If you adore nutty desserts with a little decadence, these Pistachio Cream Cookies are a treat you need in your life! Imagine warm, golden cookies with oozing pistachio cream centers, rich chocolate chunks, and a sprinkle of flaky salt on top—absolutely impossible to resist.
Why You’ll Love This Recipe
- Gooey Pistachio Centers: Each cookie is stuffed with a surprise pool of luscious pistachio cream that melts as you bite in.
- Textures Galore: Think soft, chewy cookie edges with crunchy pistachio bits and silky chocolate chunks in every bite.
- If You Love Pistachios, This Is Heaven: The triple threat of pistachio cream, toasted nuts, and hints of saltiness makes these unforgettably nutty.
- Impress-Everyone Good Looks: These cookies are bakery-beautiful yet simple enough for home bakers to master on the first try.
Ingredients You’ll Need
Delicious cookies are always about balance, and these Pistachio Cream Cookies prove you don’t have to fuss over complicated ingredients to bake something spectacular. Every ingredient here is hand-picked to boost flavor, create that gooey-yet-chewy texture, and make the cookies truly photogenic!
- Pistachio cream spread: The star of the show! Look for a thick pistachio spread (sweetened or unsweetened), ideally with some thickeners, to create that irresistible molten core.
- All-purpose flour: Gives structure and keeps the cookies soft but not cakey.
- Cornstarch: Adds tenderness so the centers stay melt-in-your-mouth soft.
- Baking powder & baking soda: This dynamic duo ensures the perfect rise and edges with just the right chew.
- Salt: Vital for balancing sweetness and boosting nutty notes.
- Unsalted butter, melted & cooled: Melted butter makes the cookies rich and slightly chewy—let it cool for best results.
- Brown sugar: Adds warmth and chewiness thanks to its molasses content.
- Granulated sugar: Balances the moisture and delivers lightly crisped edges.
- Egg (room temperature): Binds everything together for a luscious dough.
- Vanilla extract: Rounds out the flavors and enhances the pistachio cream’s aromatic qualities.
- Semi-sweet or dark chocolate, chopped: Chopping your own chocolate gives you pockets of melty chocolate—so much better than chips!
- Unsalted pistachios, chopped: Toasty, crunchy, and doubling up on pistachio goodness.
- Flaky salt: That chef’s-kiss, finishing sprinkle makes the sweet, nutty flavors pop.
Variations
The base for these Pistachio Cream Cookies is wonderfully forgiving—you can riff, swap, or jazz them up to match your cravings or make them friendly for different diets. Don’t be afraid to play around and discover your favorite twist!
- White Chocolate Dream: Swap the dark or semi-sweet chocolate for creamy white chocolate chunks for a sweeter, more delicate cookie.
- Gluten-Free Option: Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose, and keep the rest of the ingredients the same.
- Nut-Free Filling: Try using cookie butter or a thick seed spread in place of pistachio cream for those with nut allergies (be aware, you’ll lose the pistachio punch!).
- Extra Crunch: Toss in roasted hazelnuts or almonds along with pistachios for a mixed-nut explosion.
How to Make Pistachio Cream Cookies
Step 1: Freeze the Pistachio Cream
Line a plate with parchment and either spread your pistachio cream into a thick sheet or dollop it into small blobs. Pop the plate in the freezer for at least an hour (or even overnight) until the spread firms up. If you made a sheet, cut it into squares and return them to the freezer so they stay solid—this step guarantees those gooey, glorious centers!
Step 2: Prep Your Tools & Surfaces
Get organized: line a cutting board or plate with parchment paper. This is where your scooped dough balls will chill after mixing, so have it ready to go. It makes transferring and chilling a breeze!
Step 3: Mix the Dry Ingredients
In a small bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Combining the dry ingredients first ensures the leaveners and salt are evenly distributed throughout each Pistachio Cream Cookie.
Step 4: Whisk Up the Butter Mixture
Add your cooled, melted butter, brown sugar, and granulated sugar to a large mixing bowl. Whisk these together until combined, then add the egg and vanilla extract and whisk again until the mixture is smooth and slightly thickened.
Step 5: Combine Wet & Dry—Don’t Overmix!
Add the dry ingredients into the butter mixture and gently mix until barely combined—a few floury streaks are perfectly fine right now. This keeps your cookies tender and avoids a dense result.
Step 6: Fold In the Chocolate & Pistachios
Switch to a spatula and fold in the chopped chocolate and pistachios. Only stir until everything is just distributed; over-mixing is the enemy of that delicate cookie crumb!
Step 7: Scoop & Chill the Dough
Use a 4-tablespoon cookie scoop (or big spoon) to form cookie dough balls and place them on your prepped board. Chill the dough in the fridge for an hour, until they’re firm—this helps shape, prevents spreading, and deepens flavor.
Step 8: Prepare the Oven & Baking Sheet
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies don’t stick and brown up evenly.
Step 9: Stuff with Pistachio Cream
Flatten each dough ball into a disc with your fingers. Place a frozen glob or stack of pistachio cream (about 3–4 squares or dollops, depending on thickness) in the center and gently wrap the dough around to seal it inside. Pinch and roll to keep the filling hidden!
