Pistachio Cream Cookies Chocolate (Print-Friendly Format)
Chewy cookies with pistachio cream centers, dark chocolate, and nuts. Irresistibly rich and gooey every bite.
# Ingredients You’ll Need:
→ Dough
01 -
180 g all-purpose flour
02 -
1 tablespoon cornstarch
03 -
1/2 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
115 g unsalted butter, melted and cooled
07 -
100 g brown sugar
08 -
50 g granulated sugar
09 -
1 large egg, at room temperature
10 -
1 teaspoon vanilla extract
→ Mix-ins and Filling
11 -
100 g semi-sweet or dark chocolate, roughly chopped
12 -
50 g shelled pistachios, roughly chopped
13 -
150 g pistachio cream spread
→ For Finishing
14 -
Flaky salt, for sprinkling
# How to Make It:
01 -
Portion pistachio cream spread onto a parchment-lined plate and freeze for at least 1 hour until firm.
02 -
In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until fully combined. Add the egg and vanilla extract and mix until smooth.
04 -
Gradually fold the dry ingredients into the wet mixture until just combined. Gently incorporate chopped chocolate and pistachios.
05 -
Scoop dough using a cookie scoop onto a lined plate or tray and refrigerate for approximately 1 hour.
06 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
07 -
Flatten chilled cookie dough balls slightly, place a piece of frozen pistachio cream in the center, and seal so the filling is enclosed.
08 -
Place filled dough balls on prepared baking sheet with adequate spacing. Optionally, top with additional chocolate and pistachio pieces.
09 -
Bake for 11–12 minutes, until edges are set but centers remain soft.
10 -
Immediately sprinkle cookies with flaky salt after baking. Cool on tray before serving.
# Extra Tips:
01 -
Chilling the dough ensures thick, bakery-style cookies with a soft center. For a vibrant green filling, use high-quality pistachio cream.