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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

5.2 from 20 reviews

Delight in these rich Pistachio Cream Cookies featuring a luscious homemade pistachio cream filling wrapped in a buttery cookie dough studded with roasted pistachios and dark chocolate chunks. Perfectly soft and subtly nutty, these cookies offer a delightful texture and flavor, making them an irresistible treat for pistachio lovers.

Ingredients

Scale

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

Add-ins

  • ½ cup roasted pistachios, chopped
  • ¾ cup dark chocolate chunks

Filling

  • About ¼ cup pistachio cream (~½ tsp per cookie)

Instructions

  1. Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper. Scoop out ½-teaspoon-sized dollops of pistachio cream and freeze for 20–30 minutes until firm. Freezing the dollops solidifies the filling, making it easier to stuff into the cookie dough without melting or leaking during baking.
  2. Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy using a hand or stand mixer. Add in the egg and vanilla extract and beat until fully combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chopped roasted pistachios and dark chocolate chunks evenly throughout the dough.
  3. Stuff the Cookies: Scoop out 2-tablespoon portions of cookie dough and flatten each slightly in your palm. Place one frozen dollop of pistachio cream in the center of each flattened dough piece. Carefully wrap the dough around the filling, fully sealing the edges to encase the pistachio cream inside.
  4. Chill and Bake: Place the stuffed dough balls on a tray and chill in the refrigerator for 1 hour to firm up, or alternatively freeze for 20 minutes. Preheat the oven to 350°F (175°C). Arrange the chilled dough balls about 2 inches apart on a baking tray lined with parchment paper. Bake for 10 to 12 minutes, or until the cookie edges turn golden while the centers remain soft and tender.
  5. Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes to set before transferring them to a wire rack to cool completely. This cooling step helps the pistachio cream filling to remain intact and ensures the cookies finish setting for the perfect bite.

Notes

  • Freezing the pistachio cream dollops before stuffing prevents the filling from melting and leaking during baking.
  • Chilling the dough balls before baking helps the cookies maintain their shape and texture.
  • Use room temperature butter to achieve a smooth, creamy dough consistency.
  • These cookies store well in an airtight container at room temperature for up to 5 days or can be frozen for longer storage.
  • For a nut-free alternative, omit pistachios and replace with chocolate chips or dried fruit.

Nutrition

Keywords: pistachio cookies, pistachio cream filling, chocolate chunk cookies, nutty cookies, homemade pistachio spread, baking with pistachios

Find it online: https://servedbynora.com/pistachio-cream-cookies-recipe/