Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- ½ cup roasted pistachios, chopped
- ¾ cup dark chocolate chunks
- ¼ cup pistachio cream (~½ tsp per cookie, for filling)
Instructions
- Prepare the Pistachio Cream Filling: Line a small baking tray with parchment paper. Scoop out ½-teaspoon-sized dollops of pistachio cream and place them on the tray. Freeze for 20–30 minutes until firm, which will make stuffing the cookies much easier.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chopped roasted pistachios and dark chocolate chunks.
- Stuff the Cookies: Scoop out 2-tablespoon portions of cookie dough and flatten each portion slightly in your palm. Place a frozen pistachio cream dollop in the center of the flattened dough. Carefully wrap the dough around the filling and seal completely so the cream is enclosed inside.
- Chill and Bake: Place the stuffed dough balls in the refrigerator to chill for 1 hour or freeze for 20 minutes to firm up. Preheat your oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking tray spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the delightful pistachio cream surprise inside each cookie.
Notes
- Freezing the pistachio cream dollops ahead of time makes it easier to stuff the cookies without the filling melting.
- Do not overbake; the cookies should be soft in the center for the best texture.
- For a stronger pistachio flavor, use high-quality pistachio cream and roasted pistachios.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
