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Pistachio Cream-Stuffed Chocolate Chip Cookies Recipe

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Delight in these decadent Pistachio Cream Cookies featuring a luscious pistachio cream center wrapped in a buttery, chocolate-studded dough. The cookies are soft with slightly crisp edges, enhanced by crunchy chopped pistachios and a sprinkle of flaky salt for the perfect sweet-salty balance.

Ingredients

Filling

  • 150 g pistachio cream spread

Dry Ingredients

  • 180 g all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 115 g unsalted butter, melted and cooled
  • 100 g brown sugar
  • 50 g granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 100 g semi-sweet or dark chocolate, roughly chopped
  • 50 g unsalted pistachios, shelled and roughly chopped
  • Flaky salt, for sprinkling

Instructions

  1. Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or overnight until solid. If in sheet form, cut into squares before refreezing.
  2. Prep chilling surface: Line a cutting board or plate with parchment paper to set chilled cookie dough balls on.
  3. Mix dry ingredients: In a small bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. Make butter mixture: Whisk melted and cooled butter with brown and granulated sugars until combined. Add egg and vanilla, whisking until smooth and thick.
  5. Combine mixtures: Gradually whisk the dry flour mixture into the butter mixture just until barely combined, leaving some flour patches visible.
  6. Fold in chocolate and pistachios: Using a spatula, gently fold the chopped chocolate and pistachios into the dough until just combined.
  7. Scoop dough: Use a 4-tablespoon cookie scoop to portion the dough onto the prepared surface. Chill the dough balls in the fridge for about 1 hour or until firm.
  8. Preheat oven and prepare tray: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Stuff cookies: Flatten each chilled dough ball into a round disc. Place a portion of frozen pistachio cream in the center and seal the dough around it, forming a ball.
  10. Add toppings: Place stuffed dough balls on the prepared baking sheet, spacing about 2 inches apart. Press additional chocolate chunks, pistachios, and bits of frozen pistachio cream on top of each cookie.
  11. Bake cookies: Bake for 11-12 minutes until edges are set but centers remain soft. Immediately sprinkle with flaky salt. Cool on the baking sheet for 5 minutes before serving warm for gooey centers or cooled so the filling firms up.

Notes

  • Ensure the pistachio cream is well frozen to prevent it from melting too quickly during baking.
  • For best results, use room temperature egg for better mixing.
  • Chilling dough thoroughly helps prevent spreading and maintains the cookie shape.
  • You can substitute semi-sweet with dark chocolate for a richer flavor or milk chocolate for a sweeter profile.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/pistachio-cream-stuffed-chocolate-chip-cookies-recipe/