This Pistachio Stuffed Chocolate Chip Cookie recipe takes classic chocolate chip cookies to the next level with a hidden pocket of creamy pistachio filling baked right into the center. These pistachio chocolate chip cookies have chewy middles, crisp edges, melty chocolate, and a gooey pistachio core that makes them feel bakery level special with very little effort. If you love pistachio, this is your new favorite cookie.
Viral recipe
bakery style cookies
You’ll Learn: How to make bakery style cookies stuffed with luscious pistachio cream
Worth It: The viral flavor combination of pistachio and chocolate is the perfect salty, sweet flavor combination
Bonus: Freeze half of the batch and bake from frozen!
Why You’ll Love This Recipe
- A bakery-style surprise center: Freezing dollops of pistachio cream creates a molten, gooey middle that makes these pistachio chocolate chip cookies incredibly impressive.
- Perfect texture in every bite: Soft centers, crisp edges, crunchy pistachios, and melty chocolate chips give you everything you love about classic cookies—with a pistachio twist.
- Simple method, big payoff: This pistachio cookie recipe uses pantry basics and straightforward steps, but the flavor feels elevated and special.
Serving suggestions
These cookies are best served slightly warm so the pistachio cream melts into the center. Once they’ve cooled just a bit on the baking sheet, the middle turns soft and creamy while the edges stay crisp—truly the perfect bite.
Pair them with hot coffee, a cold glass of milk, or even a vanilla latte. The pistachio flavor shines next to espresso or anything slightly sweet.
For hosting or holidays, arrange the cookies on a serving board and sprinkle extra chopped pistachios over the top for color and crunch. I like to serve them next to things like flourless brownies and brown butter rice krispie treats.
Because of the gooey center, these cookies also make an incredible dessert board addition—add chocolate squares, berries, and a bowl of flaky salt so people can finish each cookie to their taste. If preparing ahead for a party or cookie exchange, warm them for just a few minutes before serving to revive that molten filling.
Ingredients and Ingredient Substitutions
Here’s what you need for this pistachio cookie recipe, plus helpful notes and substitutions:
- Pistachio cream: The star of the recipe and what creates the gooey center. Any smooth pistachio spread works. Substitute almond, hazelnut, or chocolate spread if needed. Nutella is delicious in this recipe!
- Salted butter (softened): Adds richness and structure. Unsalted butter works—just add an extra pinch of salt.
- Granulated sugar: Helps the cookies spread evenly and develop crisp edges.
- Brown sugar: Adds moisture and chewiness. Light or dark both work.
- Egg (room temperature): Binds the dough and ensures a soft texture.
- Vanilla extract: Enhances sweetness and balances the nuttiness.
- All purpose flour: The base of the dough—measure lightly to avoid dry cookies.
- Baking powder: Gives the cookies lift so the stuffed center stays intact.
- Baking soda: Helps with browning and gives the cookies slightly crisp edges.
- Kosher salt: Balances sweetness and boosts the pistachio flavor.
- Roasted, salted pistachios (chopped): Adds crunch and reinforces the pistachio flavor. Unsalted can be used—simply add an extra pinch of salt.
- Semi-sweet chocolate chips: Melty pockets of chocolate that pair perfectly with pistachios. Dark chocolate also works well.
- Flaky sea salt: Optional but recommended for finishing—enhances flavor and adds a gourmet touch.
How to make
Step 1: Freeze Pistachio Cream Dollops
At least 2 hours before baking – line a plate or small pan with parchment paper – make 12 dollops (½ tbsp each) of pistaching cream. Place them in the freezer for about 2 hours – this will make cooking assembly much easier.
Step 2: Prepare Pistachio Chocolate Chip Cookie Dough
After the pistachio cream has been in the freezer for a little over an hou, prepare cookie batter. To begin, in a large mixing bowl mix softened butter with granulated sugar and brown sugar using a stand mixer or electric hand mixer. Mix until evenly combined.
Then, add egg and vanilla extract to the bowl and mix again. In a separate bowl, whisk together all purpose flour, baking powder, baking soda and salt. Pour dry ingredients into wet and mix again.
Fold pistachios and chocolate chips into batter and cover the bowl. Place in the fridge for 30 minutes.
Step 3: Stuff Cookies with Pistachio Cream and Bake
Preheat oven to 350F and line a baking sheet with parchment paper. Scoop out 3-4 tbsp of batter per cookie.
Then, flatten and place one ½ tbsp dollop of pistachio cream in the center. Fold the cookie into a ball around the pistachio cream.
Next, place on the parchment paper with space between each cookie – I like to bake in 2 batches. Top with some additional chocolate chips and pistachio pieces if desired
Finally, bake at 350F for 16 minutes. Top with flakey sea salt, allow to cool slightly and enjoy!
storage, freezing and baking from frozen
Store fully baked pistachio chocolate chip cookies in an airtight container at room temperature for up to 4 days. The pistachio centers firm up slightly as they cool, but you can reheat them to make the filling melty again.
To freeze baked cookies, cool completely and place in a freezer-safe bag or container. Freeze for up to 2 months. Reheat in a 300°F oven for 4–6 minutes or microwave for 10–15 seconds.
You can also freeze the unbaked, stuffed cookie dough balls. After assembly, freeze them on a baking sheet until solid, then store in a freezer bag. Bake straight from frozen at 350°F, adding 1–2 minutes to the bake time. This is the best way to have fresh pistachio chocolate chip cookies anytime you want them.
Check out these other bakery style cookie recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Pistachio Stuffed Chocolate Chip Cookies
Ingredients
- 6 tbsp pistachio cream
- 1 stick salted butter softened (8 tbsp)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup chopped shelled pistachios roasted and salted
- ½ cup semi sweet chocolate chips + more for topping
- Flakey sea salt for topping
Instructions
- At least 2 hours before baking – line a plate or small pan with parchment paper – make 12 dollops (½ tbsp each) of pistaching cream. Place them in the freezer for about 2 hours – this will make cooking assembly much easier.
- Prepare cookie batter – in a large mixing bowl mix softened butter with granulated sugar and brown sugar using a stand mixer or electric hand mixer. Mix until evenly combined.
- Add egg and vanilla extract to the bowl and mix again
- In a separate bowl, whisk together all purpose flour, baking powder, baking soda and salt. Pour dry ingredients into wet and mix again.
- Fold pistachios and chocolate chips into batter and cover the bowl. Place in the fridge for 30 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Scoop out 3-4 tbsp of batter per cookie. Flatten and place one ½ tbsp dollop of pistachio cream in the center. Fold the cookie into a ball around the pistachio cream.
- Place on the parchment paper with space between each cookie – I like to bake in 2 batches. Top with some additional chocolate chips and pistachio pieces if desired
- Bake at 350F for 16 minutes. Top with flakey sea salt, allow to cool slightly and enjoy!
Recipe Notes
- Freeze pistachio cream before assembling to keep the filling intact while baking.
- Chill dough for 30 minutes to prevent spreading and create thick, chewy cookies.
- Seal dough fully around the filling so it doesn’t leak out.
- Cookies will look slightly underbaked at 16 minutes and set as they cool.
- Finish with flaky sea salt for best flavor.
- Pistachio cream → almond or hazelnut spread
- Semi-sweet chocolate → dark or milk chocolate chips
- Salted butter → unsalted butter + extra pinch of salt
- Pistachios → chopped almonds or walnuts
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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