If you are a cookie lover who craves a delightful twist, then this Pistachio Chocolate Chip Cookies Stuffed with Pistachio Spread Recipe is going to steal your heart instantly. Imagine biting into a warm, chewy chocolate chip cookie loaded with crunchy pistachios and an irresistible, gooey surprise of creamy pistachio spread hidden right in the center. This recipe masterfully combines buttery sweetness, nutty textures, and molten pistachio goodness for a treat that feels like a comforting hug from the inside out. Once you try these, you’ll find yourself reaching for seconds and sharing the joy with friends and family alike.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients sets the stage for cookie magic. Each component plays a crucial role: from the soft butter that creates a tender crumb, to the vanilla extract that adds depth, and the pistachios and chocolate chips which bring irresistible texture and flavor.
- Unsalted butter, 1 cup: Softened butter adds rich moisture and helps create that perfect chewy texture.
- Brown sugar, 3/4 cup: Its natural molasses content lends a deep caramel flavor and moisture to the cookies.
- Granulated sugar, 1/2 cup: Balances sweetness and contributes to the tender bite.
- Eggs, 2 large: Bind the dough together and add richness.
- Vanilla extract, 2 teaspoons: Enhances the overall flavor with aromatic warmth.
- All-purpose flour, 2 1/4 cups: Provides structure and a satisfying bite.
- Baking soda, 1 teaspoon: Leavens the dough so the cookies rise just right.
- Salt, 1/2 teaspoon: Balances sweetness and elevates all other flavors.
- Semi-sweet chocolate chips, 1 cup: Melts within the cookie for rich, chocolatey pockets.
- Shelled pistachios, 1 cup: Roughly chopped for a delightful crunch and nutty flavor.
- Pistachio spread, 8–10 teaspoons: The star ingredient for that ooey-gooey stuffed center that makes this recipe unforgettable.
How to Make Pistachio Chocolate Chip Cookies Stuffed with Pistachio Spread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C), which ensures it reaches the perfect temperature while you mix your dough. Line a baking sheet with parchment paper so the cookies don’t stick and bake evenly—this little prep step saves a lot of cleanup later.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy—about 2 to 3 minutes. This process is essential for incorporating air, resulting in a tender cookie with a delicate crumb. The sugars give that classic caramelized sweetness, while the butter brings a lush richness.
Step 3: Add Eggs and Vanilla
One at a time, add the eggs to the creamed mixture, blending well after each addition. Don’t forget the vanilla extract, which will infuse every bite with warm, aromatic flavor that complements both chocolate and pistachios beautifully.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. These dry ingredients are your cookie’s backbone, providing the right structure and lift. Gradually mix this blend into the wet ingredients until just combined to avoid overworking the dough, which can make cookies tough.
Step 5: Fold in Chocolate Chips and Pistachios
Gently fold in the chocolate chips and roughly chopped pistachios, distributing them evenly throughout the dough. This step introduces the delightful textural contrast: melty chocolate pockets nestled within nutty crunches.
Step 6: Stuff Your Cookies
Using a medium cookie scoop, portion the dough into balls about 2 tablespoons each. Flatten each dough ball slightly and place 1 teaspoon of chilled pistachio spread in the center. Cover with another flattened piece of dough and pinch the edges well to seal in that luscious pistachio center. This stuffing technique creates a fantastic surprise with every bite.
Step 7: Bake to Perfection
Place your stuffed cookie dough balls 2 inches apart on the lined baking sheet. Bake for 11 to 13 minutes, watching for edges to turn golden while the centers remain soft and tender. Once done, let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. This step allows the cookies to set without losing their gooey charm inside.
How to Serve Pistachio Chocolate Chip Cookies Stuffed with Pistachio Spread Recipe
Garnishes
Sprinkle some roughly chopped pistachios or a pinch of flaky sea salt over cooled cookies to enhance the nutty flavor and add a sophisticated touch. A light dusting of powdered sugar also creates a beautiful presentation and a subtle extra sweetness that’s simply delightful.
