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Pistachio Cream Cookies Recipe

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4.9 from 146 reviews

Delight in these Pistachio Cream Cookies, a decadent treat featuring buttery cookie dough stuffed with creamy pistachio filling and speckled with chopped pistachios and chocolate chunks. Finished with a sprinkle of sea salt and extra pistachios, these cookies offer a perfect balance of sweet, nutty, and salty flavors, ideal for any cookie lover seeking a sophisticated twist.

Ingredients

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup chopped pistachios
  • ½ cup dark or semi-sweet chocolate chunks

For the Pistachio Cream Filling:

  • ½ cup pistachio cream or pistachio spread (store-bought or homemade)
  • 1 tbsp white chocolate chips (optional for a creamier texture)

For Topping:

  • 2 tbsp chopped pistachios for garnish
  • Sea salt flakes, to taste

Instructions

  1. Prepare the Pistachio Filling: Scoop about 1 teaspoon portions of pistachio cream onto a parchment-lined tray. Freeze for at least 30 minutes to firm up the filling, which will help it stay intact during baking.
  2. Make the Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy. Add the eggs and vanilla extract, mixing until smooth. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined. Stir in the chopped pistachios and chocolate chunks evenly.
  3. Stuff and Shape the Cookies: Scoop approximately 2 tablespoons of cookie dough for each cookie. Flatten each portion slightly, place a frozen pistachio cream ball in the center, then fold the dough around it, sealing completely. Roll into smooth balls and arrange on a parchment-lined baking sheet, ensuring enough space for spreading.
  4. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes, or until the edges turn golden and the centers are set but still soft.
  5. Cool and Garnish: Once baked, remove the cookies from the oven and immediately sprinkle with sea salt flakes and the remaining chopped pistachios. Let the cookies cool on the baking sheet for 10 minutes before serving, allowing the pistachio cream inside to melt perfectly.

Notes

  • Freezing the pistachio cream balls before baking prevents the filling from leaking out of the dough during baking.
  • Use room temperature butter for easier mixing and a creamier dough.
  • For a more intense pistachio flavor, consider making homemade pistachio cream by blending roasted pistachios with a bit of sugar and oil.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust sea salt flakes according to taste to complement the sweetness.

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