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Soft Pistachio Cream Cookies

Featured in Sweet treats for any occasion.

These Pistachio Cream Cookies combine the best of both worlds - soft chocolate chip cookies with a dreamy pistachio cream center. The cookie dough is studded with dark chocolate chunks and chopped pistachios, then wrapped around frozen pistachio cream for the perfect gooey middle. Topped with extra chocolate, nuts, and a sprinkle of flaky salt, these cookies are best enjoyed warm when the centers are perfectly molten. The recipe requires some chilling time but yields incredibly rewarding results with crispy edges and that irresistible creamy center.
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Updated on Sun, 09 Feb 2025 03:57:45 GMT
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Soft pistachio cream cookies with a rich and nutty filling, perfect for any occasion. pin it
Soft pistachio cream cookies with a rich and nutty filling, perfect for any occasion. | myhomemaderecipe.com

The moment you bite into one of these melt-in-your-mouth Sweetened Condensed Milk Snowballs, you'll understand why they're a cherished winter treat. These delicate, buttery cookies transform simple pantry ingredients into something magical - each one a perfect little snowball that delivers pure comfort in every bite.

Last weekend, I made these with my young niece. Watching her eyes light up as she rolled the warm cookies in powdered sugar reminded me why simple recipes often create the most special memories.

Essential Ingredients

  • Pistachio Cream Spread: Look for a thick, high-quality spread that holds its shape. Italian brands often offer the most intense pistachio flavor.
  • All-Purpose Flour: The backbone of the cookie structure; use unbleached flour for better flavor.
  • Butter: Use unsalted, melted butter for that perfect chewy texture. It creates caramelization that makes these cookies extraordinary.
  • Chocolate Chunks: High-quality chocolate chunks melt better and create gorgeous chocolate pools throughout the cookies.
  • Pistachios: Fresh, unsalted pistachios chopped by hand offer superior flavor and texture.
Delicious pistachio cream cookies, a sweet treat with creamy pistachio filling. pin it
Delicious pistachio cream cookies, a sweet treat with creamy pistachio filling. | myhomemaderecipe.com

Watching these truffles disappear at gatherings reminds me why homemade treats are so special. There's something magical about transforming simple ingredients into something that looks and tastes professional.

Detailed Instructions

Preparation Phase:
Line baking sheets with parchment and preheat the oven to 350°F. Scoop tablespoon-sized portions of pistachio cream onto a plate and freeze them for at least 30 minutes. Whisk together dry ingredients in a separate bowl.
Dough Making:
Beat melted butter with sugars until the mixture resembles wet sand. Add the egg and vanilla, beating until the mixture lightens. Gradually add dry ingredients, then fold in chocolate chunks and chopped pistachios.
Cookie Assembly:
Scoop generous portions of dough. Create a deep well in each ball and insert a frozen pistachio cream portion. Wrap dough around the filling, sealing it completely. Roll into balls and top with extra chocolate chunks.
Baking Process:
Space cookies well on baking sheets. Bake for 12-14 minutes until the edges are golden. Sprinkle immediately with flaky salt while warm. Let cool for 5 minutes before transferring to a rack.

My daughter and I discovered our love for pistachio-filled treats during a trip to Italy. The way they combine pistachios into desserts inspired me to create these cookies. Now, they're our special baking project every holiday season.

Making Perfect Centers

The key lies in the filling. Freezing the pistachio cream for at least 30 minutes creates a gooey center without spreading the dough too much during baking.

Cookie Science Magic

Cornstarch makes these cookies extra tender, while brown sugar adds moisture and chewiness. After several test batches, I found the perfect balance for that bakery-quality result.

Chef's Helpful Tips

  • Chill dough balls for 15 minutes if they feel too soft before baking to prevent spreading.
  • Use a light-colored baking sheet for even baking and to avoid dark bottoms.
  • Top cookies with extra chocolate chunks and pistachios for that professional bakery look.

Every time I bake these cookies, I'm reminded of that Italian bakery that sparked the idea. They're more than just a treat—they've become a gift, a tradition, and a little bit of magic wrapped up in a perfect cookie.

Delicious pistachio cream cookies, a sweet treat with creamy pistachio filling. pin it
Delicious pistachio cream cookies, a sweet treat with creamy pistachio filling. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make these cookies ahead of time?
Yes, you can prepare the dough and freeze the pistachio cream in advance. Store the assembled cookies in the fridge for up to 24 hours before baking.
→ What type of pistachio cream should I use?
Use a thick pistachio spread or cream that contains thickeners to prevent it from being absorbed into the cookie while baking.
→ How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for gooey centers.
→ Can I freeze the baked cookies?
Yes, freeze in an airtight container for up to 3 months. Thaw at room temperature and warm slightly before serving.
→ Why do I need to freeze the pistachio cream?
Freezing helps the cream stay intact during baking, creating that perfect gooey center when the cookies are warm.

Gooey Stuffed Pistachio Cookies

Indulgent chocolate chip cookies with a gooey pistachio cream center, topped with chopped pistachios and chocolate chunks for extra crunch.

Prep Time
40 Minutes
Cook Time
12 Minutes
Total Time
52 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 11 Servings (11 large cookies)

Dietary: Vegetarian

Ingredients

→ Cookie Base

01 180g all-purpose flour
02 1 tablespoon cornstarch
03 ½ teaspoon baking powder
04 ½ teaspoon baking soda
05 ½ teaspoon salt
06 115g unsalted butter, melted and cooled
07 100g brown sugar
08 50g granulated sugar
09 1 large egg, at room temperature
10 1 teaspoon vanilla extract

→ Filling & Mix-ins

11 150g pistachio cream spread
12 100g semi-sweet or dark chocolate, roughly chopped
13 50g unsalted pistachios, shelled and roughly chopped
14 Flaky salt for sprinkling

Instructions

Step 01

Line a plate with parchment paper. Spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour until solid. If spread into a sheet, cut into squares when frozen and return to freezer.

Step 02

In a small bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Step 03

In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, whisking until smooth and thick.

Step 04

Add the flour mixture to wet ingredients and whisk until barely combined. Fold in chopped chocolate and pistachios until just mixed.

Step 05

Using a 4-tablespoon cookie scoop, portion dough onto a lined board. Refrigerate for about 1 hour until firm.

Step 06

Preheat oven to 350°F. Flatten each dough ball, place frozen pistachio cream in center, and seal. Top with extra chocolate, pistachios, and frozen cream pieces. Bake 11-12 minutes until edges are set but centers are soft. Sprinkle with flaky salt immediately.

Notes

  1. The pistachio filling will firm up as the cookies cool. Enjoy warm for the gooiest centers!
  2. Look for pistachio cream/spread that contains thickeners to prevent it from being absorbed by the cookie

Tools You'll Need

  • Baking sheet
  • Whisk
  • 4-tablespoon cookie scoop
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains nuts (pistachios)
  • Contains dairy
  • Contains eggs
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 348
  • Total Fat: 19 g
  • Total Carbohydrate: 41 g
  • Protein: 5 g