If you’re looking for a truly irresistible treat that combines soft, gooey chocolate chip cookies with a pleasantly nutty surprise inside, you need to try this Pistachio Cream Stuffed Chocolate Chip Cookies Recipe. These cookies are a perfect balance of rich chocolate chunks and creamy pistachio filling wrapped in tender dough, delivering a bite so delightful it feels like a warm hug from your favorite dessert. The pistachio cream inside adds a fresh twist you didn’t know you needed but won’t be able to resist once you try them!
Ingredients You’ll Need
Gathering the right ingredients is the first step to deliciousness, and for this recipe, each one plays a key role in flavor, texture, or appearance. From silky melted butter to crunchy pistachios and that luscious pistachio cream, everything comes together simply but perfectly.
- 150 g pistachio cream spread: The star of the show, adding creamy nutty richness inside the cookie.
- 180 g all-purpose flour: The base that holds our cookies together with a tender crumb.
- 1 tablespoon cornstarch: Helps create that soft and slightly chewy cookie texture.
- ½ teaspoon baking powder: Adds just enough lift for a gentle rise.
- ½ teaspoon baking soda: Reacts with the other ingredients for perfect spread and browning.
- ½ teaspoon salt: Enhances sweetness and balances flavors beautifully.
- 115 g unsalted butter, melted and cooled: Provides richness and moisture while helping with that lovely chew.
- 100 g brown sugar: Adds deep caramel notes and keeps the cookies moist.
- 50 g granulated sugar: Gives structure and crisp edges.
- 1 large egg, room temperature: Binds everything and contributes to texture.
- 1 teaspoon vanilla extract: Brings warmth and enhances all the sweet flavors.
- 100 g semi-sweet or dark chocolate, roughly chopped: Melts into pockets of rich chocolate goodness.
- 50 g unsalted pistachios, shelled and roughly chopped: Adds delightful crunch and earthy flavor.
- Flaky salt, for sprinkling: The finishing touch that makes every bite pop.
How to Make Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Step 1: Freeze the Pistachio Cream
Start by prepping your pistachio cream so that it’s easy to stuff inside the cookies later. Spread the pistachio cream on a parchment-lined plate into a thick sheet or scoop it into small dollops. Freeze for at least an hour or overnight until completely solid. This makes it much easier to handle during the assembly process and keeps the cream nice and gooey inside after baking.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. This combo packs the perfect punch for tender, chewy cookies with just the right rise and flavor balance.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk together the melted and cooled butter, brown sugar, and granulated sugar until smooth. Then add the egg and vanilla extract, continuing to whisk until the mixture is thick and glossy — this will give your dough a lovely body.
Step 4: Bring It All Together
Gradually add the dry ingredients to the wet mixture, whisking until only a few patches of flour remain—don’t overmix! Folding in the chopped chocolate and pistachios with a spatula ensures you keep those wonderful pockets and chunks intact for the perfect texture.
Step 5: Chill the Dough
Using a cookie scoop (about 4 tablespoons), portion out the dough onto a parchment-lined board or plate. Chill in the fridge for about 1 hour or until firm, which helps the cookies hold their shape when baking and makes stuffing easier.
Step 6: Shape and Stuff the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Flatten each chilled dough ball into a round disk. Place a frozen pistachio cream piece or a dollop in the center of each disk, then fold and seal the dough around it completely, ensuring no cream peeks out during baking.
Step 7: Add Toppings and Bake
Place the stuffed cookies on the baking sheet, leaving space for spreading. Press a few extra chocolate chunks, chopped pistachios, and even some frozen pistachio cream pieces gently on top of each cookie dough ball for that extra wow factor. Bake for 11 to 12 minutes until the edges are set but the centers remain soft. As soon as the cookies come out of the oven, sprinkle flaky salt over them to enhance the sweet and nutty flavors.
How to Serve Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Garnishes
Sprinkling a touch of flaky sea salt right after baking elevates these cookies, balancing the sweetness and highlighting the pistachio cream’s richness. For an extra treat, a few whole pistachios or a light dusting of powdered sugar can bring a lovely finishing touch at serving time.
Side Dishes
These cookies pair wonderfully with a cold glass of milk for classic comfort, or you can serve them alongside a scoop of vanilla ice cream for a decadent dessert. A cup of hot coffee or tea also complements the nutty, chocolatey flavors perfectly.
