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.