Description
Soft and gooey chocolate chip cookies stuffed with rich pistachio cream in the center. These decadent cookies are best enjoyed warm to experience their melty pistachio filling and satisfyingly tender texture. Perfect as an indulgent dessert or special treat.
Ingredients
Frozen Pistachio Filling
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Mix-ins and Toppings
- 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 and spread the pistachio cream into a thick sheet or dollops. Freeze for at least 1 hour or overnight until solid. Cut the frozen sheet into squares and keep frozen until use.
- Prepare the flour mixture: In a small bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Make the butter mixture: In a large mixing bowl, combine melted and cooled butter with brown and granulated sugars, whisking until smooth. Add the egg and vanilla extract and whisk until the mixture is thick and well combined.
- Combine mixtures: Add the dry flour mixture to the wet ingredients and whisk until just barely combined, leaving some flour patches.
- Fold in mix-ins: Using a spatula, fold in the chopped chocolate and chopped pistachios until evenly incorporated, handling the dough gently.
- Scoop and chill dough: Using a 4-tablespoon cookie scoop, portion the dough onto a parchment-lined board. Chill in the refrigerator for about 1 hour or until firm.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Stuff cookies: Flatten each chilled dough ball into a round disc. Place 3-4 frozen pistachio cream squares in the center, then fold and seal the dough around the filling completely.
- Add toppings: Place stuffed cookie dough balls on the prepared baking sheet with about 2 inches between them. Press additional chocolate chunks, pistachios, and frozen pistachio cream pieces on top for garnish.
- Bake: Bake the cookies for 11-12 minutes until the edges are set but the centers remain soft. Immediately sprinkle with flaky salt once out of the oven.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before serving warm to enjoy gooey centers. Cookies can be cooled longer to let the pistachio cream firm up.
Notes
- Freeze the pistachio cream well to prevent leaking during baking.
- Chilling the dough before baking ensures the cookies hold their shape.
- Adjust baking time slightly for smaller or larger cookies.
- These cookies are best served warm but store well at room temperature for 2-3 days.
- Use good quality pistachio cream and chocolate for best flavor.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
