There’s something enchanting about baking cookies that goes beyond just measuring, mixing, and baking. It’s about memory-making—the kind that fills the kitchen with warmth and the air with the aroma of something extraordinary. Pistachio Cream Cookies have quickly become one of those cherished recipes in our home. Soft, golden cookie shells cradle a surprise inside: a rich, gooey center of sweet pistachio cream.

I first discovered the magic of pistachio desserts during a trip to the Mediterranean, where pistachios are more than just a snack—they’re a staple in both savory dishes and sweet confections. From baklava in Turkish bakeries to silky pistachio gelato in the alleyways of Sicily, the nutty flavor brings a luxurious earthiness that lingers on your palate.

Back home, I longed to recreate that experience—something casual enough for a weekend treat but special enough to share. That’s how these Pistachio Cream Cookies were born. Each cookie is a little love letter to those travels, combining the crunch of roasted pistachios, the melt-in-your-mouth decadence of dark chocolate, and the indulgent core of pistachio cream. They’re cozy, elegant, and surprisingly simple to make.

Why You’ll Love This Recipe:

• A molten pistachio cream center – hidden in every cookie, it creates an unforgettable texture and taste.
• Perfectly balanced – nutty, sweet, and lightly salted, with pops of melty chocolate.
• Surprisingly easy – no stand mixer required; just simple tools and a little chill time.
• Great for gifting – their surprise filling and gourmet look make these a favorite for cookie boxes and holiday platters.

INGREDIENTS YOU’LL NEED:

• 150 g pistachio cream spread
• 180 g all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115 g unsalted butter, melted and cooled
• 100 g brown sugar
• 50 g granulated sugar
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 100 g semi-sweet or dark chocolate, roughly chopped
• 50 g unsalted pistachios, shelled and chopped
• Flaky salt for sprinkling

How to Make Pistachio Cream Cookies

Step-by-Step Instructions:

Step 1: Freeze the pistachio cream
Start by spreading the pistachio cream onto a parchment-lined plate or tray. Freeze it for about an hour until it’s firm enough to cut. Once frozen, slice into small cubes or scoop into mounds and keep them in the freezer until you’re ready to stuff your cookies.

Step 2: Whisk the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside—these dry ingredients are the base of your cookie structure.

Step 3: Mix the wet ingredients
In a large bowl, whisk the melted butter with both sugars until smooth. Add the egg and vanilla extract, whisking again until the mixture becomes glossy and cohesive.

Step 4: Form the dough
Gradually add the dry ingredients to the wet, stirring gently until the dough comes together. Fold in the chopped pistachios and chocolate chunks. You’ll notice the dough is soft but sturdy enough to shape.

Step 5: Chill the dough
Scoop the dough into large balls (about 4 tablespoons each), flatten them slightly, and place on a tray. Chill in the fridge for at least an hour. Chilling helps the cookies hold their shape and ensures the center doesn’t leak out.

Step 6: Fill and shape
Preheat your oven to 350°F (175°C). Take one dough ball, flatten it, and place a frozen pistachio cream center in the middle. Wrap the dough around it completely and pinch to seal. Place the stuffed dough balls on a parchment-lined baking sheet.

Step 7: Bake
Bake for 11-12 minutes, just until the edges begin to set but the centers are still soft. While they’re still warm, sprinkle with flaky salt to enhance the flavor. Let them cool for 5 minutes on the tray before transferring to a wire rack.

Helpful Tips:

• Freeze the filling solid: This step is crucial. Soft pistachio cream will melt into the dough during baking.
• Use high-quality pistachio spread: Look for pistachio butter or spread that’s thick and not overly sweet.
• Adjust chocolate to taste: Use dark chocolate for a richer cookie or milk chocolate for a sweeter finish.
• Don’t skip the chill time: This gives the dough structure and prevents spreading.

Details:

• Prep Time: 40 minutes
• Cook Time: 12 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 52 minutes
• Yield: 11 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American with Mediterranean influence
• Diet: Vegetarian

Notes:

• Pistachio cream spreads vary—some are more sugary while others are pure nut paste. Adjust your cookie’s sugar levels if needed.
• This dough freezes beautifully. Portion and freeze, then bake straight from frozen with just a couple extra minutes of baking time.

Nutritional Information (Per Cookie Approx.):

• Calories: 348
• Fat: 19g
• Carbohydrates: 41g
• Sugar: 25g
• Protein: 5g
• Saturated Fat: 12g
• Sodium: 191mg
• Cholesterol: 38mg

Frequently Asked Questions:

Pistachio cookies
Pistachio cookies are buttery, nutty treats made with chopped pistachios or pistachio paste for a rich flavor. They can be soft and chewy or crisp depending on the recipe. Perfect for holidays or everyday snacks, they pair well with white chocolate, citrus zest, or even cardamom for a unique twist.

The Banana Diaries pistachio cookies
The Banana Diaries pistachio cookies are vegan, gluten-free, and made with wholesome ingredients like almond flour and dairy-free butter. These cookies are known for being soft, chewy, and packed with roasted pistachios. They’re a great option for those looking for a plant-based, healthier alternative without sacrificing taste or texture.

Ube pistachio cookies
Ube pistachio cookies combine the earthy sweetness of ube (purple yam) with the buttery crunch of pistachios. These vibrant cookies are both eye-catching and flavorful, often made with ube halaya or extract. The nutty contrast of pistachios adds a perfect balance to the naturally sweet and creamy ube base.

Pistachio sour cream cookies
Pistachio sour cream cookies are soft and tender with a subtle tang from the sour cream. The sour cream adds moisture, creating a melt-in-your-mouth texture that complements the nutty pistachios. These cookies are perfect for tea time or as a lightly sweet dessert with a creamy, nutty flavor.

Pistachio cheesecake cookies
Pistachio cheesecake cookies blend the rich creaminess of cheesecake with the nutty flavor of pistachios. Often made with a cheesecake filling or cream cheese dough, these cookies are soft in the center with crisp edges. The pistachios add texture and a luxurious taste that’s perfect for special occasions.

Chewy pistachio cookies
Chewy pistachio cookies are made with brown sugar, butter, and plenty of pistachios for a moist and tender bite. The chewiness comes from the right balance of fat and sugar, while the pistachios add a buttery crunch. They’re ideal for cookie lovers who enjoy a satisfying texture with rich, nutty flavor.

Storage Instructions:

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: Wrap cooled cookies tightly and freeze for up to a month. Reheat briefly in the oven or microwave before enjoying.

Related Recipes:

If you liked these cookies, you’ll definitely enjoy these other cheesy delights:

• Chocolate Pistachio Sandwich Cookies
• Pistachio Cheesecake
• Pistachio Cream Chocolate Chip Cookies
• Strawberry Pistachio Cheesecake

Conclusion:

Pistachio Cream Cookies are more than just a dessert—they’re a cozy moment in cookie form. With their soft, chewy edges and melty centers, each bite brings together the familiar comfort of homemade cookies and the surprise of an indulgent filling. Whether you’re baking them for friends or just treating yourself, these cookies are a little luxury worth making again and again.

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