Pistachio Cream Cookies Recipe

Introduction

These Pistachio Cream Cookies combine a tender, buttery dough with a luscious pistachio cream center for a delightful treat. Chocolate chunks and chopped pistachios add texture, while a sprinkle of flaky salt balances the sweetness perfectly.

Ingredients

• 150 g pistachio cream spread
• 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 shelled pistachios, roughly chopped
• Flaky salt, for sprinkling

Instructions

1. Step 1: Freeze the pistachio cream spread on a parchment-lined plate for at least 1 hour to firm up.
2. Step 2: In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. Step 3: In a large bowl, whisk melted butter with brown and granulated sugars until combined. Add the egg and vanilla extract, mixing until smooth.
4. Step 4: Gradually fold in the flour mixture until just combined. Gently mix in chopped chocolate and pistachios.
5. Step 5: Scoop the dough onto lined plates using a cookie scoop and chill for about 1 hour to firm up the dough.
6. Step 6: Preheat the oven to 350°F (175°C). Flatten each dough ball slightly, place a frozen pistachio cream piece in the center, then carefully seal it completely within the dough.
7. Step 7: Place the cookies on a baking sheet with space between each. Optionally, top with extra chocolate chunks and pistachios.
8. Step 8: Bake for 11–12 minutes until the edges are set but the centers remain soft. Sprinkle with flaky salt before allowing to cool.

Tips & Variations

• Use high-quality pistachio cream for the best flavor and creamy texture inside the cookies.
• Chill the dough well before baking to prevent spreading and keep the pistachio cream intact.
• Try substituting the chocolate with white chocolate or milk chocolate for a different taste.
• For a nut-free version, omit pistachios and replace with chopped dried fruit.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 10 days or freeze for up to 3 months. Reheat gently in the oven at low temperature to warm the pistachio cream center without melting the cookie too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pistachios instead of pistachio cream?

The pistachio cream adds a smooth, rich filling that regular pistachios alone cannot replicate. You can add chopped pistachios to the dough, but the creamy center requires the pistachio spread.

What if I don’t have cornstarch? Can I skip it?

Cornstarch helps create a tender, soft cookie texture. If you don’t have it, you can substitute with an equal amount of all-purpose flour or arrowroot powder, but the texture may be slightly different.

Pistachio Cream Cookies Recipe

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★★★★★

4.5 from 108 reviews

• Author: Harry
• Total Time: 2 hours 30 minutes
• Yield: About 18 cookies 1x

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Description

These Pistachio Cream Cookies feature a luscious pistachio cream center surrounded by a soft, buttery cookie studded with chocolate chunks and chopped pistachios. With a perfect balance of nuttiness and sweetness, they are baked to perfection with a flaky salt sprinkle for added flavor contrast.

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Ingredients

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For the 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 shelled pistachios, roughly chopped

For the Filling and Garnish

• 150 g pistachio cream spread
• Flaky salt, for sprinkling

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Instructions

1. Freeze the pistachio cream: Place the pistachio cream spread on a parchment-lined plate and freeze for at least 1 hour to firm up for easy handling.
2. Prepare dry ingredients: In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
3. Mix wet ingredients and sugars: In a large mixing bowl, whisk melted and cooled butter with brown sugar and granulated sugar until fully combined and smooth. Add the egg and vanilla extract and continue mixing until the mixture is uniform.
4. Combine dry and wet mixtures: Gradually add the flour mixture to the wet ingredients and gently fold with a spatula until just combined. Be careful not to overmix. Then fold in the chopped chocolate and chopped pistachios evenly.
5. Chill cookie dough balls: Use a cookie scoop to portion the dough into balls on lined plates. Chill these dough balls in the refrigerator for about 1 hour to firm up for shaping.
6. Assemble cookies: Preheat the oven to 350°F (175°C). Slightly flatten each chilled dough ball, create a small indentation or pocket, and place a frozen pistachio cream piece in the center. Seal the dough completely around the pistachio cream to encase it fully.
7. Prepare for baking: Arrange the filled cookie dough balls on a baking sheet lined with parchment paper, leaving sufficient space between each cookie. Optionally, top with extra chopped chocolate and pistachios for garnish.
8. Bake cookies: Bake in the preheated oven for 11 to 12 minutes, until the edges are set and lightly golden, but the centers remain soft and gooey.
9. Finish and cool: Immediately after removing from the oven, sprinkle the warm cookies with flaky salt to enhance the flavor. Allow cookies to cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.

Notes

• Freezing the pistachio cream is essential to prevent it from melting too quickly during baking.
• Do not overmix the cookie dough to keep the texture tender.
• Chilling the dough balls makes it easier to encase the pistachio cream and helps prevent spreading during baking.
• Use a cookie scoop to maintain uniform cookie sizes for even baking.
• Flaky salt adds a delicious contrast but can be omitted if preferred.

• Prep Time: 20 minutes plus 2 hours chilling/freezing time
• Cook Time: 11-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pistachio cookies, pistachio cream cookies, chocolate pistachio cookies, nut-filled cookies, homemade cookies, dessert, baked cookies