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
Scale
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.
