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This pistachio cream-stuffed cookie recipe transforms ordinary chocolate chip cookies into a gourmet treat with a luscious pistachio filling that oozes with each bite. When served warm, these cookies deliver an unforgettable contrast between the crisp exterior and molten pistachio center.
I created these cookies for a holiday cookie exchange last year, and they were the first to disappear from the table. Since then, they've become my signature dessert whenever I want to truly wow guests without spending all day in the kitchen.
Ingredients
- All-purpose flour: Provides the perfect structure for these cookies
- Cornstarch: Creates that soft, tender texture everyone loves
- Brown sugar: Adds moisture and a caramel-like depth to the cookies
- Pistachio cream spread: The star ingredient for the gooey center
- Semi-sweet chocolate pieces: Provide rich pockets of melty goodness
- Chopped pistachios: Amplify the nutty flavor and add wonderful texture
- Flaky salt: Balances the sweetness and enhances all flavors
Step-by-Step Instructions
- Prepare the Pistachio Filling:
- Spread pistachio cream on a parchment-lined plate into a thick sheet or spoon into dollops. Freeze for at least one hour until completely solid. This ensures the filling stays intact during baking and creates that perfect molten center when warm.
- Mix the Dry Ingredients:
- Combine flour, cornstarch, baking powder, baking soda, and salt in a small bowl. This step ensures even distribution of leavening agents for perfectly textured cookies. Having this mixture ready streamlines the cookie assembly process.
- Create the Cookie Base:
- Whisk together melted butter with brown and granulated sugars until thoroughly combined. Add egg and vanilla, whisking until the mixture becomes noticeably thicker and smoother. This creates the rich foundation for your cookies.
- Combine Wet and Dry Mixtures:
- Add the flour mixture to the wet ingredients and stir just until barely combined, leaving some flour visible. This gentle handling prevents overdeveloping gluten which would make your cookies tough instead of tender.
- Incorporate Add-ins:
- Fold in chopped chocolate and pistachios with a spatula, mixing just until everything comes together. The chunks distributed throughout the dough will create pockets of flavor in every bite.
- Form and Chill Dough Balls:
- Scoop cookie dough using a 4-tablespoon scoop onto a lined board. Refrigerate for about an hour until firm. This chilling time is crucial for preventing spreading and maintaining the perfect cookie shape during baking.
- Stuff the Cookies:
- Press each chilled dough ball into a flat round. Place frozen pistachio cream in the center and wrap the cookie dough around it, sealing completely. This technique ensures the filling stays contained during baking for that dramatic reveal when bitten into.
- Bake to Perfection:
- Bake at 350°F for 11-12 minutes until edges are set but centers remain soft. Immediately sprinkle with flaky salt while hot. The cookies should look slightly underbaked as they will continue cooking on the hot baking sheet.
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The pistachio cream is truly what makes these cookies special. I discovered this ingredient while traveling in Italy where pistachio-flavored desserts are celebrated. The first time I served these cookies to my family, my daughter declared them "magical" and insisted we make them for her birthday instead of cake.
Storage Suggestions
These cookies taste best the day they're made, but can be stored in an airtight container at room temperature for 3-4 days. To enjoy the gooey center after storage, microwave each cookie for 10-15 seconds before serving. For longer storage, freeze the baked cookies for up to 3 months or freeze the stuffed cookie dough balls for up to 2 months and bake from frozen (just add 2-3 minutes to the baking time).
Pistachio Cream Guide
Pistachio cream varies greatly between brands. Look for products labeled pistachio spread, pistachio cream, or pistachio butter. The ideal product should contain thickeners in the ingredients list to prevent the filling from being absorbed into the cookie dough during baking. If you can only find thin pistachio butter, mix it with 2 tablespoons of white chocolate chips melted and cooled to create a thicker consistency that will hold up better during baking.
Serving Suggestions
Serve these cookies warm with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm cookie and cold ice cream creates a delightful temperature play. For a more casual approach, pair them with a glass of cold milk or hot coffee. When presenting these at a gathering, consider warming them briefly in the oven and serving on a platter with a sprinkle of chopped pistachios for visual appeal.
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Frequently Asked Questions
- → How do I ensure the pistachio cream stays gooey?
Make sure to freeze the pistachio cream spread before stuffing the cookies. This helps it retain a gooey texture during baking.
- → Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can substitute semi-sweet chocolate with milk or dark chocolate, depending on your preference.
- → How can I prevent my cookies from spreading too much?
Chill the cookie dough for at least an hour before baking. This helps maintain the cookie’s shape while baking.
- → What kind of pistachio cream should I use?
Use a thick, sweetened or unsweetened pistachio cream spread that contains stabilizers to prevent it from absorbing into the cookie dough.
- → How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.