These pistachio cream cookies are soft and gooey, filled with a rich pistachio spread and studded with dark chocolate chunks and crunchy pistachios. I find them to be the perfect blend of sweet, salty, and nutty flavors, especially when enjoyed warm right out of the oven.

Why You’ll Love This Recipe

I love how these cookies offer a delightful combination of textures and flavors. The soft, gooey center contrasts beautifully with the crunchy pistachios and melty chocolate chunks. The addition of flaky salt on top enhances the sweetness and brings out the nutty flavors, making each bite irresistible.

Ingredients

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

Pistachio cream spread
All-purpose flour
Cornstarch
Baking powder
Baking soda
Salt
Unsalted butter, melted and cooled
Brown sugar
Granulated sugar
Egg, room temperature
Vanilla extract
Semi-sweet or dark chocolate, roughly chopped
Unsalted pistachios, shelled and roughly chopped
Flaky salt, for sprinkling

Directions

Freeze the Pistachio Cream: I line a plate with parchment paper, spread the pistachio cream into a thick sheet, and freeze it for at least 1 hour or overnight until solid. Alternatively, I scoop it into small dollops and freeze.
Prepare the Dough: In a small bowl, I mix the flour, cornstarch, baking powder, baking soda, and salt. In a large mixing bowl, I whisk together the melted butter, brown sugar, and granulated sugar until combined. Then, I add the egg and vanilla extract, whisking until smooth.
Combine and Fold: I add the dry ingredients to the wet mixture, stirring until just combined. Then, I fold in the chopped chocolate and pistachios.
Chill the Dough: Using a 4-tablespoon cookie scoop, I portion out the dough onto a parchment-lined board and chill in the fridge for about 1 hour or until firm.
Preheat the Oven: I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Assemble the Cookies: I flatten each dough ball, place a piece of frozen pistachio cream in the center, and wrap the dough around it to seal. I place the stuffed dough balls on the baking sheet, spacing them about 2 inches apart.
Bake: I bake the cookies for about 11-12 minutes, or until the edges are set but the centers are still soft. Immediately after baking, I sprinkle them with flaky salt.
Cool and Enjoy: I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. I enjoy them warm for the gooey centers.

Servings and Timing

Yield: 11 large cookies
Prep Time: 40 minutes
Cook Time: 12 minutes
Chilling Time: 2 hours
Total Time: Approximately 2 hours and 52 minutes

Variations

Chocolate Options: I sometimes use white chocolate chunks instead of dark chocolate for a sweeter flavor profile.
Nutty Additions: Adding more chopped pistachios on top before baking gives an extra crunch.
Flavor Twists: Incorporating a touch of orange zest into the dough adds a citrusy brightness that complements the pistachio.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a freezer-safe container for up to 1 month. To enjoy, I thaw them at room temperature or warm them in a toaster oven until the centers are gooey again.

FAQs

What type of pistachio cream should I use?

I recommend using a thick pistachio spread that holds its shape when baked. This ensures a gooey center without the filling being absorbed by the dough.

Can I make the dough ahead of time?

Yes, I often prepare the dough and refrigerate it for up to 24 hours before baking. This allows the flavors to meld and makes assembly quicker.

How do I prevent the pistachio cream from leaking out?

Ensuring the pistachio cream is well-frozen and sealing the dough tightly around it helps prevent leaks during baking.

Can I use salted pistachios?

I prefer using unsalted pistachios to control the saltiness of the cookies. However, if using salted pistachios, I adjust the added salt in the recipe accordingly.

Why is my dough too sticky to handle?

If the dough is too sticky, I chill it longer until it’s firm enough to work with. This makes shaping and stuffing the cookies easier.

Conclusion

These pistachio cream cookies are a delightful treat that combines rich flavors and textures. I find them perfect for special occasions or whenever I crave something indulgent. The gooey pistachio center, melty chocolate chunks, and crunchy pistachios make each bite a luxurious experience.