Introduction
If you’re a fan of pistachios and indulgent desserts, these Pistachio Cream Cookies are crafted for you. Soft, chewy cookies envelop a rich pistachio cream centre, studded with roasted pistachios and melty dark chocolate chunks. Whether you’re baking for a special occasion or simply treating yourself, these cookies bring both nutty flavour and a pleasant surprise inside — perfect for sharing (or not!).
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- Approximately ¼ cup pistachio cream (≈ ½ teaspoon per cookie)
Step-by-Step Instructions
Step 1: Prepare the pistachio cream filling
Line a small tray with parchment paper. Scoop out small dollops of pistachio cream (≈ ½ teaspoon each). Freeze for 20–30 minutes until firm. This helps stuffing the cookies without the filling leaking.
Step 2: Make the cookie dough
In one bowl, whisk together the flour, baking soda and salt. In another bowl, cream the butter, brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually mix in the dry ingredients. Fold in the chopped roasted pistachios and dark chocolate chunks.
Step 3: Stuff the cookies
Scoop out about 2 tablespoon portions of the cookie dough and flatten each in your palm. Place a frozen pistachio-cream dollop in the centre of each. Wrap the dough around, sealing the filling completely inside.
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 dough balls about 2″ apart on a baking tray lined with parchment paper. Bake for 10-12 minutes, until golden on the edges but still soft in the centre.
Step 5: Cool and serve
Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Extra Tips
For the best results, make sure to use roasted pistachios — their nutty depth really elevates the flavour of the cookies. Freezing the cream filling helps keep it intact during baking and avoids it leaking out into the tray. And remember: pull the cookies out when the edges are golden but the centres still look slightly soft — they continue to bake while cooling.
These cookies store well: at room temperature in an airtight container they’ll keep for up to 5 days; alternatively you can freeze baked cookies for up to 3 months and reheat for 15-20 seconds in the microwave before serving. They pair beautifully with a pistachio latte, some fresh strawberries for contrast, or even a scoop of pistachio ice-cream for the ultimate nutty treat.