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These stuffed chocolate chip cookies with pistachio filling turn basic cookies into fancy treats with a smooth pistachio middle that melts when they're hot. I created this while trying new baking ideas and now my family begs for these rich cookies whenever we celebrate anything.
I first whipped these up during a random weekend of baking and they've become my go-to sweet treat. Even my friends who usually don't care for pistachios can't resist these cookies after trying just one.
Ingredients
- All purpose flour: gives the cookies their shape while keeping them soft
- Cornstarch: makes them have that tender, melt-away feeling
- Baking powder and baking soda: team up to make the cookies puff up just right
- Melted butter: makes everything richer and helps create a chewy texture
- Brown sugar: keeps cookies moist and adds a deeper taste
- Pistachio cream: the key ingredient that makes the amazing gooey middle
- Semi sweet chocolate chunks: create spots of melted chocolate throughout
- Chopped pistachios: add a nice crunch and boost the nutty flavor
- Flaky salt: cuts through sweetness and makes all the flavors pop
Step-by-Step Instructions
- Freeze the Pistachio Cream:
- Cover a plate with parchment and spread the pistachio cream into a thick layer. You can also drop spoonfuls if your cream is thick enough already. Stick it in the freezer for at least an hour until it's totally solid. This helps it stay together when you put it in the cookies.
- Prepare the Dry Ingredients:
- Mix your flour, cornstarch, baking powder, baking soda, and salt in a bowl. Getting everything mixed well now means your cookies will rise evenly and have the same texture throughout.
- Mix the Wet Ingredients:
- Stir melted butter with both sugars until smooth. Add in your egg and vanilla, and keep stirring until you notice the mix getting thicker and a bit shiny. This is what'll make your cookies nice and chewy.
- Combine Wet and Dry Ingredients:
- Pour the flour mix into your butter mix, and stir gently just until mostly combined with a few dry spots still showing. Not mixing too much at this point keeps your cookies from getting tough.
- Add Mix-ins:
- Use a spatula to fold in the chocolate and pistachios, mixing just enough to get rid of any dry flour. Gentle folding makes sure everything gets mixed in evenly without overworking the dough.
- Chill the Dough:
- Use a 4-tablespoon scoop to portion dough onto parchment paper, then stick it in the fridge for about an hour until firm. This step stops the cookies from spreading too much and makes them taste better.
- Stuff the Cookies:
- Flatten each cold dough ball, put some frozen pistachio cream in the middle, then wrap the dough all around it. Make sure it's completely sealed or it might leak during baking.
- Add Toppings and Bake:
- Push some extra chocolate chunks, pistachios, and pistachio cream on top of each cookie. Bake at 350°F for 11-12 minutes until the edges look set but the middle still seems soft. Sprinkle with flaky salt right when they come out.
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The pistachio cream really makes these cookies stand out. My daughter now wants these instead of cake on her birthday, which tells you how good they are. When you bite into the sweet cookie with melty chocolate and nutty pistachio, it's a taste combo you won't forget.
Finding Good Pistachio Cream
Your choice of pistachio cream can make or break these cookies. Try to find one that has thickeners listed in the ingredients. This stops the cream from soaking completely into the cookie dough as it bakes. Some stores sell it as pistachio spread or pistachio butter, but what really counts is how thick it is. It needs to hold its shape when frozen. I like brands that list real pistachios first on their ingredients for the best flavor.
Make-Ahead Options
These cookies work great when you need to prep ahead. You can make the dough and keep it in the fridge up to 3 days before you stuff and bake them. If you need more time, form the dough balls without stuffing them, freeze them solid on a tray, then put them in a freezer bag where they'll last 3 months. The pistachio cream freezes really well too, so you can do different parts of this when you have time.
Serving Suggestions
These cookies taste amazing by themselves but you can turn them into a fancy dessert with a few touches. Try them slightly warm with a scoop of vanilla ice cream for an awesome treat. The warm cookie next to cold ice cream is just incredible. For a fancy look, sprinkle some crushed pistachios around the plate and add a little drizzle of dark chocolate sauce. They're also really good with coffee, especially espresso which goes well with the rich pistachio cream.
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FAQs About the Recipe
- → How do I make the pistachio cream filling solid?
Put your pistachio cream on parchment paper and stick it in the freezer until it forms a solid sheet. You can also drop spoonfuls onto a tray and freeze them until they're firm enough to handle easily.
- → What type of chocolate is best for this recipe?
Go with dark or semi-sweet chocolate for the tastiest results. Cut it into chunks rather than using chips so the chocolate spreads better throughout your cookies.
- → Why is chilling the dough necessary?
Cooling the dough makes it firmer and easier to handle. It also stops your cookies from getting too flat when they're baking in the oven.
- → Can I use a different type of nut for this recipe?
Sure thing. While pistachios give these cookies their special taste and crunch, you can swap them out for almonds or walnuts if that's what you've got handy.
- → How should these cookies be stored?
Keep them in a sealed container at room temp for up to 3 days. If you want them to last longer, pop them in the fridge. When you're ready to eat them, warm them up a bit for that perfect gooey texture.