Print

Pistachio Cream Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

These Pistachio Cream Chocolate Chip Cookies are a delightful twist on classic cookies, featuring a luscious pistachio cream filling encased in tender, chocolate-studded dough. The combination of chopped dark chocolate, crunchy pistachios, and a creamy pistachio center creates an indulgent treat perfect for any occasion.

Ingredients

Wet Ingredients

  • ½ cup / 120ml olive oil or neutral oil (or a 50/50 blend)
  • ¾ cup / 155g dark brown sugar
  • ½ cup / 100g granulated sugar
  • 1/3 cup / 77ml unsweetened applesauce
  • 1 tsp / 5ml vanilla bean paste

Dry Ingredients

  • 2 ½ cups / 300g all-purpose flour
  • 1 tsp / 5g baking soda
  • ½ tsp / 3g salt

Mix-Ins & Filling

  • ¾ cup / 120g chopped dark chocolate or dark chocolate chunks
  • 1/3 cup / 40g chopped pistachios
  • ½ cup / 120g pistachio cream

Instructions

  1. Prepare the Pistachio Cream: Spread the pistachio cream in a thin, even layer on parchment or in a shallow container. Freeze until firm, so it becomes solid enough to cut or break into small pieces without smearing.
  2. Mix Wet Ingredients: In a large bowl, combine the oil, dark brown sugar, granulated sugar, applesauce, and vanilla bean paste. Beat on low using a hand mixer for about 2 minutes until the mixture is glossy and smooth, ensuring no puddles of oil remain on the surface.
  3. Add Dry Ingredients: Sprinkle the flour, baking soda, and salt over the wet mixture. Stir gently with a spatula until fully incorporated and no streaks of flour are visible. The dough will be thick and come together in clumps. If it feels dry or crumbly, add 1-2 tablespoons of non-dairy milk and stir to achieve the right consistency.
  4. Incorporate Chocolate and Pistachios: Fold in the chopped dark chocolate and pistachios evenly throughout the dough to ensure each scoop has visible pieces.
  5. Chill the Dough: Cover the bowl and refrigerate the dough for at least 30 minutes. This will firm up the dough, making it easier to handle and shape.
  6. Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
  7. Shape the Cookies: Scoop about 2 tablespoons of dough and roll into smooth balls. Press a deep well into the center of each ball, place a heaping teaspoon of the frozen pistachio cream into the well, and then pinch the dough closed to seal the filling completely, ensuring the cream is not visible outside.
  8. Arrange on Baking Sheets: Place the filled dough balls on prepared baking sheets, leaving 2-3 inches of space between each to allow for spreading.
  9. Bake the Cookies: Bake for 11-13 minutes, watching closely for lightly golden edges while the centers remain pale and slightly puffed. Avoid overbaking to keep the centers soft.
  10. Cool on Baking Sheet: Allow the cookies to rest on the baking sheet for at least 10 minutes so they settle and the pistachio center thickens.
  11. Transfer to Cooling Rack and Store: Once firm enough, transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Thaw frozen cookies at room temperature to soften the centers before serving.

Notes

  • Use olive oil or a neutral oil blend to keep cookies moist without overpowering flavors.
  • Freezing the pistachio cream before incorporating prevents it from melting during baking.
  • If dough is too dry, adding non-dairy milk helps achieve a workable consistency.
  • Make sure to seal the pistachio cream well to avoid leakage during baking.
  • Watch baking times closely to avoid overly crisp centers.
  • Store cookies properly to maintain freshness and texture.

Find it online: https://yumntasty.com/pistachio-cream-chocolate-chip-cookies-recipe/