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Pistachio Cream Chocolate Chip Cookies Recipe

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4.9 from 90 reviews

Delight in these Pistachio Cream Chocolate Chip Cookies, where a rich, nutty pistachio cream center is enveloped by tender, buttery cookie dough studded with chocolate chips and crushed pistachios. Brown butter adds a deep, caramel flavor, making these cookies irresistibly moist with a satisfying crunch and a luscious surprise in every bite.

Ingredients

Scale

Cookies

  • 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

  1. Freeze Pistachio Cream: Scoop 1 tablespoon-sized balls of pistachio cream using a cookie scoop onto a parchment-lined sheet. Freeze these 8 balls so they firm up, making them easier to handle later.
  2. Brown the Butter: In a small saucepan over medium heat, melt and brown the butter. Stir occasionally until it turns amber with brown specks, releasing a nutty aroma.
  3. Chill Brown Butter: Transfer browned butter to a medium mixing bowl and chill in the freezer for 5 minutes. Ensure you have at least 90 g of browned butter; if less, add water to reach that amount.
  4. Add Sugars: Whisk the light brown sugar and granulated sugar into the cooled browned butter until combined.
  5. Incorporate Egg & Vanilla: Whisk in the room temperature egg and vanilla extract until smooth and well combined.
  6. Mix Dry Ingredients: Sift or add the all-purpose flour, baking powder, baking soda, and salt. Fold gently with a rubber spatula just until some flour streaks remain.
  7. Add Chocolate & Pistachios: Fold in the chocolate pieces and crushed pistachios until no flour streaks remain and the mixture is uniform.
  8. Assemble Cookies: Scoop heaping 3 tbsp portions of dough, flatten each with your palm, place a frozen pistachio cream ball in the center, then fold dough around to fully enclose the cream.
  9. Chill Dough: Cover the cookie dough balls and refrigerate for 30 minutes to firm up. Meanwhile, preheat oven to 350°F (175°C).
  10. Prepare for Baking: Arrange the chilled cookie dough balls evenly on a parchment-lined baking sheet. Optionally, melt extra pistachio cream to drizzle on top of each cookie for garnish.
  11. Bake: Bake for 12-14 minutes or until edges turn golden brown.
  12. Shape Cookies: After baking, press a bowl, cup, or biscuit cutter slightly larger than the cookies on top and gently swirl to round them out.
  13. Cool: Let the cookies rest on the hot baking tray for at least 5 minutes to set, then transfer to a wire rack to cool completely before serving. Enjoy!

Notes

  • Freezing the pistachio cream balls prior to assembly helps maintain their shape inside the cookies during baking.
  • Using browned butter enhances the flavor, imparting a rich, nutty depth to the cookies.
  • Pressing the cookies into a round shape after baking improves their appearance and texture.
  • For best texture, do not overmix once flour is added to avoid tough cookies.
  • Storing cookies in an airtight container will keep them fresh for up to 4 days.

Keywords: pistachio cream cookies, chocolate chip cookies, brown butter cookies, pistachio chocolate desserts, baked cookies

Find it online: https://amayaharis.com/pistachio-cream-chocolate-chip-cookies-recipe/