Pistachio Cream Cookies Recipe
Delight in these homemade Pistachio Cream Cookies featuring a rich, nutty pistachio cream filling wrapped in buttery, chocolate-studded cookie dough. Perfectly soft with crunchy pistachios and melty dark chocolate chunks, these cookies offer a unique and indulgent treat ideal for pistachio lovers and dessert enthusiasts alike.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 40 minutes
- Yield: About 12 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
Filling
- About ¼ cup pistachio cream (approximately ½ tsp per cookie)
Instructions
- Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper and scoop out ½-teaspoon-sized dollops of pistachio cream. Freeze for 20–30 minutes until firm to make stuffing the cookies easier.
- Make the Cookie Dough: Whisk together the flour, baking soda, and salt in a bowl. In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and beat until well combined. Gradually mix in the dry ingredients until just incorporated. Fold in the chopped pistachios and dark chocolate chunks carefully to avoid overmixing.
- Stuff the Cookies: Scoop out 2-tablespoon portions of dough and flatten slightly in your palm. Place a frozen pistachio cream dollop in the center, then wrap the dough fully around it to seal the filling inside.
- Chill and Bake: Chill the filled dough balls in the refrigerator for 1 hour or freeze for 20 minutes to firm up. Preheat the oven to 350°F (175°C). Arrange the dough balls 2 inches apart on a parchment-lined baking tray. Bake for 10–12 minutes, until the edges are golden but the centers remain soft.
- Cool and Serve: Let the cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or room temperature.
Notes
- Freeze the pistachio cream filling to prevent it from leaking during baking.
- Do not overbake; cookies will continue to cook slightly after removal from the oven.
- Use roasted pistachios for a richer, nuttier flavor.
- Fold in chocolate chunks gently just before shaping to maintain texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: pistachio cookies, pistachio cream filling, chocolate chunk cookies, nutty cookies, homemade pistachio desserts
Find it online: https://kitchenwithkai.com/pistachio-cream-cookies-recipe/
