Pistachio Cream Cookies are packed with nutty pistachios, melty chocolate, and gooey pistachio centers for the ultimate treat.

Scale

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

Cook Mode Prevent your screen from going dark

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.
Mix Dry Ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
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.
Combine Mixtures: Add the dry ingredients to the wet mixture. Stir until just combined, leaving a few flour patches.
Add Mix-Ins: Fold in the chopped chocolate and pistachios using a spatula, mixing just until incorporated.
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.
Preheat Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Stuff Cookies: Flatten each dough ball, place a frozen pistachio cream square in the center, and wrap the dough around it to seal.
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.
Finish: Immediately sprinkle with flaky salt. Cool on the sheet for 5 minutes, then serve warm or let cool completely.

Use high-quality pistachio spread with thickeners for the best gooey center. Chill dough to help cookies keep their shape.