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
