If you adore indulgent cookies that combine rich textures and surprising flavors, the Pistachio Cream Cookies with Chocolate and Chopped Pistachios Recipe will quickly become a staple in your baking repertoire. Imagine biting into a soft, buttery cookie with pockets of luscious pistachio cream melting alongside decadent chunks of chocolate and crunchy pistachios. This delightful treat brings together creamy, nutty, and chocolaty notes all wrapped in one irresistible bite that’s perfect for sharing or savoring solo.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality ingredients. Each one plays a key role in building the perfect cookie: from the velvety pistachio cream that captivates your palate to the combination of sugars and leavening agents that create the ideal texture and rise.
- 150 g pistachio cream spread: This is the star ingredient, adding velvety nutty flavor and smooth texture inside the cookies.
- 180 g all-purpose flour: Provides structure and the classic tender bite of a well-made cookie.
- 1 tablespoon cornstarch: Helps keep the cookies soft and tender by softening the flour’s gluten.
- 1/2 teaspoon baking powder: Adds lightness and a slight rise to the dough.
- 1/2 teaspoon baking soda: Creates a nice spread and browning during baking.
- 1/2 teaspoon salt: Balances sweetness and enhances all other flavors.
- 115 g unsalted butter (melted and cooled): Gives a rich, buttery backdrop and moisture for a chewy texture.
- 100 g brown sugar: Adds warm, caramel notes and helps keep the cookies moist.
- 50 g granulated sugar: Adds sweetness and contributes to the cookie’s slight crisp edges.
- 1 large egg (room temperature): Binds everything while adding structure and richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with its sweet floral aroma.
- 100 g semi-sweet or dark chocolate (roughly chopped): Provides bursts of intense chocolaty goodness in every bite.
- 50 g unsalted pistachios (shelled and roughly chopped): Introduces a delightful crunch and nutty contrast throughout the dough.
- Flaky salt (for sprinkling): A final touch of salt enhances flavor complexity and balances sweetness beautifully.
How to Make Pistachio Cream Cookies with Chocolate and Chopped Pistachios Recipe
Step 1: Freeze the Pistachio Spread
Start by spreading your pistachio cream spread on a parchment-lined plate or scooping it into small dollops, then freeze it until solid. Freezing it ensures the cream holds its shape when you enclose it inside the cookie dough, giving you an amazing molten center that won’t just melt away while baking. If you freeze it as a sheet, you’ll cut it into small squares, making it easier to insert into each cookie later.
Step 2: Prepare Your Workspace and Tools
Set up a lined cutting board or parchment-covered plate to chill your cookie dough after scooping it out. Having everything ready makes the process smoother and keeps your dough at the perfect consistency for shaping and stuffing.
Step 3: Mix the Dry Ingredients
Whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt in a small bowl. This blend ensures your cookies will have that soft, tender crumb along with enough lift to keep them light and chewy.
Step 4: Combine the Butter and Sugars
In a large bowl, whisk the melted and cooled butter with both brown and granulated sugars until just combined. This helps create a moist and slightly chewy cookie base with the perfect sweetness level.
Step 5: Add Egg and Vanilla
Beat in the room temperature egg and vanilla extract to the butter-sugar mixture until it becomes smooth and a bit thickened. These contribute richness and enhance the cookie’s flavor complexity.
Step 6: Incorporate the Dry Ingredients
Add the flour mixture to the wet ingredients and whisk gently until the dough is just mixed. Leaving a few flour streaks is okay and will prevent overmixing, which could make the cookies tough.
Step 7: Fold in Chocolate and Pistachios
Using a spatula, carefully fold in the chopped chocolate and chopped pistachios for uneven delicious bites of chocolate melting alongside crunchy nutty textures.
Step 8: Chill the Cookie Dough
Use a 4-tablespoon cookie scoop to portion the dough onto your prepared plate or cutting board. Chill these dough balls in the refrigerator for about an hour until they are firm enough to handle and stuff without losing their shape.
Step 9: Preheat the Oven and Prepare the Baking Sheet
Set your oven to 350°F and line a baking sheet with parchment paper. This temperature ensures a perfect bake that gives set edges while keeping the centers tender and gooey.
Step 10: Stuff the Cookies
Take each chilled dough ball and flatten it into a disc. Place a frozen pistachio cream square (or stack) in the middle, then carefully fold and seal the cookie dough around it to create a surprise creamy center.
Step 11: Add Toppings and Bake
Place the stuffed cookies on your baking sheet, leaving enough room between. Top each one with more chocolate chunks, pistachio pieces, and bits of frozen pistachio cream for extra texture and those beautiful pockets of nutty flavor. Bake for 11-12 minutes until the edges set but the centers remain soft. Immediately finish with a sprinkle of flaky salt to lift the flavors, then let cool slightly before indulging.
How to Serve Pistachio Cream Cookies with Chocolate and Chopped Pistachios Recipe
Garnishes
Sprinkling a bit of flaky salt right after baking enhances the pistachio and chocolate flavors exquisitely. You can also add a drizzle of melted white chocolate for a sweet and elegant finish that contrasts the nutty creaminess perfectly.
