If you’re on the hunt for a cookie that feels like a little celebration in every bite, you have to try this Pistachio Cream Stuffed Chocolate Chip Cookies Recipe. I absolutely love how the creamy pistachio center melts inside a chewy, buttery chocolate chip cookie, creating an unexpected but delightful flavor combo. When I first made these, my kitchen smelled heavenly, and my family went crazy for these treats—trust me, this recipe is well worth the extra step of stuffing!
Why You’ll Love This Recipe
- Irresistibly Gooey Center: The pistachio cream filling gives the cookies a luscious, gooey surprise every single time.
- Balance of Flavors: Sweet chocolate chips paired with nutty toasted pistachios create a perfect harmony of taste and texture.
- Family-Approved: Whether it’s a special occasion or an ordinary day, these cookies always impress friends and family alike.
Ingredients You’ll Need
This Pistachio Cream Stuffed Chocolate Chip Cookies Recipe calls for ingredients that blend buttery sweetness with rich nutty goodness, creating that perfect cookie bite. I like to use quality vanilla extract and freshly toasted pistachios because they really make the flavors pop.
- Pistachio cream: You can grab some store-bought, but if you have time, homemade pistachio cream deepens the flavor beautifully.
- Unsalted butter: Softened but not melted—this helps you control the cookie’s texture perfectly.
- Light brown sugar: Adds moisture and rich caramel undertones, essential for a chewy cookie.
- Granulated sugar: Balances out the sweetness and helps the cookies spread just enough.
- Eggs: Room temperature eggs ensure the dough comes together smoothly.
- Vanilla paste or extract: I prefer vanilla paste because it gives flecks of flavor for an extra-special touch.
- All-purpose flour: The backbone of your cookie dough—measured carefully to avoid dry or cakey cookies.
- Baking powder and baking soda: These leaveners add a light rise while maintaining a soft texture.
- Fine sea salt: Just a pinch to enhance sweetness and depth.
- Chocolate chips or chopped chocolate: Semi or bittersweet work best to balance the sweetness.
- Toasted pistachios: Adds crunch and a nutty accent; toast them lightly for best flavor.
- Flaky sea salt (optional): Sprinkled on top for a hint of savory contrast that makes these cookies truly memorable.
Variations
I like to play around with this Pistachio Cream Stuffed Chocolate Chip Cookies Recipe depending on the season or mood. Feel free to get creative—once you nail the basic recipe, the options are endless!
- Nut-Free Version: Swap out pistachio cream for a sunflower seed butter filling and replace pistachios with sunflower seeds for crunch. I did this for a friend with allergies and everyone loved it.
- White Chocolate Twist: Replace semi-sweet chocolate chips with white chocolate for a sweeter, creamier cookie—my kids adore this variation!
- Spiced Pistachio: Add a dash of cinnamon or cardamom to the dough for a warm, spiced vibe that pairs beautifully with the pistachio cream.
- Mini Cookies: Make smaller cookies and use less filling for perfectly bite-sized treats ideal for parties or gifting.
How to Make Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Step 1: Prepare Your Dough Like a Pro
Start by creaming the unsalted butter with both sugars until fluffy—that’s where the magic begins for a light, chewy cookie. Add eggs and vanilla paste next, mixing only until combined to avoid overworking the dough. In a separate bowl, whisk together the flour, baking powder, baking soda, and sea salt, then fold into the wet ingredients gently. Folding rather than beating keeps the cookies tender, which you’ll appreciate once they’re baked.
Step 2: Toast Your Pistachios and Mix in the Goodies
Toast your pistachios in a dry pan over medium heat for about 3-5 minutes, shaking the pan so they don’t burn. Once cooled, chop coarsely and fold them along with your chocolate chips into the dough. This gives the cookies texture and that irresistible nutty crunch.
Step 3: Stuff Each Cookie with Pistachio Cream
This is the fun and slightly tricky part! Take about 2 tablespoons of dough, flatten it in your palm, then add a teaspoon of pistachio cream in the center. Top with a bit more dough and seal carefully to encase the cream completely. I discovered this trick when I folded the dough around the cream, making sure there were no gaps—otherwise, the filling leaks during baking. Chill these cookie balls for at least 20 minutes before baking for best results.
Step 4: Bake Until Golden & Perfectly Soft
Place the stuffed cookie balls onto parchment-lined baking sheets, leaving plenty of room for spreading. Bake at 350°F (175°C) for about 14-15 minutes. You want the edges to be lightly golden but the center still soft—this way, your cookies come out chewy with a melty pistachio center that’s pure bliss. Once out of the oven, sprinkle with a pinch of flaky sea salt while warm if you’re feeling fancy.
Pro Tips for Making Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
- Chill the Dough Balls: Chilling prevents spreading and helps keep that gooey filling intact inside each cookie.
- Seal Properly: Press the dough edges together well around the pistachio cream to avoid leaks during baking. I learned this the hard way!
- Use Room Temperature Eggs: Helps create a smooth dough and better rise.
- Freshly Toast Pistachios: Toasting fresh nuts brings out their flavor and adds a satisfying crunch that makes every bite so much better.
How to Serve Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
Garnishes
I love finishing these cookies with a sprinkle of flaky sea salt right out of the oven—it heightens the flavors and adds a bit of that irresistible salty-sweet contrast. If I’m feeling fancy, sometimes I’ll scatter a few extra chopped pistachios on top before baking, which adds great texture and looks beautiful too.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a warm cup of espresso. For brunch or dessert spreads, I like to serve them alongside fresh berries or a dollop of whipped cream for a little extra flair. They also make a perfect mid-afternoon snack with a light green tea or chai latte.
