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Pistachio Cream Cookies with Chocolate Chips and a Gooey Middle Recipe

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4.1 from 10 reviews

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.

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

  1. 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.
  2. 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.
  3. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. 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.
  5. 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.
  6. Fold in Chocolate and Pistachios: Using a spatula, carefully fold in the chopped chocolate and chopped pistachios until evenly distributed throughout the dough.
  7. 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.
  8. Preheat Oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://yumntasty.com/pistachio-cream-cookies-with-chocolate-chips-and-a-gooey-middle-recipe/