Pistachio Cream Chocolate Chip

Pistachio cream chocolate chip cookies are for those moments when you want something extra indulgent with your classic cookie. Each one is plump and chewy, with gooey pockets of pistachio cream hidden inside and on top. I pulled these together for a holiday treat and they disappeared faster than any other dessert on the table.

I first made these during a long weekend with my family and everyone was amazed by the gooey pistachio centers It has become my go-to cookie anytime I want to impress friends

Ingredients

• Pistachio cream: brings a rich sweet nutty flavor that sets these cookies apart Look for a smooth spread made with high pistachio content to really taste the difference

• Unsalted butter: browning it gives a deep toasty note Use a good quality butter for the best flavor

• Light brown sugar: gives chew and a subtle caramel tone Check your sugar is soft not clumpy

• Granulated sugar: balances the sweetness and helps the cookies spread

• Egg: binds everything and gives the dough structure Use room temperature for better mixing

• Vanilla: rounds out the flavors Pure vanilla extract makes a difference

• All purpose flour: forms the body of the cookie Be sure to fluff and spoon the flour for accurate measuring

• Baking powder and baking soda: create lift for those perfect thick cookies Check they are fresh for consistent results

• Salt: sharpens the flavors and keeps the cookies balanced Use kosher or sea salt if possible

• Chocolate: adds richness and a classic cookie bite I love using chopped high quality bars for pools of melted chocolate

• Crushed pistachios: add crunch Select vibrant green nuts for appearance and flavor

Step-by-Step Instructions

Freeze the Pistachio Cream:

Scoop tablespoon sized portions of pistachio cream onto a parchment lined sheet then freeze until firm This makes stuffing the cookies so much easier with less mess

Brown the Butter:

Melt butter over medium heat in a small saucepan Stir often until it foams and you see amber color with tiny brown bits at the bottom This adds a deep nutty flavor Keep an eye on it so it does not burn

Chill the Butter:

Pour browned butter into a mixing bowl and chill briefly in the freezer for five minutes You want it cool not hard to blend with sugar If you have less than needed just top off with a splash of water to hit the correct weight

Mix Sugars with Butter:

Add both brown and white sugars to the cooled butter Whisk until glossy and smooth This ensures even sweetness and texture in every bite

Combine Egg and Vanilla:

Beat in the egg and vanilla extract until fully blended The dough should look creamy This locks in a soft chewy texture

Fold in Dry Ingredients:

Add the flour baking powder baking soda and salt Use a rubber spatula to gently fold together Stop mixing as soon as you see a few flour streaks to keep cookies tender

Mix in Chocolate and Pistachios:

Sprinkle in chopped chocolate and crushed pistachios Fold until just combined with no visible flour Do not overmix so the cookies stay soft

Shape and Stuff Cookies:

Scoop out heaping three tablespoon portions of dough Flatten each with your palm Place a frozen pistachio cream ball in the center Wrap dough around the filling making sure it is completely tucked inside

Chill the Dough:

Place dough balls on a tray Cover and refrigerate for thirty minutes or longer for best shape and flavor You can also freeze at this stage for later baking

Top and Bake:

Space chilled dough balls on a lined baking sheet Optionally drizzle with extra pistachio cream Bake at three hundred fifty degrees Fahrenheit for twelve to fourteen minutes until edges are golden

Shape and Cool:

When hot from the oven use a round bowl or cutter to gently swirl around each cookie to perfect the shape Let sit on the tray for five minutes then transfer to a wire rack to finish cooling

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One of my favorite moments is swirling the cookies into perfect circles as soon as they come out of the oven My niece loves standing next to me to help drizzle the extra pistachio cream on top before baking

Storage Tips

Once cooled keep these cookies in an airtight container at room temperature for up to four days They can also be refrigerated to stay fresh a little longer For longer storage freeze baked cookies or unbaked dough balls tightly wrapped for up to one month Thaw at room temperature or bake straight from the freezer adding a couple extra minutes to the baking time

Ingredient Substitutions

If you cannot find pistachio cream use a high quality almond or hazelnut spread though the flavor will change Dairy free butter can work for a non dairy option Dark chocolate is a great substitute for the classic chocolate chips and brings a lovely contrast Roasted salted pistachios add even more crunch and flavor if you like a bit of salt with your sweet

Serving Suggestions

Serve these cookies slightly warm for maximum gooeyness They pair perfectly with coffee or a scoop of vanilla ice cream For an even fancier touch sprinkle them with chopped pistachios or a hint of flaky sea salt just before serving

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Cultural and Historical Context

Pistachios have a long history in Middle Eastern desserts from baklava to nougat Using pistachio cream in cookies is a modern twist that combines classic American chocolate chip cookies with these nutty Mediterranean flavors The result is something both familiar and completely unique

Frequently Asked Questions About the Recipe

→ Why freeze pistachio cream before adding?

Freezing the pistachio cream makes it easier to handle and ensures it stays distinct in the cookie center rather than melting into the dough.

→ Can these be made ahead of time?

Absolutely. Refrigerate the dough balls for up to 2 days, or freeze them for up to a month. Bake straight from cold for best texture.

→ What's the secret to chewy texture?

Using brown butter, a blend of sugars, and chilling the dough all help achieve that delicious chewy bite.

→ Are nuts essential in the dough?

Crushed pistachios provide extra crunch and flavor, but you can omit them or substitute with other nuts if preferred.

→ Best way to serve for maximum flavor?

Let the cookies cool slightly after baking, but serve them warm to enjoy the gooey pistachio center and melty chocolate.