Pistachio Cream Cookies Recipe

These Pistachio Cream Cookies are the kind you daydream about—envision a chewy cookie stuffed with luscious pistachio cream, studded with dark chocolate and toasty pistachios, all crowned with a sprinkle of flaky salt. They’re rich, nutty, and have that irresistible gooey center that makes every bite unforgettable.

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients to whip up Pistachio Cream Cookies—they rely on everyday baking staples combined with a few irresistible extras. Each component plays a key role in creating the chewy texture, rich flavor, and signature gooey pistachio cream center.

• Pistachio Cream Spread: The star ingredient! Make sure to use a creamy pistachio spread—its nutty sweetness transforms the center into a molten surprise.
• All-Purpose Flour: Gives the cookies their structure while keeping the crumb tender and chewy.
• Cornstarch: Just a bit for that super-soft, bakery-style texture everyone loves.
• Baking Powder & Baking Soda: The dynamic duo that helps your cookies puff up with those crave-worthy, crackly tops.
• Salt: Balances out all the sweetness and highlights the nutty flavors—don’t skip!
• Unsalted Butter (melted & cooled): Melting brings extra chew to the cookies and ensures every bite is rich.
• Brown Sugar: For a deep caramel flavor and delicious moisture.
• Granulated Sugar: Adds just the right amount of sweetness and helps those golden brown edges form.
• Large Egg (room temperature): Holds everything together and contributes to the soft, puffy texture.
• Vanilla Extract: Brings warmth and enhances the pistachio’s natural flavor.
• Semi-Sweet or Dark Chocolate (chopped): Adds melty pockets of chocolate in every bite—use your favorite variety!
• Unsalted Pistachios (shelled & chopped): For extra crunch and a visual pop of green.
• Flaky Salt: The finishing touch—just a sprinkle intensifies all the flavors and looks stunning.

Variations

There are so many ways to put your own spin on these Pistachio Cream Cookies—whether you want to experiment with flavors or meet dietary needs. Don’t be afraid to swap in your favorite mix-ins or get creative with the filling!

• Nutella-Stuffed: Swap the pistachio cream for chocolate-hazelnut spread for a decadent twist on the classic.
• Gluten-Free: Use your favorite 1:1 gluten-free all-purpose flour blend to make these cookies celiac-friendly—just be sure to check for other gluten-containing ingredients!
• White Chocolate & Dried Cranberries: Replace dark chocolate with white chocolate and toss in dried cranberries for a sweet-tart contrast that pairs beautifully with pistachios.
• No Chocolate Version: Prefer to let the pistachio flavor shine? Simply leave out the chocolate chunks and increase chopped pistachios for a pure nutty experience.

How to Make Pistachio Cream Cookies

Step 1: Freeze the Pistachio Cream

Line a plate with parchment, spread your pistachio cream into a thick sheet (or dollop it in small spoonfuls), and freeze for at least an hour—or even overnight. This step is magical: it ensures the pistachio cream stays thick and gooey inside each cookie instead of melting into the dough!

Step 2: Prep Your Workspace

Line a cutting board or large plate with parchment paper—this will be your staging area for chilling the scooped cookie dough balls later. Trust me, it’ll make moving them around a breeze.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. A quick stir is all it takes to evenly distribute the leaveners so there are no lumps in your finished cookies. Set aside until you’re ready to combine.

Step 4: Whisk Wet Ingredients

In a large bowl, combine melted and cooled butter with both sugars. Whisk until everything is smooth and the sugar looks somewhat dissolved, then mix in your egg and vanilla extract. At this stage, the mixture should look thick and glossy—hello, flavor base!

Step 5: Combine Wet and Dry

Add your dry ingredients to the wet mixture. Gently whisk until you mostly see the flour disappear—it’s okay if there are still a few patches, as you’ll finish mixing in the next step. This gentle method keeps your cookies plush, not tough.

Step 6: Fold In Chocolate and Pistachios

Switch to a spatula and fold in the chopped chocolate and pistachios. Make sure everything is evenly distributed so every bite delivers that perfect balance of sweet, salty, crunchy, and creamy.

Step 7: Scoop and Chill Cookie Dough

Scoop the dough into large balls using a 4-tablespoon scoop (big cookies = gooey centers!). Arrange them on your prepared parchment-lined board and chill for at least 1 hour, so they’re firm enough to stuff and bake up thick and chewy.

Step 8: Preheat and Prep

While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment. This ensures a quick transition from chilling to baking so you get those signature bakery-style cracks.

Step 9: Stuff with Pistachio Cream

Take each chilled dough ball and flatten it gently in your palm. Place a stack or dollop of your frozen pistachio cream in the center, then carefully wrap the dough around to seal all that glorious filling inside.

Step 10: Top and Bake

Set the stuffed dough balls on your prepared baking sheet, leaving lots of room for spreading. Top each with a few extra chocolate chunks, pistachios, and pieces of frozen pistachio cream, then bake for 11–12 minutes, until the edges are set but the centers are still soft. Sprinkle with flaky salt as soon as they’re out of the oven!

Step 11: Cool and Enjoy

Let the cookies cool for 5 minutes on the sheet, then serve them warm for gooey centers—or let them cool completely if you want the pistachio filling to firm up. Each cookie is its own little masterpiece, especially when still warm from the oven.

How to Serve Pistachio Cream Cookies

Garnishes

A sprinkle of flaky sea salt is an absolute must—it contrasts beautifully with the creamy filling and brings out all the nutty, chocolaty notes. For extra flair, you can dust with a little powdered sugar or add a drizzle of melted white chocolate across the tops just before serving.

Side Dishes

While Pistachio Cream Cookies are definitely showstoppers on their own, they pair perfectly with a scoop of vanilla ice cream, a hot espresso, or even a chilled glass of milk. For a dessert platter, arrange them alongside fresh fruit or other nutty cookies for a decadent spread.

Creative Ways to Present

For a bakery-style treat, present the cookies on a wooden board with a scattering of whole pistachios and chunks of chocolate. Wrap them in parchment and twine for an adorable homemade gift, or pile them high on a cake stand for an eye-catching party centerpiece.

Make Ahead and Storage

Storing Leftovers

Pistachio Cream Cookies keep well in an airtight container at room temperature for up to 3 days. Their centers will remain delightfully soft for days, and you can always give them a quick warm-up for that gooey filling hit!

Freezing

You can freeze the shaped, unbaked cookie dough balls (stuffed and topped) for up to 2 months. Just add a minute or two onto the bake time straight from the freezer. Baked cookies can also be frozen, then thawed at room temperature or warmed gently in the oven when a craving hits.

Reheating

For the dreamiest experience, warm leftover cookies in a 300°F oven for about 5 minutes or give them 10–15 seconds in the microwave—this brings back all that glorious, melty pistachio cream magic.

FAQs

Final Thoughts

If you’re ready to impress with something both stunning and downright delicious, Pistachio Cream Cookies are a must-bake. Whether you enjoy them fresh from the oven or sneak one as a midnight treat, these cookies deliver comfort and luxury in every bite. Don’t wait—give them a try, and prepare to fall in love!

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