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This pistachio cream stuffed chocolate chip cookie recipe transforms regular cookies into gourmet treats with a luscious pistachio center that oozes when warm. I stumbled upon this recipe during a baking experiment and now my family requests these decadent cookies for every special occasion.
I first made these during a weekend baking marathon and they quickly became my signature dessert. Even friends who aren't pistachio fans have been converted after just one bite of these indulgent cookies.
Ingredients
- All purpose flour: provides structure while keeping cookies tender
- Cornstarch: creates that soft melt in your mouth texture
- Baking powder and baking soda: work together for perfect rise and spread
- Melted butter: adds richness and creates chewier cookies
- Brown sugar: gives cookies moisture and depth of flavor
- Pistachio cream: is the star ingredient creating that irresistible gooey center
- Semi sweet chocolate chunks: provide pockets of melty goodness
- Chopped pistachios: add texture contrast and enhance the nutty flavor
- Flaky salt: balances the sweetness and elevates all flavors
Step-by-Step Instructions
- Freeze the Pistachio Cream:
- Line a plate with parchment paper and spread pistachio cream into a thick sheet. Alternatively scoop dollops directly if your cream is thick enough. Freeze for at least an hour until completely solid. This ensures it stays intact when stuffed into cookies.
- Prepare the Dry Ingredients:
- Whisk together flour, cornstarch, baking powder, baking soda, and salt in a small bowl. This uniform distribution ensures even leavening and texture throughout your cookies.
- Mix the Wet Ingredients:
- Combine melted butter with brown and granulated sugars, whisking until smooth. Add egg and vanilla, continuing to whisk until the mixture becomes noticeably thicker and shinier. This creates the foundation for a chewy cookie texture.
- Combine Wet and Dry Ingredients:
- Add the flour mixture to the butter mixture, whisking gently until barely combined with some flour patches still visible. Undermixing at this stage prevents tough cookies.
- Add Mix-ins:
- Fold in chopped chocolate and pistachios using a spatula, continuing to mix just until no dry flour remains. The gentle folding prevents overmixing while ensuring even distribution of the add-ins.
- Chill the Dough:
- Scoop cookie dough using a 4-tablespoon scoop onto a parchment-lined board. Refrigerate for about an hour until firm. This crucial step prevents excessive spreading and develops flavor.
- Stuff the Cookies:
- Flatten each chilled dough ball, place frozen pistachio cream in the center, and seal it completely by wrapping the dough around it. Ensuring proper sealing prevents leakage during baking.
- Add Toppings and Bake:
- Press additional chocolate chunks, pistachios, and pistachio cream on top of each cookie. Bake at 350°F for 11-12 minutes until edges are set but centers remain soft. Immediately sprinkle with flaky salt.
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The pistachio cream is what makes these cookies truly special. My daughter now requests these for her birthday instead of cake, which tells you everything about how delicious they are. The contrast between the sweet cookie, rich chocolate, and nutty pistachio creates an unforgettable flavor experience.
Choosing the Right Pistachio Cream
The success of these cookies heavily depends on your pistachio cream selection. Look for a spread containing thickeners in the ingredients list. These prevent the cream from completely absorbing into the cookie dough during baking. Some brands label their products as pistachio spread or pistachio butter but what matters is the consistency. It should be thick enough to hold its shape when frozen. I personally prefer brands that use real pistachios as the first ingredient for the most authentic flavor.
Make-Ahead Options
These cookies work wonderfully as a prep-ahead dessert. The cookie dough can be made and stored in the refrigerator for up to 3 days before stuffing and baking. For longer storage prepare the dough balls unstuffed place them on a baking sheet until frozen solid then transfer to a freezer bag where they will keep for up to 3 months. The pistachio cream freezes beautifully as well making this a perfect recipe to prepare in stages when time is limited.
Serving Suggestions
While these cookies are divine on their own they can be elevated to dessert status with thoughtful presentation. Serve them slightly warm with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between warm cookie and cold ice cream is simply magical. For a fancy dessert plate add a dusting of crushed pistachios and a small drizzle of dark chocolate sauce. These cookies also pair beautifully with coffee particularly an espresso which complements the richness of the pistachio cream.
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Frequently Asked Questions
- → How do I make the pistachio cream filling solid?
Spread the pistachio cream onto parchment paper and freeze it into a thick sheet. Alternatively, scoop dollops of the cream and freeze them until solid for easy handling.
- → What type of chocolate is best for this recipe?
Use semi-sweet or dark chocolate for optimal flavor balance. Chop the chocolate into chunks for better distribution in the cookies.
- → Why is chilling the dough necessary?
Chilling the dough helps firm it up, making it easier to work with and preventing the cookies from spreading too much during baking.
- → Can I use a different type of nut for this recipe?
Yes, while pistachios provide great flavor and texture, you can substitute them with other nuts like almonds or walnuts if preferred.
- → How should these cookies be stored?
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life. Warm them slightly before serving for the best texture.