If you’re searching for a cookie that feels like a cozy hug with a touch of indulgence, look no further than the Pistachio Cream Cookies with Chocolate and Nuts Recipe. These cookies bring together the rich, nutty flavor of pistachio cream melting inside a soft cookie dough, accented by deep chocolate chunks and crunchy pistachios. The combination of textures and flavors creates a truly memorable treat that’s equal parts buttery, sweet, and satisfyingly nutty. I can’t wait to share this recipe with you—it’s a definite must-try for anyone who loves a little surprise center in their cookies.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, balancing texture, flavor, and that irresistible cookie aroma. The simplicity of the ingredients makes this recipe approachable, yet the results are anything but ordinary.
- 150 g pistachio cream spread: This is the heart of the cookie’s unique filling, providing rich, nutty sweetness.
- 180 g all-purpose flour: The foundation for tender, chewy cookies.
- 1 tablespoon cornstarch: Helps to give the cookies a soft, delicate crumb.
- 1/2 teaspoon baking powder: Adds a bit of lift for lightness.
- 1/2 teaspoon baking soda: Works with baking powder to ensure the perfect rise and texture.
- 1/2 teaspoon salt: Enhances the flavors and balances out the sweetness.
- 115 g unsalted butter (melted and cooled): Adds richness and that signature buttery flavor.
- 100 g brown sugar: Brings deep, caramel notes that complement the pistachio.
- 50 g granulated sugar: Provides just the right amount of sweetness and helps with texture.
- 1 large egg (room temperature): Binds the dough together and adds moisture.
- 1 teaspoon vanilla extract: A warm background note that rounds out the flavor.
- 100 g semi-sweet or dark chocolate (roughly chopped): For gooey pockets of bittersweet delight.
- 50 g unsalted pistachios (shelled and roughly chopped): Adds crunch and amplifies the pistachio flavor.
- Flaky salt (for sprinkling): A perfect finishing touch to elevate every bite.
How to Make Pistachio Cream Cookies with Chocolate and Nuts Recipe
Step 1: Freeze the Pistachio Spread
Start by lining a plate with parchment paper and spreading your pistachio cream into a thick layer or dollops if the consistency is perfect. Pop this into the freezer for at least an hour until firm. This step ensures that when you stuff the cookie dough later, the pistachio filling stays intact but melts beautifully once baked.
Step 2: Prepare Your Workspace
While the pistachio cream chills, set up a cutting board or plate with parchment paper to keep your cookie dough cool and manageable once mixed. This simple prep helps make the shaping process much easier later on.
Step 3: Mix Dry Ingredients
In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. This dry mix provides the structure your cookies need for that soft yet sturdy bite.
Step 4: Whisk Butter and Sugars
In a larger bowl, combine the melted butter with both brown and granulated sugars. Whisk until the mixture is smooth and slightly thickened. Adding an egg and vanilla extract at this stage gives the dough moisture and a lovely fragrant lift.
Step 5: Combine Dry and Wet Mixtures
Slowly add your dry ingredients to the wet mixture, whisking just enough to incorporate while leaving some flour traces for a rustic texture. This method avoids overmixing, which can make cookies tough.
Step 6: Fold in Chocolate and Pistachios
Gently fold in the chopped chocolate and pistachios using a spatula. This step crates little pockets of chocolate and crunchy nuts throughout the dough for delightful bites.
Step 7: Chill the Dough Balls
Use a 4-tablespoon cookie scoop to portion out the dough onto your parchment-lined board, then chill in the fridge for about an hour until firm. Chilling helps maintain cookie shape and prevents spreading during baking.
Step 8: Preheat the Oven
While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. This is the final prep before you assemble these heavenly cookies.
Step 9: Stuff the Cookie Dough
Flatten each dough ball into a round shape, then place a frozen pistachio cream square or dollop in the center. Carefully fold the dough around the pistachio filling to seal it completely. This secret filling will give you that unforgettable gooey center everyone loves.
Step 10: Add Toppings
Place the stuffed cookie dough balls on the baking sheet with space between them. Press some extra chocolate chunks, pistachio pieces, and even small frozen pistachio cream pieces on top for a dramatic and delicious finish.
Step 11: Bake and Finish
Bake for 11 to 12 minutes until edges are set but cookies remain soft in the middle. Immediately sprinkle flaky salt over the warm cookies for a burst of savory contrast. Let them cool slightly on the sheet or dig in warm for melty centers. The pistachio cream firms slightly as it cools, offering two wonderful texture experiences.
How to Serve Pistachio Cream Cookies with Chocolate and Nuts Recipe
Garnishes
Sprinkling flaky sea salt is a simple yet transformative garnish that highlights all the rich flavors in these cookies. You could also dust with a little powdered sugar for a pretty touch or add a drizzle of melted white chocolate for extra indulgence.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream or a cup of strong coffee or espresso. The contrast between cold or bitter drinks and the sweet, nutty cookie makes every bite shine.
