Description
These Pistachio Cream Cookies are a delightful treat featuring a rich pistachio cream center encased in soft, buttery cookie dough studded with chopped pistachios and chocolate. The cookies are perfectly balanced with a hint of vanilla, a touch of flaky sea salt, and a crispy exterior that yields to a gooey, nutty filling. Ideal for pistachio lovers looking for a unique homemade cookie experience.
Ingredients
For the Pistachio Cream Center
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Instructions
- Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or overnight until solid. If using the sheet method, cut into squares and keep frozen until use.
- Prepare chilling surface: Line a cutting board or plate with parchment paper to chill the cookie dough balls once scooped.
- Mix dry ingredients: In a small bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large mixing bowl, whisk melted and cooled butter with brown and granulated sugars until combined. Add the egg and vanilla extract, whisking until the mixture is smooth and slightly thickened.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and whisk just until barely combined, leaving some patches of flour visible.
- Fold in chocolate and pistachios: Using a spatula, fold the chopped chocolate and pistachios into the dough until evenly distributed.
- Scoop dough and chill: Use a 4-tablespoon cookie scoop to portion dough balls onto the prepared parchment-lined surface. Refrigerate for about 1 hour or until firm.
- Preheat oven and prepare tray: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Stuff cookies with pistachio cream: Flatten each chilled dough ball into a round disk with your fingers. Place 3-4 frozen pistachio cream squares or dollops in the center, then fold the dough around the filling to fully seal it inside.
- Add toppings: Arrange the stuffed cookie dough balls on the baking sheet with about 2 inches between each. Press additional chocolate chunks, chopped pistachios, and pistachio cream pieces on top of each cookie.
- Bake: Bake in the preheated oven for 11-12 minutes, until the edges are set but the centers remain soft. Immediately sprinkle with flaky salt once out of the oven. Let cool on the baking sheet for 5 minutes before serving, enjoying warm for gooey centers or cooled for a firmer filling.
Notes
- Freezing the pistachio cream is crucial to prevent it from melting too quickly while baking.
- If pistachio cream is very thick, dollops can be used instead of a sheet to simplify portioning.
- Refrigerating the dough helps maintain the cookie shape and texture during baking.
- Flaky salt on top enhances the pistachio and chocolate flavors with a bright, salty contrast.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- For an extra pistachio kick, sprinkle some finely chopped or ground pistachios inside the dough as well.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
