Name: Gooey Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Prep time: 40 min
Cook time: 12 min
Total time: 2 h 52 min
Cuisine: American
Ingredients: 150 g pistachio cream spread; 180 g all-purpose flour; 1 tablespoon cornstarch; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ 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

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If you’re on the hunt for a dessert that blends classic comfort with a surprising, nutty twist, then the Gooey Pistachio Cream Stuffed Chocolate Chip Cookies Recipe is your next baking adventure. Imagine biting into a soft, chocolate chip cookie, only to discover a molten center of luscious pistachio cream that melts in your mouth. These cookies offer the perfect balance of sweet chocolate, buttery dough, and that addictive nuttiness of pistachio cream. Whether you’re sharing with friends, gifting, or simply treating yourself, this recipe promises a smile in every bite.

Ingredients You’ll Need

A rustic white bowl with speckled brown edges holds thick, light brown cookie dough mixed with uneven chunks of dark chocolate, giving it a textured look. A pale silicone spatula with a wooden handle is partially submerged in the dough, resting on the right side. The bowl sits on a white marbled surface, creating a clean and soft contrast to the warm colors and rough texture of the cookie mix. photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list intimidate you. Each one is thoughtfully chosen to create the ideal texture, flavor, and color that make these cookies delightfully irresistible. From the tender all-purpose flour to the rich pistachio cream spread, every component plays a crucial role.

150 g pistachio cream spread: The star of the show providing a creamy, nutty filling that’s utterly divine when gooey.
180 g all-purpose flour: Gives structure to the cookie while keeping it tender and soft.
1 tablespoon cornstarch: Helps keep the cookies light and improves their softness.
½ teaspoon baking powder: Adds just the right rise for a perfect cookie texture.
½ teaspoon baking soda: Works with the baking powder to keep the cookies soft yet cakey.
½ teaspoon salt: Enhances all the flavors and balances the sweetness.
115 g unsalted butter, melted and cooled: Adds richness and chewy tenderness to each bite.
100 g brown sugar: Brings moisture and a deep caramel flavor to the dough.
50 g granulated sugar: Adds sweetness and helps with slight crispness at the edges.
1 large egg, room temperature: Binds everything together and adds to the cookie’s softness.
1 teaspoon vanilla extract: Infuses a warm, aromatic flavor that complements the pistachio and chocolate beautifully.
100 g semi-sweet or dark chocolate, roughly chopped: Melts into gooey pockets, creating a wonderful bittersweet contrast.
50 g unsalted pistachios, shelled and roughly chopped: Adds delightful texture and intensifies the pistachio experience.
Flaky salt, for sprinkling: A sprinkle on top to enhance the flavors and add a surprising crunch.

How to Make Gooey Pistachio Cream Stuffed Chocolate Chip Cookies Recipe

Step 1: Freeze the Pistachio Cream

This is a vital step to achieve that luscious gooey center without it melting out completely during baking. Spread your pistachio cream in a thick layer on parchment paper or scoop into small dollops, then freeze for at least an hour until solid. Don’t skip this or the filling will just ooze out!

Step 2: Prepare the Dry Ingredients

Before mixing your dough, whisk together the flour, cornstarch, baking powder, baking soda, and salt in a small bowl. This blend adds structure and helps create that tender cookie crumb we all love.

Step 3: Mix the Wet Ingredients

In a large bowl, combine the melted butter with both brown and granulated sugars, whisking until smooth and thick. Then add the egg and vanilla, continuing to whisk until fully incorporated. This mixture creates a rich, flavorful base for your cookie dough.

Step 4: Combine Wet and Dry Mixtures

Gradually add your flour mixture into the buttery sugar mix, stirring gently until just combined. It’s okay if some flour patches remain; overmixing can make your cookies tough, so keeping it light ensures soft, tender cookies.

Step 5: Fold in Chocolate and Pistachios

Gently fold in those chopped chocolate chunks and pistachios with a spatula, distributing them evenly without deflating your dough. These add bursts of chocolatey richness and nutty crunch throughout each cookie.

Step 6: Chill the Dough

Using a 4-tablespoon scoop, portion out dough balls onto a parchment-lined board and chill for about an hour until firm. Chilling the dough helps the cookies hold their shape and prevents excessive spreading in the oven.

