Pistachio Cream Cookies with Chocolate Chunks Recipe
These Pistachio Cream Cookies are a delightful twist on classic chocolate chip cookies, filled with a luscious pistachio cream center. Crunchy pistachios and dark chocolate chunks add texture and rich flavor, making these cookies a perfect treat for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- About ¼ cup pistachio cream (approximately ½ tsp per cookie)
Instructions
- Step 1: Prepare the pistachio cream filling by scooping ½-teaspoon-sized dollops onto a parchment-lined small baking tray. Freeze for 20–30 minutes until firm to make stuffing easier.
- Step 2: In a bowl, whisk together the flour, baking soda, and salt. In another large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually mix the dry ingredients into the wet mixture. Fold in the chopped pistachios and dark chocolate chunks.
- Step 3: Scoop out 2-tablespoon portions of cookie dough and flatten slightly in your palm. Place a frozen pistachio cream dollop in the center, then wrap the dough around it and seal completely.
- Step 4: Chill the stuffed dough balls in the refrigerator for 1 hour or freeze for 20 minutes. Preheat your oven to 350°F (175°C). Place the dough balls 2 inches apart on a parchment-lined baking tray. Bake for 10–12 minutes, until the edges are golden but the centers remain soft.
- Step 5: Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
- Use homemade Italian-style pistachio cream for a fresher, more intense flavor.
- Substitute dark chocolate chunks with white chocolate or milk chocolate for a different taste.
- For extra crunch, toast the pistachios lightly before chopping and adding to the dough.
- If you prefer a softer cookie, reduce baking time by 1–2 minutes.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month. Reheat gently in a low oven or microwave for a few seconds to soften the pistachio cream filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the dough to prevent the cookies from becoming too salty.
What can I substitute for pistachio cream?
If you can’t find pistachio cream, you can use nut butters like almond or hazelnut spread, but the flavor will be different. Alternatively, try making a simple homemade pistachio paste for filling.
PrintPistachio Cream Cookies with Chocolate Chunks Recipe
These Pistachio Cream Cookies offer a delightful combination of crunchy roasted pistachios, rich dark chocolate chunks, and a luscious pistachio cream center. Soft and golden on the edges with a creamy surprise inside, these cookies are perfect for special occasions or an indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: About 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Flavor and Mix-ins
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- About ¼ cup pistachio cream (approximately ½ tsp per cookie)
Instructions
- Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper. Scoop out ½-teaspoon-sized dollops of pistachio cream onto the parchment. Freeze for 20–30 minutes until firm to make stuffing the cookies easier.
- Make the Cookie Dough: In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually incorporate the dry ingredients into the wet mixture. Fold in the chopped roasted pistachios and dark chocolate chunks evenly throughout the dough.
- Stuff the Cookies: Scoop out 2-tablespoon portions of cookie dough and flatten each slightly in your palm. Place a frozen pistachio cream dollop in the center of each flattened dough piece. Carefully wrap the dough around the pistachio cream, sealing it completely to encase the filling.
- Chill and Bake: Chill the stuffed dough balls in the refrigerator for 1 hour, or freeze them for 20 minutes if short on time. Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking tray, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges turn golden while the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes to set. Then transfer them to a wire rack to cool completely before serving, so the cookies firm up without losing their softness inside.
Notes
- Freezing the pistachio cream helps prevent it from melting out during baking, keeping a gooey center intact.
- Ensure the dough balls are well-sealed around the filling to avoid leakage.
- You can substitute dark chocolate chunks with chocolate chips if preferred.
- For extra crunch, lightly toast the chopped pistachios before folding them into the dough.
- If you don’t have pistachio cream, a homemade or store-bought pistachio spread can be used as a filling alternative.
Keywords: pistachio cookies, pistachio cream, chocolate chunk cookies, stuffed cookies, holiday cookies, soft cookies, homemade pistachio spread
