Yield: 8 pistachio cream chocolate chip cookies // Total Time: 1 hr. // Disclaimer: This post includes affiliate links. // Recipe updated 5/19/23
Pistachio lovers, I have THE perfect cookie for you!
pistachio cream stuffed chocolate chip cookies
This cookie is THE cookie for pistachio lovers. If you haven’t heard of pistachio cream before, allow me to be the one to introduce you to this *delicious* ingredient. Pistachio cream is an Italian product. The texture is identical to nutella, but has the flavor of pistachios. It’s rich, creamy, and perfect for getting even more pistachio flavor into these cookies. Aside from being stuffed with pistachio cream, these cookies are soft and chewy with crisp edges, are filled with brown butter flavor, and are loaded with chocolate and pistachios.
small batch pistachio chocolate chip cookies
Like most recipes you’ll find here, these cookies are small batch, yielding just 8 cookies. I love making small batch bakes because they are the perfect size myself and others who don’t have a lot of people to bake for in their home. But don’t worry! If you are in need of more cookies, you can double or triple this recipe as desired. Just be sure you’re using grams to measure for the best result.
what is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
Because the butter gets cooked for a while, you do lose most of the moisture present in butter – just another reason I highly recommend weighing your ingredients! You should have 90g of butter left from the 113g at the start. Any less and you’ll want to add some water to the butter to bring it to 90g, or you’ll end up with some dry and crumbly cookies.
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient which can give you some undesirable results. This kitchen scale is super cheap and worked well for me when I was starting out! If you don’t have access to a scale, here is the best way to measure flour: fluff up the flour with a fork, then use a spoon to scoop it into your measuring cup. Use a knife to level off the top of the cup, then use as directed.
mix the dough carefully
When you’re mixing in your flour, you’ll want to make sure you only mix just until that last streak of flour disappears in the dough. Otherwise, you run the risk of overmixing the dough which will make the cookies more tough and chewy.
under bake for perfect cookies
Cookies will continue to bake on the hot cookie sheet after being taken out of the oven. When the edges are golden brown and the middles of the cookies are just a little underdone, they are ready to be taken out of the oven! Let the cookies sit on the hot baking sheet for at least 5 minutes after baking before transferring them to a wire rack to cool.
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, because we handle the dough with our hands, it gets quite warm which means it would spread more in the oven. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
ingredients and substitutions
All purpose flour: for structure and chewiness.
Baking powder & baking soda: for helping the cookies rise.
Salt: to help balance and bring out the sweetness of the cookies
Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
Egg: for binding and for moisture.
Vanilla: for flavor. I use and love this vanilla extract!
Semi-sweet chocolate: I recommend semi-sweet or dark chocolate because the pistachio cream itself is quite sweet. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.
Pistachio cream: truly the star of the show here. We will stuff each cookie with 1 tbsp. of pistachio cream and then swirl a bit on top of each cookie prior to baking. Here is the one I used.
how to make pistachio cream chocolate chip cookies
Here’s a little look into the process of making these pistachio cream stuffed chocolate chip cookies. The full recipe is at the end of this blog post!
pistachio cream stuffed chocolate chip cookies q&a
can I double this recipe?
Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 16 delicious cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
can I make these cookies ahead of time?
Definitely! Cookie dough only gets better with time. You can keep the stuffed cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again!
how to store these pistachio cream chocolate chip cookies
These cookies can be stored in an airtight container at room temperature. They will definitely taste the best on the day that they are baked, but will keep well for up to 3 days.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
a note on oven temperature
Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be at. I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
did you make these pistachio cream chocolate chip cookies?
If you made these pistachio cream stuffed chocolate chip cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Pistachio Cream Chocolate Chip Cookies
- 8 tbsp. pistachio cream + extra for topping
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 100 g chocolate (½ c. + 1 tbsp.)
- 45 g pistachios crushed (⅓ c.)
- Prior to starting the cookies, you're going to want to freeze 1 tbsp. balls of the pistachio cream so that it's *much* easier to work with later on. I used a 1 tbsp. cookie scoop and scooped 8 balls of pistachio cream onto a parchment lined sheet.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and crushed pistachios and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 15 minutes to firm up.
- Scoop out heaping 3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of pistachio cream in the center of the flattened cookie.
- Fold the overhanging cookie dough on top of the pistachio cream, making sure it is completely trapped inside each cookie
- Place the filled cookie dough balls back into the fridge for 15 minutes.* Preheat the oven to 350°F / 175°C.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra pistachio cream and use a spoon to top each cookie dough ball off with some of the extra cream.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!