The BEST Gooey Pistachio Cream Cookies
Bakery-style Pistachio Cream Cookies with a gooey pistachio center, chunks of dark chocolate, and crunchy pistachios. Each cookie is rich, chewy, and filled with nutty sweetness — the perfect gourmet twist for pistachio lovers. Tested to perfection for ideal texture, flavor, and that irresistible molten center!
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 45 minutes
- Yield: 10 cookies
- Category: Dessert, Cookies, Stuffed Cookies
- Method: Baked
- Cuisine: American
Ingredients
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 roughly chopped
flaky salt, for sprinkling
Instructions
1. Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet, or scoop into small dollops. Freeze for at least 1 hour or overnight until solid.
2. Prep: Line a cutting board or plate with parchment paper for chilling the dough. Set aside.
3. Flour mixture: In a small bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
4. Butter mixture: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract; whisk until smooth.
5. Combine mixtures: Add the dry ingredients to the wet ingredients and whisk until just combined with some flour patches left.
6. Fold in chocolate and pistachios: Switch to a spatula and fold until evenly incorporated.
7. Scoop dough: Use a 4-tablespoon cookie scoop to portion the dough and place on your lined board. Chill for about 1 hour or until firm.
8. Preheat oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
9. Stuff cookies: Flatten dough balls, place frozen pistachio cream in the center, and seal the dough around it completely.
10. Add toppings: Press extra chocolate, pistachios, and frozen pistachio cream chunks on top of each cookie dough ball.
11. Bake: Bake for 11–12 minutes, until edges are set but centers are soft. Immediately sprinkle with flaky salt. Let cool 5 minutes before serving for gooey centers or cool completely for firmer filling.
Notes
**Pro Tips**
• Use high-quality pistachio cream for the best flavor and texture.
• Freeze the pistachio filling before stuffing to keep it gooey, not messy.
• Don’t overbake — remove when edges are just set for a soft center.
• Add a sprinkle of flaky salt after baking to balance the sweetness.
• Store in an airtight container for 3 days or freeze for up to 3 months.