Pistachio Cream Cookies - Unique Christmas Cookie Flavors
Get ready to meet your new cookie obsession — Pistachio Cream Cookies. These bad boys are soft, gooey, and outrageously rich, stuffed with creamy pistachio spread and melty chocolate chunks that practically beg to be devoured. Think of them as the classy cousin of your average chocolate chip cookie — a little fancier, a lot more flavorful, and 100% irresistible.
If you’re into Unique Christmas Cookie Flavors, these will absolutely steal the show on your holiday platter. Each bite delivers that buttery, nutty, slightly salty perfection that pistachio lovers dream of. And when served warm? Oh boy — it’s pure cookie bliss.
Here’s the deal: you’re not just baking cookies; you’re making edible gold. The secret lies in the pistachio butter dessert recipes style filling — smooth, lush, and packed with that iconic green nut flavor. Combine that with melty chocolate and a soft, chewy cookie base, and you’ve got yourself the ultimate chocolate pistachio dessert.
The best part? They’re easy to make. Yep, these are truly easy pistachio cookies — no fancy techniques, no stress, just pure comfort and joy. And FYI, they double as perfect snacks for sale if you’re thinking of adding some gourmet goodies to your holiday menu.
Looking for desserts with pistachio cream that actually taste as good as they look? Or maybe you want to try your hand at a little pistachio baking magic? Either way, these pistachio cream dessert ideas are a total win.
So go ahead — whip up a batch, grab a glass of milk, and prepare to be amazed. Because once you bite into that creamy, chocolatey, pistachio-stuffed center… there’s no going back.
Pistachio Cream Cookies - Unique Christmas Cookie Flavors
Soft, chewy chocolate-chip cookies with a molten pistachio center — pure heaven! For maximum gooey goodness, dig in while they’re still warm.
Ingredients
- 150 g pistachio cream spread
- 180 g all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 115 g unsalted butter, melted then cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, roughly chopped
- Flaky salt, for finishing
Instructions
- Freeze the pistachio filling: Line a plate with parchment. Spread the pistachio cream into a thick layer. (If yours is already quite thick, simply spoon small mounds instead.) Freeze for at least 1 hour, or overnight, until solid. If using the sheet method, slice into squares once frozen, then return to the freezer until assembly time.
- Prep for chilling: Line a plate or cutting board with parchment. You’ll place the shaped cookie dough here to chill later. Set aside.
- Dry ingredients: In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Keep aside.
- Wet ingredients: In a large bowl, whisk the cooled melted butter with both sugars until well combined. Add the egg and vanilla, mixing until the mixture looks glossy and slightly thickened.
- Bring the dough together: Add the dry mixture into the wet ingredients and gently mix just until some streaks of flour remain.
- Add mix-ins: Fold in the chopped chocolate and pistachios with a spatula, mixing only until evenly dispersed and no dry flour shows.
- Portion the dough: Use a 4-tablespoon scoop to form dough mounds and place them on your lined board. Refrigerate for about 1 hour, or until firm enough to handle.
- Preheat: Heat the oven to 350°F (180°C). Line a baking tray with parchment.
- Fill the cookies: Flatten a chilled dough ball with your fingers. Place a few frozen pistachio squares (3–4 depending on thickness) or one frozen dollop in the center. Wrap the dough around the filling completely to seal.
- Top and bake: Arrange the stuffed dough balls on your baking tray, leaving around 2 inches of space between each. Press extra chocolate chunks, pistachios, and a little frozen pistachio cream onto the tops.
- Bake: Bake for 11–12 minutes, or until the edges look set but the centers still appear soft. Sprinkle with flaky salt as soon as they come out. Cool on the tray for 5 minutes. Enjoy warm for a lava-style center, or let them cool fully for a thicker cream filling.
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