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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

4.9 from 8 reviews

These Pistachio Cream Cookies feature a luscious pistachio cream center encased in a buttery, chocolate-studded cookie dough. Combining nutty flavors with a gooey middle and a sprinkle of flaky salt, they are an irresistible treat perfect for pistachio lovers looking for a decadent homemade cookie.

Ingredients

Scale

Frozen Pistachio Cream

  • 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

Add-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

  1. Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet or scoop into dollops. Freeze for at least 1 hour or overnight until solid. Cut into squares if using the sheet method and keep frozen until needed.
  2. Prep chilling surface: Line a cutting board or plate with parchment paper to chill the cookie dough on later. Set aside.
  3. Mix dry ingredients: In a small bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. Combine wet ingredients: In a large bowl, whisk melted and cooled butter with brown sugar and granulated sugar until blended. Add the egg and vanilla extract, and whisk until the mixture is smooth and slightly thickened.
  5. Combine wet and dry: Add the flour mixture to the butter mixture and whisk just until some flour patches remain; do not overmix.
  6. Fold in add-ins: Using a spatula, fold in the chopped chocolate and chopped pistachios gently until just incorporated.
  7. Scoop and chill dough: Using a 4-tablespoon cookie scoop, portion cookie dough balls onto the prepared board. Chill in the refrigerator for about 1 hour until firm.
  8. Preheat oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  9. Stuff cookies: Flatten each chilled dough ball into a round disc. Place 3-4 frozen pistachio cream squares or a small dollop in the center, then wrap the dough completely around the filling to seal it inside.
  10. Add toppings: Place the stuffed dough balls on the baking sheet, spacing about 2 inches apart. Press additional chocolate chunks, pistachios, and pistachio cream pieces on top of each cookie.
  11. Bake and finish: Bake for 11-12 minutes until edges are set but centers remain soft. Immediately sprinkle flaky salt on top. Let cookies cool on the baking sheet for 5 minutes before serving warm or cooling completely to let the filling firm up.

Notes

  • Freeze the pistachio cream well to prevent it from melting too quickly inside the cookies while baking.
  • Do not overmix the dough; leaving some flour patches ensures tender cookies.
  • Chill the dough before baking to help maintain shape and prevent spreading.
  • Press extra toppings on the cookies before baking for extra flavor and texture.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a nut-free variation, substitute with a chocolate hazelnut spread and omit pistachios on top.

Nutrition

Keywords: pistachio cookies, pistachio cream cookies, stuffed cookies, chocolate pistachio cookies, homemade cookies, nutty cookies

Find it online: https://tastewithamy.com/pistachio-cream-cookies-recipe/