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

Scale

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

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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