Pistachio Cream Chocolate Chip Cookies

I absolutely love these indulgent pistachio cream chocolate chip cookies—rich brown butter dough studded with chocolate and pistachios, each one hiding a molten dollop of pistachio cream in the center.

Why I’ll Love This Recipe

I’m drawn to how the nutty depth of brown butter, the sweetness of pistachio cream, and the melty chocolate chunks all come together in one bite. The contrast between crisp edges and gooey centers makes every cookie feel luxurious but approachable—a real standout cookie experience.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter (browned)

• light brown sugar + granulated sugar

• egg

• vanilla extract

• all‑purpose flour

• cornstarch

• baking soda & baking powder

• salt

• semi‑sweet or dark chocolate (chunks or chips)

• unsalted chopped pistachios

• pistachio cream spread (thick, sweetened)

• flaky sea salt (for sprinkling underside)

directions

1. I start by browning the butter over medium heat until it’s golden with nutty aroma; then I cool it before whisking in sugars, egg, and vanilla.

2. I mix the flour, cornstarch, baking soda, baking powder, and salt separately, then fold into the butter mixture just until barely combined.

3. I gently stir in chopped chocolate and pistachios to keep the dough tender.

4. I freeze tablespoons or small squares of pistachio cream until firm—this helps them stay molten when baked.

5. After chilling the dough, I flatten each dough ball, place a piece of frozen pistachio cream in the center, then fold the dough around it and seal it fully.

6. I chill again, then bake at 350 °F (175 °C) for about 12 minutes—until edges are golden and centers are still soft. I immediately press the cookies to round them and sprinkle flaky salt on top.

Servings and timing

• Makes about 8–11 large cookies, depending on scoop size.

• Prep time: 20–30 minutes (including freezing and chilling)

• Bake time: 12–14 minutes

• Total time: about 1 hour (longer if freezing pistachio cream overnight)

Variations

• I’ve seen versions where white chocolate is used for garnish or drizzled after baking.

• Some bakers swirl halva or peanut butter into the pistachio cream for a Middle Eastern twist.

• For a softer cream center, others chill their dough longer or freeze the cream for minimal spreading.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. They stay chewy and flavorful. For longer storage, I freeze fully baked cookies—thaw at room temp or warm briefly in a 300 °F oven before serving.

FAQs

What is pistachio cream exactly?

Pistachio cream is a smooth, sweet spread made from Sicilian pistachios blended with sugar, oils, and flavorings like vanilla or white chocolate. It’s thinner and more dessert‑ready than plain pistachio butter.

Do I need to freeze the pistachio cream?

Yes! Freezing small dollops or squares ensures the cream stays intact when baking and delivers a molten center—as many home bakers confirm.

What’s the role of brown butter?

Brown butter adds depth and nuttiness that pairs beautifully with pistachio flavor—and gives the cookies a rich finishing note.

Can I use pistachio butter instead of cream?

You can, but pistachio butter is thicker and less sweet—it may absorb into the dough differently. Pistachio cream is ideal for gooey, nutty impact.

Conclusion

I love making these pistachio cream chocolate chip cookies—they feel indulgent yet refined. The crisp edges give way to a tender brown butter base, chocolate and nut crunch, and a molten, creamy pistachio center that’s unforgettable. Perfect for anyone who loves bold pistachio flavor and rich texture in a cookie!

Print