Pistachio Cookies Recipe

Introduction

Pistachio Cream Cookies are a delightful treat combining a tender cookie base with a luscious pistachio cream center. These cookies offer a perfect balance of nutty flavors, rich chocolate, and a touch of flaky salt to elevate every bite.

Ingredients

• 150 g pistachio cream spread
• 180 g all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 115 g unsalted butter (melted and cooled)
• 100 g brown sugar
• 50 g granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 100 g semi-sweet or dark chocolate (roughly chopped)
• 50 g shelled pistachios (roughly chopped)
• Flaky salt (for sprinkling)

Instructions

1. Step 1: Freeze the pistachio cream spread on a parchment-lined plate for at least 1 hour to firm it up.
2. Step 2: In a bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; set this dry mixture aside.
3. Step 3: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined. Add the egg and vanilla extract, mixing until smooth.
4. Step 4: Gradually fold the flour mixture into the wet ingredients until just combined. Then gently stir in the chopped chocolate and chopped pistachios.
5. Step 5: Using a cookie scoop, portion the dough onto lined plates and chill for about 1 hour to firm up.
6. Step 6: Preheat your oven to 350°F (175°C). Flatten each dough ball slightly, place a frozen pistachio cream piece in the center, and seal the dough completely around it.
7. Step 7: Arrange the filled dough balls on a baking sheet with space between each cookie. Optionally, top with extra chocolate chunks and pistachios.
8. Step 8: Bake for 11–12 minutes until the edges are set but the centers remain soft. Remove from the oven and sprinkle with flaky salt before letting them cool.

Tips & Variations

• Make sure the pistachio cream is well frozen before stuffing to prevent it from melting into the dough too quickly.
• For extra crunch, toast the pistachios lightly before chopping.
• Swap chocolate chunks for white chocolate or milk chocolate depending on your preference.
• Chilling the dough balls ensures the cookies hold their shape and improves texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze the baked cookies for up to 2 months. Reheat briefly in a warm oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio cream spread?

Yes, a good quality store-bought pistachio cream works perfectly. Just make sure to freeze it as directed to make handling easier.

What if I don’t have cornstarch?

You can omit the cornstarch or substitute it with an equal amount of arrowroot powder or potato starch for a similar tender texture.

Pistachio Cookies Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

Deliciously soft Pistachio Cream Cookies featuring a rich pistachio cream center, mixed with chopped chocolate and crunchy pistachios. These cookies have a perfect balance of sweetness and nuttiness, enhanced by a sprinkle of flaky salt, baked to perfection for a melt-in-your-mouth experience.

• Author: lea
• Prep Time: 2 hours 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 180 g all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 150 g pistachio cream spread
• 115 g unsalted butter (melted and cooled)
• 100 g brown sugar
• 50 g granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

Add-ins and Toppings

• 100 g semi-sweet or dark chocolate (roughly chopped)
• 50 g shelled pistachios (roughly chopped)
• Flaky salt (for sprinkling)

Instructions

1. Freeze Pistachio Cream: Place the pistachio cream spread on a parchment-lined plate and freeze for at least 1 hour until firm.
2. Prepare Dry Mix: In a bowl, combine flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. Mix Wet Ingredients: In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until incorporated. Add the egg and vanilla extract, mixing until smooth.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, then gently fold in chopped chocolate and chopped pistachios.
5. Chill Dough: Scoop the dough using a cookie scoop onto lined plates and chill in the refrigerator for about 1 hour to firm up.
6. Preheat Oven and Prepare Cookies: Preheat the oven to 350°F (175°C). Flatten each dough ball slightly, place a frozen pistachio cream piece in the center, and carefully seal it inside the dough to prevent leakage during baking.
7. Arrange and Add Toppings: Place the stuffed dough balls on a baking sheet lined with parchment paper, spaced apart. Optionally, top each cookie with extra chocolate chunks and pistachio pieces.
8. Bake: Bake the cookies for 11–12 minutes, until the edges are set and the centers remain soft.
9. Cool and Finish: Remove from the oven and immediately sprinkle with flaky salt. Let cookies cool on the baking sheet before transferring to a wire rack.

Notes

• Freezing the pistachio cream is essential to keep it solid during baking.
• Chilling the dough helps maintain cookie shape and texture.
• Use room temperature egg to help batter emulsify better.
• Seal the dough well to prevent the pistachio cream from leaking while baking.
• Flaky salt topping adds a delightful contrast to the sweet and nutty flavors.

Keywords: pistachio cookies, chocolate pistachio cookies, nut cookies, dessert recipe, homemade cookies, baked pistachio cream cookies