If you’re a pistachio lover, these cookies are a dream come true. Soft and chewy with crisp, buttery edges and a surprise pistachio cream center, these cookies are loaded with rich brown butter flavor, crunchy pistachios, and pools of melty chocolate. They’re indulgent, satisfying, and totally irresistible.
And if you haven’t discovered pistachio cream yet—welcome to your new obsession. This luscious Italian spread has the silky texture of Nutella but with the unmistakable flavor of roasted pistachios. It’s sweet, nutty, and makes the perfect filling for these cookies.
Why You’ll Love These Pistachio Cream Chocolate Chip Cookies
- Packed with flavor: Brown butter, chopped pistachios, gooey chocolate, and creamy pistachio filling in every bite.
- Easy to make: The dough comes together in one bowl—no mixer needed!
- Perfectly portioned: A small batch recipe that delivers big-time results.
Expert Baking Tips
1. Weigh your ingredients
All my recipes are written in grams for precision and consistent results. Using a kitchen scale makes baking easier and cleanup quicker. (Cup measurements are included, but untested.)
2. Don’t overmix the dough
Once you add the flour, mix just until no flour streaks remain. Overmixing can lead to tough cookies.
3. Chill the dough
Since we’re using melted brown butter, chilling the dough helps the cookies bake up thicker and improves flavor. Just 30 minutes in the fridge makes a big difference.
4. Don’t overbake
Take the cookies out when the edges are golden and the centers still look slightly underdone. They’ll continue to bake on the tray as they cool.
5. Use the cookie scoot trick
For perfect round cookies, use a round cutter or cup to gently swirl around each cookie just after baking. It makes them look bakery-perfect!
6. Check your oven temp
Ovens can lie! Use an oven thermometer to make sure you’re baking at the right temperature.
Ingredients
- All-purpose flour – For soft and chewy texture
- Baking powder + baking soda – Helps cookies rise and spread
- Salt – Balances sweetness
- Unsalted butter – We’ll brown it for a rich, toasty flavor
- Light brown sugar + granulated sugar – A mix of both gives you the best texture
- Egg – For moisture and structure
- Vanilla extract – Rounds out the flavor
- Semi-sweet chocolate – Balances the sweetness of the pistachio cream
- Crushed pistachios – For crunch and flavor
- Pistachio cream – The star of the show! Stuffed inside and swirled on top
How to Make Pistachio Cream Chocolate Chip Cookies
Step 1: Freeze the pistachio cream
Scoop 1-tablespoon portions onto a parchment-lined tray and freeze. This makes stuffing the cookies easier.
Step 2: Brown the butter
Melt the butter over medium heat, stirring until it turns amber and smells nutty. Pour into a mixing bowl and chill in the freezer for 5 minutes.
Step 3: Mix wet ingredients
Add both sugars to the cooled butter and whisk until combined. Then mix in the egg and vanilla.
Step 4: Add dry ingredients
Stir in the flour, baking powder, baking soda, and salt until almost fully mixed. Add chocolate and pistachios and stir just until no flour streaks remain.
Step 5: Stuff the cookies
Scoop heaping 3-tablespoon portions of dough. Flatten each one, place a frozen pistachio cream scoop in the center, then wrap the dough around it and roll into a ball.
Step 6: Chill and bake
Chill the dough balls in the fridge for 30 minutes. Preheat your oven to 350°F (175°C). Place cookies on a lined baking sheet, swirl a bit of extra pistachio cream on top, and bake for 12–14 minutes.
Step 7: Cookie scoot & cool
Immediately after baking, scoot each cookie into a neat circle. Let them cool on the tray for 5 minutes before moving to a wire rack.
Recipe FAQs
What is brown butter?
Brown butter is regular butter that’s been melted and toasted until golden brown. It adds a deep, nutty flavor and elevates any cookie.
Can I double this recipe?
Yes! You can double, triple, or even quadruple this dough—just be sure to use grams for best results.
Can I make the dough ahead of time?
Absolutely. Chill the dough for up to 2 days in the fridge, or freeze the cookie dough balls for longer storage. Let frozen dough rest at room temp for 30–60 minutes before baking.
How should I store the cookies?
Keep baked cookies in an airtight container at room temperature for up to 5 days. They’re best eaten within the first 3 days.
Tools & Ingredients I Use
Check out my Amazon Storefront to find my go-to kitchen tools, baking essentials, and favorite pistachio cream!
Other Cookie Recipes to Try
- Small Batch Chocolate Chip Cookies
- Marbled Brownie Chocolate Chip Cookies
- Fluffernutter Chocolate Chip Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
Pistachio Cream Chocolate Chip Cookies
⭐️ 4.85 from 26 votes
Soft and chewy cookies stuffed with pistachio cream and packed with chocolate and pistachios.
Prep Time: 50 mins
Cook Time: 12 mins
Total Time: 1 hr
Servings: 8 cookies
Calories: 439 kcal
Pistachio Cream Chocolate Chip Cookies
Ingredients
- 8 tbsp pistachio cream (plus extra for topping)
- 113 g (½ cup) unsalted butter
- 100 g (½ cup) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, room temperature
- ½ tsp vanilla extract
- 160 g (1⅓ cups) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 100 g (about ½ cup + 1 tbsp) semi-sweet or dark chocolate, chopped or chips
- 45 g (⅓ cup) crushed pistachios
Instructions
- Freeze pistachio cream:
Scoop 8 tablespoons of pistachio cream onto a parchment-lined tray and freeze until firm (at least 30 minutes). - Brown the butter:
In a small saucepan over medium heat, melt the butter until it turns golden brown and develops brown specks. Remove from heat and transfer to a mixing bowl. Chill in the freezer for 5 minutes until slightly cooled (should have ~90g browned butter; if less, add a bit of water to compensate). - Mix the dough:
Whisk the brown butter with both sugars. Add the egg and vanilla, whisking until smooth.
Fold in flour, baking powder, baking soda, and salt just until combined.
Fold in chocolate and crushed pistachios. - Stuff the cookies:
Scoop heaping 3-tbsp portions of dough. Flatten each, place a frozen ball of pistachio cream in the center, and fold the dough around it to seal. - Chill:
Refrigerate cookie dough balls for 30 minutes. - Bake:
Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet, spaced apart.
Optionally, drizzle or swirl extra pistachio cream on top.
Bake for 12–14 minutes, or until edges are golden and centers look slightly underbaked. - Cool:
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.