Step 7: Stuff the Dough with Pistachio Cream

Preheat the oven to 350°F. Flatten each chilled dough ball into a round disc, place a frozen block or dollop of pistachio cream in the center, then carefully seal the dough around it. Take your time to ensure the cream is fully enclosed to avoid leakage.

Step 8: Add Toppings and Bake

Arrange the stuffed dough balls on a baking sheet lined with parchment, leaving space for spreading. Press extra chocolate chunks, chopped pistachios, and small pistachio cream bits on top for an irresistible look and extra flavor bursts. Bake for 11 to 12 minutes until edges are set but centers are still soft. Right out of the oven, sprinkle with flaky salt for that perfect salty-sweet balance.

How to Serve Gooey Pistachio Cream Stuffed Chocolate Chip Cookies Recipe

A stack of three thick cookies each broken in half and layered on top of each other is shown close up. Each cookie has a golden-brown crispy edge with a soft center holding layers of melted dark and green matcha chocolate chips inside, giving a shiny and gooey texture. The green matcha chocolate is the main color inside, mixed with dark brown chocolate chunks. The cookies are on a white marbled surface with other whole cookies blurred in the background. The photo is taken from a low angle to highlight the rich, melty layers and textures. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a drizzle of melted white chocolate can add an extra touch of elegance. Plus, a quick sprinkle of extra pistachio pieces on top just before serving enhances the nutty crunch and visual appeal.

Side Dishes

Pair these indulgent cookies with a scoop of vanilla ice cream or a dollop of whipped cream for a truly decadent dessert experience. A strong cup of espresso or a glass of cold milk also makes a perfect companion, balancing the sweetness and richness.

Creative Ways to Present

Want to impress at a party? Serve these cookies stacked on a rustic wooden board with bowls of extra pistachio cream and chopped nuts nearby so guests can customize their treats. Alternatively, pack a few in colorful parchment for charming homemade gifts that will be adored.

Make Ahead and Storage

Storing Leftovers

Place leftover cookies in an airtight container at room temperature for up to 3 days. To maintain their texture, add a slice of bread inside the container to keep them soft and fresh—magic trick, honestly!

Freezing

If you want to enjoy these Gooey Pistachio Cream Stuffed Chocolate Chip Cookies Recipe later, freeze unbaked dough balls or fully baked cookies wrapped tightly in plastic wrap and stored in freezer bags. Dough can be frozen for up to 2 months, and baked cookies up to 3 months.

Reheating

For warm, gooey goodness after freezing, simply reheat cookies in a 300°F oven for about 5 minutes or microwave for 10-15 seconds. This revives their fresh-baked charm with the pistachio cream melting back to that irresistible state.

FAQs

Can I use another nut butter instead of pistachio cream?

Absolutely! While pistachio cream offers a unique flavor, almond or hazelnut cream are great alternatives that maintain a rich, creamy center, though the taste will shift accordingly.

How do I prevent the pistachio cream from leaking out?

Ensuring the pistachio cream is fully frozen before stuffing and carefully sealing the dough around it is key. Chilling the entire dough ball before baking helps the cookies keep their shape without leakages.

Can these cookies be made smaller?

Definitely. Just adjust the baking time slightly for smaller cookies, checking at around 8-10 minutes. The gooey center will remain just as delightful!

Is there a way to make these cookies vegan or dairy-free?

You can substitute dairy butter with plant-based margarine and use a vegan pistachio spread if available. Just be mindful that texture and flavor may vary but still delicious.

What’s the best way to enjoy these cookies?

Warm is the best way to enjoy these cookies as the pistachio cream is melted and gooey, but cooled cookies are fantastic too with a firmer but still luscious filling. Grab one fresh from the oven if you can!

Final Thoughts

Once you try the Gooey Pistachio Cream Stuffed Chocolate Chip Cookies Recipe, you’ll understand why it’s become a beloved favorite. It’s that wonderful combination of classic chocolate chip cookie comfort with an unexpected, indulgent pistachio surprise in the center. Baking these is a joyful experience, and sharing them is even better. So, go ahead and treat yourself, your family, or your friends—these cookies are bound to bring happiness to any occasion!