These pistachio chocolate chip cookies are chewy cookies filled with pistachio cream and crispy pistachios, with crisp edges and soft centers.
These pistachio cookies are straight-up heaven for pistachio lovers and chocolate chip cookie lovers.
They are made by stuffing each cookie with a frozen pistachio cream filling. The cream is frozen into small scoops, which keeps it intact as the cookies bake.
As the dough crisps up on the outside, the frozen filling melts into a rich, creamy center, giving each cookie a soft, gooey surprise inside.
On top of that, the cookie dough itself is made with toasted pistachios, adding an extra layer of flavor and crunch.
The result is a perfect combination of crispy on the outside and chewy on the inside with that delicious pistachio flavor throughout.
For more cookie recipes, check out my double chocolate cookies, brown butter chocolate chunk cookies, crème brûlée cookies, and lemon crinkle cookies.
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Why this recipe works
- Texture- these cookies have the best of both worlds: crispy on the outside and chewy on the inside. The edges bake up golden and crunchy, while the center stays soft, creamy, and tender.
- Pistachio Flavor– the cookie dough has pistachios in it, and it's filled with pistachio cream for the ultimate pistachio flavor cookie!
- Pistachio Filling– each cookie is stuffed with frozen scoops of pistachio cream that melt into a smooth, gooey center when baked, adding an extra layer of pistachio flavor and creamy texture.
- Perfect chocolate chip cookie base– They start with a classic, buttery chocolate chip cookie dough that’s soft, chewy, and always reliable.
- Freezer-friendly– The dough freezes beautifully, so you can bake fresh pistachio cookies whenever you want with almost no prep.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter– use unsalted, room-temperature butter to create a soft, creamy base for the cookie dough.
Granulated sugar– adds sweetness and helps the cookies bake with light, crisp edges.
Light brown sugar– gives the cookies moisture, chewiness, and a deeper caramel flavor.
Vanilla extract– adds warmth; for even better flavor, use vanilla bean extract if you have it.
Kosher salt– balances the sweetness and brings out the pistachio and chocolate flavors.
Egg + egg yolk– use large, room-temperature eggs. The extra yolk makes the cookies richer and chewier.
Chocolate chips– use semisweet or dark chocolate chips, or chop a chocolate bar for bigger melty pools of chocolate.
Pistachios– toasted, unsalted pistachios add crunch and extra pistachio flavor. Chop them so they mix evenly into the dough.
Flour– all-purpose flour gives the cookies structure while keeping them soft and chewy.
Cornstarch– helps make the cookies thicker, softer, and extra chewy.
Baking soda– helps the cookies rise and spread just the right amount.
Pistachio cream– a sweet, creamy pistachio spread (similar to Nutella but pistachio-based). You can find it online, in Italian specialty stores, or in well-stocked supermarkets near the nut butters or chocolate spreads.
Instructions
Into a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract.
Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is light, fluffy, and pale in color.
Add the egg and egg yolk, and mix again until the mixture is creamy and fully combined.
Mix in the chopped pistachios and chocolate chips until evenly distributed.
Add the flour, cornstarch, and baking soda, and mix just until the dough comes together and no dry flour remains. Do not overmix.
Use a large cookie scoop to portion the dough (about 3 tablespoons each), and place the dough balls on a parchment-lined plate or baking sheet.
Cover and chill for at least 1 hour. I usually chill them overnight for the best texture.
While the dough chills, scoop 18 small dollops of pistachio cream using two teaspoons and place them on a parchment-lined plate. Freeze for 1–2 hours, or until completely solid.
If your pistachio cream is runny: line a small baking sheet with parchment paper, spread the pistachio cream into a thick layer, and freeze until firm. Cut into small squares. If it softens while cutting, freeze again.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Flatten each chilled dough ball with your fingers, place a frozen dollop of pistachio cream in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.
Arrange the stuffed cookie dough balls on the prepared baking sheet and bake for 12–15 minutes, or until the edges are lightly golden and the centers look just set. For a gooey middle, slightly underbake them.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Enjoy warm or store for later!
Expert Tips
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies bake evenly and ensures they release easily from the pan.
