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Pistachio Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/pistachio-cookies-recipe/