Pistachio Cream Chocolate Chip Cookies

Why Make This Recipe

Pistachio Cream Chocolate Chip Cookies are a delightful twist on the traditional chocolate chip cookie. The creamy pistachio filling surprises you with every bite, merging nutty flavors with rich chocolate. They’re perfect for cookie lovers looking to try something new and delicious!

How to Make Pistachio Cream Chocolate Chip Cookies

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 (1⅓ 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.)

Directions:

1. Prior to starting the cookies, freeze 1 tbsp. balls of the pistachio cream so that it’s much easier to work with later on. Use a 1 tbsp. cookie scoop to place 8 balls of pistachio cream onto a parchment-lined sheet.
2. In a small saucepan over medium heat, brown the butter. Stir occasionally until it turns amber and has little brown specks.
3. Transfer the brown butter to a medium bowl and chill it in the freezer for 5 minutes. You should have at least 90g of brown butter; if a little less, add some water until you reach 90g.
4. Once the butter has cooled, whisk in both sugars.
5. Add the egg and vanilla, whisking until well combined.
6. Add in flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together, just until a few flour streaks remain.
7. Fold in the chocolate and crushed pistachios until no flour streaks are visible.
8. Scoop out heaping 3 tbsp. scoops of dough. Flatten the dough ball, then place a frozen ball of pistachio cream in the center.
9. Fold the overhanging cookie dough over the pistachio cream, trapping it completely inside.
10. Cover the cookie dough balls and place them in the fridge for 30 minutes. Preheat the oven to 350°F / 175°C.
11. Evenly space out the cookie dough balls on a parchment-lined sheet. If desired, melt some extra pistachio cream and use a spoon to add it on top of each cookie dough ball.
12. Bake for 12-14 minutes, or until the edges turn golden brown.
13. Once they are out of the oven, “scoot” them by placing a bowl or cup that is slightly larger than the cookie on top and swirling it around to make the cookies more round.
14. Let them sit on the tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!

How to Serve Pistachio Cream Chocolate Chip Cookies

These cookies are best enjoyed warm but can also be served at room temperature. Pair them with a glass of milk or a cup of coffee for a delightful treat!

How to Store Pistachio Cream Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage. Just make sure to wrap them tightly to prevent freezer burn.

Tips to Make Pistachio Cream Chocolate Chip Cookies

• Chill the dough: Chilling the cookie dough helps prevent spreading and yields thicker cookies.
• Use quality chocolate: Good quality chocolate chips or chopped chocolate will enhance the flavor.
• Don’t over-bake: Take them out when the edges are golden; they will continue to cook on the baking sheet.

Variation

Feel free to switch the pistachios with other nuts like walnuts or almonds for a different taste. You can also try adding a sprinkle of sea salt on top before baking for a sweet and salty flavor.

FAQs

1. Can I use store-bought pistachio cream?
Yes, store-bought pistachio cream works perfectly for these cookies.

2. Can I make these cookies without pistachio cream?
Sure! You can skip the pistachio cream and just make chocolate chip cookies if you prefer.

3. How do I know when the cookies are done?
The cookies are done when the edges are golden brown but the center looks slightly undercooked. They will firm up as they cool.