Pistachio Cream Chocolate Chip Cookies

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Pistachio Cream Chocolate Chip Cookies

These pistachio cream chocolate chip cookies are a bakery-style treat that makes people stop mid-bite and ask for the recipe.

Prep Time20

Cook Time15

Chill Time30

Total Time1 5

Course: Dessert

Cuisine: American

Servings: large cookies

Calories: 439kcal

Author: Geraldine Julie

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.

Pro Tip: They must be rock-hard to survive the 350°F heat without emulsifying into the dough.

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.

Note: Slowly mix in. Do not mix completely.

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.

The “Leak” Troubleshooting: If the pistachio cream leaks, it usually means the dough was too thin at the base. Advise readers to “bottom-load” the dough when sealing.

Step 6 - Chill

Refrigerate the assembled dough balls for 30 minutes to help them hold shape.

Note: Chilling the fat ensures the outside of the cookie sets before the frozen center can melt and leak.

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.

Video

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.

Nutrition