Creative Ways to Present
For parties or gifting, arrange the cookies in pretty tins layered with parchment paper and tied with a ribbon. I’ve also made them into an “ice cream sandwich” by sandwiching pistachio gelato between two cookies—family favorite! You can even drizzle melted chocolate or pistachio cream on top for extra indulgence when serving dessert.
Make Ahead and Storage
Storing Leftovers
Store your leftover pistachio cream stuffed chocolate chip cookies in an airtight container at room temperature. They’ll stay fresh and chewy for up to 4 days, though honestly, they rarely last that long in my house! I usually layer them between parchment paper so they don’t stick together.
Freezing
You can freeze these cookies either baked or unbaked. I like to freeze the cookie dough balls separately on a tray, then transfer them to a freezer bag for up to 3 months. Bake from frozen by adding 2-3 extra minutes baking time. This way, you get fresh-baked cookies anytime without starting from scratch.
Reheating
Reheat cookies gently in a preheated oven at 300°F (150°C) for about 5 minutes to revive that gooey pistachio center and retain chewiness. Avoid microwaving—they tend to get too soft and lose their texture quickly that way.
FAQs
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Can I use store-bought pistachio cream or do I need to make it myself?
You absolutely can use store-bought pistachio cream to save time. Just make sure it’s of good quality and not overly sweet so the flavor shines through. I’ve used both homemade and store-bought with delicious results, so it’s totally up to you!
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How do I prevent the pistachio cream from leaking during baking?
Seal the cookie dough well around the pistachio cream, pressing edges firmly. Chilling the dough balls before baking helps the cookies keep their shape and prevents leaks. Avoid overfilling the center—just a teaspoon of cream is enough.
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Can I make these cookies vegan or gluten-free?
For a vegan version, substitute butter with vegan margarine and use flax eggs instead of regular eggs. Gluten-free flour blends can replace all-purpose flour, but expect a slightly different texture. You might want to test small batches to get your preferred results.
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What’s the best way to store leftover cookies?
Keep them in an airtight container at room temperature with parchment layers to prevent sticking. They stay fresh up to four days—if you want longer storage, freezing is your friend!
Final Thoughts
This Pistachio Cream Stuffed Chocolate Chip Cookies Recipe is one of those special treats I turn to when I want to impress or when I just crave something a little different but utterly comforting. The soft cookie exterior with that luscious green pistachio filling feels like a delicious secret waiting to be discovered in every bite. I hope you love making these as much as I do, and that they bring a little extra joy to your kitchen and your loved ones.
Print
Pistachio Cream Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pistachio Cream Stuffed Chocolate Chip Cookies combine a classic brown-butter chocolate chip cookie with a luscious pistachio cream center. Each cookie boasts a gooey green pistachio filling surrounded by a rich, soft chocolate chip cookie, enhanced by toasted pistachios and a sprinkle of flaky sea salt for added texture and flavor. Perfect for pistachio lovers looking to elevate their cookie game with a special twist.
Ingredients
Filling
- 430 g homemade or store-bought pistachio cream
Cookie Dough
- 225 g unsalted butter (1 cup)
- 200 g light brown sugar (1 cup)
- 135 g granulated sugar (⅔ cup)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla paste or extract
- 360 g all purpose flour (2 ¾ cups + 2 Tbsp)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 200 g semi or bittersweet chocolate chips (or chopped chocolate bar) (1 cup)
- 100 g toasted pistachios, chopped (½ cup), plus more for sprinkling if desired
For Garnish (Optional)
- Flaky sea salt for sprinkling
Instructions
- Prepare the Butter: Begin by browning the unsalted butter in a saucepan over medium heat until it turns golden and emits a nutty aroma. This step adds a deep, rich flavor to your cookies. Once browned, remove from heat and let it cool slightly.
- Mix Sugars and Butter: In a large mixing bowl, combine the browned butter with the light brown sugar and granulated sugar. Whisk together until the mixture is smooth and creamy, ensuring all the sugar is well incorporated.
- Add Eggs and Vanilla: Crack the eggs into the sugar and butter mixture, then add the vanilla paste or extract. Beat these ingredients until the mixture is fluffy and uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. This ensures even distribution of the leavening agents and salt in the dough.
- Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, mixing gently to create the cookie dough. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips and Pistachios: Fold in the semi or bittersweet chocolate chips and chopped toasted pistachios until evenly distributed throughout the dough.
- Assemble Cookies: Take a small portion of cookie dough and flatten it in your hand. Place about a tablespoon of pistachio cream in the center, then cover with another portion of dough, sealing the edges completely to encase the filling.
- Shape and Arrange: Shape each stuffed dough ball into a round cookie, making sure no filling is exposed. Place cookies on a baking sheet lined with parchment paper, spaced evenly to allow spreading.
- Sprinkle and Bake: Optionally sprinkle the tops of the cookies with chopped pistachios and flaky sea salt. Bake in a preheated oven at 175°C (350°F) for approximately 12 to 15 minutes or until the edges are golden but the center remains soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step helps set the cookies without losing the gooey pistachio center. Enjoy warm or at room temperature.
Notes
- Use either store-bought or homemade pistachio cream for a delightful, gooey center.
- Browned butter enhances the flavor of the cookie dough, giving it a rich, nutty taste.
- Chilling the dough before baking is optional but can help maintain the shape and prevent excessive spreading.
- If you prefer a less sweet filling, consider adjusting the amount or brand of pistachio cream used.
- Flaky sea salt sprinkled on top adds a pleasant contrast to the sweetness of the cookie.
- Ensure cookies are fully sealed around the pistachio cream to prevent leakage during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