Step 10: Top, Bake, and Finish
Arrange the cookies on your baking sheet with a couple inches in between. Dot more chopped chocolate, pistachios, and a chunk or two of frozen pistachio cream on top of each. Bake 11–12 minutes, until the edges are golden but the centers are still soft. Right after they come out, sprinkle with flaky salt. Cool for five minutes—or bite in while they’re warm for pools of pistachio cream!
Pro Tips for Making Pistachio Cream Cookies
- Freeze the Filling Thoroughly: Don’t shortcut this step—fully frozen pistachio cream ensures a distinct molten center rather than the filling disappearing into your dough.
- Chill That Dough: Allowing the dough to rest in the fridge keeps your cookies thick, prevents spreading, and gives you a deeper flavor.
- Rough Chop Your Chocolate: Irregularly sized pieces melt differently and create epic chocolate puddles throughout your Pistachio Cream Cookies.
- Seal the Edges Well: Take time pinching and rolling the dough shut—this keeps the filling from leaking and ensures every bite has that dreamy surprise inside.
How to Serve Pistachio Cream Cookies
Garnishes
For that swoon-worthy bakery finish, sprinkle your just-baked cookies with a pinch of flaky salt and a dusting of extra chopped pistachios. A drizzle of melted white chocolate or a light dusting of powdered sugar also takes them over the top for gifting or a party platter.
Side Dishes
Pair Pistachio Cream Cookies with a scoop of creamy vanilla ice cream, a dollop of softly whipped mascarpone, or your favorite cold brew for a chic dessert spread. These cookies also shine alongside fresh berries or a platter of mixed fruit if you want a lighter touch.
Creative Ways to Present
Showcase these beauties stacked high on a cake stand, tucked in colorful bakery boxes for gifts, or served on a platter with edible flowers for spring gatherings. For extra flair, serve them slightly warm with little bowls of melted chocolate or extra pistachio cream for dunking!
Make Ahead and Storage
Storing Leftovers
Pistachio Cream Cookies are best enjoyed fresh, but leftovers stay soft and chewy for up to 3 days at room temperature in an airtight container. For still-gooey centers later, keep them in a cool, dry spot and avoid stacking if possible.
Freezing
To freeze, scoop and fill the unbaked cookie dough balls, then flash-freeze on a tray until firm before transferring them to a freezer bag. They’ll keep beautifully for up to 2 months—just bake straight from frozen, adding 2–3 extra minutes to the bake time!
Reheating
For that just-baked gooeyness, warm cookies in a 300°F oven for 3–5 minutes, or give them a quick 10-second zap in the microwave. The pistachio cream center will get wonderful and melty again—bring on the melty magic!
FAQs
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Can I use store-bought pistachio butter instead of pistachio cream?
Absolutely! Just make sure it’s thick enough to hold its shape when frozen and isn’t too runny—otherwise, you’ll lose that luscious molten center. If your pistachio butter is unsweetened, taste the spread and adjust the sugar in your dough to balance flavors.
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How do I prevent the filling from leaking out of my Pistachio Cream Cookies?
Be sure your filling is frozen solid and really take your time pinching and sealing the dough around it. Rolling the filled dough ball in your hands gently after sealing helps keep that precious center from escaping during baking!
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Can I make smaller cookies instead of large bakery-style ones?
Yes—you can use a smaller scoop and a tiny piece of frozen filling for each. Just reduce the baking time by a couple of minutes and keep a close eye—your mini Pistachio Cream Cookies will still be fabulously gooey and gorgeous!
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What’s the best way to keep the cookies soft for several days?
Store them in an airtight container with a slice of sandwich bread or a piece of apple. The extra moisture will keep your Pistachio Cream Cookies soft and tender for days—just remember to remove fruit before serving.
Final Thoughts
If you’re craving a cookie that feels both special and satisfyingly easy, these Pistachio Cream Cookies are calling your name. Go ahead—treat yourself and someone you love to gooey centers, nutty bites, and the kind of dessert that’s meant to be shared and savored. Happy baking!
Print
Pistachio Cream Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 52 minutes
- Yield: 11 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of pistachio cream, chocolate chunks, and pistachios with these irresistible Pistachio Cream Cookies. Soft, gooey, and bursting with flavor, these cookies are a perfect treat for any occasion.
Ingredients
Pistachio Cream Filling:
- 150 g pistachio cream spread
Cookie Dough:
- 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. Pour the pistachio spread on top and spread it into a thick sheet. Freeze for at least 1 hour or overnight until solid.
- Prep: Line a cutting board or plate with parchment paper. Set aside.
- Flour mixture: In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Butter mixture: In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Add the egg and vanilla extract. Whisk until smooth.
- Combine flour and butter mixtures: Add the flour mixture to the butter mixture and whisk until just combined.
- Fold in chocolate and pistachios: Add chocolate and pistachios, then fold gently to combine.
- Scoop cookie dough: Use a cookie scoop to form dough balls. Chill in the fridge.
- Stuff cookie dough: Flatten a dough ball, place pistachio cream, and seal.
- Add toppings: Place stuffed dough balls on a baking sheet and top with chocolate, pistachios, and more pistachio cream.
- Bake: Bake for 11-12 minutes, sprinkle with salt, and let cool before enjoying.
Notes
- Pistachio cream should be a thick spread with thickeners to prevent absorption by the cookie.
Nutrition
- Serving Size: 1 large cookie
- Calories: 348 kcal
- Sugar: 25 g
- Sodium: 191 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 38 mg
