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Soft and gooey chocolate chip cookies stuffed with creamy pistachio in the center are the sweet treat you did not know you craved. The warm cookies are decadent with a surprise in every bite from melty chocolate to nutty pistachio filling. I keep this recipe ready for any day that needs a little lift whether I am hosting friends or just want something special for my family.
These cookies became a favorite at my house after I tried a version at a bakery. Now my partner asks for them every time the weather turns chilly or we want a homemade treat on the weekend.
Ingredients
- Pistachio cream: sweet or unsweetened thick pistachio spread is ideal for the gooey center. Select one with thickeners on the label for the best texture
- All-purpose flour: makes the cookies tender and helps them hold together. Use a quality unbleached variety for consistent results
- Cornstarch: adds softness and keeps the cookies gooey inside
- Baking powder and baking soda: together create a gentle rise with soft middles
- Salt: brings out the flavors of both chocolate and pistachio in every bite. Use sea salt if you have it
- Unsalted butter: melted and cooled gives these cookies a rich flavor. Pick European style butter for extra creaminess if you can find it
- Brown sugar: delivers depth and slightly caramel undertones
- Granulated sugar: balances structure and sweetness
- Large egg: at room temperature for blending evenly into the dough
- Vanilla extract: brings warmth to the dough. Use real vanilla for the best flavor boost
- Semi-sweet or dark chocolate, chopped: offers pools of chocolate in every bite. Pick a quality bar instead of chips for best melting
- Unsalted pistachios, chopped: for texture and nutty taste
- Flaky salt: for sprinkling on top to finish. Maldon or another delicate variety enhances both taste and presentation
Step-by-Step Instructions
- Freeze Pistachio Cream:
- Spread pistachio cream onto a parchment lined plate or scoop into small dollops. Freeze for at least one hour until solid or overnight for easy handling later
- Prepare Chilling Surface:
- Set up a parchment lined cutting board or plate for chilling cookie dough. This prevents sticking and keeps dough cold
- Mix Dry Ingredients:
- Combine flour cornstarch baking powder baking soda and salt in a small bowl. Whisk well to remove lumps and set aside for even leavening
- Make Butter Mixture:
- In a large bowl whisk together the melted cooled butter brown sugar and granulated sugar until fully combined. Add the room temperature egg and vanilla extract and whisk until mixture is smooth and thick
- Combine Dough:
- Add dry ingredients into the butter mixture. Gently whisk just to combine leaving a few flour patches which keeps cookies tender
- Fold in Chocolate and Pistachios:
- Switch to a spatula and fold in chopped chocolate and pistachios until dough is just mixed and even. Avoid overmixing
- Scoop and Chill Dough:
- Use a 4-tablespoon scoop to portion dough balls onto the lined board. Chill dough for about one hour until firm to help cookies hold their shape
- Preheat Oven:
- Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment
- Stuff Cookies:
- Flatten each dough ball with your fingers. Place a frozen piece or dollop of pistachio cream in the center and wrap dough around to seal the filling inside completely
- Top and Arrange:
- Place stuffed dough balls on the prepared baking sheet with space between each. Gently press extra chocolate pistachios and bits of frozen pistachio cream on top of each dough ball
- Bake to Perfection:
- Bake for eleven to twelve minutes until edges are set but cookies are soft in the center. Immediately sprinkle with flaky salt to lock in flavor. Cool five minutes on the sheet and enjoy still warm for that gooey pistachio payoff
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The pistachio cream is my favorite part because it turns almost molten when the cookies are hot from the oven. One afternoon my little one and I made these as a kitchen project and he could not believe the surprise inside when he broke his cookie apart. There is always happiness around the table with these in the mix.
Storage Tips
These cookies keep well in an airtight container at room temperature for two days. For longer storage refrigerate up to four days but bring to room temperature before eating for the best texture. You can also freeze baked cookies for up to one month and rewarm in a low oven to refresh their gooey center
Ingredient Substitutions
If you do not have pistachio cream try almond butter or hazelnut spread for a different twist. You can swap the nuts for roasted almonds cashews or leave them out altogether if allergies are a concern. Dark chocolate can be replaced with milk chocolate for a sweeter profile or use vegan butter and egg substitutes to make these dairy free
Serving Suggestions
Serve these cookies warm straight from the oven with a glass of cold milk or alongside espresso for a rich dessert. They pair nicely on a dessert table with simple vanilla bean ice cream or even tucked into lunchboxes for a midday surprise
Cultural Context
Pistachios are treasured nuts in many Mediterranean and Middle Eastern cultures and their creamy richness shines in sweet dishes. Baking pistachio cream into cookies marries traditional nut butters with classic American chocolate chip cookie comfort for a special cross-cultural treat
Recipe Questions
- → Can I use store-bought pistachio spread?
Yes, any thick pistachio spread works well. Both sweetened and unsweetened varieties give excellent gooey centers.
- → Do I need to chill the dough?
Chilling the dough helps the flavors develop and keeps the cookies thick and chewy, preventing excess spreading.
- → How do I get gooey centers?
Freeze the pistachio cream before stuffing the dough. Bake and enjoy the cookies warm for the best gooey texture.
- → Can I substitute chocolate chips for chopped chocolate?
Chopped chocolate melts into gooey pockets, but chocolate chips are a fine alternative and bring great flavor.
- → Is it necessary to use flaky salt on top?
Flaky salt balances the sweetness and enhances the nutty notes, but it's optional for a classic taste.
- → How should I store leftover cookies?
Store in an airtight container at room temperature for a few days, or freeze for longer freshness. Reheat for gooey centers.