If you’re a pistachio lover searching for your next obsession, Pistachio Cream Cookies will make you swoon! Each cookie is stuffed with luscious pistachio cream, studded with chocolate chunks and real pistachios, finished with a sprinkle of flaky salt—oozing a melty, nutty center in every bite.
Why You’ll Love This Recipe
- Gooey Pistachio Surprise: Each cookie hides a soft pistachio cream center, delivering a dreamy nutty burst with every bite.
- Irresistible Texture: Crisp, golden edges give way to a chewy middle perfectly balanced by melty chocolate and crunchy pistachios.
- Bakery-Level Flavor at Home: These Pistachio Cream Cookies look and taste like they’re straight from an artisan bakery, but are delightfully simple to make from scratch.
- Showstopper for Any Occasion: They’re a conversation starter at parties, a sophisticated treat for gifting, or the ultimate indulgence with your afternoon coffee!
Ingredients You’ll Need
Let’s talk ingredients! Each one brings something special: from the buttery dough to the bold pistachio cream and melty chocolate chunks, everything works together for knock-out flavor and irresistible texture in these Pistachio Cream Cookies.
- Pistachio Cream Spread: The heart and soul of the cookie—choose a high-quality, thick pistachio spread (sweetened or unsweetened), for that rich, gooey center.
- All-Purpose Flour: This keeps your cookies sturdy enough to hold the generous filling without being heavy.
- Cornstarch: Just a spoonful adds tenderness and keeps the centers ultra-soft.
- Baking Powder and Baking Soda: These leaveners give your cookies a gentle rise and just the right chew.
- Salt: Balances the sweetness and highlights the nutty flavors—don’t skip it!
- Unsalted Butter, Melted and Cooled: Ensures rich flavor and helps the dough stay velvety smooth.
- Brown Sugar: Introduces caramel notes and moisture for seriously chewy cookies.
- Granulated Sugar: Gives you slightly crisp edges and rounds out the sweetness.
- Large Egg (Room Temperature): Binds the dough and makes it plush.
- Vanilla Extract: Enhances every flavor with warm, fragrant undertones.
- Semi-Sweet or Dark Chocolate, Roughly Chopped: Irregular chunks melt into pockets of chocolate in the dough—so much better than chips!
- Unsalted Pistachios, Shelled and Roughly Chopped: Adds crunch and pure pistachio flavor in every bite.
- Flaky Salt: That final fancy sprinkle makes the flavors pop and adds beautiful contrast.
Variations
One of the best things about Pistachio Cream Cookies is how easy they are to adapt! You can play with different mix-ins, change the filling, or even tweak the recipe for various dietary needs—there’s room to make these dreamy cookies truly your own.
- Hazelnut Dream Cookies: Swap the pistachio cream for hazelnut spread and sprinkle chopped hazelnuts in the dough for a Ferrero Rocher-inspired twist.
- Gluten-Free Goodness: Use a 1:1 gluten-free flour blend in place of all-purpose flour—easy and delicious for GF friends.
- Chocolate Overload: Double up on chocolate by adding white chocolate chips or drizzle melted chocolate over baked cookies.
- Vegan Version: Substitute plant-based butter, a flax egg, and your favorite dairy-free chocolate to create vegan Pistachio Cream Cookies everyone can enjoy.
How to Make Pistachio Cream Cookies
Step 1: Freeze the Pistachio Cream
Start by lining a plate with parchment paper. Pour (or dollop) your pistachio cream on top and spread it into a thick sheet, or scoop little mounds with a spoon if your cream is thick. Pop it in the freezer for at least an hour—this ensures the filling stays gooey and dramatic inside your cookies rather than melting into the dough!
Step 2: Mix Dry Ingredients
In a small bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. This dreamy combo gives your cookies their signature soft-but-chewy bite and ensures even baking.
Step 3: Make the Butter and Sugar Mixture
In a large mixing bowl, whisk together your melted (and cooled!) butter with both sugars. Add the egg and vanilla, then whisk again until the mixture is smooth and glossy. This is the secret to rich, flavorful dough.
Step 4: Combine Wet and Dry Mixtures
Add the flour mixture to your wet ingredients, gently mixing until almost all the flour disappears. Don’t overmix—a few streaks are just right for soft cookies!
Step 5: Fold in Chocolate and Pistachios
Switch to a spatula and gently fold in the chopped chocolate and pistachios. Each scoop of dough should be studded with irresistible pockets of goodness, so don’t be shy—make sure there’s plenty in every bite.
Step 6: Scoop and Chill Cookie Dough
Using a generous cookie scoop (about 4 tablespoons per cookie!), portion the dough onto your parchment-lined board. Refrigerate until firm, about 1 hour—this helps the cookies hold their shape while baking and amps up those chewy centers.
Step 7: Stuff the Cookies
Preheat your oven and take out the frozen pistachio cream. For each cookie, flatten a dough ball, tuck a stack or dollop of frozen pistachio cream in the center, and pinch the dough around to seal it tight. This is where the magic happens!
