If you have a sweet tooth and crave something irresistibly soft and melty, let me introduce you to the Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe. These heavenly cookies combine the delicate nuttiness of pistachio cream with luscious pockets of semi-sweet chocolate, all wrapped in a tender, chewy cookie dough. Imagine biting into a warm cookie where the center oozes with creamy, nutty goodness while the edges remain perfectly soft—pure bliss in every bite! Whether you’re baking for a special occasion or just treating yourself, this recipe promises a delightful and cozy dessert experience.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making these scrumptious Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe come to life. Every ingredient plays a starring role—from the nutty pistachio cream to the melty chocolate chunks, all contributing to a cookie that’s bursting with flavor and texture.
- Pistachio cream spread: The star ingredient providing that creamy, nutty center and extra punch of pistachio flavor.
- All-purpose flour: The base of the cookie dough, giving structure while keeping a tender crumb.
- Cornstarch: Helps keep the cookies soft and delicately chewy.
- Baking powder and baking soda: These leavening agents work together to give the cookies a gentle lift.
- Salt: Enhances all the sweetness and balances the flavors perfectly.
- Unsalted butter, melted and cooled: Adds richness and moisture to the dough for that melt-in-your-mouth texture.
- Brown sugar: Infuses a deep caramel-like sweetness and keeps the cookies moist.
- Granulated sugar: Provides a touch of crispness and balances the sweetness.
- Egg: Binds the ingredients together and adds just the right amount of softness.
- Vanilla extract: Boosts all the flavors with warm, aromatic sweetness.
- Semi-sweet or dark chocolate, roughly chopped: Melts beautifully, complimenting the pistachio cream with bittersweet notes.
- Unsalted pistachios, shelled and roughly chopped: Adds a delightful crunch and enhances the pistachio essence.
- Flaky salt: To sprinkle on top, giving that irresistible sweet-salty contrast at every bite.
How to Make Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe
Step 1: Freeze the Pistachio Cream
Begin by spreading your pistachio cream onto parchment paper in an even, thick layer or scooping it into small dollops on a plate. Freeze this for at least one hour until completely solid. This step is crucial because the frozen pistachio will hold its shape inside the cookie dough and give you that perfect gooey center after baking.
Step 2: Prepare Your Workstation
Line a cutting board or plate with parchment paper where you’ll chill the cookie dough balls before baking. This will help the dough firm up so it’s easier to stuff and shape later on.
Step 3: Mix the Dry Ingredients
In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Combining these ahead of time means fewer lumps and an even dough texture.
Step 4: Combine Butter and Sugars
In a large bowl, whisk together the melted, cooled butter with the brown and granulated sugar. This mix forms the sweet, buttery base of your dough. Whisk until smooth and creamy, then add the egg and vanilla extract, continuing to whisk until thick and glossy.
Step 5: Bring It All Together
Add the dry ingredients to the wet mixture gradually. Stir gently until just combined and you still see a few patches of flour. This careful mixing prevents overworking the dough and keeps your cookies tender.
Step 6: Fold in Chocolate and Pistachios
Switch to a spatula and fold in the chopped chocolate and pistachios. These add irresistible bursts of melting chocolate and crunchy texture in every bite—an essential part of this Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe.
Step 7: Chill the Dough
Use a 4-tablespoon cookie scoop to portion out the dough balls onto your lined board, then chill them in the fridge for about an hour until firm. This helps the dough hold its shape when stuffed and baked.
Step 8: Stuff the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Flatten each chilled dough ball with your fingers and place several frozen pistachio cream squares or one dollop in the center. Carefully encase the pistachio cream by folding the dough around it, sealing it completely. Place the stuffed dough balls on the baking sheet, spacing them about two inches apart. Press on a few extra chocolate chunks, pistachios, and frozen pistachio cream pieces on top for that gorgeous, indulgent finish.
Step 9: Bake and Finish
Bake the cookies for 11 to 12 minutes until the edges are set but the centers remain soft. As soon as they come out of the oven, sprinkle with flaky salt to elevate the flavors. Let them cool for five minutes on the baking sheet, then dive in warm for the ultimate gooey experience. If left to cool, the pistachio filling will firm up slightly but remain delectably creamy.
How to Serve Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe
Garnishes
A light dusting of powdered sugar or a tiny drizzle of white chocolate over the top can make your cookies look bakery-level stunning. The flaky salt sprinkled freshly after baking is absolutely essential—it brightens the rich flavors and accentuates the sweet and nutty notes beautifully.
Side Dishes
Serve these cookies alongside a scoop of vanilla bean ice cream or a small cup of rich, dark espresso for a fabulous dessert duo. A light green tea or nutty chai latte also pairs wonderfully with the pistachio and chocolate flavors, enhancing the overall tasting experience.
