Pistachio Cream Chocolate Chip Cookies Recipe

Introduction

These Pistachio Cream Chocolate Chip Cookies combine the rich, nutty flavor of pistachios with melty chocolate chips for a decadent treat. Each bite reveals a surprise of creamy pistachio hidden inside a soft, buttery cookie. Perfect for special occasions or an indulgent snack.

Ingredients

• 8 tbsp pistachio cream (plus extra for topping)
• 113 g (½ cup) unsalted butter
• 100 g (½ cup) light brown sugar
• 50 g (¼ cup) granulated sugar
• 1 large egg, room temperature
• ½ tsp vanilla extract
• 160 g (1⅓ cups) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 100 g (about ½ cup + 1 tbsp) semi-sweet or dark chocolate, chopped or chips
• 45 g (⅓ cup) crushed pistachios

Instructions

1. Step 1: Scoop 8 tablespoons of pistachio cream onto a parchment-lined tray and freeze until firm, at least 30 minutes.
2. Step 2: In a small saucepan over medium heat, melt the butter until it turns golden brown with brown specks. Remove from heat and transfer to a mixing bowl. Chill in the freezer for 5 minutes until slightly cooled. If you have less than 90g browned butter, add a bit of water to compensate.
3. Step 3: Whisk the browned butter with both sugars. Add the egg and vanilla extract, whisking until smooth.
4. Step 4: Fold in the flour, baking powder, baking soda, and salt just until combined.
5. Step 5: Fold in the chopped chocolate and crushed pistachios.
6. Step 6: Scoop heaping 3-tablespoon portions of dough. Flatten each portion, place a frozen ball of pistachio cream in the center, and fold the dough around it to seal fully.
7. Step 7: Refrigerate the cookie dough balls for 30 minutes.
8. Step 8: Preheat the oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet, spaced apart. Optionally, drizzle or swirl extra pistachio cream on top.
9. Step 9: Bake for 12–14 minutes, or until the edges are golden and centers look slightly underbaked.
10. Step 10: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Freeze the pistachio cream well for easier handling and to prevent it from melting too quickly in the oven.
• If you can’t find pistachio cream, substitute with almond butter or hazelnut spread for a different but delicious nutty twist.
• Use high-quality dark chocolate for a richer flavor.
• Chill the dough longer for thicker, chewier cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. Reheat briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular nut butter instead of pistachio cream?

Yes, you can substitute with almond butter or hazelnut spread, but the flavor will differ. Pistachio cream provides a unique taste and creaminess.

Why should I brown the butter?

Browned butter adds a deep, nutty flavor and enhances the cookie’s richness, making them taste more complex and indulgent.

Pistachio Cream Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 62 reviews

These Pistachio Cream Chocolate Chip Cookies combine rich brown butter and creamy pistachio filling for an indulgent twist on classic chocolate chip cookies. The pistachio cream centers provide a smooth, nutty surprise that perfectly complements the chocolate and buttery cookie exterior, resulting in delightfully soft and flavor-packed treats.

• Author: Logan
• Prep Time: 50 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour 4 minutes
• Yield: 12 medium-sized cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Frozen Pistachio Cream

• 8 tbsp pistachio cream (plus extra for topping)

Cookie Dough

• 113 g (½ cup) unsalted butter
• 100 g (½ cup) light brown sugar
• 50 g (¼ cup) granulated sugar
• 1 large egg, room temperature
• ½ tsp vanilla extract
• 160 g (1⅓ cups) all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 100 g (about ½ cup + 1 tbsp) semi-sweet or dark chocolate, chopped or chips
• 45 g (⅓ cup) crushed pistachios

Instructions

1. Freeze pistachio cream: Scoop 8 tablespoons of pistachio cream onto a parchment-lined tray and freeze until firm, which will take at least 30 minutes. This step prepares a frozen filling that will hold shape inside the cookies.
2. Brown the butter: Melt the butter in a small saucepan over medium heat until it turns golden brown and you see brown specks form. This process enhances the nutty flavor of the butter. Remove from heat and transfer to a mixing bowl. Chill in the freezer for 5 minutes until slightly cooled, aiming for about 90g of browned butter; if you have less after cooling, add a small amount of water to compensate for moisture loss.
3. Mix the dough: Whisk the cooled brown butter together with the light brown sugar and granulated sugar until smooth and combined. Add the egg and vanilla extract and continue whisking until the mixture is uniform and creamy.
4. Combine dry ingredients: Fold in the all-purpose flour, baking powder, baking soda, and salt gently just until the dough comes together. Avoid overmixing to keep the cookies tender.
5. Add chocolate and pistachios: Fold in the chopped or chip chocolate and crushed pistachios evenly throughout the dough to distribute the mix-ins perfectly.
6. Stuff the cookies: Using heaping 3-tablespoon portions of dough, flatten each portion and place a frozen pistachio cream ball in the center. Fold the dough completely around the cream to seal it inside, forming cookie dough balls.
7. Chill: Refrigerate the stuffed cookie dough balls for 30 minutes to firm up, which helps prevent spreading during baking.
8. Bake: Preheat the oven to 350°F (175°C). Arrange the cookies spaced apart on a parchment-lined baking sheet. Optionally, drizzle or swirl extra pistachio cream on top of each cookie for added flavor and decoration. Bake for 12 to 14 minutes or until the edges are golden and the centers look slightly underbaked.
9. Cool: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.

Notes

• Brown butter adds a rich, nutty flavor to deepen the cookie taste.
• Freezing the pistachio cream ensures it stays intact during baking, creating a soft creamy center.
• Use room temperature egg to help the dough emulsify smoothly.
• Chilling dough balls before baking helps maintain cookie shape and prevents excessive spread.
• Optional extra pistachio cream on top adds a decorative swirl and extra flavor punch.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Pistachio cream cookies, chocolate chip cookies, brown butter cookies, stuffed cookies, nutty desserts, homemade cookies