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Pistachio Cream Stuffed Cookies

Thick, chewy bakery-style cookies stuffed with a molten core of sweet pistachio cream and studded with dark chocolate chunks.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 0.5 cup pistachio cream sweetened spread
Cookie Dough
  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup shelled pistachios chopped
  • 0.5 cup dark chocolate chunks

Equipment

  • Baking sheet
  • Parchment paper
  • Whisk
  • Mixing bowls

Method
 

  1. Line a plate with parchment. Scoop 10 tablespoon-sized dollops of pistachio cream and freeze for 30-60 mins until solid.
  2. In a bowl, whisk melted butter and sugars until smooth. Whisk in egg and vanilla.
  3. Stir in flour, baking soda, and salt until just combined. Fold in half the chocolate and pistachios.
  4. Divide dough into 10 balls. Flatten each ball, place a frozen pistachio dollop in the center, and seal the dough around it.
  5. Top with remaining chocolate and nuts. Chill dough balls for 30 mins.
  6. Preheat oven to 350°F (175°C). Bake cookies for 11-13 mins until edges are golden.
  7. Cool on baking sheet for 10 mins to set before serving.

Notes

If you can't find pistachio cream, you can use cookie butter (Biscoff) or Nutella as a substitute, though the flavor will change.