Pistachio Butter Chocolate Chip Cookies
Soft-baked chocolate chip cookies filled with a creamy pistachio butter center. Buttery, cozy, and just a little whimsical — these cookies break open to reveal a lush pistachio heart that melts when warm.
Servings: 8 cookies
Equipment
- mixing bowls
- whisk or hand mixer
- spatula
- measuring cups & spoons
- Baking Sheet
- small cookie scoop or tablespoon
- wire cooling rack
Ingredients
Creamy Pistacho Butter Filling
- ½ cup pistachio nut butter
- 2 tbsp powdered sugar
- 1-2 tbsp milk of choice add more depending on consistency
- ½ tsp vanilla extract
- 1 pinch sea salt
Cookie Dough
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ¼ cup cane sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 ⅓ cup unbleached all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup chocolate chunks & chips
- ⅓ cup crushed pistachios
Instructions
- Mix pistachio butter, powdered sugar, milk, vanilla, and salt until smooth and creamy. Chill briefly, scoop into 1-tablespoon portions, and freeze until firm.
- Cream butter and sugars until fluffy. Mix in egg and vanilla, then fold in dry ingredients. Stir in chocolate and pistachios.
- Wrap cookie dough around frozen pistachio filling, sealing completely. Chill stuffed dough balls for 30 minutes.
- Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden. Cool briefly and serve warm for a creamy pistachio center.