Pistachio Cream Cookies

These pistachio cream cookies are rich, nutty, and filled with luscious pistachio cream that makes each bite decadent and satisfying. I love the balance of crunchy pistachios, melty dark chocolate, and a soft cookie base that hides a creamy surprise inside.

Why You’ll Love This Recipe

I like this recipe because it takes a classic cookie and makes it feel gourmet with the addition of pistachio cream. The chopped roasted pistachios add texture, while the chocolate chunks give the cookies a sweet richness. I also enjoy how the pistachio cream filling creates a soft, gooey center that makes these cookies unforgettable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

All-purpose flour – 1 ½ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Unsalted butter (room temp) – ½ cup
Brown sugar – ½ cup
Granulated sugar – ¼ cup
Egg – 1 large
Vanilla extract – 1 tsp
Roasted pistachios (chopped) – ½ cup
Dark chocolate chunks – ¾ cup
Pistachio cream – ~½ tsp per cookie (about ¼ cup total)

Pistachio chocolate truffles
Pistachio baking kit
Pistachio flour
Pistachio butter spread
Pistachio sugar cookies
Pistachio egg custard

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a bowl, I whisk together the flour, baking soda, and salt.
3. In another bowl, I cream the butter with brown sugar and granulated sugar until light and fluffy.
4. I beat in the egg and vanilla extract until smooth.
5. I gradually mix in the dry ingredients until just combined.
6. I fold in the chopped pistachios and dark chocolate chunks.
7. I scoop dough balls, flatten slightly, and place about ½ teaspoon of pistachio cream in the center of each. I fold the dough around the filling to seal it inside.
8. I arrange the filled cookie dough balls on the prepared baking sheet, spacing them apart.
9. I bake for 10–12 minutes, until the edges are golden but the centers are still soft.
10. I let them cool slightly before enjoying warm or at room temperature.

Servings and Timing

This recipe makes about 18–20 cookies. Prep time takes me around 15 minutes, and baking takes 10–12 minutes per batch, so I usually have a full batch ready in under 30 minutes.

Variations

I sometimes use white chocolate chunks instead of dark for a sweeter contrast. If I want extra pistachio flavor, I replace a couple of tablespoons of flour with pistachio flour. For an indulgent twist, I drizzle the baked cookies with melted pistachio butter spread.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze the baked cookies for up to 2 months. To reheat, I warm them in the microwave for about 10 seconds to make the centers gooey again.

FAQs

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 24 hours before baking for even richer flavor.

Do I have to fill the cookies with pistachio cream?

No, I sometimes skip the filling, and they still taste delicious as pistachio chocolate chunk cookies.

Can I use salted pistachios?

Yes, but I reduce the added salt in the recipe so they don’t come out too salty.

What’s the best way to chop the pistachios?

I like pulsing them quickly in a food processor so they’re evenly chopped but still chunky.

Can I use milk chocolate instead of dark chocolate?

Yes, I often swap it for a sweeter cookie.

How do I keep the pistachio cream from leaking out?

I make sure the dough is sealed tightly around the filling and slightly chill the stuffed dough balls before baking.

Can I freeze the unbaked cookie dough?

Yes, I freeze the filled dough balls and bake them straight from frozen, adding 1–2 minutes to the bake time.

Can I make smaller cookies?

Yes, but I add less pistachio cream so the dough still seals properly.

What can I serve these cookies with?

I love serving them with coffee, tea, or even pistachio ice cream for a double pistachio treat.

How do I make the cookies chewier?

I bake them for just 10 minutes so the centers stay soft and gooey.

Conclusion

These pistachio cream cookies are a decadent twist on the classic chocolate chip cookie. I love how the pistachio flavor shines through with the nuts, cream filling, and chocolate chunks all working together. Whenever I bake them, they disappear fast, making them one of my favorite indulgent cookie recipes.

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