- Use room-temperature ingredients – Soft butter, eggs, and pistachio cream blend more easily, creating a smoother dough and better texture.
- Don’t flatten the cookies. Leave the dough balls tall so they stay thick and soft while baking.
- Measure your flour correctly. Too much flour makes cookies dry and puffy. Spoon and level, or use a kitchen scale for accuracy.
- Toast the pistachios. Lightly toasting them brings out their natural flavor and adds extra crunch.
- Use a cookie scoop. Scooping the dough with a cookie scoop helps the cookies bake evenly and stay the same size.
- Freeze the pistachio cream completely. The filling must be solid before stuffing; otherwise, it will melt and leak out during baking.
- Chill the dough. Chilling for at least an hour helps the cookies hold their shape, prevents overspreading, and improves flavor.
- Seal the filling well. Wrap the dough fully around the pistachio cream with no cracks to keep the filling inside.
- Don’t overmix the dough. Once the flour is added, mix only until combined to keep the cookies soft and tender.
- Use high-quality chocolate. Chocolate chips or chopped bars (55–70%) create the best melty pockets and rich flavor.
- Watch your bake time. Slightly underbake for a gooey center and soft texture; the cookies will continue to set as they cool.
- Let them cool slightly before moving. They’re delicate right out of the oven, so give them a few minutes before transferring.
Faq's
Pistachio cream usually stays good for up to 1–2 months in the fridge after opening. Just make sure to seal it tightly and check for any changes in smell or texture.
Cookies often don’t spread because the dough has too much flour, the dough was overmixed, or the butter/oil was too cold. Chilling the dough for too long can also keep cookies from spreading properly.
You know your cookies are done when the edges look set and lightly golden, but the centers still look soft and slightly underbaked. They will firm up as they cool, giving you the perfect chewy texture.
Cookies often spread too much when the dough contains too little flour, too much oil or butter, or when the dough isn’t chilled.
Warm dough melts faster in the oven, causing the cookies to spread more than they should.
The best chocolate for chocolate chip cookies is high-quality semisweet or dark chocolate, ideally 55–70% cocoa.
This range melts beautifully, gives rich flavor, and creates those perfect gooey pockets in every bite.
Storing
Store these cookies in an airtight container at room temperature for 4-5 days.
Freezing
To freeze baked cookies:
Let the cookies cool completely, then place them in a single layer on a baking sheet and freeze for 1 hour. Once solid, transfer them to an airtight container or freezer bag.
They will stay fresh for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes.
To freeze unbaked cookie dough:
After stuffing and shaping the cookie dough balls, freeze them on a baking sheet until firm. Move the frozen dough balls to a freezer-safe bag or container and freeze for up to 2 months.
Bake straight from frozen, adding 1–2 extra minutes to the baking time.
Make them ahead of time
You can prepare the dough up to 2–3 days in advance. Make the cookie dough, stuff it with the frozen pistachio cream, shape into balls, and store them covered in the fridge until you're ready to bake.
When it's baking time, simply place the chilled dough balls on a baking sheet and bake as directed. This gives the cookies even better flavor and helps them hold their shape.
Substitutions
Gluten-free– Replace the all-purpose flour with a good 1:1 gluten-free baking flour that contains xanthan gum. The cookies may spread slightly less, but will still be chewy and delicious.
Dairy-free– Use vegan butter instead of regular butter, dairy-free chocolate chips, and skip the pistachio cream filling, or replace it with a dairy-free pistachio spread.
Different nuts– Swap the pistachios with chopped almonds, pecans, or walnuts for a different flavor and crunch. Toast them first for the best taste.
Variations
Chocolate chips– Swap semisweet chips for dark, milk, white, or caramel chips to change the flavor and sweetness.
Dark chocolate– Use chopped dark chocolate (70% cocoa) for a richer, deeper chocolate flavor.
Chocolate-drizzled– After baking, drizzle melted white, milk, or dark chocolate over the cookies for extra flavor and a beautiful look.
Pistachio extract– use pistachio extract (just a tiny bit!) in the dough to boost that nutty flavor even more.
Salted pistachio cookies– Add a sprinkle of flaky salt on top right after baking for a sweet–salty finish.