Side Dishes
Serve these cookies alongside a cup of espresso or green tea to complement their rich nuttiness. They also pair wonderfully with a chilled glass of milk or creamy vanilla ice cream for a more decadent dessert experience.
Creative Ways to Present
Stack them on a rustic wooden platter with sprigs of fresh mint or edible flowers for a visually stunning treat at parties. Wrapping a few cookies in parchment tied with twine makes a charming homemade gift for loved ones that showcases the Pistachio Cream Cookies with Chocolate and Chopped Pistachios Recipe’s appeal.
Make Ahead and Storage
Storing Leftovers
Store any uneaten cookies in an airtight container at room temperature for up to 3 days. The flavors meld beautifully, but keep them away from heat to preserve the pistachio cream’s lovely texture.
Freezing
These cookies freeze well before baking as dough balls or after baking once fully cooled. If frozen as dough, thaw in the fridge before stuffing and baking. Baked cookies can be wrapped tightly and frozen for up to 2 months, just make sure to warm them gently before enjoying.
Reheating
Reheat cookies briefly in a warm oven or microwave to revive their luscious, melty centers. About 10-15 seconds in the microwave or 5 minutes at 300°F in an oven works well without drying them out.
FAQs
Can I use different nut butter instead of pistachio cream?
While you can experiment, pistachio cream’s unique flavor and texture are key to this recipe’s charm. Substituting with almond or hazelnut spread will change the taste considerably, but may still be delicious.
Why is the pistachio cream frozen before use?
Freezing the pistachio cream solidifies it, making it easier to handle and helps it retain a gooey yet contained center inside the cookie after baking instead of melting away completely.
Can I make smaller or larger cookies?
Absolutely! Just adjust the baking time accordingly. Smaller cookies will need less time and will be crispier, while larger cookies require a few extra minutes to bake through properly.
What is the best chocolate to use?
Semi-sweet or dark chocolate works best as it provides a nice balance to the sweetness of the cookie and complements the pistachio flavor without overpowering it.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking is crucial. It firms up the fat and helps the cookies hold their shape better while baking, keeping the stuffing neatly inside.
Final Thoughts
Baking the Pistachio Cream Cookies with Chocolate and Chopped Pistachios Recipe is a rewarding adventure that fills your kitchen with irresistible aromas and your heart with joy. The combination of creamy pistachio, rich chocolate, and buttery cookie dough makes every bite a little celebration. I can’t wait for you to try this recipe and discover just how delicious these homemade delights can be!
Print
Pistachio Cream Cookies with Chocolate and Chopped Pistachios Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Yield: 11 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pistachio Cream Cookies are a decadent treat featuring a soft, buttery cookie dough stuffed with frozen pistachio cream for a luscious, nutty center. Enhanced with chopped chocolate and pistachios, and topped with flaky salt, they offer a perfect balance of sweet, salty, and nutty flavors with a melt-in-your-mouth texture.
Ingredients
Cookie Dough
- 150 g pistachio cream spread
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter (melted and cooled)
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate (roughly chopped)
- 50 g unsalted pistachios (shelled and roughly chopped)
- Flaky salt (for sprinkling)
Instructions
- Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet or small dollops. Freeze for at least one hour or overnight until solid. If using the sheet method, cut into squares and keep frozen until needed.
- Prep surface: Line a cutting board or plate with parchment paper to chill the cookie dough on; set aside.
- Mix dry ingredients: In a small bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Stir together and set aside.
- Mix wet ingredients: In a large bowl, whisk melted and cooled butter with brown and granulated sugars until combined. Add the egg and vanilla extract, whisking until the mixture is smooth and thick.
- Combine dry and wet: Add the flour mixture to the wet ingredients and whisk gently until mostly combined, leaving some patches of flour.
- Fold in chocolate and pistachios: Switch to a spatula and gently fold in the chopped chocolate and pistachios until just incorporated.
- Scoop dough: Using a 4-tablespoon cookie scoop, portion out dough balls onto the lined board. Chill in the refrigerator for about one hour until firm.
- Preheat oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Stuff cookies: Flatten each chilled dough ball into a round, place a frozen portion of pistachio cream in the center, then fold and seal the dough around the filling.
- Add toppings: Place the stuffed dough balls on the baking sheet spacing them 2 inches apart. Press additional chocolate chunks, pistachios, and frozen pistachio cream pieces on top of each cookie.
- Bake cookies: Bake for 11-12 minutes or until edges are set but centers remain soft. Immediately sprinkle with flaky salt. Let cool on the baking sheet for 5 minutes before serving warm for gooey centers or after cooling for a firmer filling.
Notes
- Ensure pistachio cream is fully frozen before stuffing to prevent leakage during baking.
- For best texture, chill the cookie dough before baking to help maintain shape.
- Use room temperature egg for better mixing and dough consistency.
- Flaky salt on top enhances the flavor contrast and texture.
- Cookies are best enjoyed warm for gooey pistachio centers but can be stored in an airtight container for up to 3 days.
