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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

5.1 from 8 reviews

These Pistachio Cream Cookies combine rich roasted pistachios, dark chocolate chunks, and a luscious pistachio cream filling enveloped in a soft, buttery cookie dough. Perfectly balanced with a hint of vanilla and a tender crumb, they make an indulgent treat for nut lovers and chocolate enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Add-ins

  • ½ cup roasted pistachios, chopped
  • ¾ cup dark chocolate chunks

Filling

  • ½ tsp pistachio cream per cookie (about ¼ cup total)

Other

  • Cream cheese frosting (optional, for serving or decoration)

Instructions

  1. Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper. Scoop out ½-teaspoon-sized dollops of pistachio cream and freeze for 20–30 minutes until firm. This helps make stuffing the cookies easier and cleaner.
  2. Make the Cookie Dough: In a bowl, whisk together the flour, baking soda, and salt until evenly combined. In a separate large bowl, cream the unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, beating thoroughly until well combined. Gradually mix the dry ingredients into the wet mixture to form a smooth dough. Fold in the chopped roasted pistachios and dark chocolate chunks evenly.
  3. Stuff the Cookies: Scoop out 2-tablespoon portions of cookie dough and flatten slightly in your palm. Place a frozen pistachio cream dollop in the center of each flattened dough portion. Carefully wrap the dough around the pistachio cream and pinch the edges to seal completely, ensuring the filling will not leak during baking.
  4. Chill and Bake: Place the stuffed dough balls on a tray and chill them in the refrigerator for 1 hour to firm up, or alternatively freeze for 20 minutes if short on time. Preheat your oven to 350°F (175°C). Arrange the chilled dough balls 2 inches apart on a baking tray lined with parchment paper. Bake for 10 to 12 minutes or until the edges are golden while the centers remain soft and slightly underbaked for a chewy texture.
  5. Cool and Serve: Allow the cookies to cool on the baking tray for about 5 minutes to set. Then transfer them to a wire rack to cool completely. Optionally, pipe or spread cream cheese frosting on top for added flavor and decoration before serving.

Notes

  • Freezing the pistachio cream filling helps prevent it from melting into the dough during baking.
  • Make sure to chill the stuffed cookie dough well to maintain shape and avoid spreading too much.
  • Use high-quality roasted pistachios for best nutty flavor.
  • You can substitute dark chocolate chunks with white or milk chocolate per preference.
  • Store the cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: pistachio cookies, cream-filled cookies, chocolate chunk cookies, roasted pistachios, homemade cookies, dessert recipe

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