Side Dishes
Pair these cookies with a cold glass of milk or a cup of your favorite coffee or tea. The creamy, slightly bitter beverage perfectly complements the cookie’s sweetness and pistachio notes, creating a well-rounded flavor experience that’s hard to beat.
Creative Ways to Present
Consider serving these cookies warm with a scoop of vanilla ice cream for an indulgent dessert. Alternatively, arrange them on a festive cookie platter alongside other nutty treats or chocolates to impress guests. For a gift, package them in a pretty box lined with parchment paper to share the love.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to four days to keep them soft and flavorful. If the pistachio center starts to harden, simply warm them slightly before serving to revive the melty goodness.
Freezing
You can freeze unbaked stuffed cookie dough balls by placing them on a tray to freeze solid, then transferring them to a freezer-safe bag or container. This makes it easy to bake fresh cookies anytime and enjoy that gooey pistachio center on demand. Alternatively, baked cookies also freeze well; thaw at room temperature before enjoying.
Reheating
To refresh your cookies, pop them in the microwave for about 10 seconds or warm them in a low oven for a few minutes. This gentle heat will soften the cookies and bring back the luscious pistachio spread to its molten state, making them taste freshly baked.
FAQs
Can I use pistachio butter instead of pistachio spread?
Absolutely! Pistachio butter works just as well and offers a similar creamy texture and nutty flavor. Just make sure it’s thick enough to hold its shape when stuffing the cookies.
How do I prevent the pistachio spread from leaking out during baking?
Freezing small spoonfuls of the pistachio spread before stuffing the cookies helps immensely. This keeps the center firm so it stays inside while baking, resulting in a perfect gooey surprise.
Can I substitute the chocolate chips with white chocolate or caramel chips?
Yes, feel free to experiment! White chocolate chips add a creamy sweetness, while caramel chips bring a rich buttery flavor. Both pair wonderfully with pistachios for a new twist.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it is not gluten-free as is. However, you can try substituting a gluten-free flour blend designed for baking with good success.
How do I store the cookies to keep them fresh longer?
Keep them in an airtight container at room temperature, separated with parchment paper layers if stacked. Avoid refrigerating as this can dry out the cookies.
Final Thoughts
I truly hope you give this Pistachio Chocolate Chip Cookies Stuffed with Pistachio Spread Recipe a try—it’s genuinely one of those feel-good desserts that bring smiles all around. The combination of nutty crunch, sweet chocolate, and a gooey pistachio center wrapped in buttery dough is pure magic. Happy baking and even happier eating!
Print
Pistachio Chocolate Chip Cookies Stuffed with Pistachio Spread Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 large stuffed cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pistachio Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a gooey pistachio butter center and chopped pistachios throughout. Soft, chewy, and packed with rich flavors, they’re perfect for anyone craving a decadent yet nutty treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup shelled pistachios, roughly chopped
Filling
- 8–10 teaspoons pistachio spread or pistachio butter (for stuffing)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or by hand until the mixture becomes light and fluffy, about 2–3 minutes. This aerates the dough and results in a tender cookie.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure thorough mixing. Then add the vanilla extract and mix until combined for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This distributes the leavening agent and salt evenly throughout your dough.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolate Chips and Pistachios: Gently fold in the semi-sweet chocolate chips and roughly chopped pistachios to the dough, ensuring an even distribution.
- Form and Stuff Cookie Dough Balls: Using a medium cookie scoop, portion out about 2 tablespoons of dough per ball. Slightly flatten each ball, place 1 teaspoon of pistachio spread in the center, then cover it with another flattened piece of dough. Pinch the edges firmly to seal the filling inside, forming stuffed cookie balls.
- Arrange on Baking Sheet: Place the stuffed cookie balls at least 2 inches apart on the lined baking sheet to allow for spreading.
- Bake: Bake the cookies for 11–13 minutes until the edges turn golden brown but the centers remain soft, ensuring a gooey pistachio center.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set up properly without breaking.
Notes
- For easier stuffing and a gooier center, freeze the pistachio spread in teaspoon-sized portions ahead of time.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- If desired, you can substitute pistachio spread with pistachio butter depending on availability and preference.
- Use parchment paper or silicone baking mats to prevent sticking and simplify clean-up.
