These pistachio cream chocolate chip cookies are a decadent twist on a beloved classic. I love how each cookie hides a creamy pistachio center, wrapped in a brown butter dough studded with chocolate chunks and crunchy pistachios. It’s the perfect balance of nutty, sweet, chewy, and gooey—all in one bite. Pistachio Cream Chocolate Chip Cookies

Why You’ll Love This Recipe

I like this recipe because it brings a gourmet edge to the everyday chocolate chip cookie. The brown butter deepens the flavor, while the pistachio cream adds a rich, velvety center that makes each bite feel indulgent. The texture is everything I want: crisp on the outside, chewy in the middle, and packed with melty chocolate and nutty crunch. Plus, the process is simple and satisfying, even if it looks fancy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Light brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Semi-sweet chocolate
Crushed pistachios
Pistachio cream

Directions

I start by scooping tablespoons of pistachio cream onto a parchment-lined tray and freeze them—this makes them easier to work with later.
I brown the butter in a saucepan until golden and nutty, then let it cool slightly in a mixing bowl.
I whisk in the sugars, then beat in the egg and vanilla until the mixture is smooth.
In a separate bowl, I mix the flour, baking powder, baking soda, and salt, then gradually combine it with the wet ingredients.
I stir in the chocolate and pistachios until the dough is evenly mixed.
I scoop out portions of dough, flatten them, and place a frozen pistachio cream ball in the center, wrapping the dough around to seal it completely.
I chill the cookie dough balls for 30 minutes to help them hold their shape.
I preheat the oven to 350°F (175°C) and place the dough balls on a baking sheet.
Just before baking, I add a little extra pistachio cream on top of each cookie.
I bake the cookies for 12–14 minutes, until the edges are golden and the centers are set.
I let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

Servings: 8 cookies
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 12–14 minutes
Total time: About 1 hour 15 minutes

Variations

I swap pistachios for chopped hazelnuts or almonds when I want a different nutty twist.
For a nut-free version, I skip the pistachios and use a cookie-safe seed-based spread.
I switch out the semi-sweet chocolate for white or dark chocolate depending on what I’m craving.
When I want a bolder flavor, I sprinkle a little flaky salt on top just before baking.

Storage/Reheating

I store baked cookies in an airtight container at room temperature for up to 5 days.
To freeze unbaked dough, I place the filled dough balls on a tray, freeze until solid, then transfer to a bag for up to 2 months. I bake straight from frozen, adding a minute or two to the bake time.
To reheat, I pop a cookie in the microwave for about 10–15 seconds to revive that soft, gooey center.

FAQs

What is pistachio cream?

Pistachio cream is a smooth, sweet spread made from ground pistachios, sugar, and sometimes a little oil. It’s rich and nutty, perfect for stuffing into cookies.

Do I have to use brown butter?

Technically no, but I always do—it adds a deep, toasty flavor that makes the cookies so much more delicious.

Why freeze the pistachio cream first?

Freezing makes it easier to stuff into the dough and keeps it from leaking out while the cookies bake.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and bake the cookies fresh the next day.

What chocolate works best?

I prefer chopped semi-sweet chocolate because it melts better than chips, but any kind you like—milk, dark, or even white—will work.

Conclusion

These pistachio cream chocolate chip cookies bring something special to the table. I love how they’re soft, gooey, and full of rich, nutty flavor with just enough chocolate to satisfy my sweet tooth. Whether I’m baking for guests or treating myself, this recipe always feels a little luxurious and totally worth it.