Step 8: Top and Bake
Set the stuffed dough balls on a baking sheet with room to spread. Press in a few more chocolate chunks, pistachios, or extra bits of pistachio cream on top for bakery-worthy looks. Bake until the edges are set and golden but the centers are still soft—then sprinkle with flaky salt and try one warm for gooey, melty bliss.
Pro Tips for Making Pistachio Cream Cookies
- Freeze That Filling: Don’t skip freezing the pistachio cream—it stops the filling from disappearing into the dough, guaranteeing a dramatic, gooey core.
- Use Chunks, Not Chips: Chopped chocolate melts into glorious pockets, unlike chips, which tend to keep their shape; trust me, it’s worth the extra minute.
- Golden Edges, Soft Centers: Pull cookies from the oven as soon as the edges set—the centers will look soft but firm up as they cool, for that perfect bakery-style contrast.
- Choose Your Spread Wisely: Look for a pistachio cream that’s thick and spreadable; avoid runny versions to make shaping (and snacking) a breeze.
How to Serve Pistachio Cream Cookies
Garnishes
Just before serving, sprinkle a little extra flaky salt on top to accentuate the pistachio—and for a bit of color and pizzazz, dust with finely chopped pistachios or a drizzle of melted chocolate. These tiny touches elevate their bakery appeal!
Side Dishes
Pistachio Cream Cookies are fabulous with a hot espresso, creamy latte, or even a glass of cold milk. For dessert platters, try pairing them with tangy berries or a scoop of vanilla gelato for a truly elegant finish.
Creative Ways to Present
For special occasions, stack the cookies in a rustic tower, tie with a ribbon for gifting, or arrange on a pretty platter lined with parchment and whole pistachios. You can even pack them into cookie boxes for a statement holiday or hostess gift!
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Pistachio Cream Cookies in an airtight container at room temperature for up to 3 days. Their creamy centers will stay soft, especially if you pop a slice of bread in with them to keep the moisture just right.
Freezing
These cookies freeze beautifully! Arrange the cooled cookies in a single layer, freeze until solid, then transfer to a zip-top bag or container. They’ll keep for up to two months, and you can thaw just what you crave.
Reheating
To enjoy Pistachio Cream Cookies warm again, pop them in the microwave for 10-15 seconds, or in a low oven for a few minutes until the centers are gooey. This wakes up the aromas and melts the chocolate all over again—heavenly!
FAQs
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Can I use homemade pistachio cream for these cookies?
Absolutely! If you have a thick, spreadable homemade pistachio cream, it works perfectly here. Just make sure it’s not too runny or oily, so it will freeze well and hold up as a filling inside the cookies.
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What’s the best way to get gooey centers every time?
Freeze the pistachio cream into solid discs or dollops before stuffing, and don’t overbake—the cookies should be just golden on the edges and soft in the middle. This method ensures that perfect molten core!
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Can I make the dough ahead of time?
Yes! Scoop and chill the dough balls, then store them in the fridge (up to 48 hours) or freeze. When ready to bake, just fill and bake directly from the fridge or freezer—add a minute or two to the baking time if frozen.
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What if I can’t find pistachio cream—are there substitutes?
If pistachio cream isn’t available, use another thick nut butter like almond or cashew. The flavor will change, but the stuffed cookie experience is just as delightful.
Final Thoughts
If you’re ready to impress yourself (and everyone you love), treat your kitchen to a batch of Pistachio Cream Cookies. They’re the kind of cookies people dream about long after the last crumb—don’t be surprised when you find yourself craving that gooey, nutty bite again and again!
Print
Pistachio Cream Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 52 minutes
- Yield: 11 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pistachio Cream Cookies are a delightful treat with a gooey pistachio center surrounded by a chewy cookie. Perfect for any occasion!
Ingredients
Pistachio Cream Filling:
- 150 g pistachio cream spread
Cookie Dough:
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- flaky salt, for sprinkling
Instructions
- Freeze pistachio spread: Line a plate with parchment paper. Pour pistachio spread and freeze. Cut into squares when frozen.
- Prep: Line a board with parchment paper.
- Flour mixture: Combine flour, cornstarch, baking powder, baking soda, and salt.
- Butter mixture: Whisk butter, sugars, egg, and vanilla.
- Combine flour and butter mixtures: Mix until just combined.
- Fold in chocolate and pistachios: Add and fold until combined.
- Scoop cookie dough: Chill dough in fridge.
- Prep: Preheat oven and line a baking sheet.
- Stuff cookie dough: Press dough flat, add pistachio cream, and seal.
- Add toppings: Place on baking sheet and add toppings.
- Bake: Bake and sprinkle with salt. Enjoy warm or cool.
Notes
- Pistachio cream: Use a thick pistachio spread with thickeners for a gooey filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 348 kcal
- Sugar: 25g
- Sodium: 191mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 38mg
