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Pistachio Cream Chocolate Chip Cookies Recipe

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★★★★★

4.3 from 48 reviews

These soft and chewy pistachio chocolate chip cookies are a decadent treat with a surprise pistachio cream filling. Rich browned butter adds a nutty depth, while chunks of chocolate and crushed pistachios provide texture and flavor. The cookies are stuffed with frozen pistachio cream balls and topped with extra cream for an indulgent finish. Perfect for cookie lovers seeking a unique twist on the classic chocolate chip cookie.

Ingredients

Scale

Filling

  • 8 tbsp. pistachio cream + extra for topping

Cookie Dough

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

Instructions

  1. Freeze Pistachio Cream Balls: Scoop 1 tbsp. balls of pistachio cream using a cookie scoop and place them on a parchment-lined sheet. Freeze until firm to make handling easier later.
  2. Brown the Butter: In a small saucepan over medium heat, melt and cook the butter, stirring occasionally, until it turns amber and develops brown specks. This will add a rich, nutty flavor to the cookies.
  3. Chill Brown Butter: Transfer the browned butter to a medium mixing bowl and chill it in the freezer for 5 minutes. You should have about 90g of butter; add water if needed to reach this amount.
  4. Mix Sugars and Vanilla: Whisk the chilled browned butter with the light brown sugar and granulated sugar until combined. Then whisk in the egg and vanilla extract thoroughly.
  5. Add Dry Ingredients: Fold in the flour, baking powder, baking soda, and salt using a rubber spatula until only a few flour streaks remain. Be careful not to overmix.
  6. Incorporate Chocolate and Pistachios: Fold in the chopped chocolate and crushed pistachios until the dough is uniform with no flour streaks left.
  7. Assemble Cookies: Scoop heaping 3-tablespoon portions of dough and flatten each with your palm. Place one frozen pistachio cream ball in the center, then fold the dough over it, sealing the cream inside completely.
  8. Chill Dough Balls: Cover the dough balls and refrigerate for 30 minutes to firm up before baking. Preheat the oven to 350°F (175°C) while chilling.
  9. Prepare for Baking: Arrange chilled cookie dough balls evenly spaced on a parchment-lined baking sheet. Optionally, melt extra pistachio cream and spoon a small amount atop each dough ball for garnish.
  10. Bake Cookies: Bake in the preheated oven for 12-14 minutes, until edges turn golden brown and centers are set.
  11. Shape and Cool: After baking, use a bowl or biscuit cutter slightly larger than the cookies to gently swirl each cookie, making them more round. Let them cool on the hot baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Serve: Enjoy these decadent pistachio cream chocolate chip cookies once cooled or slightly warm.

Notes

  • You can prepare the dough balls ahead and store them in an airtight container in the fridge for up to 2 days or freeze for up to 1 month before baking.
  • Brown butter develops a richer flavor; don’t skip this step for best results.
  • Freezing the pistachio cream balls makes it easier to enclose them in the dough without melting.
  • Use a cookie scoop for uniform cookie sizes to ensure even baking.
  • “Scooting” the cookies after baking helps give them an attractive round shape and a polished look.

Keywords: pistachio cookies, chocolate chip cookies, stuffed cookies, brown butter cookies, pistachio cream, soft chewy cookies, homemade cookies

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