There’s something truly irresistible about the combination of pistachio cream, rich chocolate, and buttery cookies. These Pistachio Cream Chocolate Chip Cookies take classic chocolate chip cookies to a whole new level. Each bite offers a perfect balance of crunchy pistachios, gooey chocolate, and a luscious pistachio cream center. They’re soft, chewy, and packed with flavor, making them an indulgent treat for any occasion.
The Perfect Blend of Flavors
Pistachio cream adds a smooth, nutty richness that pairs beautifully with the sweetness of chocolate. When baked into a cookie, it creates a creamy, melt-in-your-mouth experience. The brown butter in this recipe deepens the overall flavor, giving the cookies a warm, caramel-like undertone.
These cookies are ideal for special gatherings, holiday baking, or simply treating yourself to something extraordinary. With a few simple steps, you’ll have bakery-style cookies with a gourmet touch, right at home.
Ingredients for Pistachio Cream Chocolate Chip Cookies
To create these indulgent cookies, you’ll need a combination of classic baking ingredients along with rich pistachio cream and high-quality chocolate.
Main Ingredients:
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Pistachio Cream – This nutty, creamy spread is the star of the recipe. It adds a smooth, luxurious texture and deep pistachio flavor. Some of it will be frozen to create a gooey center.
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Unsalted Butter – Browning the butter enhances the cookies with a rich, caramel-like flavor.
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Light Brown Sugar & Granulated Sugar – A mix of sugars ensures the perfect chewy texture, with a hint of molasses from the brown sugar.
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Egg & Vanilla Extract – The egg binds everything together, while vanilla enhances the overall sweetness.
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All-Purpose Flour – Provides structure and ensures the cookies hold their shape while staying soft.
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Baking Powder & Baking Soda – These leavening agents create a light and chewy texture.
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Salt – Balances the sweetness and enhances the nutty pistachio and chocolate flavors.
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Chocolate – Use high-quality chocolate for the best results. Semi-sweet or dark chocolate works well to balance the richness.
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Crushed Pistachios – Adds a crunchy texture and reinforces the nutty flavor.
How to Make Pistachio Cream Chocolate Chip Cookies
Step 1: Prepare the Pistachio Cream Centers
Before making the cookie dough, scoop tablespoon-sized portions of pistachio cream onto a parchment-lined sheet. Freeze them until firm—this makes them easier to work with later.
Step 2: Brown the Butter
In a small saucepan over medium heat, melt the butter, stirring occasionally. Let it cook until it turns a deep amber color and forms small brown specks. Transfer it to a bowl and place it in the freezer for 5 minutes to cool slightly.
Step 3: Mix the Dough
Whisk the cooled brown butter with both sugars until smooth. Add the egg and vanilla extract, whisking until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually fold this into the wet ingredients until just a few streaks of flour remain.
Step 5: Add Chocolate and Pistachios
Fold in the chocolate and crushed pistachios until the dough is fully combined.
Step 6: Shape the Cookies
Scoop about three tablespoons of dough per cookie. Flatten each dough ball slightly and place a frozen pistachio cream ball in the center. Fold the dough over it, ensuring the pistachio cream is fully enclosed.
Step 7: Chill the Dough
Cover the cookie dough balls and refrigerate for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
Step 8: Bake the Cookies
Arrange the chilled cookie dough balls on a parchment-lined baking sheet. If desired, drizzle extra melted pistachio cream on top. Bake for 12–14 minutes or until the edges turn golden brown.
Step 9: Shape and Cool
Once out of the oven, use a round cutter or cup to gently “scoot” the cookies into a more uniform shape. Let them rest on the baking tray for 5 minutes before transferring them to a wire rack. Serve and enjoy!
How Long to Bake Pistachio Cream Chocolate Chip Cookies
The baking time for these cookies depends on their size and your desired texture. Here’s a general guide:
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Small Cookies – Bake for 10–12 minutes at 350°F (175°C).
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Medium Cookies – Bake for 12–14 minutes.
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Large Cookies – Bake for 14–16 minutes.
You’ll know they’re done when the edges turn golden brown, but the centers should remain slightly soft. The residual heat will continue baking them as they cool on the tray.
How to Store Leftover Cookies
If you have leftovers (which is rare because these cookies disappear fast!), here’s how to store them properly:
Short-Term Storage (Room Temperature)
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Store cookies in an airtight container at room temperature for up to 4 days.
