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