Dreamy Pistachio Cream Chocolate Chip

Each pistachio cream chocolate chip cookie is an indulgent treat that pairs a rich, chilled scoop of pistachio cream with a buttery dough filled with melty chocolate chips and crunchy pistachios. Brown butter and the combination of light brown and granulated sugar make these cookies irresistibly chewy. Chilling the dough ensures your cookies bake up thick and gooey. Serve them warm to enjoy that magical balance of chocolate, nutty flavor, and soft cookie texture.

I first made these for a family weekend, and everyone was amazed by the creamy pistachio center hidden inside. Now they are my goto for impressing friends because they vanish quickly at any gathering.

Ingredients

• Pistachio cream: Pistachio cream brings rich nutty sweetness try to find a silky, pistachioheavy jar for the best flavor
• Unsalted butter: Unsalted butter is browned for a deep toasted flavor quality butter elevates the taste significantly
• Light brown sugar: Light brown sugar makes the cookies chewy with a mellow caramel undertone check that it is soft and not dried out
• Granulated sugar: Granulated sugar balances sweetness and controls spreading for the perfect cookie shape
• Egg: Egg helps bind the dough and adds structure bring to room temperature for even mixing
• Vanilla extract: Vanilla extract smooths and enhances overall flavor pure vanilla always tastes better than imitation
• All purpose flour: All purpose flour shapes the cookies spoon lightly into the measuring cup to avoid packing and dryness
• Baking powder and baking soda: Baking powder and baking soda help the cookies puff up nicely fresh baking agents are important for rise
• Salt: Salt balances sweetness and enhances flavor sea or kosher salt is preferable for a cleaner taste
• Chopped dark chocolate: Chopped dark chocolate produces rich, melty pools that are better than regular chips for texture and flavor
• Crushed pistachios: Crushed pistachios add crunch and a pop of color select the brightest green nuts for visual appeal and taste

Instructions

Prep the Pistachio Cream:

Scoop tablespoonsized balls of pistachio cream onto a parchmentlined tray and freeze until completely solid. This keeps the stuffing tidy and easy to handle.

Toast Your Butter:

Melt butter in a small pan over medium heat. Cook until it foams and you begin to see golden brown bits at the bottom. Do not let it get too dark. These toasted bits provide rich, nutty flavor.

Let Butter Cool Down:

Pour browned butter into a bowl and place briefly in the freezer to cool just until it is not hot but still liquid. If your browned butter volume is less than needed, add a tiny splash of water to make up the difference.

Whip in Sugars:

Add both light brown and granulated sugars to the cooled butter. Stir or whisk thoroughly until the mixture is smooth, shiny, and uniform to ensure even sweetness.

Add Egg and Vanilla:

Stir in one room temperature egg and pure vanilla extract. Mix until you have a creamy and smooth dough base which ensures soft and chewy cookies.

Gently Fold in Dry Ingredients:

Add flour, baking powder, baking soda, and salt. Use a spatula to fold until just a few streaks of flour remain. Do not overmix or the cookies will become tough.

Mix in Chocolate and Pistachios:

Carefully fold in chopped chocolate and crushed pistachios. Stir only until distributed some flour streaks are fine as you want a soft dough, not fully homogeneous.

Shape and Stuff the Cookies:

Scoop about three spoonfuls of dough and flatten gently in your hand. Place a frozen pistachio cream ball in the center and wrap dough around completely to enclose the filling.

Chill Out:

Place the stuffed dough balls on a tray and cover. Chill in the refrigerator for at least thirty minutes or longer for better flavor and thicker cookies. You can freeze them now if baking later.

Add Toppings and Bake:

Arrange chilled dough balls on a lined baking sheet, optionally drizzle with extra pistachio cream. Bake at 350 degrees Fahrenheit for 12 to 14 minutes. Pull out when edges turn golden and centers still look soft.

Cool and Perfect the Shape:

While still warm, gently swirl each cookie on the pan to smooth and shape them evenly. Let cool briefly on the tray, then transfer to a rack to finish cooling completely.

My favorite part is swirling the cookies gently as soon as they come out of the oven to perfect their round shapes. My niece loves helping me drizzle a little more pistachio cream on top while the cookies bake, and that moment always feels like a sweet family tradition.

Storage Tips

Once cooled to room temperature, store cookies in an airtight container for up to four days to keep them soft. Refrigerate to extend freshness for about a week. For longer storage, freeze both baked cookies and raw dough balls tightly wrapped. When baking from frozen dough balls, add a few minutes to baking time. Thaw frozen baked cookies at room temperature before serving for the best soft texture.

Ingredient Substitutions

If pistachio cream is not available, swap in a highquality almond or hazelnut spread for a similar nutty flavor. Use dairyfree butter alternatives to make the recipe veganfriendly. Substitute dark chocolate with regular chocolate chips if preferred for a bolder sweetness. Roasted salted pistachios can replace regular ones to add extra crunchy saltiness.

Serving Suggestions

These cookies are best enjoyed slightly warm when the pistachio cream and chocolate are gooey and luscious. Pair with a freshly brewed coffee or a scoop of vanilla ice cream for a decadent dessert. Sprinkle chopped pistachios or flaky sea salt on top just before serving to highlight the nuts’ flavor and add a delightful crunch.

Warm from the oven these cookies offer a perfect balance of gooey chocolate and nutty pistachio cream. Share them with friends and family for an impressive and delicious treat.

Common Questions About Recipes

→ Why freeze the pistachio cream before baking?

Freezing pistachio cream keeps it solid, making it easy to encase in dough and ensuring it stays creamy in the center after baking.

→ Can I prepare these cookies ahead of time?

Absolutely. Dough balls can be refrigerated for a few days or frozen for longer storage, then baked straight from cold for fresh results.

→ How do you achieve chewy cookies?

Using browned butter, combining light brown and granulated sugars, and chilling the dough all contribute to a soft and chewy texture.

→ Is it okay to omit pistachios in the dough?

Yes, crushed pistachios add crunch and color, but you can leave them out or swap for other nuts without sacrificing flavor.

→ What’s the best way to serve for optimal flavor?

Serving cookies warm enhances the gooey chocolate and pistachio cream center, creating a melt-in-your-mouth experience.