Description
These Pistachio Cream Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a luscious pistachio cream filling that oozes from the center. The cookies use browned butter for a rich, nutty flavor, combined with crunchy pistachios and melty chocolate chips for the perfect balance of texture and taste. Ideal for pistachio lovers looking for an indulgent and unique treat.
Ingredients
Filling
- 8 tbsp pistachio cream, plus extra for topping
Cookie Dough
- 113 g unsalted butter (½ cup)
- 100 g light brown sugar (½ cup)
- 50 g granulated sugar (¼ cup)
- 1 egg, room temperature
- ½ tsp vanilla extract
- 160 g all-purpose flour (1 ⅓ cups)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g chocolate chips or chopped chocolate (½ cup + 1 tbsp)
- 45 g pistachios, crushed (⅓ cup)
Instructions
- Freeze pistachio cream balls: Use a 1 tbsp cookie scoop to portion 8 balls of pistachio cream onto a parchment-lined sheet and freeze them. This helps the cream firm up and makes it easier to work with later.
- Brown the butter: In a small saucepan over medium heat, melt and cook the butter, stirring occasionally until it turns amber and develops brown specks, releasing a nutty aroma.
- Cool the butter: Transfer the browned butter to a medium mixing bowl and place it in the freezer for 5 minutes to chill slightly. Ensure you have at least 90g of brown butter; if less, add water to reach this amount.
- Mix sugars and butter: Whisk the browned butter with both the light brown sugar and granulated sugar until combined.
- Add egg and vanilla: Whisk in the room temperature egg and vanilla extract until well incorporated.
- Add dry ingredients: Add the all-purpose flour, baking powder, baking soda, and salt to the bowl. Gently fold with a rubber spatula until just a few streaks of flour remain.
- Mix in chocolate and pistachios: Fold in the chocolate pieces and crushed pistachios until the dough is evenly mixed and no flour streaks remain.
- Form cookie dough balls: Scoop heaping 3 tbsp portions of dough and flatten each into a disk with your palm. Place one frozen pistachio cream ball in the center, then fold and seal the dough around it completely.
- Chill dough balls: Cover the cookie dough balls and refrigerate for 30 minutes to firm up. Meanwhile, preheat the oven to 350°F (175°C).
- Prepare for baking: Arrange the chilled cookie dough balls evenly on a parchment-lined baking sheet. If desired, melt extra pistachio cream and spoon some over each cookie for added flavor and decoration.
- Bake the cookies: Bake for 12-14 minutes or until the cookie edges turn golden brown.
- Shape cookies: Upon removing from the oven, place a bowl or biscuit cutter slightly larger than the cookie on top of each and gently swirl to shape the cookies into neat rounds.
- Cool and serve: Let the cookies sit on the hot tray for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Freezing the pistachio cream balls beforehand is crucial to prevent them from melting during shaping and baking.
- Browning the butter adds a rich, nutty flavor essential to the depth of these cookies.
- If you don’t have pistachio cream, you can use store-bought pistachio paste or make your own by blending pistachios with a bit of oil and sugar.
- Use good quality chocolate chips or chopped chocolate for the best melt and flavor.
- The chilling step is important to help the cookies hold their shape and keep the pistachio cream intact inside.
- ‘Scooting’ the cookies post-baking gives them a professional, uniform appearance.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
