These Pistachio Cream Cookies are soft, chewy, and bursting with nutty flavor thanks to a rich pistachio cream filling, roasted pistachios, and melty chocolate chunks. Whether you’re baking for a party, a holiday treat box, or just a sweet pick-me-up, these cookies will impress every time.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Unsalted butter (room temp) | ½ cup |
| Brown sugar | ½ cup |
| Granulated sugar | ¼ cup |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Roasted pistachios (chopped) | ½ cup |
| Dark chocolate chunks | ¾ cup |
| Pistachio cream | ~½ tsp per cookie (about ¼ cup total) |
Looking for a homemade spread? Try this homemade Italian-style pistachio cream for the filling.
Instructions
Step 1: Prepare the Pistachio Cream Filling
- Line a small baking tray with parchment paper.
- Scoop out ½-teaspoon-sized dollops of pistachio cream.
- Freeze for 20–30 minutes until firm. This makes stuffing the cookies much easier.
Step 2: Make the Cookie Dough
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, and beat until well combined.
- Gradually mix in the dry ingredients.
- Fold in chopped pistachios and chocolate chunks.
Discover great ideas like these pistachio and cherry cheesecake to complement your cookie game.
Step 3: Stuff the Cookies
- Scoop out 2 tbsp portions of cookie dough and flatten each one slightly in your palm.
- Place a frozen pistachio cream dollop in the center.
- Wrap the dough around it and seal completely.
Step 4: Chill and Bake
- Chill the stuffed dough balls in the fridge for 1 hour (or freeze for 20 minutes).
- Preheat your oven to 350°F (175°C).
- Place the dough balls 2″ apart on a baking tray lined with parchment.
- Bake for 10–12 minutes or until golden on the edges but soft in the center.
Step 5: Cool and Serve
- Let the cookies cool on the tray for 5 minutes.
- Transfer to a wire rack to cool completely.
Don’t miss our irresistible pistachio fudge recipe if you’re a pistachio lover.
Tips for the Best Pistachio Cookies
- Freeze the filling: This keeps the pistachio cream from leaking during baking.
- Don’t overbake: The cookies continue to cook slightly after being taken out of the oven.
- Flavor boost: Use roasted pistachios for a richer nutty flavor.
- Texture tip: Fold in the chocolate chunks just before shaping to prevent overmixing.
Looking for inspiration? Try our pistachio mousse with chocolate ganache for a decadent twist.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 3 months. Reheat in the microwave for 15–20 seconds.
Suggested Pairings
| Pairing | Description |
|---|---|
| Pistachio latte | Creamy coffee and cookie duo |
| Pistachio ice cream | Nutty overload for pistachio fans |
| Fresh strawberries | Tart contrast to the sweet cookie |
Check out our pistachio tart for more creative pistachio dessert pairings.