Pistachio Cream Cookies Recipe

Introduction

Pistachio Cream Cookies offer a delightful twist on classic cookies, combining a creamy pistachio center with a tender, chocolate-studded dough. These treats are perfect for nut lovers looking to impress with a unique homemade cookie recipe.

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: Place the pistachio cream spread on a parchment-lined plate and freeze for at least 1 hour until firm.
2. Step 2: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, whisk the melted butter with brown sugar and granulated sugar until combined. Add the egg and vanilla extract, mixing until smooth.
4. Step 4: Gradually fold the dry flour mixture into the wet ingredients until just combined. Gently fold 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 your oven to 350°F (175°C). Flatten each dough ball slightly, place a piece of frozen pistachio cream in the center, and carefully seal the dough completely around it.
7. Step 7: Arrange the cookies on a baking sheet with space between each. Optionally, top with additional chocolate chunks or pistachios.
8. Step 8: Bake for 11–12 minutes, until the edges are set but the centers remain soft. Remove from the oven and sprinkle with flaky salt before cooling on a wire rack.

Tips & Variations

• Freeze the pistachio cream well to prevent it from melting too quickly during baking and leaking out of the cookies.
• Try using white chocolate chunks for a sweeter contrast to the nutty pistachio flavor.
• For a chewier texture, substitute half the all-purpose flour with bread flour.
• Add a pinch of cinnamon to the dry ingredients for a subtle warm spice note.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in a microwave for 10-15 seconds to soften the pistachio cream before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio spread?

Yes, store-bought pistachio cream works well. Just make sure to freeze it solid before adding to the cookie dough to maintain its shape while baking.

What if I don’t have cornstarch?

You can omit the cornstarch or replace it with an equal amount of arrowroot powder or potato starch. This helps keep the cookies tender and soft.

Pistachio Cream Cookies Recipe

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★★★★★

4.9 from 158 reviews

These Pistachio Cream Cookies feature a delightful combination of rich pistachio cream, chopped chocolate, and crunchy pistachios enveloped in a soft, buttery cookie. The pistachio cream is frozen and added to the center of the cookies before baking, creating a luscious surprise in every bite. Finished with a sprinkle of flaky salt, these cookies offer an irresistible balance of sweet, nutty, and salty flavors.

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

Ingredients

Scale 1x2x3x

Main 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. Freeze Pistachio Cream. Spoon the pistachio cream spread onto a parchment-lined plate and freeze for at least 1 hour until firm. This step ensures the cream stays intact inside the cookies during baking.
2. Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
3. Mix Wet Ingredients. In a large bowl, whisk the melted and cooled unsalted butter with the brown sugar and granulated sugar until the mixture is smooth and well combined. Add the room temperature egg and vanilla extract, and whisk again until smooth.
4. Combine Wet and Dry Mixtures. Gradually fold the dry flour mixture into the wet ingredients until just combined, taking care not to overmix. Then gently fold in the chopped chocolate and chopped pistachios for texture and flavor.
5. Chill Dough. Using a cookie scoop, portion the dough onto lined plates and chill in the refrigerator for about 1 hour to firm up and make shaping easier.
6. Preheat Oven and Prepare Cookies. Preheat your oven to 350°F (175°C). Flatten each chilled dough ball slightly, place a frozen pistachio cream dollop in the center, and carefully seal the dough around it to encase the cream fully.
7. Arrange and Add Toppings. Place the filled cookies on a baking sheet lined with parchment paper, spacing them evenly. If desired, top with extra chocolate chunks and pistachios for added texture and appearance.
8. Bake. Bake the cookies in the preheated oven for 11 to 12 minutes, or until the edges are set but the centers remain soft and tender.
9. Finish with Flaky Salt. Remove the cookies from the oven and immediately sprinkle with flaky salt to enhance the flavor. Let them cool on the baking sheet before transferring to a wire rack.

Notes

• Freezing the pistachio cream is crucial to prevent it from melting fully during baking and to maintain a creamy center.
• Use room temperature eggs for better incorporation into the dough.
• Chilling the dough before baking helps prevent spreading and makes handling easier.
• Feel free to substitute semi-sweet chocolate with dark or milk chocolate according to your preference.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: pistachio cookies, pistachio cream, chocolate chip cookies, nutty cookies, soft cookies, homemade cookies, dessert cookies