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
Scale
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
