Pistachio Cream Cookies Recipe

Imagine biting into a soft, buttery cookie that surprises you with a luscious, nutty center. These Pistachio Cream Cookies are exactly that little slice of heaven you never knew you needed. With a rich pistachio cream nestled inside, crunchy chocolate bits, and a sprinkle of flaky salt on top, each cookie is a perfectly balanced blend of creamy, crunchy, and sweet that will keep you coming back for more. If you’re a pistachio lover or simply love a cookie with personality, these are destined to become your new favorite treat.

Ingredients You’ll Need

These ingredients are wonderfully simple yet come together in a way that delivers amazing flavor, texture, and a beautiful green hue from the pistachio cream. Each item plays a vital role—from the all-purpose flour providing structure to the pistachio cream giving that irresistible nutty richness.

• 150 g pistachio cream spread: The star of the show, providing creamy, nutty richness and vibrant color.
• 180 g all-purpose flour: Gives the cookie its tender crumb and structure.
• 1 tablespoon cornstarch: Adds softness and a delicate texture to the cookies.
• 1/2 teaspoon baking powder: Provides just enough rise to keep the cookies light.
• 1/2 teaspoon baking soda: Helps with gentle leavening and browning.
• 1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
• 115 g unsalted butter (melted and cooled): Delivers richness and a tender crumb.
• 100 g brown sugar: Adds warm, molasses-like notes and chewiness.
• 50 g granulated sugar: Balances sweetness and helps with crisp edges.
• 1 large egg (room temperature): Binds everything together and adds moisture.
• 1 teaspoon vanilla extract: Gives depth and rounds out the flavors.
• 100 g semi-sweet or dark chocolate (roughly chopped): Adds bursts of rich chocolate contrast.
• 50 g unsalted pistachios (shelled and roughly chopped): Offers crunch and a true pistachio pop.
• Flaky salt (for sprinkling): Enhances flavor and adds a delightful crunch on top.

How to Make Pistachio Cream Cookies

Step 1: Freeze the Pistachio Cream

Start by freezing your pistachio cream spread, which is the magical center of these cookies. Spread it into a thick sheet or scoop dollops onto parchment-lined plate and chill it for at least an hour or overnight. This step is essential because frozen pistachio cream holds together beautifully inside the cookie dough and creates that creamy surprise.

Step 2: Prepare Your Baking Station

Line a cutting board or plate with parchment paper for chilling your cookie dough balls later. This prep helps keep the dough firm and easy to handle when you’re ready to assemble.

Step 3: Mix the Dry Ingredients

Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a small bowl. This combo ensures your cookies have just the right texture—soft but structured enough to hold that yummy filling.

Step 4: Whisk the Butter and Sugars

In a large bowl, combine melted cooled butter with brown and granulated sugars, whisking until smooth and slightly thickened. Adding your egg and vanilla extract next brings everything together into a luscious batter ready to be transformed into cookies.

Step 5: Combine Dry and Wet Mixtures

Add the dry ingredients into the butter mixture, stirring just until you still see a few flour patches. This slight undermixing keeps your cookies tender and soft without becoming tough.

Step 6: Fold in Chocolate and Pistachios

Gently fold the chopped chocolate and pistachios into the dough. These add delightful texture and complement the creamy pistachio filling beautifully.

Step 7: Chill the Dough

Use a 4-tablespoon scoop to portion cookie dough onto your lined board, then chill in the refrigerator for about an hour until firm. This step makes shaping and stuffing the dough much easier.

Step 8: Assemble the Stuffed Cookies

Preheat your oven to 350°F and line a baking sheet with parchment. Flatten each dough ball into a round, nestle 3-4 pieces of frozen pistachio cream in the center, then carefully wrap the dough around the pistachio to seal it completely. This creates that delightful hidden surprise.

Step 9: Add Toppings and Bake

Place your stuffed cookie dough balls on the baking sheet, spacing them about 2 inches apart. Press extra chopped chocolate, pistachios, and pistachio cream pieces on top for an irresistible look and texture. Bake for 11-12 minutes until edges are set but centers remain soft. Immediately sprinkle with flaky salt once out of the oven and let cool slightly for gooey or eat at room temperature for a firmer filling.

How to Serve Pistachio Cream Cookies

Garnishes

A light dusting of powdered sugar or additional chopped pistachios can add a festive touch that makes these cookies look extra special. The flaky salt on top is not just decorative; it balances the sweetness beautifully.

Side Dishes

Serve these cookies alongside a cup of freshly brewed espresso or a glass of cold milk to enhance their nutty, sweet flavors. A scoop of vanilla ice cream or a dollop of whipped cream can turn them into an indulgent dessert experience.

Creative Ways to Present

For parties, arrange Pistachio Cream Cookies in a circle with fresh berries or edible flowers in the center for a stunning centerpiece. Alternatively, sandwich two cookies with a layer of pistachio buttercream for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Keep your Pistachio Cream Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. If you prefer a softer cookie, add a slice of bread to the container to maintain moisture.

Freezing

You can freeze these cookies after baking or even freeze the dough before baking for up to 3 months. To freeze baked cookies, place them in a freezer-safe container with parchment layers to prevent sticking.

Reheating

Warm frozen or room temperature cookies in a low oven (around 300°F) for 5-7 minutes, or microwave for 10-15 seconds to bring back their soft, gooey glory, especially the pistachio cream center.

FAQs

Can I use pistachio paste instead of pistachio cream spread?

Pistachio paste can work, but it’s often thicker and less sweet than pistachio cream spread. If using paste, consider blending it with a touch of sugar or cream to mimic the spread’s texture for the best results.

What type of chocolate is best for Pistachio Cream Cookies?

Semi-sweet or dark chocolate complements the nutty, sweet flavor of pistachio perfectly by adding a slight bitterness and richness. You can experiment with milk chocolate if you prefer a sweeter cookie.

Can I substitute any nuts in place of pistachios?

While pistachios are the star flavor here, chopped almonds or hazelnuts can be interesting substitutes, but the distinctive green color and unique taste won’t be the same. For the true experience, stick with pistachios.

Do I have to chill the cookie dough before baking?

Chilling the dough firms it up, making it easier to shape and stuff with frozen pistachio cream. It also helps prevent cookies from spreading too much in the oven, preserving their texture and shape.

How can I tell when the cookies are done?

Look for cookies with edges that are set and lightly golden while the centers remain soft and slightly underbaked. This ensures the pistachio cream inside stays luscious without drying out.

Final Thoughts

If you’ve been searching for a cookie that combines incredible flavor, buttery texture, and a delightful surprise center, these Pistachio Cream Cookies are a must-try. They bring warmth, joy, and just a bit of magic to your baking routine. Grab your ingredients, dive in, and prepare to impress everyone lucky enough to take a bite!

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