Pistachio Cream Cookies Recipe
Introduction
These Pistachio Cream Cookies are a delightful treat combining crunchy pistachios, rich chocolate chunks, and a luscious pistachio cream center. Perfectly soft with a gooey filling, they’re sure to impress anyone looking for a unique cookie experience.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- About ¼ cup pistachio cream (~½ tsp per cookie)
Instructions
- Step 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. This will make stuffing the cookies easier.
- Step 2: Make the Cookie Dough. In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients, then fold in the chopped pistachios and chocolate chunks.
- Step 3: Stuff the Cookies. Scoop 2-tablespoon portions of cookie dough and flatten each slightly in your palm. Place a frozen pistachio cream dollop in the center, then wrap the dough around it, sealing completely.
- Step 4: Chill and Bake. Chill the stuffed dough balls in the fridge for 1 hour or freeze for 20 minutes. Preheat the oven to 350°F (175°C). Place the dough balls 2 inches apart on a parchment-lined baking tray. Bake for 10–12 minutes until the edges are golden but the centers remain soft.
- Step 5: Cool and Serve. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a homemade filling, try using an Italian-style pistachio cream spread.
- Chop pistachios coarsely for extra crunch or finely for a smoother texture inside the dough.
- Substitute dark chocolate chunks with white or milk chocolate for a different flavor profile.
- Freeze the filled dough balls before baking to preserve the pistachio cream center better.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. To reheat, warm gently in a low oven or microwave for a few seconds to soften the pistachio cream center.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pistachio cream for the filling?
Yes, store-bought pistachio cream works well and saves time. Just make sure to freeze it into small dollops before stuffing the cookies.
What if I don’t have a stand mixer?
You can cream the butter and sugars by hand using a wooden spoon or whisk until light and fluffy; it may take a little longer but works just fine.
PrintPistachio Cream Cookies Recipe
Delight in these Pistachio Cream Cookies featuring a buttery, nutty dough filled with luscious pistachio cream and studded with roasted pistachios and dark chocolate chunks. Perfectly soft with golden edges, these cookies are an irresistible treat for pistachio lovers and cookie enthusiasts alike.
- Prep Time: 15 minutes (plus 30 minutes freezing pistachio cream and 1 hour chilling dough)
- Cook Time: 10-12 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 12–14 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
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 vanilla extract
Add-ins and Filling
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- Approximately ½ tsp pistachio cream per cookie (about ¼ cup total)
Instructions
- Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper and scoop out ½-teaspoon-sized dollops of pistachio cream. Freeze these dollops for 20–30 minutes until firm to make stuffing the cookies easier.
- Make the Cookie Dough: In a bowl, whisk together all-purpose flour, baking soda, and salt. In a separate bowl, cream the unsalted butter with brown sugar and granulated sugar until light and fluffy. Add in the egg and vanilla extract, beating until well combined. Gradually incorporate the dry ingredients into the wet mixture. Finally, fold in chopped roasted pistachios and dark chocolate chunks thoroughly.
- Stuff the Cookies: Scoop out 2-tablespoon portions of the cookie dough and flatten each slightly in your palm. Place a frozen pistachio cream dollop in the center and carefully wrap the dough around it, sealing completely to encase the pistachio cream.
- Chill and Bake: Chill the stuffed dough balls in the refrigerator for 1 hour or freeze for 20 minutes to firm up. Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking tray, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are golden and the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Freezing pistachio cream dollops before stuffing helps prevent melting and makes handling easier.
- Chilling the stuffed dough ensures the cookies keep their shape while baking and results in a soft but structured texture.
- You can substitute dark chocolate chunks with chocolate chips if preferred.
- For a homemade filling, try using a traditional Italian-style pistachio cream spread.
Keywords: Pistachio cream cookies, filling cookies, pistachio cookies, chocolate chunk cookies, homemade cookies, nutty cookies
