Pistachio Cream Cookies with Dark Chocolate Chunks Recipe
Introduction
These Pistachio Cream Cookies combine a tender, nutty cookie with a luscious pistachio cream center and rich dark chocolate chunks. Perfect for pistachio lovers looking to elevate their cookie game with a delightful surprise inside.
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- About ¼ cup pistachio cream (approximately ½ tsp per cookie)
Instructions
- Step 1: Prepare the pistachio cream filling by scooping ½-teaspoon-sized dollops onto a parchment-lined small baking tray. Freeze for 20–30 minutes until firm to make stuffing easier.
- Step 2: In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the butter with brown and granulated sugars until light and fluffy. Add the egg and vanilla extract, beating until well combined. Gradually mix in the dry ingredients, then fold in chopped pistachios and chocolate chunks.
- Step 3: Scoop 2-tablespoon portions of dough and flatten each slightly in your palm. Place a frozen pistachio cream dollop in the center, then wrap the dough around it and seal completely.
- Step 4: Chill the stuffed dough balls in the fridge for 1 hour or freeze for 20 minutes. Preheat oven to 350°F (175°C). Place dough balls 2 inches apart on a parchment-lined baking tray and bake for 10–12 minutes until edges are golden but centers remain soft.
- Step 5: Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra crunch, lightly toast the chopped pistachios before folding them into the dough.
- Substitute dark chocolate chunks with white chocolate or milk chocolate for a different flavor profile.
- If pistachio cream is not available, try using Nutella or almond butter as a filling alternative.
- Chilling the dough balls helps prevent spreading and keeps the filling intact while baking.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm briefly in the microwave or a low oven to soften the filling before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe slightly to avoid an overly salty taste.
How do I prevent the pistachio cream from leaking out during baking?
Freezing the pistachio cream dollops before stuffing helps them hold their shape. Also, ensure the dough fully encloses the filling to prevent leaks.
PrintPistachio Cream Cookies with Dark Chocolate Chunks Recipe
Delight in these Pistachio Cream Cookies, featuring a rich buttery dough studded with chopped roasted pistachios and dark chocolate chunks, filled with a luscious pistachio cream center. Perfectly soft on the inside with golden edges, they offer a wonderful balance of nutty flavor and chocolate indulgence.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 12–15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
Filling
- Approximately ½ tsp pistachio cream per cookie (about ¼ cup total)
Instructions
- Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper. Using a spoon, scoop out small dollops of pistachio cream measuring about ½ teaspoon each. Place these on the tray and freeze for 20 to 30 minutes until they are firm to make stuffing easier.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine. In a separate large bowl, cream together the room temperature unsalted butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. Beat in the egg and vanilla extract until thoroughly incorporated. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Fold in the chopped roasted pistachios and dark chocolate chunks evenly.
- Stuff the Cookies: Scoop 2-tablespoon portions of cookie dough and flatten each slightly in the palm of your hand. Place a frozen pistachio cream dollop in the center of each flattened dough portion. Carefully wrap the dough around the filling, sealing it completely to encase the pistachio cream inside.
- Chill and Bake: Place the stuffed dough balls on a tray and chill them in the refrigerator for one hour, or alternatively freeze for 20 minutes to firm up. Preheat your oven to 350°F (175°C). Arrange the dough balls at least two inches apart on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes until the edges turn golden and the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about five minutes after removing from the oven. Then transfer them to a wire rack to cool completely before serving, which helps maintain their soft texture and flavor integrity.
Notes
- Freezing the pistachio cream filling ahead of time prevents it from melting too quickly during baking, making the stuffing process neater.
- Chilling the dough after stuffing helps the cookies retain their shape and prevents excessive spreading in the oven.
- For added variation, try substituting dark chocolate chunks with white or milk chocolate.
- Store finished cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pistachio cream cookies, pistachio cookies, stuffed cookies, chocolate chunk cookies, homemade cookies, dessert recipes