Creative Ways to Present
For a festive touch, arrange these cookies on a wooden board with whole pistachios and chunks of chocolate scattered around. Wrapping a few in parchment paper tied with twine makes perfect gifts or party favors that show how special you’ve made your Pistachio Cream Cookies with Chocolate and Nuts Recipe experience.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 3 days. Keep in mind that the pistachio cream filling is best enjoyed fresh or within this timeframe for optimal texture and flavor.
Freezing
Cookie dough can be frozen before baking. After shaping and stuffing, place the dough balls on a tray and freeze until solid, then transfer to a freezer-safe container. Bake straight from frozen, adding a couple extra minutes to the baking time. Baked cookies also freeze well for up to a month—just thaw at room temperature before enjoying.
Reheating
Warm leftover cookies gently in a microwave for about 10-15 seconds or in a preheated oven at 300°F for 5 minutes. This brings back the gooey center and melts the chocolate, instantly reviving the fresh-baked magic of your Pistachio Cream Cookies with Chocolate and Nuts Recipe.
FAQs
Can I use regular pistachios instead of pistachio cream spread?
The pistachio cream is key for the luscious filling inside these cookies, so while chopped pistachios add great texture, replacing the cream spread won’t give the same gooey center. You could try making your own pistachio butter, but the cream spread is definitely best for this recipe.
What type of chocolate works best for these cookies?
Semi-sweet or dark chocolate is ideal because it balances the sweetness from the sugar and pistachio cream. Milk chocolate can work, but it might make the overall flavor a bit too sweet.
Can I make these cookies vegan?
You can experiment with vegan butter and egg substitutes, but the texture and flavor may vary. The pistachio cream spread should be checked for any dairy ingredients. This recipe is best enjoyed in its original form for guaranteed indulgence.
Why do the cookies need to chill before baking?
Chilling the dough firms it up, which prevents excessive spreading during baking and helps keep the pistachio cream intact inside the cookie. It also enhances flavor development.
How do I know when the cookies are done?
Look for cookies with set edges but still soft middles. They’ll firm up as they cool, especially with the pistachio cream inside, so resist the urge to overbake!
Final Thoughts
These Pistachio Cream Cookies with Chocolate and Nuts Recipe are truly a labor of love that rewards you with a cookie so full of flavor and texture it will quickly become your new favorite. Whether you’re baking for yourself, family, or friends, these cookies have that perfect balance of richness and nutty sweetness that makes every bite feel special. Grab your ingredients and dive into this delicious adventure—you won’t regret a single moment spent making these unforgettable treats.
Print
Pistachio Cream Cookies with Chocolate and Nuts Recipe
- Prep Time: 40 minutes (plus 1+ hour freezing for pistachio cream and 1 hour chilling dough)
- Cook Time: 12 minutes
- Total Time: About 2 hours 55 minutes (including chilling and freezing time)
- Yield: 11 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pistachio Cream Cookies are a delightful treat featuring a luscious pistachio cream center encased in a soft, buttery dough studded with chocolate chunks and crunchy pistachios. Perfectly balanced between sweet and nutty flavors with a hint of flaky salt on top, these cookies offer an indulgent, melt-in-your-mouth experience with a surprise creamy core.
Ingredients
Frozen Pistachio Cream Center
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 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. Spread the pistachio cream into a thick sheet or form small dollops with a spoon. Freeze for at least one hour or preferably overnight until solid. If using the sheet method, cut into squares and keep frozen until ready.
- Prep chilling station: Line a cutting board or plate with parchment paper to chill the cookie dough on. Set aside.
- Mix dry ingredients: In a small bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Stir well and set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the melted and cooled butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, whisking until the mixture is smooth and slightly thickened.
- Combine flour and butter mixtures: Add the dry flour mixture to the wet ingredients and whisk 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 until evenly distributed, ensuring not to overmix to maintain a soft dough.
- Scoop and chill dough: Using a 4-tablespoon cookie scoop, portion out dough balls onto the prepared parchment-lined surface. Chill in the refrigerator for about one hour or until firm enough to handle.
- Preheat oven: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Stuff cookie dough: Flatten each chilled dough ball into a round. Place 3-4 frozen pistachio cream squares or one dollop in the center, then fold and seal the dough completely around the filling, ensuring it’s enclosed.
- Add toppings: Arrange the stuffed dough balls spaced at least 2 inches apart on the baking sheet. Press additional chocolate chunks, chopped pistachios, and frozen pistachio cream pieces onto the top of each cookie for extra flavor and texture.
- Bake: Bake the cookies for 11-12 minutes until the edges are set but the centers remain soft. Immediately sprinkle flaky salt on top when removed from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Enjoy warm for gooey centers or cooled for a firmer pistachio filling.
Notes
- Freezing the pistachio cream is critical to keep it intact inside the cookie during baking and to achieve that luscious, gooey center.
- Using room temperature egg helps to create a smooth batter while melted and cooled butter ensures the right dough consistency.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Chilling the dough before baking prevents spreading and helps with handling for stuffing.
- Feel free to substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- Pressing extra pistachios and chocolate on top not only enhances the appearance but adds delightful texture to every bite.
