Description
Indulge in these delightful Pistachio Cream Chocolate Chip Cookies, featuring a luscious pistachio cream center encased in a tender, chocolaty cookie. These cookies combine the rich flavors of dark chocolate and nutty pistachios with a soft, slightly chewy texture, making them perfect for sharing or enjoying as a special treat.
Ingredients
Wet Ingredients
- ½ cup / 120ml olive oil or neutral oil (or a 50/50 blend)
- ¾ cup / 155g dark brown sugar
- ½ cup / 100g granulated sugar
- 1/3 cup / 77ml unsweetened applesauce
- 1 tsp / 5ml vanilla bean paste
- ½ cup / 120g pistachio cream
Dry Ingredients
- 2 ½ cups / 300g all-purpose flour
- 1 tsp / 5g baking soda
- ½ tsp / 3g salt
Add-ins
- ¾ cup / 120g chopped dark chocolate or dark chocolate chunks
- 1/3 cup / 40g chopped pistachios
Instructions
- Freeze Pistachio Cream: Spread the pistachio cream thinly on parchment or in a shallow container and freeze until firm enough to cut or break into small pieces without smearing.
- Mix Wet Ingredients: In a large bowl, combine oil, dark brown sugar, granulated sugar, applesauce, and vanilla. Beat on low with a hand mixer for about 2 minutes until glossy and smooth with no oil puddles.
- Add Dry Ingredients: Sprinkle flour, baking soda, and salt over the wet mixture. Stir with a spatula until fully combined with no flour streaks. Dough should be thick but cohesive; add 1–2 tablespoons non-dairy milk if dry and crumbly.
- Fold in Chocolate and Pistachios: Carefully fold chopped dark chocolate and pistachios evenly into the dough to ensure each scoop contains bits of both.
- Chill Dough: Cover bowl and refrigerate dough for at least 30 minutes to firm up for easier shaping.
- Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and browning.
- Shape Cookies: Scoop about 2 tablespoons of dough and form into balls. Press a deep well in each ball, add a heaping teaspoon of frozen pistachio cream into the center, and seal the dough completely around the filling, hiding it from outside view.
- Arrange and Bake: Place cookie balls 2–3 inches apart on baking sheets. Bake for 11–13 minutes until edges are lightly golden but centers remain pale and slightly puffed.
- Cool on Baking Sheet: Let cookies rest on the baking sheet at least 10 minutes to set and thicken the pistachio center before transferring to a cooling rack.
- Store: Once cool, store cookies airtight at room temperature up to 3 days or freeze up to 1 month. Thaw frozen cookies at room temperature for best texture.
Notes
- Using a blend of olive and neutral oil balances flavor and texture.
- Freezing the pistachio cream solid before filling is key to preventing it from melting into the dough.
- If dough feels too dry, add 1-2 tablespoons non-dairy milk to help it come together.
- Maintain spacing between cookies on the baking sheet to allow spreading without sticking.
- Watch cookies closely near the end of baking to avoid over-browning and maintain a soft center.
- For best flavor and texture, consume within 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
