Pistachio Cream Cookies
These soft and chewy Pistachio Cream Cookies are filled with a delightful pistachio cream, blending nutty flavors with rich chocolate chunks, perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened but not melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can substitute with almond flour for gluten-free
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pistachios Chop roughly to match chocolate size
- 1 cup chocolate chunks Can substitute with white chocolate
Filling
- 1/2 cup pistachio cream For filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the softened butter with the granulated and brown sugars until smooth and creamy.
- Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, and salt, then gradually stir this mixture into the butter mixture until just combined.
- Gently fold in the chopped pistachios and chocolate chunks until evenly distributed.
- Scoop out dough, flatten it slightly, and place a teaspoon of pistachio cream in the center. Wrap the dough around the cream, ensuring it’s fully enclosed.
Baking
- Position the cookie dough balls on a baking sheet and bake for 10-12 minutes, or until the edges are just golden.
- Allow cooling for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe container for up to three months. Try serving with vanilla ice cream or drizzling melted chocolate on top.