
Pistachio cream cookies are the ultimate treat for anyone who loves a soft gooey center wrapped in a classic chocolate chip cookie. These cookies are made to impress with their rich pistachio filling and a sprinkle of flaky salt right out of the oven. The flavor is nutty and luscious and the whole kitchen smells incredible while they bake. Every bite has melty chocolate creamy pistachio and a buttery crumb that keeps you coming back for more.
I first made these for a small family celebration and everyone asked for the recipe before dessert was over. Now they are my special way to mark birthdays and celebrations.
Ingredients
- Pistachio cream spread: for a gooey nutty center look for a thick spread with few added oils for best results
- All purpose flour: gives structure to the cookie use fresh flour for the best texture
- Cornstarch: keeps the cookies soft and tender inside
- Baking powder and baking soda: help the cookies rise and stay fluffy
- Salt: sharpens the flavors and cuts through sweetness
- Unsalted butter: melted and cooled for chewy and rich cookies look for premium quality for best flavor
- Brown sugar: for caramel notes and extra moisture
- Granulated sugar: balances sweetness and helps with browning
- Large egg: at room temperature binds the dough and gives lift
- Vanilla extract: adds warmth and brings out the flavor of pistachio
- Semi sweet or dark chocolate: roughly chopped adds pockets of gooey chocolate and keeps the cookies from being overly sweet
- Unsalted pistachios: chopped for crunch and a nutty hit toast them lightly for extra depth
- Flaky salt: for a gourmet finish and contrast to the sweet filling
Step-by-Step Instructions
- Freeze the Pistachio Cream:
- Line a plate with parchment paper and spread pistachio cream into a thick layer. Freeze for at least one hour until solid. If using dollops instead of a sheet freeze little mounds instead. This makes stuffing much easier.
- Prepare to Chill Cookie Dough:
- Line a cutting board or plate with parchment paper for transferring the cookie dough balls later. Set aside to make the chilling process mess free.
- Mix the Dry Ingredients:
- In a small bowl stir together flour cornstarch baking powder baking soda and salt. Make sure they are evenly combined for fluffy cookies.
- Whisk the Wet Ingredients:
- In a large mixing bowl add melted and cooled butter brown sugar and granulated sugar. Whisk until smooth. Then add the egg and vanilla extract. Whisk again until the mixture is shiny and thick.
- Combine Wet and Dry Mixtures:
- Add the dry ingredients to the bowl and whisk gently until just a few flour streaks remain. Do not overmix or cookies may get dense.
- Fold in Add Ins:
- Switch to a spatula and add chopped chocolate and pistachios. Gently fold them into the dough until just combined with no dry pockets.
- Scoop Cookie Dough Balls:
- Use a large cookie scoop to portion dough onto your lined plate or board. Chill in the fridge for about one hour or until firm for easier stuffing.
- Preheat and Prepare Baking Sheet:
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment. This keeps the cookies from sticking and guarantees even baking.
- Stuff Each Dough Ball:
- Gently flatten each dough ball and place a frozen square or dollop of pistachio cream in the center. Fold the dough over tightly to seal so the filling stays gooey while baking.
- Add Toppings:
- Press extra chocolate chunks pistachios and pistachio cream pieces on top for extra texture and flavor in every bite.
- Bake and Finish:
- Bake for eleven to twelve minutes until edges are set but centers are still soft. Sprinkle with flaky salt immediately. Let cool on the pan for a few minutes then serve warm for that perfect molten center.

The chopped pistachios are my favorite ingredient and my kitchen always smells divine as they toast slightly in the oven. My happiest baking memories come from letting my little ones help add the chocolate chunks on top right before baking.
Storage Tips
Store any leftover cookies in an airtight container at room temperature for up to three days. For longer storage keep them in the freezer. You can freeze the stuffed dough balls or baked cookies just reheat gently in the oven to restore their gooey centers. If you like your cookies especially soft place a slice of bread in the container to maintain moisture.
Ingredient Substitutions
You can use white chocolate chips for a slightly sweeter flavor or swap walnuts for pistachios if needed. Almond cream or hazelnut spread can replace pistachio cream but the flavor will change. If you do not have cornstarch use the same amount of extra flour but know that the cookies may not be quite as soft.
Serving Suggestions
These cookies are best served warm right from the oven for gooey centers. Pair with coffee or a glass of cold milk for a cozy treat. For a dessert platter mix with classic chocolate chip or oatmeal cookies to highlight their special pistachio filling.
Cultural Notes
Pistachios have long been a symbol of celebration and luxury in Mediterranean and Middle Eastern cooking. Pistachio cream is popular in Italian bakeries and brings a touch of old world flavor to these American style cookies. The mix of cultures in this recipe shows how global traditions create something uniquely delicious.
Recipe Questions & Answers
- → How do I keep the pistachio center gooey?
Freeze the pistachio cream before stuffing, then bake as directed. Enjoy the cookies warm for the best gooey texture.
- → Can I use pistachio butter instead of cream?
Yes, as long as it's thick enough to hold its shape when frozen. Look for a spreadable, thick pistachio product.
- → Which chocolate works best in the dough?
Semi-sweet or dark chocolate provides a nice contrast to the pistachio cream, adding both flavor and richness.
- → Can the cookies be made ahead?
Yes! Prepare the dough and freeze or refrigerate the stuffed balls. Bake fresh for the softest center when ready.
- → What's the purpose of flaky salt on top?
Flaky salt enhances flavor, highlighting the richness of the chocolate and pistachio without overwhelming sweetness.