These Brown Butter Pistachio Stuffed Chocolate Chip Cookies are are chewy, decadent, and filled with pistachio cream. They're the pistachio lover's new favorite cookie.
If you have any pistachio cream just hanging around from making all those Viral Dubai Chocolate Bars, then you're in luck! Grab that jar, and let's make some Pistachio Stuffed Cookies! These Pistachio Cream Chocolate Chip Cookies are made with brown butter, pools of chocolate, and are stuffed with pistachio cream! They're ooey, gooey, and down right sinfully delicious!
If you're not a fan of dairy, I have a delicious dairy-free Pistachio Olive Oil Chocolate Chip Cookie recipe that is right up your alley! For more pistachio recipes, try my Pistachio Blondies, and Cardamom Pistachio Cake.
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♥ Why You'll Love This Recipe
Pistachio Cream: These Pistachio Cream Stuffed Cookies are loaded with Pistachio Cream and they ooze out when you bite into them, making them SO delicious and a little messy, but in a good way! Pistachio cream is very popular these days. If you have some left over, try my Dubai Chocolate Cheesecake Bars.
Brown Butter: The addition of brown butter adds a depth of flavor. It gives these cookies a toffee, nutty flavor and works perfectly in this cookie recipe.
Chewy & Crispy: The cookies have an outer crisp layer, but they're chewy and almost fudgy in the center from the filling.
Large cookies: This recipe makes 10 good sized cookies. These cookies need to be large because of the amount of pistachio cream that is being stuffed into them.
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Brown Butter: Using brown butter in this Pistachio Stuffed Cookies recipe gives the cookies an even greater nutty flavor. It really takes a chocolate chip cookie to new heights when you take that extra step and brown the butter! I have used both salted and unsalted butter. I do prefer salted butter in cookies, but you can use what you have on hand.
Sugar: I highly recommend dark brown instead of light because has more flavor and with these cookies, I am all in with the flavor!
Egg: Make sure your egg is at room temperature.
Chocolate: I use 70% chocolate, chopped. You can use dark or semi-sweet, and swap out the bar for chips.
Pistachio Cream: I like buying my Pistachio Cream instead of making it, but feel free to make your own if you like. If your house is running a little warm, pop it in the fridge before you scoop it out so that it doesn't scoop out into a puddle.
See recipe card for quantities.
✨ Variations
Biscoff: Instead of the pistachio cream, stuff them with Biscoff cookie butter. I have an excellent recipe for Biscoff Stuffed Cookies.
Nutella: Stuff these with hazelnut spread, like my Chocolate Stuffed Cookies.
Peanut Butter: These cookies would be excellent stuffed with peanut butter!
No Filling: You can completely leave out the filling all together.
Spices: You can add a little cardamom to the batter to give it a little touch of spice.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Sheet Pans: You'll need large sheet pans to bake the cookies.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
💡 Hint: If your pistachio butter is too runny (usually happens in a warmer environment), place in the fridge to harden a little.
Step 1
Pistachio cream - scoop pistachio cream into 8 tablespoon on a parchment-lined plate and place in the freezer until ready to use.
Make the brown butter - Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
Step 2
Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg and vanilla extract and stir until combined.
Step 3
Add the flour, salt, and baking soda, and stir. Pour in the chopped chocolate and chopped pistachios and mix until incorporated. Then scoop into 8 large balls.
Step 4
Form a hole in the center of each ball and drop the chilled pistachio cream ball into the center and form the dough around it.
Step 5
Top with extra chocolate, then place in the fridge for at least 1 hour.
Step 6
Place the chilled cookie balls on the lined baking sheet, making sure to spread them quite a bit apart. These cookies are extra large and will touch each other if they're too close. Bake for 12 minutes.
🎩Trick: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven. A cookie cutter won't work with these cookies because of the filling.
💬 FAQ
If your cookies spread too much, it's possible you didn't chill them enough. It's also possible you didn't measure the dry ingredients properly, or added too much butter.
To achieve those delicious pools of melted chocolate, use high quality bars of chocolate that you chop. Since chocolate chips contain less cocoa butter, they are made to keep their shape and they don't melt very well in a cookie.
To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Chill the dough: Make sure to chill the cookie balls once stuffed, otherwise they'll spread too much in the oven.
Don't over bake: These cookies are perfect at 12 minutes!
Parchment paper: To avoid sticking, make sure to line the pan with parchment paper.
Round cookies: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven.
High quality chocolate: I like using Ghirardelli, Lindt, or Guittard because I know they all taste wonderful in recipes. Here's more info on baking with the right chocolate.
❄ Storage
Room temperature: These cookies will last at room temperature in an airtight container or ziploc bad for 3-4 days.
Freeze: You can freeze these cookies for 2-3 months.
📖 Recipe Card
Pistachio Stuffed Cookies
Ingredients
- 10 tablespoon pistachio cream see notes
- 10 tablespoon (140 g) salted butter
- ½ cup (100 g) dark brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cup (180 g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3.5 oz. (100 g) dark chocolate, chopped reserve some for top
- ¼ cup (30 g) Pistachios chopped or ground
Instructions
- Prep: If your pistachio butter is too runny (usually happens in a warmer environment), place in the fridge to harden a little, then scoop into 10 tablespoon on a parchment-lined plate and place in the freezer until ready to use.10 tablespoon pistachio cream
For the Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.10 tablespoon salted butter
- You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
For the Cookies
- Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg and vanilla extract and stir until combined. Add the flour, salt, and baking soda, and stir.½ cup dark brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon baking soda
- Pour in the chopped chocolate and chopped pistachios and mix until incorporated. Then scoop into 10 balls.3.5 oz. dark chocolate, chopped, ¼ cup Pistachios
- Form a hole in the center of each ball and drop the chilled pistachio cream ball into the center and form the dough around it (I like to leave a little of the pistachio cream exposed so that when it bakes up, it starts oozing out of the top like in these photos). Top with extra chocolate, then place in the fridge for at least 1 hour.
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Place the chilled cookie balls on the lined baking sheet, making sure to spread them quite a bit apart. These cookies are large and will touch each other if they're too close. Bake for 12 minutes. Once baked, I like to scoot the edges inward with a spoon to create round cookies.
- TIP: To get round cookies, use a spoon to scoot the edges inward RIGHT when you take them out of the oven.
Hi, should the cookie be flattened a bit before going into the oven? Mine seem to be taking much longer than the 12 minutes...
Thank you!
Hi! No, they shouldn't be flattened before baking. I've baked them straight out of the freezer in the past and they flatten up quite nice. Are yours still round balls by 12 min? If so, did you add more flour than called for? If you didn't use a scale to measure all your ingredients, it's possible you added too much flour. It's also possible more water content evaporated in the process of browning butter.
These cookies aren't thick. They should be nice and gooey.
Indulgent cookies. A little addictive. They didn't last long after I pulled them out of the oven. Thanks for the recipe!
Can I use white chocolate chips?
Yes, of course!
I made these cookies today, I was just wondering… After pulling them out of the oven do you let them cool completely on the baking sheet or do you remove them to cool on a rack after a certain amount of time?
Hi Richard! I usually let them cool on the Baki sheet for at 10 minutes, or until they're set enough to transport to a cooling rack. Sometimes I just let them cool completely on the baking sheet.
I hope you love the cookies!