Pistachio Cream Chocolate Cookies Recipe
Introduction
These Pistachio Cream Chocolate Cookies combine rich dark chocolate with a luscious pistachio cream center for a delightful treat. Soft, nutty, and full of flavor, they are perfect for impressing guests or enjoying a decadent snack at home.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup roasted pistachios, chopped
- 3/4 cup dark chocolate chunks
- 1/4 cup pistachio cream, chilled and divided into 1/2-teaspoon portions
Instructions
- Step 1: Line a small baking tray with parchment paper. Portion pistachio cream into 1/2-teaspoon mounds and freeze for 20 to 30 minutes until firm.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- Step 3: In a large mixing bowl, cream the butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
- Step 4: Beat in the egg and vanilla extract until fully incorporated.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until the dough comes together.
- Step 6: Fold in the chopped pistachios and dark chocolate chunks evenly throughout the dough.
- Step 7: Scoop 2-tablespoon portions of dough, flatten each in your hand, place a frozen pistachio cream mound in the center, and wrap the dough around to fully enclose it.
- Step 8: Place the filled dough balls on a tray and refrigerate for 1 hour or freeze for 20 minutes until firm.
- Step 9: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and space the dough balls 2 inches apart.
- Step 10: Bake for 10 to 12 minutes until the edges turn golden but the centers remain soft.
- Step 11: Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra crunch, lightly toast the chopped pistachios before folding them into the dough.
- You can substitute pistachio cream with Nutella or almond butter for a different filling flavor.
- Make smaller dough portions for bite-sized cookies—just adjust baking time accordingly.
- Ensure the pistachio cream centers are fully frozen before wrapping to prevent melting and leaking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, or freeze the baked cookies for up to 3 months. To reheat, warm in a low oven for a few minutes to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted pistachios instead of roasted unsalted pistachios?
It’s best to use unsalted pistachios to control the saltiness of the cookies. If using salted pistachios, reduce or omit additional salt in the dough.
What is pistachio cream and where can I find it?
Pistachio cream is a smooth spread made from ground pistachios, often sweetened. It can be found in specialty grocery stores or online, or you can make your own by blending roasted pistachios with a bit of sugar, oil, and milk.
Print
Pistachio Cream Chocolate Cookies Recipe
- Total Time: 47 minutes
- Yield: 12 servings 1x
Description
Delight in these Pistachio Cream Chocolate Cookies, featuring a buttery cookie dough studded with roasted pistachios and rich dark chocolate chunks. Each cookie is stuffed with a creamy pistachio center that melts in your mouth, offering a perfect blend of nutty and chocolate flavors. Ideal for cookie lovers seeking a sophisticated twist on a classic treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup roasted pistachios, chopped
- 3/4 cup dark chocolate chunks
- 1/4 cup pistachio cream, chilled and divided into 1/2-teaspoon portions
Instructions
- Prepare Pistachio Cream Centers: Line a small baking tray with parchment paper. Use a spoon to portion the pistachio cream into 1/2-teaspoon mounds and place them on the tray. Freeze these mounds for 20 to 30 minutes until they are firm enough to handle.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined to ensure uniform distribution in the dough.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which takes about 3 to 4 minutes.
- Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the creamed mixture, beating thoroughly until fully incorporated and smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until the dough forms without overmixing to maintain a tender texture.
- Fold in Pistachios and Chocolate: Gently fold the chopped roasted pistachios and dark chocolate chunks evenly throughout the dough, ensuring each bite will have a good balance of flavors and texture.
- Shape and Fill Cookie Dough: Scoop 2-tablespoon portions of dough and flatten each one in your palm. Place a frozen pistachio cream mound in the center, then wrap the dough around the cream completely, sealing it inside.
- Chill Shaped Dough: Arrange the filled dough balls on a tray and refrigerate for 1 hour or freeze for 20 minutes until they are firm enough to hold their shape during baking.
- Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the dough balls 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, until the edges are golden while the centers remain soft and chewy.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely before serving. This helps the cookies set and retains their texture.
Notes
- Freezing the pistachio cream ensures it stays intact inside the cookies without melting during baking.
- Do not overmix the dough once you add the flour to avoid tough cookies.
- For a crunchier cookie, toast the pistachios lightly before chopping.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen after shaping or after baking for longer storage.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: pistachio cookies, chocolate cookies, pistachio cream, baked cookies, nutty cookies, dessert recipes
