Pistachio Cream Cookies with Chocolate Chunks Recipe
Delight in these irresistible Pistachio Cream Cookies featuring a buttery cookie dough filled with luscious pistachio cream and chocolate chunks. Perfectly baked to golden edges with a melty, creamy center, these cookies are garnished with crunchy chopped pistachios and a sprinkle of sea salt flakes for the ideal balance of sweet and savory.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped pistachios
- ½ cup dark or semi-sweet chocolate chunks
For the Pistachio Cream Filling:
- ½ cup pistachio cream or pistachio spread (store-bought or homemade)
- 1 tbsp white chocolate chips (optional, for a creamier texture)
For Topping:
- 2 tbsp chopped pistachios, for garnish
- Sea salt flakes to taste
Instructions
- Prepare the Pistachio Filling: Scoop about 1 teaspoon portions of pistachio cream onto a parchment-lined tray. Freeze for at least 30 minutes to keep the filling firm while baking.
- Make the Cookie Dough: In a large bowl, beat softened butter, brown sugar, and granulated sugar together until creamy and fluffy. Add eggs and vanilla extract; mix until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients until combined. Stir in chopped pistachios and chocolate chunks.
- Stuff and Shape the Cookies: Scoop about 2 tablespoons of dough for each cookie. Flatten slightly, place a frozen pistachio cream ball in the center, and fold the dough over to seal it completely. Roll into smooth balls and place on a parchment-lined baking sheet.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Cool and Garnish: Remove from the oven, sprinkle with sea salt flakes and extra chopped pistachios. Let cool for 10 minutes before serving to enjoy the melty pistachio cream center.
Notes
- Freezing the pistachio cream filling before baking prevents it from leaking out during baking.
- Use parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Optionally add white chocolate chips to the pistachio cream for a richer, creamier filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Ensure the butter is softened, not melted, for best cookie texture.
