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
Scale
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.