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To keep them soft, place a small piece of bread in the container—it helps retain moisture.
Refrigerator Storage
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If you prefer a firmer texture, store them in an airtight container in the fridge for up to one week.
Freezing Baked Cookies
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To freeze, arrange cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months.
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To enjoy, thaw at room temperature or warm in the oven at 300°F (150°C) for a few minutes.
Freezing Cookie Dough
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You can freeze unbaked cookie dough balls for up to 3 months.
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When ready to bake, place them on a baking sheet and bake straight from the freezer, adding 1–2 extra minutes to the baking time.
Tips for Perfect Pistachio Cream Chocolate Chip Cookies
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Use Quality Pistachio Cream – The flavor of the cookies depends heavily on the pistachio cream, so use a high-quality brand.
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Brown the Butter Correctly – Watch the butter closely as it browns to avoid burning. It should smell nutty and have golden brown flecks.
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Chill the Dough – Refrigerating the dough before baking helps control spreading and enhances flavor.
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Don’t Overbake – The cookies may look slightly underbaked in the center when you remove them, but they’ll firm up as they cool.
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Customize with Toppings – Sprinkle extra chopped pistachios or drizzle more pistachio cream over the cookies for added flavor and texture.
These cookies are rich, nutty, and perfectly gooey in the center. Whether freshly baked or stored for later, they deliver an irresistible combination of flavors in every bite.
Print
Pistachio Cream Chocolate Chip Cookies
- Total Time: 60 minutes
- Yield: 8 large cookies 1x
Description
These Pistachio Cream Chocolate Chip Cookies are a perfect combination of rich, nutty flavors and gooey chocolate. Each bite features a crispy edge, a chewy center, and a surprise burst of creamy pistachio filling. Whether you’re baking for a special occasion or simply treating yourself, these cookies are guaranteed to impress!
Ingredients
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8 tbsp. pistachio cream (+ extra for topping)
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113 g unsalted butter (½ cup)
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100 g light brown sugar (½ cup)
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50 g granulated sugar (¼ cup)
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1 egg (room temperature)
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½ tsp. vanilla extract
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160 g all-purpose flour (1⅓ cups)
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½ tsp. baking powder
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½ tsp. baking soda
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½ tsp. salt
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100 g chocolate (½ cup + 1 tbsp.)
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45 g pistachios, crushed (⅓ cup)
Instructions
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Scoop tablespoon-sized portions of pistachio cream onto a parchment-lined sheet and freeze until solid.
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In a saucepan over medium heat, brown the butter until it turns amber and develops brown specks. Transfer to a bowl and freeze for 5 minutes.
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Whisk in both sugars, then add the egg and vanilla extract, mixing until smooth.
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In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined.
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Stir in chocolate and crushed pistachios.
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Scoop 3-tablespoon portions of dough, flatten slightly, and place a frozen pistachio cream ball in the center. Fold the dough over it to fully enclose.
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Cover and chill the cookie dough balls for 30 minutes. Preheat oven to 350°F (175°C).
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Arrange dough balls on a lined baking sheet. If desired, drizzle extra pistachio cream on top.
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Bake for 12–14 minutes until edges turn golden brown.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve and enjoy!
Notes
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For an extra nutty crunch, sprinkle more crushed pistachios on top before baking.
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Store cookies in an airtight container at room temperature for up to 4 days.
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Freeze baked cookies for up to 3 months, or freeze cookie dough balls and bake directly from frozen.
- Prep Time: 50 minutes
- Cook Time: 12 minutes
Frequently Asked Questions
1. Can I use store-bought pistachio cream, or should I make my own?
You can use either! High-quality store-bought pistachio cream works perfectly and saves time. However, if you prefer homemade, blend roasted pistachios with a little oil and sugar until smooth.
2. Why do I need to freeze the pistachio cream before baking?
Freezing the pistachio cream helps keep it intact while baking. If it’s not frozen, it may mix into the dough instead of staying as a creamy center.
3. Can I substitute dark chocolate for milk chocolate?
Yes! Dark chocolate provides a rich contrast to the sweet pistachio cream, but if you prefer a sweeter taste, milk chocolate works just as well.
4. How do I make these cookies extra chewy?
To enhance chewiness, slightly underbake the cookies and let them cool on the hot baking sheet for a few minutes. Also, using more brown sugar than granulated sugar helps achieve a chewier texture.