Pistachio Cream Chocolate Chip Cookies
Pistachio Cream Chocolate Chip Cookies blend nutty pistachio cream with gooey chocolate chunks for a decadent twist on the classic cookie. With a hidden creamy center, each bite is rich, chewy, and unforgettable.
Ingredients
- 8 tbsp pistachio cream plus extra for topping
- 113 g ½ cup unsalted butter
- 100 g ½ cup light brown sugar
- 50 g ¼ cup granulated sugar
- 1 egg room temperature
- ½ tsp vanilla extract
- 160 g 1⅓ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g ½ cup + 1 tbsp chocolate, chopped or chips
- 45 g ⅓ cup crushed pistachios
Instructions
- Freeze 1 tbsp balls of pistachio cream for easy stuffing.
- Brown the butter in a saucepan until amber with specks, then chill for 5 minutes.
- Whisk in both sugars, then the egg and vanilla.
- Fold in flour, baking powder, baking soda, and salt.
- Stir in chocolate and crushed pistachios.
- Scoop 3 tbsp dough balls, flatten, and stuff with a frozen pistachio cream ball. Seal completely.
- Chill dough balls for 30 minutes. Preheat oven to 350°F / 175°C.
- Optional: spoon extra pistachio cream on top of the dough balls.
- Bake for 12–14 minutes, until edges are golden.
- Use a circular tool to “scoot” cookies into round shapes.
- Cool 5 minutes on tray, then transfer to a wire rack.