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Pistachio cream chocolate chip cookies deliver an irresistible soft and chewy texture, with gooey centers of pistachio cream and plenty of chocolate chunks. The crushed pistachios scattered throughout and on top bring a buttery crunch that pistachio lovers will celebrate. A small batch recipe, these cookies are perfect for when you want a bakery-style treat with intense flavors and plush thickness.
The first time I made these was for a friend’s birthday and they disappeared well before dessert. I especially love the contrast between the warm cookie and cool creamy pistachio center.
Ingredients
- Pistachio cream: brings rich nutty sweetness and a unique creamy texture Look for jars with a simple ingredient list and no artificial colors
- Unsalted butter: use high-quality European style if possible for best browning and flavor
- Light brown sugar: adds a caramel note and moisture Choose fresh soft-packed sugar
- Granulated sugar: gives structure and crisp edges Always check for clump-free sugar for even mixing
- Large egg: at room temperature creates cohesive dough and stable cookies Crack one into a cup first to check for freshness
- Vanilla extract: enhances every other flavor Use pure extract if you can
- All-purpose flour: sift for the most tender texture and check best-by date for freshness
- Baking powder and baking soda: together give just the right lift Watch out for expired rising agents especially if cookies come out flat
- Salt: sharpens nut and chocolate flavors Kosher or fine sea salt is ideal
- Chocolate: choose chopped dark or semisweet bars or high-quality chips Pick ones that melt smoothly
- Crushed pistachios: add crunch and visual appeal Buy shelled roasted pistachios with vibrant green color for best appearance
Step-by-Step Instructions
- Prepare Pistachio Cream Centers:
- Scoop level tablespoons of pistachio cream onto a parchment-lined tray and freeze solid so they hold their shape during baking This step keeps the filling neat and easy to work with
- Brown the Butter:
- Melt butter in a small saucepan over medium heat Stir constantly Once it foams and amber brown specks form immediately scrape it into a bowl to cool Chill until just barely cool This adds deep nutty flavor and a chewy crumb
- Make the Dough:
- In a medium bowl whisk together cooled browned butter with brown sugar and granulated sugar until well blended Beat in egg and vanilla extract until fully smooth Fold in flour baking powder baking soda and salt until barely any flour shows Stir in chopped chocolate and crushed pistachios until evenly combined Do not overmix to keep cookies tender
- Assemble the Cookies:
- Scoop generous three-tablespoon mounds of dough Flatten each mound in your palm Nestle a frozen pistachio cream center in the middle Fold dough around it pinching to seal and rolling into a ball This gives that decadent filled center
- Chill the Dough:
- Cover dough balls and refrigerate them for at least thirty minutes This lets the flavors develop and keeps the cookies thick in the oven Extra chill means extra plushness
- Bake the Cookies:
- Heat oven to three hundred fifty degrees Fahrenheit Arrange dough balls on a lined baking sheet spacing them for spreading Drizzle with extra pistachio cream if desired Bake for twelve to fourteen minutes until edges turn golden brown but middles look slightly underbaked
- Shape and Cool:
- Right after baking use a round cutter or cup to nudge the cookies into perfect circles Let rest five minutes on sheet then transfer to a rack to cool The centers will set up chewy but remain soft
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My favorite part is the pistachio cream The first time the creamy nutty center oozed out of a freshly baked cookie my partner let out an actual happy dance You can never go wrong with an extra drizzle on top
Storage Tips
Store cooled cookies in an airtight container for up to five days at room temperature They stay ultra-soft from the creamy filling For longer storage freeze raw dough balls with pistachio cream filling Bake straight from frozen adding a minute or two to the time If freezing baked cookies cool completely then double-wrap and freeze for up to three months
Ingredient Substitutions
If you cannot find pistachio cream try pistachio butter or make a homemade version by blending roasted pistachios with a splash of honey and oil Almond or hazelnut spread also works though flavor will change Dairy-free margarine can swap for butter in a pinch For chocolate try semisweet milk or even white depending on your mood
Serving Suggestions
Serve these cookies slightly warm for the best gooey center Great with a scoop of vanilla ice cream or a cup of coffee For holidays sprinkle with a dusting of powdered sugar or extra chopped pistachios for a festive look They also make a standout addition to cookie gift boxes and bake sales
Cultural And Historical Context
Pistachios have ancient roots around the Mediterranean and Middle East and pairing them with chocolate brings together two beloved flavors Pistachio cream or crema di pistacchio is especially popular in Italy used in pastries and gelato This cookie gives a nod to both American chocolate chip cookies and classic pistachio desserts for something truly unique
Recipe FAQs
- → How can I intensify the pistachio flavor?
Drizzle extra pistachio cream on top or blend roasted pistachios with oil to make a homemade spread for a richer taste.
- → Can I substitute pistachio cream?
If pistachio cream is unavailable, try pistachio butter or make your own by processing roasted pistachios with oil.
- → How should I store the cookies?
Let the cookies cool completely, then keep them in an airtight container. They’ll stay fresh up to five days.
- → Can I make the dough in advance?
Yes, chill the dough for up to two days in the fridge or freeze for longer storage before shaping and baking.
- → Why should I brown the butter?
Browning the butter adds nutty, rich flavors to the dough, which pairs perfectly with pistachios and chocolate.