookie dough into roughly 36 equal balls—aim for about 2 tablespoons of dough each. Flatten one dough ball slightly in your palm, then place about 1 teaspoon of the pistachio cream in the center. Gently fold the dough around the cream, sealing it completely to form a smooth ball again. This ensures the creamy pistachio filling stays inside during baking, ready to surprise you with every bite.
Step 3: Chill and Preheat
Place your filled cookie dough balls on a baking tray lined with parchment paper, leaving enough space for spreading. Refrigerate the tray for at least 20 minutes. This step is key for preventing the cookies from flattening too much and helps maintain that luscious pistachio center. Meanwhile, preheat your oven to 175°C (350°F) so it’s ready to bake perfectly chewy cookies.
Step 4: Bake to Golden Perfection
Bake the cookies for about 12 to 15 minutes until the edges are golden but the centers still look slightly soft. Remove from the oven and let them cool on the tray for 5 minutes before transferring to a wire rack. If desired, sprinkle with a little flaky sea salt while still warm to enhance the pistachio and chocolate flavors even more. Your Pistachio Cream Stuffed Chocolate Chip Cookies Recipe is now ready to be devoured!
How to Serve Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Garnishes
A simple sprinkle of flaky sea salt right after baking adds an extra layer of flavor that highlights the sweetness and nuttiness in these cookies. For an elegant touch, try topping each cookie with a few finely chopped toasted pistachios for a lovely crunch and vibrant green pop of color.
Side Dishes
These cookies pair beautifully with creamy drinks like a cold glass of milk, a frothy cappuccino, or even a scoop of vanilla bean ice cream for dessert. The richness of the pistachio cream and chocolate makes those beverage pairings feel extra indulgent and comforting.
Creative Ways to Present
Want to impress guests? Arrange your cookie platter with fresh berries, pistachio nuts, and small bowls of pistachio cream for dipping alongside your Pistachio Cream Stuffed Chocolate Chip Cookies Recipe. You could also sandwich two cookies together with a bit more pistachio cream in the middle for a double-stuffed, ultra-decadent treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature. They will stay fresh for up to four days, maintaining that lovely chewy texture and creamy filling without drying out.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months and can be thawed at room temperature when cravings strike.
Reheating
To revive the just-out-of-the-oven warmth, pop your cookies in a microwave for 10 to 15 seconds or warm them in a low oven at 150°C (300°F) for 5 minutes. This melts the pistachio cream and chocolate chips beautifully, making each bite decadent again.
FAQs
Can I make the pistachio cream from scratch?
Absolutely! Homemade pistachio cream can be made by blending roasted pistachios with sugar, a bit of oil, and a touch of vanilla until smooth. It’s worth it for the freshest flavor, but store-bought works perfectly if you’re short on time.
What if I don’t have pistachio cream?
You can substitute with almond butter or hazelnut spread for a different but still delicious twist on the recipe. The texture will be similar, though the flavor will be less pistachio-forward.
Can I use a different type of chocolate?
Yes! Milk chocolate adds sweetness, while dark chocolate offers a richer, slightly bitter balance. Chopped chocolate bars can also create more varied texture for each bite.
Do I have to chill the dough before baking?
Chilling the dough is highly recommended to prevent the pistachio cream from leaking and to help the cookies hold their shape during baking. It also improves texture by allowing the flour to fully hydrate.
Are these cookies allergen-friendly?
They contain nuts and dairy, so they are not suitable for those with nut or dairy allergies. However, you can experiment with dairy-free butter alternatives and seed butters if you want a nut-free version, though it will change the flavor profile.
Final Thoughts
This Pistachio Cream Stuffed Chocolate Chip Cookies Recipe is truly a showstopper, perfect for anyone who loves a cookie with a surprise center and a sophisticated nutty twist. Baking these off and sharing them with friends feels like giving a warm, delicious hug wrapped in a cookie. I can’t wait for you to try this recipe and discover just how addictive that creamy pistachio filling can be!
Print
Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent pistachio cream stuffed chocolate chip cookies that balance rich, nutty flavors with a classic chocolate chip cookie base, perfect for an indulgent treat or special occasion dessert.
Ingredients
Filling
- 430 g homemade or store-bought pistachio cream
Cookie Dough
- 225 g unsalted butter (1 cup), softened
- 200 g light brown sugar (1 cup)
- 135 g granulated sugar (â…” cup)
- 2 large eggs, room temperature
- 2 teaspoons vanilla paste or extract
- 360 g all-purpose flour (2 ¾ cups + 2 Tbsp)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 200 g semi or bittersweet chocolate chips or chopped chocolate bar (1 cup)
- 100 g toasted pistachios, chopped (½ cup), plus extra for sprinkling if desired
- Flaky sea salt for sprinkling (optional)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar until fluffy. Beat in the eggs one at a time, followed by the vanilla paste or extract, mixing thoroughly to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi or bittersweet chocolate chips and chopped toasted pistachios evenly throughout the dough.
- Shape and Stuff the Cookies: Take about 1 to 1.5 tablespoon-sized portions of cookie dough and flatten into discs. Place a small spoonful of pistachio cream in the center of half of the discs, then top with the remaining discs, sealing the edges by gently pinching to enclose the filling completely. Optionally, sprinkle with extra pistachios and flaky sea salt on top for added texture and flavor.
- Bake the Cookies: Preheat your oven to 175°C (350°F). Arrange the stuffed cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes, or until the edges are golden but the center remains soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature eggs for a smooth dough.
- To toast pistachios, spread them on a baking sheet and roast in a 350°F oven for 5-7 minutes until aromatic.
- If pistachio cream is too runny, chill slightly to make it easier to enclose.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for future baking.