Creative Ways to Present
For a special occasion, arrange these Pistachio Cream Stuffed Chocolate Chip Cookies on a stylish platter lined with fresh mint leaves or edible flowers. You can even sandwich two cookies together with extra pistachio cream for an indulgent cookie sandwich that looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. For best texture, store them separate from any moist items to prevent sogginess, and bring them to room temperature before enjoying.
Freezing
These cookies freeze brilliantly! Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months and thawed at room temperature when ready to enjoy.
Reheating
To bring back that fresh-baked warmth and gooey center, pop a cookie in the microwave for 15 to 20 seconds or warm in a low oven for about 5 minutes. This little trick recreates the magical melted pistachio cream texture that makes this recipe so unforgettable.
FAQs
Can I use store-bought pistachio cream spread?
Absolutely! Using store-bought pistachio cream is a convenient way to make this recipe quickly, and it tastes delicious. Just be sure to freeze the cream properly before stuffing to get that gooey center.
What kind of chocolate is best for these cookies?
Semi-sweet or dark chocolate works best because the slightly bitter notes balance the sweet and nutty pistachio cream, creating a flavorful contrast that makes every bite interesting.
Can I make the cookie dough without chilling it?
Chilling the dough is highly recommended because it helps the cookies maintain their shape and allows for easier stuffing. Skipping this step might result in cookies that spread too thin during baking.
Are these cookies suitable for kids?
Yes! These cookies are kid-friendly, especially if you choose a mild pistachio cream and semi-sweet chocolate. The gooey center and soft texture tend to be a big hit with little ones.
How can I prevent the pistachio cream from leaking during baking?
Freezing the pistachio cream thoroughly before stuffing and sealing the dough tightly around it are key steps. Make sure no cracks or holes remain in the dough to keep the filling enclosed.
Final Thoughts
If you’re ready to experience a cookie that truly wows, the Pistachio Cream Stuffed Chocolate Chip Cookies Recipe is your ticket to dessert heaven. These soft, gooey treasures with their nutty, creamy core are perfect for any sweet craving. So grab your ingredients, have a little fun in the kitchen, and treat yourself and your loved ones to these unforgettable cookies. You won’t regret it!
Print
Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
- Total Time: 2 hours 52 minutes
- Yield: 11 large cookies
Description
Soft and gooey chocolate chip cookies stuffed with a luscious pistachio cream center. These American dessert cookies combine the rich flavors of pistachio cream, semi-sweet chocolate, and chopped pistachios, baked to perfection for a delightful treat. Best enjoyed warm to savor the gooey texture and creamy filling.
Ingredients
Frozen Pistachio Cream
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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
Mix-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 once frozen and keep frozen until needed.
- Prepare for Chilling Dough: Line a cutting board or plate with parchment paper to chill the cookie dough balls later. Set aside.
- Mix Dry Ingredients: In a small bowl, combine the flour, cornstarch, baking powder, baking soda, and salt. Stir and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk melted and cooled butter with brown sugar and granulated sugar until combined. Add the egg and vanilla extract, whisking until smooth and thick.
- Combine Dry and Wet Mixtures: Add the flour mixture to the butter mixture, whisking until just barely combined. Some patches of flour should remain visible for a tender texture.
- Fold in Chocolate and Pistachios: Using a spatula, fold in the chopped chocolate and pistachios gently until just combined.
- Chill Dough Balls: Using a 4-tablespoon scoop, portion the dough onto the prepared board and chill in the refrigerator for about 1 hour or until firm.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Stuff Cookie Dough: Flatten each chilled dough ball into a round disk. Place 3-4 frozen pistachio cream squares or a dollop in the center and enclose the dough around it, sealing the pistachio cream inside.
- Add Toppings: Arrange stuffed dough balls on the baking sheet, spacing about 2 inches apart. Press extra chocolate chunks, pistachios, and pistachio cream pieces on top of each dough ball.
- Bake: Bake for 11-12 minutes until edges are set but centers remain soft. Immediately sprinkle with flaky salt.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes. Serve warm for gooey centers or cool completely to firm up the pistachio filling.
Notes
- Freezing the pistachio cream beforehand is essential to prevent it from melting during baking and to maintain a gooey center.
- Chilling the cookie dough helps control spreading and results in thicker cookies with a tender crumb.
- Using a mixture of brown and granulated sugars gives a balance of moisture and chewiness.
- Sprinkling flaky salt enhances the flavor by balancing sweetness and adding a slight crunch.
- For best texture, enjoy cookies warm shortly after baking.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
