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Pistachio Cream Chocolate Chip Cookies Recipe

Pistachio Cream Chocolate Chip Cookies Recipe
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★★★★★

5.2 from 7 reviews

Soft and chewy Pistachio Cream Chocolate Chip Cookies stuffed with frozen pistachio cream and loaded with semi-sweet chocolate chips and crushed pistachios for extra crunch and flavor. Browned butter enhances the nutty aroma, making each bite irresistibly rich and decadent.

Ingredients

Scale

Frozen Pistachio Cream

  • 8 tbsp pistachio cream (plus extra for topping)

Cookie Dough

  • 113 g (½ cup) unsalted butter
  • 100 g (½ cup) light brown sugar
  • 50 g (¼ cup) granulated sugar
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • 160 g (1⅓ cups) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 100 g (about ½ cup + 1 tbsp) semi-sweet or dark chocolate, chopped or chips
  • 45 g (⅓ cup) crushed pistachios

Instructions

  1. Freeze the pistachio cream: Scoop 8 tablespoons of pistachio cream onto a parchment-lined tray and freeze until firm, at least 30 minutes. This step ensures easier stuffing inside the cookies and retains the creamy center during baking.
  2. Brown the butter: In a small saucepan over medium heat, melt the butter, stirring until it turns an amber color and develops brown specks and a nutty aroma. Immediately remove from heat and transfer to a mixing bowl. Chill in the freezer for 5 minutes until slightly cooled, aiming for about 90g of browned butter; add a splash of water if needed to reach this amount.
  3. Mix the wet ingredients: Whisk the browned butter with both light brown and granulated sugars until thoroughly combined. Then whisk in the egg and vanilla extract until smooth and fully integrated.
  4. Add dry ingredients: Stir in the all-purpose flour, baking powder, baking soda, and salt just until combined. Avoid overmixing to keep cookies tender. Fold in the semi-sweet chocolate pieces and crushed pistachios gently until no flour streaks remain.
  5. Stuff the cookies: Scoop heaping 3-tablespoon portions of dough and flatten each on your palm. Place a frozen ball of pistachio cream in the center, then wrap the dough around it completely and gently roll into a smooth ball, sealing the pistachio cream inside.
  6. Chill the dough balls: Place the stuffed dough balls in the refrigerator for 30 minutes to firm up. This helps maintain the cookie shape and prevents spreading during baking.
  7. Bake the cookies: Preheat your oven to 350°F (175°C). Arrange the dough balls spaced apart on a parchment-lined baking sheet. Optionally, drizzle or swirl some extra pistachio cream on top of each cookie for added flavor and visual appeal. Bake for 12–14 minutes until the edges are golden but the centers remain slightly soft and underbaked.
  8. Cool the cookies: Immediately after baking, gently scoot each cookie into a neat circle on the baking sheet. Let them rest on the tray for 5 minutes to set, then transfer to a wire rack to cool completely. This prevents breakage and lets the pistachio cream center slightly set.

Notes

  • Brown butter adds a rich, nutty flavor but be careful not to burn it — watch closely as it can change color quickly.
  • Freezing the pistachio cream before stuffing is essential for a distinct creamy center that doesn’t melt away.
  • Chill the cookie dough balls before baking to prevent excessive spreading and maintain gooey centers.
  • Store baked cookies in an airtight container at room temperature for up to 5 days; best within 3 days.
  • You can double, triple, or quadruple the recipe—use grams for accurate scaling and consistent results.
  • Dough can be refrigerated up to 2 days or frozen; let frozen dough rest 30–60 minutes at room temperature before baking.
  • Use a light hand when mixing dry ingredients to avoid tough cookies.

Nutrition

Keywords: pistachio cream cookies, chocolate chip cookies, browned butter cookies, stuffed cookies, nutty cookies, pistachio recipes, chewy chocolate chip cookies

Find it online: https://ellaeatsdaily.com/pistachio-cream-chocolate-chip-cookies-recipe/