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–+ servings

Pistachio Cream Chocolate Chip Cookies

5 from 7 votes
Soft and chewy pistachio chocolate chip cookies stuffed and topped with pistachio cream
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Prep Time50 minutes
Cook Time12 minutes
Total Time1 hour
Servings8 cookies
Calories439 kcal

Ingredients 

  • 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.)

Instructions 

  • 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!

Notes

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*At this point you could transfer the dough balls to an airtight container and keep them in the fridge for up to 2 days before baking, or in the freezer for 1 month.

Nutrition

Serving: 1cookieCalories: 439kcalCarbohydrates: 46gProtein: 7gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 51mgSodium: 251mgPotassium: 254mgFiber: 3gSugar: 27gVitamin A: 407IUVitamin C: 0.3mgCalcium: 104mgIron: 2mg