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Pistachio Cream Cookies Recipe

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4.8 from 119 reviews

Delight in these rich and flavorful Pistachio Cream Cookies, featuring a buttery cookie dough studded with chopped pistachios and chocolate chunks, encasing a luscious pistachio cream filling. Finished with a sprinkle of sea salt flakes and extra pistachios, these cookies offer a perfect balance of sweet, nutty, and salty flavors with a melty, creamy center.

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 help keep the filling firm while baking.
  2. Make the Cookie Dough: In a large bowl, beat softened butter, brown sugar, and granulated sugar together until creamy and fluffy. Add the eggs and vanilla extract; mix until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until combined. Stir in chopped pistachios and chocolate chunks.
  3. Stuff and Shape the Cookies: Scoop about 2 tablespoons of dough for each cookie. Flatten slightly, place a frozen pistachio cream ball in the center, and fold the dough over to seal it completely. Roll into smooth balls and place on a parchment-lined baking sheet.
  4. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are golden and the centers are just set.
  5. Cool and Garnish: Remove the cookies from the oven and immediately sprinkle with sea salt flakes and extra chopped pistachios. Let cool for 10 minutes before serving to allow the pistachio cream inside to become beautifully melty.

Notes

  • Freezing the pistachio cream filling is essential to prevent it from melting too much during baking.
  • You can substitute white chocolate chips in the filling to add richness and creaminess.
  • If preferred, homemade pistachio cream can be used instead of store-bought.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For extra texture, toast the chopped pistachios before adding them to the dough.

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