Save Pin
These stuffed chocolate chip cookies with pistachio filling turn ordinary treats into fancy desserts with a creamy pistachio middle that flows when they're warm. I came up with this idea during a random baking session and now my relatives beg me to make these rich cookies whenever we celebrate anything.
I whipped these up on a lazy weekend of non-stop baking and they've become my go-to treat. Even my buddies who usually don't care for pistachios can't resist them after trying just one.
Ingredients
- All purpose flour: builds the cookie base while keeping everything soft
- Cornstarch: makes them dissolve in your mouth
- Baking powder and baking soda: team up for ideal height and width
- Melted butter: brings flavor and helps make them extra chewy
- Brown sugar: adds dampness and deeper taste
- Pistachio cream: the key part that makes that amazing runny center
- Semi sweet chocolate chunks: create spots of melted delight
- Chopped pistachios: give a nice crunch and boost the nutty flavor
- Flaky salt: cuts through sweetness and brings out all other tastes
Simple Instructions
- Freeze the Pistachio Cream:
- Put parchment on a plate and smear pistachio cream in a thick layer. Or just drop spoonfuls if your cream's thick. Freeze at least one hour till it's solid. This keeps it from running away inside your cookies.
- Prepare the Dry Ingredients:
- Mix flour, cornstarch, baking powder, baking soda, and salt in a bowl. Mixing everything now means your cookies will rise the same all over.
- Mix the Wet Ingredients:
- Stir melted butter with both sugars until smooth. Drop in egg and vanilla, keep stirring until it gets thicker and looks shiny. This makes sure your cookies will be nice and chewy.
- Combine Wet and Dry Ingredients:
- Pour flour mix into butter mix, stir gently until almost mixed with some flour still showing. Don't mix too much or your cookies will turn out hard.
- Add Mix-ins:
- Toss in chocolate and pistachios with a spatula, mix just enough to get rid of dry flour. Gentle mixing keeps everything nice and tender but gets the goodies spread out.
- Chill the Dough:
- Use a 4-tablespoon scoop to make dough balls on parchment paper. Cool in the fridge about an hour till firm. This step stops them from spreading too much and makes them taste better.
- Stuff the Cookies:
- Push each cold dough ball flat, put frozen pistachio cream in the middle, and wrap dough all around it. Make sure it's totally covered so nothing leaks while baking.
- Add Toppings and Bake:
- Stick extra chocolate chunks, pistachios, and pistachio cream on top of each cookie. Bake at 350°F for 11-12 minutes till edges firm up but centers stay soft. Sprinkle with salt right when they come out.
Save Pin
The pistachio cream really makes these cookies stand out. My kid asks for them instead of cake on her birthday, which really says it all. The way the sweet dough, melty chocolate, and nutty pistachio work together creates a taste you won't forget.
Finding Good Pistachio Cream
Your choice of pistachio cream makes a huge difference in these cookies. Try to find one that has thickeners listed in the ingredients. This stops the cream from soaking into the cookie while it bakes. Some shops call it pistachio spread or butter but what counts is how thick it is. It needs to hold shape after freezing. I like to use brands that list real pistachios first for the best flavor.
Make-Ahead Options
You can easily get a head start with these cookies. The dough keeps in the fridge up to 3 days before you stuff and bake it. If you want to save it longer, make the plain dough balls and freeze them on a tray until hard, then pack them in a freezer bag for up to 3 months. The pistachio cream freezes great too, so you can tackle this recipe bit by bit when you're short on time.
Serving Suggestions
These cookies taste amazing by themselves but you can fancy them up too. Try serving them a little warm with vanilla ice cream for a next-level treat. The warm cookie against cold ice cream feels magical in your mouth. For fancy dinner parties, scatter some crushed pistachios around and add a tiny bit of dark chocolate sauce. They also go really well with coffee, especially strong espresso that matches up with the rich pistachio cream.
Save Pin
Common Recipe Questions
- → How do I make the pistachio cream filling solid?
Put the pistachio cream on parchment paper and stick it in the freezer until it forms a solid sheet. You can also drop spoonfuls onto the paper and freeze them if you want ready-to-use portions.
- → What type of chocolate is best for this recipe?
Dark or semi-sweet chocolate works really well to balance the sweetness. Cut it into chunks instead of using chips so the chocolate spreads better through the dough.
- → Why is chilling the dough necessary?
Chilling makes the dough firmer and easier to handle. It also stops your cookies from spreading too thin when they bake.
- → Can I use a different type of nut for this recipe?
Sure thing. While pistachios give these cookies their signature taste, you can swap them out for almonds or walnuts if that's what you have on hand.
- → How should these cookies be stored?
Keep them in a sealed container at room temperature and they'll stay good for about 3 days. You can also put them in the fridge to last longer. Just warm them up a bit before eating for the best texture.