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:

1/2 cup pistachio paste
1/4 cup almond flour
2 tablespoons powdered sugar
Pinch of salt
Optional: A few drops of almond extract

For the Chocolate Cookie Dough: (You can use your favorite or a base like this)

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped dark or semi-sweet chocolate

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Instructions

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.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter and sugars until fluffy. Add egg and vanilla extract.
Sift in flour, cocoa powder, baking soda, and salt. Mix until just combined. Fold in chopped chocolate.
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.
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.
Cool slightly before serving warm or at room temperature.

Notes

Pistachio paste can be store-bought or homemade by blending shelled pistachios into a paste.
Chill the dough for 30 minutes if it’s too sticky to handle.
Cookies can be frozen before baking for a gooey pistachio center straight from the oven later.