Pistachio Stuffed Chocolate Chip Cookies
This pistachio cookie recipe makes soft pistachio chocolate chip cookies stuffed with creamy pistachio filling and melty chocolate chips.
Servings 12 Cookies
Calories 340kcal
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!
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
Calories: 340kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 176mg | Fiber: 2g | Sugar: 26g | Vitamin A: 281IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 2mg
