How do you make Pistachio NYC cookies at home?

It’s easier than it looks! Start by freezing dollops of pistachio spread, then prepare a cookie dough made with margarine, brown sugar, and white chocolate chips. Stuff the frozen pistachio centers inside the dough, freeze the shaped cookies, bake for 8–10 minutes, then decorate with white chocolate drizzle and pistachio crumbs. Full step-by-step instructions are outlined in this article.u003cbru003e

What makes Pistachio NYC cookies different from regular cookies?

Pistachio NYC cookies are oversized, bakery-style treats known for their u003cstrongu003egooey pistachio fillingu003c/strongu003e, u003cstrongu003echunky appearanceu003c/strongu003e, and u003cstrongu003ewhite chocolate toppingsu003c/strongu003e. Unlike typical drop cookies, these are chilled before baking to achieve a thick center and signature texture.u003cbru003e

What’s in the Levain pistachio cookie recipe?

Levain-style pistachio cookies are inspired by the famous NYC bakery. They’re thick, packed with nuts, often include white or dark chocolate chunks, and are minimally spread for a soft center. The version shared here echoes that style but adds a luxurious pistachio filling for extra indulgence.u003cbru003e

Are there easy 4-ingredient pistachio cookie versions?

Yes! You can make minimalist pistachio cookies using pistachio spread, sugar, eggs, and flour. They’re quicker and great for dietary restrictions, though they won’t have the thick, gooey texture of stuffed NYC-style cookies.u003cbru003e

How do I make pistachio-filled cookies without leaking?

Always freeze your pistachio filling beforehand. When shaping the dough, seal the edges well and ensure the spread is fully encased. Also, chill the filled dough balls for at least 45 minutes before baking—this helps maintain structure and prevents leaks.u003cbru003e

u003cstrongu003eCan I make Pistachio Kataifi Cookies with this recipe?u003c/strongu003e

With a little creativity—yes. Swap the dough with kataifi pastry and wrap around a small frozen pistachio ball, then bake until golden and crisp. Finish with a drizzle of honey or chocolate. It’s a fun fusion of Middle Eastern and NYC-style cookies.

Pistachio NYC Cookies – The Best Chunky Stuffed Cookie Recipe of 2025

PISTACHIO NYC COOKIES RECIPE

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Thick, bakery-style cookies stuffed with creamy pistachio spread, loaded with white chocolate chips, and topped with a drizzle of melted white chocolate and chopped pistachios — a rich, nutty treat with a gooey center and golden edges.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Category: Appetizer
Cuisine: American

Ingredients

Scale

DECORATION
50 g White Chocolate
10 g Pistachios

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Instructions

Start by grabbing a medium-sized plate and laying a sheet of baking paper over it.
Scoop out 8 balls of Pistachio Spread onto the plate (check the photo for reference on how big they should be). Pop the plate into the freezer and leave it there until you’re ready to use them.
Now onto the cookie dough. Toss the margarine and both sugars into a mixing bowl, then mix everything together by hand or with an electric mixer until it’s nice and smooth.
Add the vanilla extract at this point.
Next, add in your egg and mix again until it has been incorporated. It doesn’t matter if the mixture looks curdled at this stage.
Pour in your sifted flour, baking powder and bicarbonate of soda. Then mix again until a dough has formed. You should be able to pick up your dough easily and it should not be sticky.
Place 40g of Pistachios onto a chopping board and chop them into small pieces.
Add your white chocolate chips and chopped pistachios to the dough, then mix again to combine.
Once you have created your dough, retrieve your balls of pistachio spread from the freezer.
Portion the dough into 8 balls and flatten each one. Place a ball of frozen spread in the centre of each flattened cookie.
Once you’re done, roll the dough back into balls, making sure the filling is completely covered.
You can keep these cookies in an airtight container for 5 to 7 days, or freeze them if you want them to last longer.
Stick the stuffed cookies in the freezer for 45 minutes. Don’t skip this part—freezing helps keep them thick and stops them from spreading too much in the oven.
Preheat your oven to 200°C (or 180°C for fan ovens) 15 minutes before the cookies have finished freezing.
While you are waiting, line 2 Baking Trays with Parchment Paper.
Remove the cookies from the freezer and place them onto your baking trays. I recommend 4 cookies per tray.
Bake the cookies for 8 to 10 minutes. You’ll know they’re ready when they turn a light golden color.
Once baked, feel free to lightly press on the edges of the cookies with a teaspoon to ensure they are completely circular. Do not remove the cookies from their trays.
Melt 50g of white chocolate in the microwave once the cookies have mostly cooled down (around 30 mins after being removed from the oven).
Chop up 10g of pistachios into small, crumb-like pieces.
Melt your white chocolate and either spoon a little dollop on top of each cookie or use a piping bag if you have one.
Sprinkle the chopped pistachios over the white chocolate while it’s still soft.
Let the cookies cool completely on the trays for at least 2 hours so the spread inside can set properly. After that, they’re good to go!

Notes

These cookies will last 5–7 days when stored in an airtight container at room temperature.
They can also be frozen — both the unbaked dough balls and fully baked cookies freeze well.
Freezing the dough before baking is essential for achieving thick, bakery-style cookies that don’t spread too much.
Let the cookies cool completely for at least 2 hours after baking and decorating to allow the pistachio center to firm up.
For best flavor and texture, enjoy slightly warmed or at room temperature.

Find it online: https://pinchofwarmthbakes.com/pistachio-nyc-cookies-recipe/