Pistachio Cream Chocolate Chip Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add chocolate and pistachios: Fold in the chopped or chip chocolate and crushed pistachios evenly throughout the dough to distribute the mix-ins perfectly.
- 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.
- Chill: Refrigerate the stuffed cookie dough balls for 30 minutes to firm up, which helps prevent spreading during baking.
- 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.
- 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
