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Pistachio Cream Cookies Recipe

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3.9 from 12 reviews

Pistachio Cream Cookies blend the classic charm of chocolate chip cookies with a luxurious pistachio cream center. Soft, gooey, and delightfully chewy with crispy edges, these cookies offer a perfect balance of textures and flavors. Ideal for festive occasions or cozy evenings, each bite reveals a warm, melty pistachio cream surprise that elevates the dessert experience.

Ingredients

Frozen Pistachio Cream Center

  • 150 g pistachio cream spread

Dry Ingredients

  • 180 g all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 115 g unsalted butter (melted and cooled)
  • 100 g brown sugar
  • 50 g granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 100 g semi-sweet or dark chocolate (roughly chopped)
  • 50 g shelled pistachios (roughly chopped)
  • Flaky salt (for sprinkling)

Instructions

  1. Freeze Pistachio Cream: Place the pistachio cream spread in small portions on a parchment-lined plate and freeze for at least 1 hour until firm, ensuring it holds shape inside the cookie.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside to combine evenly.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk melted and cooled butter with brown sugar and granulated sugar until smooth. Incorporate the egg and vanilla extract, blending until the mixture becomes uniform and glossy.
  4. Combine Dough: Gradually fold the dry ingredient mixture into the wet ingredients just until combined, taking care not to overmix. Gently mix in the chopped chocolate and pistachios to distribute evenly throughout the dough.
  5. Chill the Dough: Using a cookie scoop, portion the dough onto lined plates, spacing the scoops apart. Refrigerate for about 1 hour to firm up the dough for easier shaping.
  6. Assemble Cookies: Preheat your oven to 350°F (175°C). Slightly flatten each dough ball, place a frozen pistachio cream piece in the center, and carefully seal the dough around the cream so it is completely enclosed to prevent leakage during baking.
  7. Prepare for Baking: Arrange the filled cookies on a baking sheet lined with parchment, leaving enough space between each. Optionally, top with extra chunks of chocolate and pistachios for added texture and visual appeal.
  8. Bake: Place in the preheated oven and bake for 11–12 minutes until the edges are set but the centers remain soft and slightly gooey, capturing the perfect chewy texture.
  9. Finish and Cool: Remove cookies from the oven and immediately sprinkle flaky salt on top to enhance flavors. Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Notes

  • Freezing the pistachio cream ensures it doesn't melt and leak out during baking.
  • Chilling the cookie dough improves handling and helps maintain the cookie shape.
  • Use room temperature egg for better dough consistency.
  • Flaky salt adds a subtle salty contrast that enhances the cookie’s sweetness.
  • Store baked cookies in an airtight container at room temperature for up to 3 days.
  • For a softer cookie, reduce baking time slightly; for crunchier edges, bake a bit longer.

Find it online: https://recipeplenty.com/pistachio-cream-cookies-recipe/