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Single Serve Pistachio Cream Chocolate Chip Cookie Recipe

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A decadent single-serve chocolate chip cookie filled with creamy pistachio cream. This large, rich cookie features browned butter, crunchy pistachios, and melty chocolate chips, perfect for a satisfying dessert for one.

Ingredients

Pistachio Cream Filling and Topping

  • 1 ½ tbsp. pistachio cream
  • Extra pistachio cream for topping
  • 15 g pistachios, crushed (2 tbsp.) + extra for topping
  • Extra semi-sweet chocolate chips for topping

Cookie Dough

  • 28 g unsalted butter (2 tbsp.)
  • 25 g light brown sugar (2 tbsp.)
  • 12 g granulated sugar (1 tbsp.)
  • 2 tsp milk of choice
  • ¼ tsp vanilla extract
  • 40 g all-purpose flour (⅓ cup)
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 25 g semi-sweet chocolate chips (2 tbsp. + 1 tsp.)
  • 15 g pistachios, crushed (2 tbsp.)

Instructions

  1. Preheat Oven and Prepare Parchment: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Freeze Pistachio Cream: Place 1 ½ tablespoons of pistachio cream on a small piece of parchment paper on a plate and freeze while preparing the dough. This helps the filling stay intact during baking.
  3. Bake Brown Butter: In a small saucepan over medium heat, melt the butter while stirring occasionally. Continue cooking until it bubbles and turns a nutty amber color, approximately 2 minutes.
  4. Cool Butter: Pour the browned butter into a small mixing bowl and chill it in the freezer for 5 minutes so it firms slightly but remains mixable.
  5. Combine Sugars and Liquids: Stir the light brown sugar and granulated sugar into the cooled browned butter, then add the milk and vanilla extract, mixing thoroughly.
  6. Add Dry Ingredients: Incorporate the flour, baking soda, and salt. Mix just until a few streaks of flour remain to avoid overmixing.
  7. Fold in Mix-ins: Gently fold in chocolate chips and crushed pistachios until there are no visible flour streaks.
  8. Assemble Cookie with Filling: Remove the pistachio cream from the freezer. Scoop all cookie dough into your hand, flatten it, place the frozen pistachio cream in the center, and wrap the dough around it forming a ball.
  9. Chill Assembled Cookie: Place the filled cookie ball in the freezer for 5 minutes to help it hold shape while baking.
  10. Add Toppings: Optionally top the cookie with extra pistachio cream, chocolate chips, and crushed pistachios for added flavor and texture.
  11. Bake: Bake the cookie on the prepared baking sheet for 15-17 minutes. The edges should be golden brown, and the center should no longer look wet.
  12. Cool and Serve: Let the cookie rest on the hot baking sheet for 5-10 minutes to set, then transfer to a wire rack to cool slightly or enjoy warm.

Notes

  • Use chilled browned butter to keep the dough workable but firm.
  • Freezing the pistachio cream filling prevents it from melting out of the cookie during baking.
  • Do not overmix the dough to maintain a tender texture.
  • Toppings are optional but add a beautiful finish and extra crunch.
  • Serve slightly warm for a gooey pistachio cream center.

Find it online: https://yumntasty.com/single-serve-pistachio-cream-chocolate-chip-cookie-recipe/