Introduction

These Pistachio Cream Chocolate Chip Cookies are a delightful twist on a classic favorite, combining rich brown butter, crunchy pistachios, and melty chocolate chips with a luscious hidden pistachio cream center. Perfectly soft yet crisp around the edges, they offer a surprising burst of creamy flavor in every bite.

The image shows several round cookies placed closely on a woven surface with a warm brown color. Each cookie has a light golden-brown base with swirls of green matcha dough mixed in, creating a marbled effect. Large chunks of melted dark chocolate are unevenly spread on the top layer, with small bits of crushed pistachio nuts sprinkled over the surface, adding texture and a touch of green. The cookies have slightly crisp edges and a soft center, making them look freshly baked. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

8 tbsp. pistachio cream, plus extra for topping
113 g unsalted butter (½ cup)
100 g light brown sugar (½ cup)
50 g granulated sugar (¼ cup)
1 egg, room temperature
½ tsp. vanilla extract
160 g all-purpose flour (1 ⅓ cups)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
100 g chocolate chips or chopped chocolate (½ cup + 1 tbsp.)
45 g crushed pistachios (⅓ cup)

Instructions

Step 1: Scoop 8 balls of pistachio cream (1 tbsp. each) onto a parchment-lined sheet and freeze until firm. This makes them easier to work with later.
Step 2: In a small saucepan over medium heat, brown the butter by stirring occasionally until amber with brown specks forms.
Step 3: Transfer the brown butter to a medium bowl and chill in the freezer for 5 minutes. Ensure you have at least 90 g of butter, adding a little water if needed.
Step 4: Whisk in both sugars until combined, then add the egg and vanilla, whisking well.
Step 5: Fold in the flour, baking powder, baking soda, and salt using a rubber spatula, mixing just until some flour streaks remain.
Step 6: Add the chocolate and crushed pistachios, folding gently until no flour streaks remain.
Step 7: Scoop heaping 3 tbsp. portions of dough. Flatten each piece with your palm, place a frozen pistachio cream ball in the center, and wrap the dough around it, sealing completely.
Step 8: Cover the dough balls and refrigerate for 30 minutes. Preheat the oven to 350°F (175°C).
Step 9: Arrange the dough balls on a parchment-lined baking sheet evenly. Optionally, melt extra pistachio cream and drizzle on top of each cookie.
Step 10: Bake for 12-14 minutes until the edges turn golden brown.
Step 11: After baking, gently press a bowl or biscuit cutter over each cookie and swirl to round them out.
Step 12: Let cookies cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

Freezing the pistachio cream ahead helps keep the filling intact and prevents leaking during baking.
Use dark or milk chocolate chips depending on your preference for sweetness.
For a nut-free version, substitute pistachio cream with almond or hazelnut spread and omit crushed pistachios.
Chilling the dough balls helps maintain their shape while baking and enhances flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. To keep longer, refrigerate for up to a week or freeze for up to 3 months. Reheat in a low oven or microwave briefly to soften the filling before serving.

How to Serve

A close-up view of several round cookies on a rattan surface, each cookie having a golden brown outer layer with a soft, slightly irregular texture. The cookies have melted dark chocolate patches mingled with creamy green pistachio swirl layers on top, sprinkled with small bits of crushed pistachios. One cookie is broken in half, showing the soft, gooey inside with glossy melted chocolate and creamy green pistachio parts. The light shines softly on the cookies, highlighting their varied textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio cream?

Yes, store-bought pistachio cream works well as a filling and is convenient if you don’t want to make it yourself.

Do I need to freeze the pistachio cream before baking?

Freezing the pistachio cream balls prevents them from melting out during baking, ensuring a neat filling inside each cookie.