The Ultimate Crispy Pistachio Cream Cookies Recipe: Soft, Gooey, and Irresistibly Delicious
If you’re craving a cookie that takes your classic chocolate chip treat to a whole new level of gourmet delight, you’ll love these Pistachio Cream Cookies.
Imagine biting into a soft and chewy cookie that hides a warm, melty core of luscious pistachio cream. With the perfect blend of rich chocolate, crunchy pistachios, and a subtle sprinkle of flaky salt, these cookies promise an experience that’s both luxurious and comforting.
Whether you’re looking to impress guests at a festive gathering, treat yourself during a cozy night in, or whip up a batch of crowd-pleasing homemade goodies, these cookies fit every occasion.
Table of Contents
Pistachio Cream Cookies
Equipment
- Mixing bowls
- whisk
- rubber spatula
- cookie scoop
- baking sheet
- Parchment paper
- wire rack
Ingredients
- 150 g pistachio cream spread (frozen before assembling)
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g shelled pistachios, roughly chopped
- flaky salt, for sprinkling (optional)
Instructions
- Arrange cookies on a baking sheet and bake for 11- 12 minutes, or until edges are set and centers are soft.
- In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla, whisking until combined.
- Fold the dry mixture into the wet ingredients until just combined. Do not overmix.
- Stir in chopped chocolate and pistachios evenly throughout the dough.
- Portion the dough using a cookie scoop onto parchment-lined trays. Chill for 1 hour.
- Preheat oven to 350°F (175°C). Flatten dough balls, place a frozen pistachio cream dollop in the center, and seal the dough around it.
- Arrange cookies on a baking sheet and bake for 11-12 minutes, or until edges are set and centers are soft.
- Sprinkle flaky salt on top immediately after baking. Cool on the sheet for a few minutes before transferring to a wire rack.
Notes
Why You’ll Love This Recipe Pistachio Cream Cookies :
Decadent pistachio cream filling: Each cookie surprises with a gooey center that elevates the usual cookie into something extraordinary.
Perfect texture combo: Soft and chewy inside with delightfully crispy edges.
Family-friendly and approachable: Uses simple, everyday ingredients but yields bakery-quality results.
Great make-ahead option: Dough and pistachio cream freeze well, making it easy to prep in advance.
Versatile dessert: Ideal for potlucks, celebrations, or a sweet snack anytime.
Ingredients for Pistachio Cream Cookies Recipe You’ll Need:
- 150 g of pistachio cream spread (freeze before assembling for best results)
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 115 g unsalted butter (melted and cooled)
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g shelled pistachios, roughly chopped
- Flaky salt, for sprinkling on top (optional)
Ingredient Substitutions and Add-Ins:
Use almond or cashew cream if you prefer a different nut flavor.
Swap dark chocolate chunks for your favorite chocolate chips or white chocolate.
For a vegan twist, try plant-based butter and egg replacers.
Add a pinch of cinnamon or cardamom for warm spice notes.
Step-by-Step Instructions for Pistachio Cream Cookies
- Freeze the pistachio cream: Spread the pistachio cream on a parchment-lined plate and freeze for at least 1 hour until firm. This helps keep the creamy center intact while baking.
- Prepare the dry mix: In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and combined. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine wet and dry ingredients: Gradually fold the flour mixture into the wet ingredients, mixing just until combined. Avoid overmixing to keep cookies tender.
- Add chocolate and pistachios: Gently stir in the chopped chocolate and pistachios, distributing them evenly throughout the dough.
- Chill the dough: Use a cookie scoop to portion the dough onto parchment-lined plates or trays. Chill in the refrigerator for about 1 hour to firm up.
- Preheat and assemble: Preheat your oven to 350°F (175°C). Flatten each dough ball slightly, place a frozen pistachio cream dollop in the center, and carefully seal the dough completely around it.
- Bake the cookies: Arrange the filled dough balls on a baking sheet with space between each cookie. Optionally, sprinkle extra chocolate chunks and pistachios on top. Bake for 11-12 minutes, or until edges are set but the centers are still soft.
- Finish and cool: Remove from the oven and immediately sprinkle a pinch of flaky salt on top for an expert salty-sweet contrast. Allow cookies to cool on the sheet for a few minutes before transferring them to a wire rack.
Storage, Freezing, and Reheating Tips Pistachio Cream Cookies
Store: Keep cookies in an airtight container at room temperature for up to 3 days.
Freeze: Freeze unbaked dough balls for up to 1 month, then bake directly from frozen—just add a couple extra minutes.
Reheat: Warm cookies for 10-15 seconds in the microwave to soften the pistachio cream before serving.
Serving Suggestions and Garnishes
Serve with a scoop of vanilla ice cream for an indulgent dessert.
Pair with a warm cup of coffee or tea to balance the sweetness.
Garnish with extra chopped pistachios or drizzle melted chocolate for a festive touch.
How to use it in your article:
Place this link near your “Cultural and Contextual Note” or in a sidebar/tip section discussing the benefits of pistachios.
Continue your baking journey with our full list of 11 drool-worthy cookie recipes.
Variations to Try
Add chopped dried cherries or cranberries for a tart contrast.
Incorporate orange zest into the dough for a citrusy brightness.
Use white chocolate and sprinkle matcha powder over the cookies for a green tea pistachio twist.
Are you eager to try these crispy pistachio cream cookies? Keep reading to discover the Pistachio Butter Cookie recipe and learn how to bake the best batch of these soft and delicious cookies, filled with melt-in-your-mouth pistachio cream. From simple ingredients to expert tips for achieving irresistibly crispy edges, this step-by-step guide will show you how to make cookies that look like they came straight from a gourmet bakery.
What is pistachio cream, and where can I find it?
Pistachio cream (also called pistachio spread or crema di pistacchio) is a smooth, sweet spread made from ground pistachios, sugar, and sometimes white chocolate or milk powder. You can find it in gourmet food stores, Italian markets, or online. Brands like Fiasconaro, Bacco, and Rigoni di Asiago are popular options.
Can I make homemade pistachio cream for this Pistachio Cream Cookies?
Yes! If you can’t find pistachio cream, you can make it by blending roasted pistachios, a bit of sugar, melted white chocolate, and a drizzle of neutral oil until smooth. Store it in a jar and refrigerate for up to two weeks.
Why do I need to freeze the pistachio cream before baking?
Freezing helps the pistachio cream hold its shape while baking, so it doesn’t completely melt and leak out of the cookie. This step ensures a gooey, luscious center after baking.
My cookies spread too much in the oven what went wrong?
If your cookies spread too thin, it’s usually because the dough wasn’t chilled long enough or the butter was too warm. Be sure to chill the dough for at least one hour before baking, and double-check your oven temperature with an oven thermometer.
Can I make these cookies without pistachio cream?
Absolutely! You can skip the filling and still have soft, chewy pistachio-chocolate cookies. Alternatively, fill them with Nutella, almond butter, or even peanut butter for a twist.
Cultural and Contextual Note Pistachio Cream Cookies
Pistachio cream, a beloved spread in Italian and Mediterranean cuisine, provides a rich, nutty flavor that pairs beautifully with chocolate. This Pistachio Cream Cookies is inspired by the trend of filling classic cookies with creamy centers, marrying traditional comfort with modern indulgence.
