Description
These Chocolate Pistachio-Stuffed Cookies feature rich cocoa dough enveloping a luscious pistachio cream center. Soft and chewy with a slight crunch of chopped pistachios on top and a sprinkle of flaky sea salt, they offer a delightful balance of sweet and nutty flavors. Perfect for an indulgent treat or sharing with friends at a gathering.
Ingredients
Filling
- 15 tbsp. pistachio cream (such as Eastanbul)
Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (107 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 3/4 tsp. kosher salt
- 1 large egg
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1/2 tsp. baking soda
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1/4 cup (30 g) pistachios, finely chopped
- Flaky sea salt, for sprinkling
Instructions
- Freeze Pistachio Cream: Using a 1-Tbsp. measuring spoon, scoop pistachio cream into 15 round portions and place on a parchment-lined baking sheet. Freeze until solid, at least 2 hours and up to 1 month. If not using within 1 day, transfer to an airtight container or resealable bag to maintain freshness.
- Prepare Oven and Cream Butter Mixture: Arrange oven racks in the upper and lower thirds; preheat to 350°F (175°C). In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter, light brown sugar, granulated sugar, and kosher salt until light and creamy, about 1 to 2 minutes.
- Add Eggs and Flavorings: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat, scraping down the sides of the bowl as needed, until just combined. Then add the baking soda and beat again until evenly incorporated.
- Incorporate Dry Ingredients: Using a spatula, fold in the all-purpose flour and unsweetened cocoa powder until there are no streaks of flour remaining. Be careful not to overmix to maintain a tender cookie texture.
- Portion Dough: Using a small cookie scoop (about 1 tablespoon), portion dough into 30 balls, approximately 19 grams each. Arrange the dough balls on two parchment-lined baking sheets and gently flatten each ball into a disk slightly larger than the frozen pistachio cream portions.
- Assemble Stuffed Cookies: Loosen the frozen pistachio cream portions from the parchment using an offset spatula or a butter knife. Working in batches of 3 or 4, place a frozen pistachio cream portion on top of each dough disk. Then top each with a second dough disk, pinch the edges to seal completely, and roll gently into a ball. Repeat with remaining dough and pistachio portions, returning unused pistachio portions to the freezer to keep them firm.
- Prepare for Baking: Place the stuffed balls back on the baking sheets, spacing them about 2 inches apart. Press the finely chopped pistachios into the top of each cookie ball for added texture and flavor.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, rotating the baking sheets top to bottom and front to back halfway through baking. When rotating, sprinkle flaky sea salt on top of the cookies. Bake until cookies are puffed and set around the edges but still soft in the center—avoid overbaking.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes. Then transfer them to wire racks and allow to cool completely before serving or storing.
Notes
- Freezing the pistachio cream beforehand ensures it stays intact during baking for a gooey center.
- Do not overbake to keep the cookies soft with a melted filling.
- Flaky sea salt adds a nice contrast to the sweetness and enriches the flavor.
- Frozen pistachio portions can be stored up to 1 month; thaw slightly before assembly if frozen for longer.
- Use parchment paper on baking sheets to prevent sticking and for easy clean-up.
- Prep Time: 15 minutes plus at least 2 hours freezing
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American