Some cookies are just meant to steal the spotlight—and these Pistachio Cream Cookies do exactly that. Imagine soft, chewy cookies bursting with roasted pistachios, dark chocolate chunks, and a hidden pocket of creamy pistachio filling in the center. Each bite melts in your mouth with that buttery sweetness, followed by a nutty, velvety surprise you’ll never see coming.
I still remember the first time I tested this recipe in my kitchen. The aroma of toasted pistachios filled the air, and my kids peeked over the counter, asking, “What’s that smell, Mom?” The moment they took a bite, they didn’t even wait for the cookies to cool. These cookies quickly became our “special occasion” treat—but honestly, I don’t need much of an occasion to make them. A cozy afternoon and a cup of coffee are reason enough.
Pistachio Cream Cookies
Ingredients
- 1 ½ cups all-purpose flour use 1:1 gluten-free baking blend for gluten-free option
- ½ teaspoon baking soda
- ¼ teaspoon salt omit if using salted butter
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg or 1 flax egg for egg-free option
- 1 teaspoon vanilla extract
- ½ cup roasted pistachios, chopped lightly toasted for extra flavor
- ¾ cup dark chocolate chunks or semi-sweet chocolate chips
- ¼ cup pistachio cream use store-bought or homemade Italian pistachio spread
Instructions
- Line a small tray with parchment paper and scoop ½-teaspoon portions of pistachio cream onto it.
- Freeze the pistachio cream portions for 20–30 minutes, until firm. This keeps the filling intact during baking.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract. Mix until smooth and well combined.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in chopped roasted pistachios and dark chocolate chunks.
- Scoop out about 2 tablespoons of dough and flatten in your palm. Place one frozen pistachio cream ball in the center.
- Wrap the dough around the filling and seal completely, rolling gently into a ball.
- Chill cookie balls in the fridge for 1 hour or 20 minutes in the freezer.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place cookies 2 inches apart on the tray and bake for 10–12 minutes, until the edges are lightly golden.
- Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm for gooey chocolate and soft centers or let cool for a classic chewy texture.
Notes
Nutrition
Why You’ll Love These Pistachio Cream Cookies
1. Hidden Creamy Centers
That luscious pistachio cream tucked inside each cookie makes every bite a little surprise. It’s creamy, nutty, and pairs perfectly with the dark chocolate chunks.
2. Bakery-Perfect Texture
Soft and chewy in the middle with slightly crisp edges—these cookies bake up beautifully golden and stay tender for days.
3. Perfect for Any Occasion
From Christmas cookie boxes to spring brunches or casual coffee dates, Pistachio Cream Cookies always impress.
4. Easy Yet Elegant
You don’t need fancy tools—just a little patience while freezing the pistachio filling. The rest comes together like your favorite chocolate chip cookie recipe with a twist.
5. Make-Ahead Friendly
You can prepare the dough and filling ahead of time. Freeze them, bake when needed, and enjoy warm pistachio heaven any day of the week.
Ingredients Breakdown & Substitutions
Dry Ingredients
- All-purpose flour (1 ½ cups): The structure builder. For a gluten-free version, use a 1:1 baking flour blend.
- Baking soda (½ teaspoon): Helps your cookies rise slightly and stay soft.
- Salt (¼ teaspoon): Enhances all the sweet and nutty flavors.
Wet Ingredients
- Unsalted butter (½ cup): Room temperature butter creates that rich, creamy texture. If you only have salted butter, skip the added salt.
- Brown sugar (½ cup) & Granulated sugar (¼ cup): The mix gives you that signature chewy texture and caramelized depth.
- Egg (1 large): Binds everything together. For egg-free cookies, swap in a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Vanilla extract (1 teaspoon): Adds warmth and balance.
Mix-Ins & Filling
- Roasted pistachios (½ cup, chopped): Toast them lightly to intensify the flavor. You can substitute almonds or hazelnuts.
- Dark chocolate chunks (¾ cup): Choose quality chocolate for the best flavor. Semi-sweet chips also work.
- Pistachio cream (~¼ cup total): Use store-bought or make your own Italian-style pistachio spread. The creamy center gives these cookies their wow factor.
Step-by-Step Instructions for Pistachio Cream Cookies
Step 1: Prepare the Pistachio Cream Filling
- Line a small baking tray with parchment paper.
- Scoop out ½-teaspoon portions of pistachio cream and place them on the tray.
- Freeze for 20–30 minutes, or until firm.
Pro tip: Freezing prevents the cream from leaking while baking and helps keep those gooey centers perfect.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla, mixing until smooth.
- Gradually mix in the dry ingredients until just combined.
- Fold in roasted pistachios and chocolate chunks—don’t overmix!
Step 3: Stuff the Cookies
- Scoop out 2 tablespoons of dough and flatten in your palm.
- Place one frozen pistachio cream ball in the center.
- Wrap the dough around it and seal completely.
Step 4: Chill and Bake
- Chill cookie balls in the fridge for 1 hour (or 20 minutes in the freezer).
- Preheat oven to 350°F (175°C).
- Arrange cookies 2 inches apart on a parchment-lined baking sheet.
- Bake 10–12 minutes, until edges are lightly golden.
Avoid overbaking to keep the centers soft.
Step 5: Cool and Serve
Let cookies rest 5 minutes on the tray, then move to a wire rack to cool fully before serving—or enjoy warm for that melted chocolate moment.
Variations & Serving Ideas for Pistachio Cream Cookies
- Chocolate Drizzle: Melt extra dark or white chocolate and drizzle over cooled cookies for a polished finish.
- Nut-Free Option: Substitute pistachio cream with almond butter or cookie butter.
- Holiday Twist: Add a sprinkle of crushed peppermint for Christmas or pink sugar dust for Valentine’s Day.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla gelato between two cookies.
- Gourmet Gift: Wrap in parchment with a gold ribbon for an elegant homemade gift.
Storage Tips for Pistachio Cream Cookies
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to a week.
- Freezer: Freeze unbaked stuffed dough balls for up to 2 months. Bake straight from frozen, adding 2 minutes to bake time.
More Cozy Dessert Recipes
Explore more fall and holiday treats on MyFlavorRecipes.com:
And for more Christmas and Thanksgiving inspiration:
- Cool Whip Candy
- Turkey Cookie Truffles
- Chocolate Kiss Cookies
- Christmas Bar Cookies
- Hot Chocolate Poke Cake
- Christmas Brownie Trees
- Chocolate Orange Cake
- Italian Chocolate Pear Cake
- Candied Almonds
- Cranberry Orange Glazed Turkey Breast
- Garlic Butter Bread Rolls
- Strawberry Shortcake Cheesecake Truffles
- Chocolate Orange Truffles
- Christmas Nutella Cupcakes
- Crockpot Candy
Frequently Asked Questions
Can I use homemade pistachio cream?
Yes! Homemade pistachio cream adds a deeper flavor. Just make sure it’s smooth and thick enough to freeze properly before stuffing your cookies.
Can I make the dough ahead of time?
Definitely. Prepare and refrigerate the dough for up to 48 hours, or freeze it for later. Chilled dough bakes up with better flavor and texture.
Can I skip the chocolate chunks?
You can, but they add richness that complements the pistachio flavor perfectly. White or ruby chocolate can also be used for variety.
How do I make these cookies stay soft?
Don’t overbake them, and store in an airtight container with a slice of bread—it helps retain moisture and softness.