If you’ve ever bitten into a cookie and found a hidden surprise inside, you know the magic it creates. These Pistachio Cream Cookies deliver exactly that, a soft, chewy cookie packed with roasted pistachios and melty chocolate chunks, wrapped around a gooey pistachio cream center. They’re indulgent without being overcomplicated, making them perfect for holiday baking, gifting, or just a midweek pick-me-up.
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 pure vanilla extract
Mix-Ins & Filling
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- ¼ cup pistachio cream (~½ tsp per cookie, frozen into dollops)
Instructions
- Prepare the Pistachio Cream Filling
- Line a small tray with parchment paper.
- Scoop out ½-teaspoon dollops of pistachio cream.
- Freeze for 20–30 minutes until firm (this prevents leakage while baking).
- Make the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla, mixing until smooth.
- Gradually add the dry mixture to the wet mixture.
- Fold in pistachios and chocolate chunks.
- Stuff the Cookies
- Scoop out 2-tablespoon portions of dough.
- Flatten slightly in your palm and place a frozen pistachio cream dollop in the center.
- Wrap the dough around the filling and seal completely.
- Chill & Bake
- Chill the stuffed dough balls in the fridge for 1 hour (or freeze for 20 minutes).
- Preheat oven to 350°F (175°C).
- Place dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
- Cool & Serve
- Let cookies rest on the tray for 5 minutes before moving to a wire rack.
- Enjoy warm for gooey centers or let cool completely for gifting.
Tips & Tricks for Perfect Pistachio Cookies
- Freeze the filling: Keeps the pistachio cream inside instead of oozing out.
- Don’t overbake: They continue cooking on the tray after removal.
- Boost flavor: Always toast pistachios before chopping.
- Texture tip: Fold in chocolate last to avoid overmixing.
Substitutions & Variations
- Vegan swap: Use plant-based butter, flax egg, and vegan chocolate.
- Nut butter alternative: Almond or hazelnut cream works if pistachio cream is unavailable.
- White chocolate version: Swap dark chunks for white chocolate for a sweeter twist.
- Citrus accent: Add ½ tsp orange zest to the dough for a Sicilian-style flair.
Pistachio Cookie FAQ
Can I make the dough ahead of time?
Yes, refrigerate stuffed dough balls for up to 2 days before baking.
Can I freeze the baked cookies?
Absolutely. Store in a freezer-safe bag for up to 3 months. Reheat in the microwave for 15–20 seconds.
Can I use store-bought pistachio cream?
Yes, though homemade pistachio cream gives a fresher, nuttier flavor.
Nutrition (per cookie, approx.)
- Calories: 210
- Fat: 11g
- Carbs: 24g
- Protein: 4g
- Sugar: 14g
These Pistachio Cream Cookies aren’t just another cookie, they’re a little gift wrapped inside themselves. Soft, nutty, chocolate-studded, and filled with creamy pistachio goodness, they’re the kind of treat that makes people pause mid-bite and say, “Whoa, what’s in here?”
Bake them for the holidays, bring them to a dinner party, or stash a few in your freezer for when life demands something sweet. Either way, this recipe is one to bookmark, print, and come back to again and again.
Ready to bake? Hit Print and start your pistachio cookie journey today.
Pistachio Cream Cookies Recipe (Soft, Chewy & Stuffed with Pistachio Love)
Ingredients
Dry Ingredients
- ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
Mix-Ins & Filling
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- ¼ cup pistachio cream (~½ tsp per cookie, frozen into dollops)
Instructions
- Prepare the Pistachio Cream Filling– Line a small tray with parchment paper.– Scoop out ½-teaspoon dollops of pistachio cream.– Freeze for 20–30 minutes until firm (this prevents leakage while baking).
- Make the Cookie Dough– In a medium bowl, whisk together flour, baking soda, and salt.– In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.– Add egg and vanilla, mixing until smooth.– Gradually add the dry mixture to the wet mixture.– Fold in pistachios and chocolate chunks.
- Stuff the Cookies– Scoop out 2-tablespoon portions of dough.– Flatten slightly in your palm and place a frozen pistachio cream dollop in the center.– Wrap the dough around the filling and seal completely.
- Chill & Bake– Chill the stuffed dough balls in the fridge for 1 hour (or freeze for 20 minutes).– Preheat oven to 350°F (175°C).– Place dough balls 2 inches apart on a parchment-lined baking sheet.– Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
- Cool & Serve– Let cookies rest on the tray for 5 minutes before moving to a wire rack.– Enjoy warm for gooey centers or let cool completely for gifting.
Notes
- Pistachio cream: For best results, use high-quality Italian pistachio cream. If unavailable, pistachio butter works as a substitute.
- Roasting nuts: Lightly toast pistachios before chopping to intensify their nutty flavor.
- Freezing filling: Don’t skip this step — frozen pistachio cream prevents leakage during baking.
- Dough chilling: Chilling ensures thicker, chewier cookies with gooey centers.
- Storage: Store cookies in an airtight container at room temp for up to 5 days, or freeze for up to 3 months.