Pistachio Cream Chocolate Chip Cookies
Soft and chewy cookies stuffed and topped with creamy pistachio spread—rich, gooey, and nutty with chunks of chocolate and crushed pistachios.
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- 8 tablespoon Pistachio cream plus extra for topping
- 113 g Unsalted butter ½ cup
- 100 g Light brown sugar ½ cup
- 50 g Granulated sugar ¼ cup
- 1 Egg room temperature
- 0.5 teaspoon Vanilla
- 160 g All purpose flour 1 ⅓ cup
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 100 g Chocolate ½ cup + 1 tbsp, chopped
- 45 g Pistachios crushed, ⅓ cup
Instructions
Instructions
- Freeze 1 tablespoon balls of pistachio cream on a parchment-lined tray for stuffing later.
- Brown the butter in a small saucepan over medium heat until amber and fragrant.
- Chill brown butter in a mixing bowl in the freezer for 5 minutes until cooled.
- Whisk in both sugars into the brown butter until well combined.
- Whisk in the egg and vanilla.
- Fold in flour, baking powder, baking soda, and salt until just incorporated.
- Add and fold in chocolate and crushed pistachios until no flour remains.
- Scoop 3 tablespoon of dough, flatten, and place a frozen pistachio cream ball inside. Fold dough to seal.
- Chill cookie dough balls in the fridge for 30 minutes. Preheat oven to 350°F / 175°C.
- Bake cookies on parchment-lined sheet for 12-14 minutes until edges are golden. Cool 5 minutes on tray, then transfer to rack.
Notes
Store in airtight container for 3 days at room temperature or refrigerate for longer shelf life. Freeze for up to 1 month layered in parchment.