These pistachio chocolate chip cookies are filled with pistachio cream and are crispy on the outside and chewy on the inside.
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 almond croissant cookies, banana bread cookies, 5 ingredient peanut butter cookies, coffee cookies, Oreo chocolate chip cookies, and creme brûlée 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 and tender.
- Pistachio Flavor– the cookie dough has pistachios in it and its 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 flavor and indulgence.
- Perfect for Freezing Ahead– these cookies are great for prepping in advance. You can freeze the dough, and when you're ready, just bake them straight from the freezer for fresh, warm cookies anytime you want.
- Irresistible– once you try one, it’s hard to stop at just one! The combination of textures and flavors is totally addictive, and they’re the kind of cookies that everyone will love and ask for more of.
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 butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Cornstarch- makes the cookie soft and chewy. It works by absorbing some of the moisture, which helps the dough hold its shape while baking and prevents the cookies from spreading too much.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Sugar- I used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramel flavor and chewy texture to the cookies.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Egg yolk- you will need 1 egg yolk for this recipe.
Vanilla extract- adds extra flavor. You can use regular vanilla extract, homemade vanilla extract, or vanilla bean vanilla extract.
Kosher salt- you will need ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for these cookies, I like to use either dark chocolate chips or semisweet chocolate chips.
Pistachios- use toasted unsalted pistachios for the cookie dough to control the salt levels and add extra nutty flavor and texture. Chop them lightly.
Pistachio cream- is a smooth, sweet spread made from ground pistachios, like pistachio Nutella. You can find it online, in Italian or Middle Eastern stores, or the specialty section of some grocery stores.
I use the pistachio cream as a filling. This is optional, you can skip it.
Instructions
Into a large mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the egg, and egg yolk and mix until combined and creamy.
Add the pistachios and chocolate chips and mix until well combined.
Then, add the flour, cornstarch, and baking soda, and mix until just combined and there are no lumps of flour showing.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined plate or baking sheet, cover, and chill in the fridge for at least an hour. I chill it overnight.
Using two teaspoons, scoop 18 small dollops of the pistachio spread on a plate and freeze them for at least 1-2 hours until completely solid.
If your pistachio spread is runny, line a small baking sheet with parchment paper pour the pistachio spread onto the parchment paper, and spread it into a thick sheet.
Freeze until solid, then cut into squares. If it melts while cutting, place it back in the freezer.
Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper.
Use your clean fingers to press the cookie dough ball flat, place a dollop of pistachio cream in the middle, and close the cookie dough around it until it is completely sealed. Roll it into a circle using your hands.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 12-15 minutes or until the edges are lightly golden and the centers look just set.
I recommend underbaking them a little to keep the middle gooey. Let the cookies cool for a few minutes on the baking sheet before transferring to a rack. Enjoy them warm or store them for later!
Expert Tips
- Don’t overmix the dough. Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
- Freeze the pistachio cream filling. Scoop small portions of the cream onto a tray and freeze them before stuffing the cookies, so it doesn’t melt out while baking.
- Chill the cookie dough. This helps the cookies hold their shape and prevents spreading too much in the oven.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Seal the filling well. Make sure to fully enclose the pistachio cream inside the dough so it stays gooey and doesn’t leak.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t flatten the cookies. Leave the dough balls tall so they stay thick and soft while baking.
- 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.
- Store them properly. Keep cookies in an airtight container to maintain softness and prevent the filling from drying out.
Faq's
When pistachios go bad, they may smell sour, musty, or like paint. They can also taste bitter or feel soft instead of crunchy. If that happens, it's best to toss them.
The secret to soft cookies is brown sugar, which adds moisture and chewiness. Adding an extra egg yolk also helps make them rich and tender.
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.
Pistachio cream is a smooth, sweet spread made from ground pistachios, sugar, and sometimes white chocolate or milk powder. It has a rich, nutty flavor and a creamy texture.
Storing
Store these cookies at room temperature for up to 5 days. Make sure that you store them in an airtight container so they won’t dry out.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Or freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free - if you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I have not tested this recipe with gluten-free flour, but it should work.
Nut- instead of using pistachios, you can use any other nut for this like peanuts, walnuts, cashews, hazelnuts, etc.
Variations
Chocolate chips- use white chocolate chips instead of semisweet chocolate chips for a vanilla option.
Nutella center– replace the pistachio cream with frozen Nutella for a gooey chocolate-hazelnut surprise inside.
Pistachio extract– use pistachio extract (just a tiny bit!) in the dough to boost that nutty flavor even more.
Stuffed with raspberry jam– mix a bit of raspberry jam with the pistachio cream before freezing for a fruity, tart-sweet center. Pistachio and raspberry go perfectly together!
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
- Rubber spatula
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!
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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, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the egg, and egg yolk and mix until combined and creamy.
- Add the pistachios and chocolate chips and mix until well combined.
- Then, add the flour, cornstarch, and baking soda, and mix until just combined and there are no lumps of flour showing.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Place the cookie dough balls onto a parchment paper-lined plate or baking sheet, cover, and chill in the fridge for at least an hour. I chill it overnight.
- Using two teaspoons, scoop 18 small dollops of the pistachio spread on a plate and freeze them for at least 1-2 hours until completely solid.
- If your pistachio spread is runny, line a small baking sheet with parchment paper pour the pistachio spread onto the parchment paper, and spread it into a thick sheet.
- Freeze until solid, then cut into squares. If it melts while cutting, place it back in the freezer.
- Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Use your clean fingers to press the cookie dough ball flat, place a dollop of pistachio cream in the middle, and close the cookie dough around it until it is completely sealed. Roll it into a circle using your hands.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 12-15 minutes or until the edges are lightly golden and the centers look just set.
- I recommend underbaking them a little to keep the middle gooey. Let the cookies cool for a few minutes on the baking sheet before transferring to a rack. Enjoy them warm or store them for later!
Notes
- Don’t overmix the dough. Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
- Freeze the pistachio cream filling. Scoop small portions of the cream onto a tray and freeze them before stuffing the cookies, so it doesn’t melt out while baking.
- Chill the cookie dough. This helps the cookies hold their shape and prevents spreading too much in the oven.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Seal the filling well. Make sure to fully enclose the pistachio cream inside the dough so it stays gooey and doesn’t leak.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t flatten the cookies. Leave the dough balls tall so they stay thick and soft while baking.
- 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.
- Store them properly. Keep cookies in an airtight container to maintain softness and prevent the filling from drying out.
Martha
These are so good!! The pistachio cream in the middle is a chef's kiss