Pistachio Cream Cookies

Pistachio cream cookies are the ultimate indulgence for nut lovers and cookie connoisseurs alike. These rich, chewy cookies are packed with pistachio flavor, swirled with melty chocolate, and filled with a luscious, gooey pistachio cream center. If you’re craving something decadent, unique, and visually stunning, this pistachio cream cookies recipe is exactly what you need. Whether you’re baking for the holidays, a party, or simply treating yourself, these cookies are a delightful twist on the classic chocolate chip cookie.

Why You’ll Love This Pistachio Cream Cookies Recipe

These cookies combine the earthy richness of pistachios with the sweetness of chocolate and the creamy surprise of a pistachio filling. You’ll love how the contrasting textures of crisp edges, soft centers, and a gooey middle create an irresistible cookie experience. They’re perfect for special occasions but easy enough for everyday baking. Plus, the sprinkle of flaky salt on top enhances every flavor, making each bite unforgettable.

Ingredients

• 150 g pistachio cream spread
• 180 g all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 115 g unsalted butter, melted and cooled
• 100 g brown sugar
• 50 g granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 100 g semi-sweet or dark chocolate, roughly chopped
• 50 g unsalted pistachios, shelled and roughly chopped
• Flaky salt, for sprinkling

Step-by-Step: How to Make Pistachio Cream Cookies

1. Freeze the Filling: Line a plate with parchment paper. Pour or scoop the pistachio spread onto the paper and freeze until solid, at least 1 hour. If using a sheet, cut into squares and keep frozen until use.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Whisk Wet Ingredients: In a large bowl, combine the melted butter with brown and white sugars. Whisk until smooth. Add the egg and vanilla, whisking until the mixture is thick and creamy.
4. Combine Mixtures: Add the dry ingredients to the wet mixture. Stir until just combined, leaving a few flour patches.
5. Add Mix-Ins: Fold in the chopped chocolate and pistachios using a spatula, mixing just until incorporated.
6. Chill Dough: Scoop dough into large balls using a 4-tablespoon scoop. Place on a parchment-lined board and refrigerate until firm, about 1 hour.
7. Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Stuff Cookies: Flatten each dough ball, place a frozen pistachio cream square in the center, and wrap the dough around it to seal.
9. Top and Bake: Place stuffed dough balls on the baking sheet, spacing them 2 inches apart. Press in extra chocolate, pistachios, and pistachio cream pieces. Bake for 11–12 minutes until edges are set.
10. Finish: Immediately sprinkle with flaky salt. Cool on the sheet for 5 minutes, then serve warm or let cool completely.

Helpful Tips

• To maintain a soft cookie texture, stir the dough only until the ingredients are just combined.
• For the best gooey center, don’t skip the step of freezing the pistachio spread.
• Use high-quality pistachio cream that contains thickeners for better texture.
• Let the cookies cool slightly before eating for a firmer filling or enjoy them warm for maximum gooeyness.

Substitutions And Variations

• Pistachio Cream: Swap with Nutella, almond butter, or cookie butter for different flavor profiles.
• Chocolate: Use white chocolate or milk chocolate instead of dark for a sweeter taste.
• Nuts: Replace pistachios with chopped hazelnuts, almonds, or walnuts.
• Gluten-Free: Use a 1:1 gluten-free flour blend to make the recipe gluten-free.

Storage Instructions

Once the cookies have cooled, keep them in an airtight container at room temperature for up to four days. For extended storage, place the baked cookies in the freezer where they can be kept fresh for up to two months.

Nutritional Information

Each pistachio cream cookie contains approximately:

• Calories: 348
• Carbohydrates: 41g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 12g
• Sugar: 25g
• Fiber: 2g
• Cholesterol: 38mg
• Sodium: 191mg
• Calcium: 51mg
• Iron: 2mg

Serving Suggestions

• Serve warm with a glass of milk or cup of coffee for a comforting treat.
• Plate with a scoop of pistachio or vanilla ice cream for an elegant dessert.
• Garnish with extra chopped pistachios or a drizzle of melted chocolate for presentation.

Frequently Asked Questions About Pistachio Cream Cookies

Can I use homemade pistachio cream? Yes, as long as it’s thick and spreadable. Homemade versions without stabilizers may need extra freezing time.

Do I have to chill the dough? Yes, chilling helps the cookies hold their shape and intensifies the flavors.

What’s the best chocolate to use? Semi-sweet or dark chocolate complements the pistachio flavor best, but you can use your favorite.

Can I make these ahead? Absolutely. Freeze unbaked stuffed dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.

Why is flaky salt added at the end? It enhances the sweetness and richness, giving the cookies a gourmet finish.

Conclusion

Thank you so much for stopping by and exploring this pistachio cream cookies recipe. These cookies are a dreamy blend of creamy, nutty, and chocolaty goodness, made with love and simple ingredients. I absolutely adore how easy they are to whip up and how incredibly rich they taste. I hope you fall in love with them as much as I have. Happy baking and enjoy every delicious bite!

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