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Pistachio Cream Cookies

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Soft and chewy cookies filled with luscious pistachio cream, studded with roasted pistachios and dark chocolate chunks for a rich, nutty, and indulgent treat.

Ingredients

  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup roasted pistachios, chopped
  • ¾ cup dark chocolate chunks
  • ~½ teaspoon pistachio cream per cookie (about ¼ cup total)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, and salt.
  3. In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in egg and vanilla extract until smooth.
  5. Gradually mix in dry ingredients until just combined.
  6. Fold in chopped pistachios and dark chocolate chunks.
  7. Scoop dough balls, flatten slightly, and place ~½ teaspoon pistachio cream in the center. Fold dough around filling to seal.
  8. Arrange filled dough balls on prepared sheet, spacing them apart.
  9. Bake 10–12 minutes, until edges are golden but centers are soft.
  10. Cool slightly before serving warm or at room temperature.

Notes

  • For a sweeter version, use white or milk chocolate chunks instead of dark.
  • Replace a few tablespoons of flour with pistachio flour for extra pistachio flavor.
  • Drizzle baked cookies with pistachio butter spread for indulgence.
  • Seal dough tightly around pistachio cream and chill slightly to prevent leaking.
  • Dough can be refrigerated up to 24 hours or frozen for later baking.

Nutrition

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