Creative Ways to Present
For a show-stopping dessert platter, stack your Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe on a decorative plate with fresh mint leaves and whole pistachios scattered around. You can even sandwich a layer of whipped cream or mascarpone between two cookies for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Leftover cookies should be stored in an airtight container at room temperature for up to three days. Keeping them sealed preserves moisture, preventing the cookies from drying out while maintaining that soft, gooey middle.
Freezing
If you want to save cookies for later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. Frozen cookies last up to two months and can be thawed at room temperature before reheating.
Reheating
For the best texture, warm the cookies in a preheated oven at 300°F for about 5-7 minutes. This brings the pistachio cream back to a wonderfully gooey state and refreshes that freshly-baked aroma. Avoid microwaving to prevent over-softening.
FAQs
Can I use homemade pistachio cream instead of store-bought?
Absolutely! Homemade pistachio cream can add a fresh, personalized touch to your cookies. Just make sure it’s thick enough to hold its shape when frozen.
What type of chocolate works best for this recipe?
Semi-sweet or dark chocolate chunks are ideal since their slight bitterness balances the sweet pistachio cream perfectly, giving your cookies complexity and depth.
How long should I chill the cookie dough before baking?
Chilling the dough for at least one hour is essential to help the dough firm up, making it easier to handle and ensuring your cookies hold their shape during baking.
Can I make smaller cookies with this recipe?
You can! Just adjust the freezing pistachio cream portion accordingly. Keep in mind smaller cookies may bake faster, so watch them closely to avoid over-baking.
What if my pistachio cream is too soft to freeze into shapes?
If it’s too soft, try chilling it in the refrigerator for a longer time before freezing or mix in a small amount of powdered sugar or finely ground pistachios to firm it up naturally.
Final Thoughts
Every bite of the Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe feels like a warm hug on a plate. The way the nutty pistachio filling melds with melted chocolate set in tender, soft cookies is pure magic. If you want to make a dessert that’s both impressive and comforting, this recipe will never disappoint. Grab your ingredients, and trust me, you’ll soon have your new favorite cookie to cherish and share!
PrintPistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe
Indulge in these soft and gooey Pistachio Cream Cookies, featuring a rich pistachio cream center encased in tender chocolate chip cookie dough. Perfectly balanced with chopped pistachios and chocolate chunks, these American-style dessert cookies deliver a delightful texture and flavor contrast. Enjoy them warm for the ultimate gooey experience or let them cool for a firmer, decadent bite.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 52 minutes
- Yield: 11 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 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 unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Instructions
- Freeze Pistachio Spread: Line a plate with parchment paper. Spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or overnight until solid. Once frozen, cut into squares if using the sheet method and return to freezer.
- Prepare Work Surface: Line a cutting board or plate with parchment paper; this will be used to chill the cookie dough balls later. Set aside.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Combine Butter and Sugars: In a large mixing bowl, whisk the melted and cooled butter with brown sugar and granulated sugar until well combined and smooth. Add the egg and vanilla extract, whisking until thick and homogeneous.
- Add Dry Ingredients: Gradually add the dry flour mixture to the butter mixture, whisking just until combined. Some flour patches are okay; do not overmix.
- Fold in Chocolate and Pistachios: Using a spatula, carefully fold in the chopped chocolate and chopped pistachios until evenly distributed throughout the dough.
- Scoop Cookie Dough: Use a 4-tablespoon cookie scoop to portion the dough into balls. Place the dough balls on the prepared parchment-lined board and chill in the refrigerator for about 1 hour or until firm.
- Preheat Oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Stuff Cookie Dough: Flatten each chilled dough ball into a disc using your fingers. Place 3-4 frozen pistachio cream squares or a dollop in the center, then fold and seal the dough around the pistachio filling to encase it completely.
- Add Toppings: Place the stuffed dough balls on the lined baking sheet, spacing them about 2 inches apart. Gently press additional chocolate chunks, pistachios, and pistachio cream chunks on top for extra texture and flavor.
- Bake Cookies: Bake for 11-12 minutes until the edges are set but the centers remain soft. Remove from the oven, immediately sprinkle with flaky salt, and let cookies rest on the baking sheet for 5 minutes.
- Serve: Enjoy warm for soft, gooey centers or let cool completely for a firmer pistachio cream interior.
Notes
- Freezing the pistachio cream is essential for handling and ensures a gooey, creamy center after baking.
- Do not overmix the dough to keep cookies tender and soft.
- Use room temperature egg for better dough consistency.
- Chilling dough before baking improves texture and prevents spreading.
- Flaky salt added after baking enhances the flavor by balancing sweetness and highlighting the pistachio.
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for a firmer filling.
