These pistachio cream chocolate chip cookies are a bakery-style treat that makes people stop mid-bite and ask for the recipe. They have crispy golden edges, pools of melted chocolate, crunchy pistachios, and a creamy pistachio center that is so soft when you break them open.
The first time I made these, I was going for something that was slightly more special than a normal chocolate chip cookie. The rich chocolate and pistachio is one of my favorite mixes. BTW, have you tried my Almond Flour Peanut Butter Cookies yet?
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Try These Bakery-Style Pistachio Chocolate Chip Cookies
If you love thick cookies with soft centers, these are most definitely for you!
The frozen pistachio cream has an incredible lava-like filling, while the cookie stays soft and chewy around it.
Why You’ll Love It
- Gooey center: Breaking into one of these warm cookies and tasting the pistachio filling is super delicious.
- Perfect Texture: You get crispy edges, soft centers, melty chocolate, and creamy pistachio all in one bite.
- Bakery-style: These look and taste like something you'd buy from a specialty bakery.
- Perfect flavor combination: Chocolate and pistachio together make for the perfect pistachio chocolate chip cookie recipe.
Ingredients
- Pistachio cream: This is the main part of the recipe. A good-quality pistachio cream makes a huge difference in both flavor and color.
- Dark brown sugar: This gives the cookies moisture and gives them a deeper caramel-like flavor.
- Chocolate chips or chopped chocolate bar: I prefer dark chocolate because it balances the sweetness of the pistachio filling.
- Pistachios: Add crunch and reinforce the pistachio flavor throughout the cookie.
- Butter: Gives the cookies richness and helps create those chewy centers.
How to Make Pistachio Cream Chocolate Chip Cookies
1. Scoop tablespoon-sized portions of pistachio cream onto a lined tray. Freeze for 45 minutes until firm.
2. In a bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla extract, using a whisk or hand mixer to mix until smooth.
TIP: Do not over-whip. Over-whipping adds too much air, causing the cookies to cake rather than stay fudgy and dense.
3. Mix in flour, baking soda, and salt until just combined. Gently fold the chocolate chips and chopped pistachios into the flour mixture.
4. Scoop large portions of dough (about 3 tablespoon each - 60 - 70 grams). Create a deep well, and place frozen pistachio cream in the center. Pinch the dough closed completely around the filling.
5. Roll into a tall, rough cylinder rather than a cookie dough ball. Place on a cookie sheet or baking sheet with parchment paper. Cover with plastic wrap and refrigerate the assembled dough for 30 minutes.
6. Preheat the oven to 350°F (175°C).
7. Bake for 12 - 14 minutes in batches until edges are golden and centers are slightly soft.
8. Immediately after removing from the oven, use a large round cutter or a glass to gently shape the cookies into perfect circles.
9. Let cookies rest for 5 minutes before serving.
TIP: For an extra bakery-style finish, create a small indentation in the center while the cookies are still warm and spoon in a little extra pistachio cream. Sprinkle with chopped pistachios and a pinch of flaky sea salt.
Recipe Tips
- Make sure the pistachio filling is completely frozen before assembling. This is the best way to keep it from disappearing into the dough while baking.
- I always chill the filled cookie dough before baking because it helps the cookies stay thick and prevents excessive spreading.
- Slightly underbaking the cookies gives the best gooey texture.
What Can You Serve With This?
- Coffee
- Espresso
- Vanilla ice cream
- Cold milk
- Hot chocolate
FAQs
Yes. Smaller cookies work well, but you'll need to reduce the baking time to around 9–11 minutes. Keep an eye on them because they bake much faster.
You can, but I wouldn't recommend it. Chilling helps the cookies stay thick and keeps the pistachio filling from leaking out during baking.
Absolutely. White chocolate works really well with pistachio and creates a sweeter, more dessert-like cookie.
Recipe
Pistachio Cream Chocolate Chip Cookies
Ingredients
For the Pistachio Filling
- 9 tablespoon pistachio cream Note: Look for a high quality Italian Brand for that vibrant green. Amazon: https://a.co/d/0fOanR38
For the Cookie Dough
- ½ cup unsalted butter, softened, cool room temperature
- ½ cup dark brown sugar
- 1 tablespoon dark brown sugar
- ¼ cup granulated sugar
- 1 tablespoon granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon flaked sea salt + more for topping (optional)
Mix-ins
- ¾ cup chocolate chips
- 2 tablespoon chocolate chips dark chocolate discs or hand-chopped bars, + more for topping
- ⅓ cup chopped pistachios
- 1 tablespoon chopped pistachios + more for topping
Instructions
Step 1 - Prepare the Filling
- Scoop tablespoon-sized portions of pistachio cream onto a lined tray.
- Freeze for 45 minutes until firm.
Step 2 - Make the Cookie Dough
- In a bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add egg and vanilla extract, mixing until smooth.
Step 3 - Add Dry Ingredients
- Mix in flour, baking soda and salt until just combined.
Step 4 - Add Mix-ins
- Gently fold in chocolate chips and chopped pistachios.
Step 5 - Shape & Fill
- Scoop large portions of dough (about 3 tablespoon each - 60 - 70 g).
- Create a deep well, place frozen pistachio cream in the center.
- Pinch the dough twice to ensure a double-thick seal at the bottom.
- Roll into a tall, rough cylinder rather than a ball.
Step 6 - Chill
- Refrigerate the assembled dough balls for 30 minutes to help them hold shape.
Step 7 - Bake
- Preheat the oven to 350°F (175°C).
- Bake for 12 - 14 minutes until edges are golden and centers are slightly soft. Tops should still look slightly pale and “set”.
Step 8 - Cool
- Immediately after removing from the oven, use a large round cutter or a glass to “scoot” the cookies into perfect circles.
- Let cookies rest for 5 minutes before serving.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 12–14 minutes.Taste & Texture
Thick and chewy cookies with crisp edges, melted chocolate, crunchy pistachios, and a creamy pistachio lava center.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months.
- Reheat: Warm in the microwave for 10 seconds to bring back the gooey center.
Serving Recommendations
I love serving these slightly warm with coffee or a scoop of vanilla ice cream. The melted pistachio center is at its absolute best while the cookies are still a little warm.Recipe Variations and Substitutions
- Use white chocolate instead of dark chocolate.
- Add chopped toasted almonds.
- Mix in a little orange zest for extra flavor.
- Chocolate chips: Dark or semi-sweet recommended. At least 60% cacao.
Proper Storage Tips
- Store in an airtight container.
- Separate layers with parchment paper.
- Warm slightly before serving for the best texture.
Pro Tips
- Freeze the pistachio filling completely.
- Seal the dough well around the center.
- Slightly underbake for the best lava effect.
Video
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