Equipment
- Mixing bowl (set of 3).
- Whisk Set (pack of 3) to whisk the ingredients together.
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3.
- Electric hand mixer or stand mixer.
- Measuring cups and spoons.
- Rubber spatula.
- Cutting board + knife (for chopping pistachios).
- Parchment paper.
More pistachio desserts
Pistachio Cheesecake- This pistachio cheesecake is luxurious, rich, creamy, made with plenty of real pistachios, and made without a water bath!
Pistachio Cake- This pistachio cake is made with real pistachios and pistachio paste, full of pistachio flavor, topped and covered with pistachio buttercream frosting, and topped with chopped pistachios.
Pistachio Baklava- This super delicious pistachio baklava is buttery, sweet, flakey, nutty, gooey, and surprisingly easy to make!
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Pistachio Chocolate Chip Cookies w/ Pistachio Cream
Ingredients
- 1 cup Butter unsalted, room temperature
- ⅔ cup Granulated sugar
- 1 ⅓ cups Brown sugar light brown sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg large
- 1 Egg yolk large
- 1 ½ cups Chocolate chips
- ½ cup Pistachios toasted and chopped, unsalted
- 2 ½ cups Flour AP, plain
- 2 teaspoon Cornstarch
- 1 teaspoon Baking soda
- 18 teaspoon Pistachio cream
Instructions
- Into a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract.
- Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is light, fluffy, and pale in color.
- Add the egg and egg yolk, and mix again until the mixture is creamy and fully combined.
- Mix in the chopped pistachios and chocolate chips until evenly distributed.
- Add the flour, cornstarch, and baking soda, and mix just until the dough comes together and no dry flour remains. Do not overmix.
- Use a large cookie scoop to portion the dough (about 3 tablespoons each), and place the dough balls on a parchment-lined plate or baking sheet.
- Cover and chill for at least 1 hour. I usually chill them overnight for the best texture.
- While the dough chills, scoop 18 small dollops of pistachio cream using two teaspoons and place them on a parchment-lined plate. Freeze for 1–2 hours, or until completely solid.
- If your pistachio cream is runny: line a small baking sheet with parchment paper, spread the pistachio cream into a thick layer, and freeze until firm. Cut into small squares. If it softens while cutting, freeze again.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Flatten each chilled dough ball with your fingers, place a frozen dollop of pistachio cream in the center, and wrap the dough around it, sealing completely. Roll into a smooth ball.
- Arrange the stuffed cookie dough balls on the prepared baking sheet and bake for 12–15 minutes, or until the edges are lightly golden and the centers look just set. For a gooey middle, slightly underbake them.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Enjoy warm or store for later!
Notes
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies bake evenly and ensures they release easily from the pan.
- Use room-temperature ingredients – Soft butter, eggs, and pistachio cream blend more easily, creating a smoother dough and better texture.
- Don’t flatten the cookies. Leave the dough balls tall so they stay thick and soft while baking.
- Measure your flour correctly. Too much flour makes cookies dry and puffy. Spoon and level, or use a kitchen scale for accuracy.
- Toast the pistachios. Lightly toasting them brings out their natural flavor and adds extra crunch.
- Scoop evenly. Use a cookie scoop for uniform cookies that bake evenly and don’t spread unpredictably.
- Freeze the pistachio cream completely. The filling must be solid before stuffing; otherwise, it will melt and leak out during baking.
- Chill the dough. Chilling for at least an hour helps the cookies hold their shape, prevents overspreading, and improves flavor.
- Seal the filling well. Wrap the dough fully around the pistachio cream with no cracks to keep the filling inside.
- Don’t overmix the dough. Once the flour is added, mix only until combined to keep the cookies soft and tender.
- Use high-quality chocolate. Chocolate chips or chopped bars (55–70%) create the best melty pockets and rich flavor.
- Watch your bake time. Slightly underbake for a gooey center and soft texture; the cookies will continue to set as they cool.
- Let them cool slightly before moving. They’re delicate right out of the oven, so give them a few minutes before transferring.
Martha
These are so good!! The pistachio cream in the middle is a chef's kiss