These Brown Butter Pistachio Stuffed Chocolate Chip Cookies are the perfect indulgent cookie! They're chewy, crispy on the edges, and packed with flavor from the brown butter, chocolate chunks, and the irresistible pistachio cream filling.
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.
Why You'll Love This Recipe
Pistachio Cream: These Pistachio Cream Chocolate Chip Cookies are stuffed 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!
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 8 large cookies. These cookies need to be large because of the amount of pistachio cream that is being stuffed into them.
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Ingredient Notes
- 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!
- Flour: Best to use all purpose flour. Make sure to properly measure.
- Baking soda: Using only baking soda will result in a cookie that spreads a little more with crispy edges.
- Salt: To add flavor and balance.
- 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.
- Vanilla extract: Use as much as you like. More flavor, the better.
- 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.
- Pistachios: Chopped pistachios to add to the cookie dough.
See recipe card for quantities.
Step-by-step instructions
These Pistachio Cream Chocolate Chip Cookies are relatively easy to make.
Brown the 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.
Make Pistachio Stuffed Cookies
Prep: scoop pistachio cream into 8 tablespoon on a parchment-lined plate and place in the freezer until ready to use.
Step 1: In a bowl, combine the brown butter and sugars and mix.
Step 2: Add the egg and vanilla extract and combine.
Step 3: Add the dry ingredients, the chocolate, and pistachio pieces and mix until combined.
Step 4: Form a hole in the center of each ball and drop the chilled pistachio cream ball into the center.
Step 5: Form the dough around the pistachio cream, then add chocolate chunks.
Step 6: Once chilled, place on a baking tray and bake at 350 degrees for 12 minutes.
Hint: 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.
Substitutions
Brown sugar: You can use light brown sugar if you don't have any dark brown, but I highly recommend using dark brown sugar.
Pistachio Cream: Instead of using store-bought, you can make your own pistachio cream.
Variations
Biscoff: Instead of the pistachio cream, stuff them with Biscoff cookie butter. I have an excellent recipe for Biscoff 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.
Equipment
Cookie Scoop: I love using a large ice cream scoop to get the large cookies.
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.
Pro Tips
Measure Ingredients 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. A cookie cutter won't work with these cookies because of the filling.
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.
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. A cookie cutter won't work with these cookies because of the filling.
📖 Recipe Card
Pistachio Stuffed Cookies
Ingredients
- 1 jar of pistachio cream or 8 tbsp
- 10 tablespoon (140g) unsalted butter
- ¾ cup (150g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cup (180g) all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3.5 oz. dark chocolate, chopped reserve some for top
- ¼ cup Pistachios, chopped
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 8 tablespoon on a parchment-lined plate and place in the freezer until ready to use.1 jar of 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 (140g) unsalted 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.¾ cup (150g) dark brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1½ cup (180g) 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 8 large balls.3.5 oz. dark chocolate, chopped, ¼ cup Pistachios, chopped
- 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. 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 extra large and will touch each other if they're too close. Bake for 12 minutes. Once baked, I like to scoop 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. A cookie cutter won't work with these cookies because of the filling.
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