Pistachio Cream Cookies Recipe

Introduction

These Pistachio Cream Cookies are a delightful treat combining rich pistachio flavor with chunks of chocolate and crunchy nuts. Soft and chewy with a creamy surprise in the center, they make a perfect snack or dessert for any occasion.

Ingredients

• 150 g pistachio cream spread
• 180 g all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 115 g unsalted butter (melted and cooled)
• 100 g brown sugar
• 50 g granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 100 g semi-sweet or dark chocolate (roughly chopped)
• 50 g shelled pistachios (roughly chopped)
• Flaky salt (for sprinkling)

Instructions

1. Step 1: Freeze the pistachio cream spread on a parchment-lined plate for at least 1 hour to firm up.
2. Step 2: In a bowl, mix the flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. Step 3: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract and mix until smooth.
4. Step 4: Gradually fold the flour mixture into the wet ingredients until just combined. Gently mix in the chopped chocolate and pistachios.
5. Step 5: Using a cookie scoop, portion the dough onto lined plates and chill for about 1 hour.
6. Step 6: Preheat the oven to 350°F (175°C). Flatten each dough ball slightly, place a piece of frozen pistachio cream in the center, and seal the dough completely around it.
7. Step 7: Arrange the cookies on a baking sheet with space between each. Optionally, top with extra chocolate chunks and pistachios.
8. Step 8: Bake for 11–12 minutes until the edges are set but the centers remain soft. Sprinkle with flaky salt before cooling.

Tips & Variations

• Use high-quality pistachio cream for the best flavor and texture.
• Chill the dough thoroughly to help maintain the cookie shape during baking.
• Try swapping pistachio cream with almond or hazelnut spread for a different twist.
• For extra crunch, toast the pistachios before adding to the dough.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. Reheat gently in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular nut butter instead of pistachio cream?

Yes, you can substitute with almond or hazelnut butter, but the flavor will change accordingly. Pistachio cream offers a distinct and rich nutty taste that makes these cookies special.

Do the cookies freeze well?

Yes, you can freeze both the unbaked dough balls and the baked cookies. Freeze dough balls on a tray, then transfer to a sealed container for up to 3 months. Bake frozen dough a few minutes longer. Baked cookies can be frozen in an airtight container and thawed at room temperature before eating.

Pistachio Cream Cookies Recipe

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★★★★★

5 from 52 reviews

These Pistachio Cream Cookies combine a rich, nutty pistachio cream center with a tender, chocolate-studded cookie exterior. Soft and slightly chewy with a hint of saltiness from flaky sea salt topping, they offer a delightful balance of flavors and textures perfect for any cookie lover.

• Author: Mia
• Prep Time: 1 hour 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: Approximately 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 180 g all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 150 g pistachio cream spread
• 115 g unsalted butter (melted and cooled)
• 100 g brown sugar
• 50 g granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

Add-ins and Toppings

• 100 g semi-sweet or dark chocolate (roughly chopped)
• 50 g shelled pistachios (roughly chopped)
• Flaky salt (for sprinkling)

Instructions

1. Freeze Pistachio Cream: Place the pistachio cream spread on a parchment-lined plate and freeze for at least 1 hour until firm for easier handling later.
2. Prepare Dry Mixture: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with brown sugar and granulated sugar until well combined. Add the egg and vanilla extract, mixing until smooth and homogeneous.
4. Combine Dough: Gradually fold the flour mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies tender. Then gently incorporate the chopped chocolate and chopped pistachios evenly throughout the dough.
5. Chill Dough Balls: Using a cookie scoop, portion the dough onto lined plates. Chill in the refrigerator for about 1 hour to firm up before baking.
6. Assemble Cookies: Preheat the oven to 350°F (175°C). Slightly flatten each dough ball, place a piece of frozen pistachio cream in the center, and carefully seal the dough completely around it to encase the filling.
7. Prepare for Baking: Place assembled cookies spaced apart on a baking sheet lined with parchment paper. Optionally, top with extra chocolate chunks and chopped pistachios for added texture and flavor.
8. Bake and Finish: Bake cookies for 11 to 12 minutes until edges are set but the centers remain soft. Immediately sprinkle flaky salt over the warm cookies before allowing them to cool on the baking sheet.

Notes

• Freezing the pistachio cream is essential to prevent it from melting out during baking.
• Do not overmix the dough to maintain a tender cookie texture.
• Using room temperature egg helps the wet ingredients blend smoothly.
• Chilling both the pistachio cream and cookie dough improves assembly and baking results.
• Flaky salt adds a lovely contrast to the sweetness but can be omitted if preferred.

Keywords: pistachio cookies, pistachio cream, chocolate cookies, nutty cookies, homemade cookies, soft cookies, baked cookies