Pistachio Cream Cookies Recipe
Delight in these Pistachio Cream Cookies, featuring a tender cookie dough infused with chopped pistachios and chocolate chunks, encasing a luscious pistachio cream filling. Garnished with sea salt flakes and chopped pistachios, these cookies offer a perfect balance of sweet, nutty, and slightly salty flavors with a melty, creamy center.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: About 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped pistachios
- ½ cup dark or semi-sweet chocolate chunks
For the Pistachio Cream Filling:
- ½ cup pistachio cream or pistachio spread (store-bought or homemade)
- 1 tbsp white chocolate chips (optional for a creamier texture)
For Topping:
- 2 tbsp chopped pistachios for garnish
- Sea salt flakes to taste
Instructions
- Prepare the Pistachio Filling: Scoop about 1 teaspoon portions of pistachio cream onto a parchment-lined tray. Freeze for at least 30 minutes to keep the filling firm during baking.
- Make the Cookie Dough: In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and fluffy. Add the eggs and vanilla extract; mix until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture until just combined. Stir in chopped pistachios and chocolate chunks.
- Stuff and Shape the Cookies: Scoop about 2 tablespoons of dough for each cookie. Flatten slightly, place a frozen pistachio cream ball in the center, then fold the dough over to seal completely. Roll into smooth balls and arrange them on a parchment-lined baking sheet.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes or until edges turn golden and centers are just set.
- Cool and Garnish: Remove from oven and immediately sprinkle with sea salt flakes and chopped pistachios. Let the cookies cool for 10 minutes before serving to enjoy the melty pistachio cream inside.
Notes
- Freezing the pistachio cream balls is essential to prevent the filling from melting too much during baking.
- Use high-quality pistachio cream or make your own for a richer flavor.
- Optional white chocolate chips in the filling add extra creaminess and sweetness.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- For a nut-free alternative, omit pistachios and use a different filling such as chocolate ganache or fruit jam.
Find it online: https://oliviabakes.com/pistachio-cream-cookies-recipe/
