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–+ servings

Pistachio Cream Cookies

Delightful soft and chewy cookies filled with a creamy pistachio center and chunks of chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt Reduce if using salted butter.
  • 1 cup pistachios, chopped Chop finely for even distribution.
  • 1 cup chocolate chunks Experiment with different types of chocolate.
For the filling
  • 1/2 cup pistachio cream Substitute with almond or hazelnut spread if needed.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In another bowl, combine flour, baking soda, and salt. Gradually add this mixture to the creamed mixture until well combined.
  5. Fold in the chopped pistachios and chocolate chunks.
Baking
  1. Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
  2. Make a small indentation in the center of each cookie and fill with a dollop of pistachio cream.
  3. Bake for 10-12 minutes or until the edges are lightly golden.
  4. Allow cooling on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 8g

Notes

Cookies can be served on a dessert platter and pair well with coffee or tea. For a special touch, sprinkle some extra chopped pistachios on top before serving. Store in an airtight container at room temperature for about a week or freeze for up to three months.

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