Description
These Pistachio Cream Stuffed Chocolate Chip Cookies combine the classic comfort of brown butter chocolate chip cookies with a luscious, gooey pistachio cream center.
Ingredients
Scale
- 225 g unsalted butter (1 cup), softened
- 200 g light brown sugar (1 cup)
- 135 g granulated sugar (⅔ cup)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla paste or extract
- 360 g all purpose flour (2 ¾ cups + 2 Tbsp)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 200 g semi or bittersweet chocolate chips or chopped chocolate bar (1 cup)
- 100 g toasted pistachios, chopped (½ cup), plus more for sprinkling, if desired
- 430 g homemade or store-bought pistachio cream
- Flaky sea salt (for sprinkling, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cookie transfer and cleanup.
- In a large bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until fluffy and well combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla paste or extract until the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Fold in the semi-sweet chocolate chips (or chopped chocolate) and chopped toasted pistachios evenly distributed throughout the dough.
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 tablespoon of pistachio cream in the center, then fold the cookie dough around the filling to encase it fully, shaping it into a ball. Place stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Optionally sprinkle a few chopped pistachios and a pinch of flaky sea salt on top.
- Bake in the preheated oven for about 12-15 minutes or until the edges are golden but the center remains soft. The pistachio cream will remain gooey inside the cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve slightly warm or at room temperature to enjoy the creamy filling.
Notes
- Store cookies in an airtight container for up to a week.
- Use high-quality chocolate for the best flavor.
- Adjust the amount of pistachios according to your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg