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Pistachio Cream Chocolate Chip Cookies

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Soft, chewy cookies stuffed and topped with pistachio cream, loaded with chocolate and crushed pistachios for an irresistible treat. Perfect for pistachio lovers!

Ingredients

Scale

or the Pistachio Cream Centers

  • 8 tbsp pistachio cream (+ extra for topping)

For the Dough

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

Instructions

  • Prepare the Pistachio Cream Centers:
    Scoop 1 tbsp balls of pistachio cream onto a parchment-lined tray.
    Freeze the balls for easier handling later.
  • Brown the Butter:
    In a small saucepan, melt the butter over medium heat, stirring occasionally.
    Continue heating until the butter turns amber and brown specks form at the bottom.
    Transfer to a medium mixing bowl and chill in the freezer for 5 minutes.
    Ensure you have at least 90 g of browned butter; if not, add water to make up the difference.
  • Make the Dough:
    Whisk the browned butter with the brown and granulated sugars until combined.
    Add the egg and vanilla extract, mixing until smooth.
    Fold in the flour, baking powder, baking soda, and salt until only a few flour streaks remain.
    Add the chocolate and crushed pistachios, mixing just until the dough comes together.
  • Assemble the Cookies:
    Scoop heaping 3 tbsp portions of dough and flatten them in your palm.
    Place a frozen pistachio cream ball in the center, then fold the dough around it, sealing completely.
    Shape the dough into a round ball.
  • Chill the Dough:
    Cover the dough balls and refrigerate for 30 minutes. (You can chill them for up to 2 days or freeze for 1 month.)
  • Bake the Cookies:
    Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    Place the chilled dough balls on the sheet, spacing them evenly.
    Optionally, drizzle extra pistachio cream on top before baking.
    Bake for 12-14 minutes or until the edges are golden.
  • Shape and Cool:
    Immediately after baking, use a round cup or biscuit cutter slightly larger than the cookie to “scoot” the edges into a perfect circle.
    Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Notes

  • For a more intense pistachio flavor, use extra pistachio cream as a topping or drizzle it over the cookies after baking.
  • If you can’t find pistachio cream, you can substitute it with pistachio butter or make your own by blending roasted pistachios with a bit of oil.
  • The dough can be chilled up to 2 days in advance, or frozen for longer storage.
  • Allow the cookies to cool completely before storing them in an airtight container. They’ll stay fresh for up to 5 days.

Nutrition

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