Pistachio Cream Cookies with Dark Chocolate and Chopped Nuts Recipe
Delight in these irresistible Pistachio Cream Cookies, featuring a buttery cookie dough studded with roasted pistachios and dark chocolate chunks, encasing a luscious, frozen pistachio cream center. Perfectly soft and chewy with a crunchy nutty texture and a creamy surprise inside, these cookies are a gourmet treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 42 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins & Filling
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- ~½ tsp pistachio cream per cookie (about ¼ cup total)
Instructions
- Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper. Scoop out ½-teaspoon-sized dollops of pistachio cream onto the tray and freeze for 20–30 minutes until firm. This step makes stuffing the cookies easier and prevents the filling from melting during baking.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. Add the egg and vanilla extract, beating until fully combined. Gradually add the dry ingredients into the wet mixture, gently folding until just combined. Then fold in the chopped roasted pistachios and dark chocolate chunks evenly through the dough.
- Stuff the Cookies: Scoop out 2-tablespoon portions of cookie dough and gently flatten each portion slightly in your palm. Place one frozen pistachio cream dollop in the center of the flattened dough, then carefully wrap the dough around the filling, sealing it completely to encase the cream inside.
- Chill and Bake: Place the stuffed cookie dough balls onto a tray and chill them in the refrigerator for 1 hour to firm up or freeze them for 20 minutes if short on time. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and space the chilled dough balls about 2 inches apart. Bake for 10 to 12 minutes, or until the cookies are golden around the edges but remain soft in the center for the perfect chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely. Serve once cooled to enjoy the creamy pistachio center without melting.
Notes
- Freezing the pistachio cream before stuffing prevents it from melting out during baking.
- Chilling the cookie dough after stuffing helps maintain shape and texture.
- You can substitute dark chocolate chunks with milk or white chocolate according to preference.
- For a homemade pistachio cream spread, try a traditional Italian-style recipe to enhance flavor authenticity.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Pistachio Cream Cookies, Pistachio Cookies, Stuffed Cookies, Chocolate Chunk Cookies, Nutty Cookies, Italian Pistachio Dessert
