These Pistachio-Filled Chunky Chocolate Cookies offer a delightful fusion of rich chocolate and creamy pistachio. Encased within a soft, chewy chocolate cookie, the pistachio filling provides a nutty surprise in every bite. Perfect for special occasions or as an indulgent treat, these cookies are sure to impress.
Why You’ll Love This Recipe
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Decadent Flavor Combination: The harmonious blend of dark chocolate and pistachio creates a luxurious taste experience.
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Surprise Filling: The creamy pistachio center adds an unexpected twist to the classic chocolate cookie.
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Texture Delight: Enjoy the contrast between the chewy cookie exterior and the smooth, nutty filling.
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Make-Ahead Friendly: Prepare the filling in advance and assemble when ready to bake.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pistachio Filling:
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½ cup pistachio paste
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¼ cup almond flour
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2 tablespoons powdered sugar
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Pinch of salt
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Optional: A few drops of almond extract
For the Chocolate Cookie Dough:
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1 cup unsalted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 ½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 ½ cups dark chocolate chunks
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½ cup chopped pistachios (optional)
Directions
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Prepare the Pistachio Filling:
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In a bowl, combine pistachio paste, almond flour, powdered sugar, salt, and almond extract (if using).
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Mix until a smooth, thick paste forms.
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Divide into small portions (about 1 teaspoon each), roll into balls, and freeze for at least 30 minutes.
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Make the Cookie Dough:
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In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
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In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
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Gradually add dry ingredients to the wet mixture, mixing until just combined.
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Fold in dark chocolate chunks and chopped pistachios (if using).
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Assemble the Cookies:
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop about 2 tablespoons of cookie dough and flatten slightly.
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Place a frozen pistachio filling ball in the center and wrap the dough around it, sealing completely.
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Place assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.
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Bake:
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Bake for 12–14 minutes, or until the edges are set and the centers look slightly underbaked.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Servings and Timing
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Servings: 10–12 cookies
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Preparation Time: 30 minutes
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Chilling Time: 30 minutes
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Baking Time: 12–14 minutes
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Total Time: Approximately 1 hour 15 minutes
Variations
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Nut Alternatives: Substitute pistachio paste with almond or hazelnut paste for a different flavor profile.
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Chocolate Choices: Use milk or white chocolate chunks instead of dark chocolate for a sweeter taste.
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Add-Ins: Incorporate dried cranberries or orange zest into the dough for added complexity.
Storage/Reheating
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Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
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Freezing: Freeze unbaked, assembled cookies for up to 1 month. Bake from frozen, adding 2–3 minutes to the baking time.
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Reheating: Warm baked cookies in a 300°F (150°C) oven for 5 minutes to restore freshness.
FAQs
Can I use store-bought pistachio paste?
Yes, store-bought pistachio paste works well. Ensure it has a thick consistency suitable for forming the filling.
What if I don’t have almond flour?
You can substitute almond flour with finely ground almonds or additional all-purpose flour, though the texture may vary slightly.
Can I make the dough ahead of time?
Absolutely. Prepare the dough and refrigerate for up to 48 hours before assembling and baking.
How do I prevent the filling from leaking?
Ensure the pistachio filling is well-chilled and completely enclosed within the cookie dough before baking.
Can I make smaller cookies?
Yes, adjust the size of the dough and filling portions accordingly, and reduce the baking time by a few minutes.
Is it necessary to freeze the filling?
Freezing the filling helps maintain its shape during baking, preventing it from melting into the dough.
Can I use different types of chocolate?
Certainly. Feel free to experiment with milk, dark, or white chocolate chunks based on your preference.
How do I achieve a gooey center?
Avoid overbaking the cookies; remove them from the oven when the centers are slightly underbaked for a gooey texture.
Are these cookies suitable for gifting?
Yes, these cookies make excellent gifts. Package them in decorative boxes or bags once cooled.
Print
Pistachio-Filled Chunky Chocolate Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10–12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pistachio-Filled Chunky Chocolate Cookies are a gourmet twist on a classic chocolate cookie—featuring a rich pistachio center wrapped in soft, gooey chocolate dough. Each bite delivers a perfect balance of nutty sweetness and deep cocoa flavor, ideal for pistachio lovers and cookie connoisseurs alike.
Ingredients
For the Pistachio Filling:
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1/2 cup pistachio paste
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1/4 cup almond flour
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2 tablespoons powdered sugar
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Pinch of salt
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Optional: A few drops of almond extract
For the Chocolate Cookie Dough: (You can use your favorite or a base like this)
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar
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1/4 cup granulated sugar
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1 egg
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1 teaspoon vanilla extract
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1 cup all-purpose flour
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1/4 cup cocoa powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup chopped dark or semi-sweet chocolate
Instructions
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In a small bowl, mix together pistachio paste, almond flour, powdered sugar, salt, and almond extract (if using) until a thick paste forms. Divide into 10–12 small balls and freeze for at least 20 minutes.
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a mixing bowl, cream together butter and sugars until fluffy. Add egg and vanilla extract.
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Sift in flour, cocoa powder, baking soda, and salt. Mix until just combined. Fold in chopped chocolate.
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Scoop a portion of dough, flatten it, place a frozen pistachio ball in the center, and wrap the dough around it. Repeat with all dough and filling.
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Place cookies on the baking sheet spaced 2 inches apart. Bake for 10–12 minutes, or until edges are set but centers are still soft.
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Cool slightly before serving warm or at room temperature.
Notes
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Pistachio paste can be store-bought or homemade by blending shelled pistachios into a paste.
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Chill the dough for 30 minutes if it’s too sticky to handle.
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Cookies can be frozen before baking for a gooey pistachio center straight from the oven later.
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