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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

5 from 6 reviews

Delight in these rich and nutty Pistachio Cream Cookies featuring a buttery dough studded with roasted pistachios and dark chocolate chunks, encasing a luscious Italian-style pistachio cream filling. Perfectly soft with golden edges, these cookies offer a delightful blend of textures and flavors that pistachio lovers will adore.

Ingredients

Scale

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

  • ½ cup roasted pistachios, chopped
  • ¾ cup dark chocolate chunks

Filling

  • About ¼ cup pistachio cream (~½ tsp per cookie)

Instructions

  1. Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper and place ½-teaspoon-sized dollops of pistachio cream on it. Freeze for 20 to 30 minutes until firm to make stuffing easier.
  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 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 dark chocolate chunks gently to avoid overmixing.
  3. Stuff the Cookies: Scoop 2 tablespoons of dough and flatten slightly in your palm. Place a frozen pistachio cream dollop in the center, then wrap the dough around the filling, sealing it completely to avoid leakage during baking.
  4. 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 2 inches apart on a parchment-lined baking tray. Bake for 10 to 12 minutes, until the edges are golden but centers remain soft.
  5. Cool and Serve: Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy these luscious pistachio treats.

Notes

  • Freezing the pistachio cream filling prevents leakage during baking and makes stuffing easier.
  • Avoid overbaking; cookies should remain soft inside as they continue to bake slightly after removal.
  • Using roasted pistachios enhances the nutty flavor of the cookies.
  • Fold in chocolate chunks last to prevent overmixing and to maintain chunk texture.
  • Store cookies at room temperature in an airtight container for up to 5 days or freeze baked cookies for up to 3 months.

Nutrition

Keywords: pistachio cookies, pistachio cream, stuffed cookies, chocolate chunk cookies, nutty cookies, homemade pistachio spread

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