Description
These Pistachio Cream Stuffed Chocolate Chip Cookies combine the classic comfort of brown butter chocolate chip cookies with a luscious, gooey pistachio cream center. Featuring a buttery, chewy cookie dough studded with semi-sweet chocolate chips and chopped toasted pistachios, they’re a heavenly treat perfect for any occasion.
Ingredients
Scale
For the Cookie Dough
- 225 g unsalted butter (1 cup), softened
- 200 g light brown sugar (1 cup)
- 135 g granulated sugar (â…” cup)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla paste or extract
- 360 g all purpose flour (2 Âľ cups + 2 Tbsp)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 200 g semi or bittersweet chocolate chips or chopped chocolate bar (1 cup)
- 100 g toasted pistachios, chopped (½ cup), plus more for sprinkling, if desired
For the Filling and Topping
- 430 g homemade or store-bought pistachio cream
- Flaky sea salt (for sprinkling, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cookie transfer and cleanup.
- Mix the Wet Ingredients: In a large bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until fluffy and well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla paste or extract until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Add Chocolate and Pistachios: Fold in the semi-sweet chocolate chips (or chopped chocolate) and chopped toasted pistachios evenly distributed throughout the dough.
- Shape the Cookies with Pistachio Cream: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 tablespoon of pistachio cream in the center, then fold the cookie dough around the filling to encase it fully, shaping it into a ball. Place stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Optionally sprinkle a few chopped pistachios and a pinch of flaky sea salt on top.
- Bake: Bake in the preheated oven for about 12-15 minutes or until the edges are golden but the center remains soft. The pistachio cream will remain gooey inside the cookie.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve slightly warm or at room temperature to enjoy the creamy filling.
Notes
- You can use either homemade or store-bought pistachio cream for the filling—both provide a luscious, green center.
- Toasting the pistachios enhances their flavor and adds a delightful crunch to the cookies.
- If you want a more intense pistachio flavor, you can add finely ground pistachios to the cookie dough.
- Sprinkling flaky sea salt on top before baking balances the sweetness and enhances the cookies’ flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
