Pistachio Cream Chocolate Chip (Print-Friendly Version)
Chewy cookies loaded with chocolate chips and pistachio cream for a rich, nutty flavor in every bite.
# Ingredients:
→ Dough
01 -
113 g unsalted butter
02 -
100 g light brown sugar
03 -
50 g granulated sugar
04 -
1 large egg, room temperature
05 -
0.5 teaspoon vanilla extract
06 -
160 g all-purpose flour
07 -
0.5 teaspoon baking powder
08 -
0.5 teaspoon baking soda
09 -
0.5 teaspoon salt
→ Filling and Mix-ins
10 -
8 tablespoons pistachio cream, plus extra for topping
11 -
100 g chocolate, chopped
12 -
45 g pistachios, crushed
# Steps:
01 -
Scoop 8 portions (about 1 tablespoon each) of pistachio cream onto parchment paper and freeze until solid.
02 -
In a small saucepan over medium heat, cook the butter, stirring occasionally, until it turns amber and develops brown specks. Transfer to a mixing bowl and freeze for 5 minutes to chill. Ensure there are 90 g of brown butter; if needed, add water to reach this weight.
03 -
Whisk the light brown sugar and granulated sugar into the cooled brown butter until fully combined.
04 -
Whisk the egg and vanilla extract into the butter-sugar mixture until homogenous.
05 -
Add the flour, baking powder, baking soda, and salt to the wet mixture. Use a rubber spatula to fold together until only a few streaks of flour remain.
06 -
Add chopped chocolate and crushed pistachios, folding until no flour remains and the dough is uniform.
07 -
Portion dough into heaping 3-tablespoon balls. Flatten each ball, place a frozen pistachio cream center in the middle, and wrap dough around to fully enclose the filling.
08 -
Place filled dough balls on a tray, cover, and chill in the refrigerator for 30 minutes.
09 -
Preheat oven to 175°C. Arrange chilled dough balls spaced evenly on a parchment-lined baking sheet. Top each with additional melted pistachio cream if desired. Bake for 12–14 minutes, until edges are golden.
10 -
Once baked, create a round cookie shape by swirling a bowl or cutter around the hot cookies. Let rest on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Notes & Tips:
01 -
Chill the cookie dough to prevent excessive spread and ensure a gooey pistachio cream center.
02 -
Unbaked stuffed dough can be refrigerated for up to 2 days or frozen for up to 1 month.