These soft and chewy cookies are a delightful treat that brings together the nutty richness of pistachios and the sweetness of a cream-filled center. The perfect balance of flavors makes these cookies a standout at any gathering, or just for when you want to treat yourself to something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shelled pistachios, finely chopped
1/2 cup pistachio cream (store-bought or homemade)
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped pistachios.
Take a tablespoon-sized portion of dough and flatten it slightly with your hands. Place a teaspoon of pistachio cream in the center and fold the dough around it, sealing it shut.
Roll the dough ball into a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough and pistachio cream.
Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Servings and timing
Servings: 24 cookies
Prep time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Storage/Reheating
Once the cookies have cooled completely, I store them in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe bag or container. To reheat, I simply pop them in the oven at 350°F for a few minutes to warm them up and soften the pistachio cream inside.
FAQs
How do I make homemade pistachio cream?
Making homemade pistachio cream is simple! Just blend shelled pistachios with a little honey or sugar, add some cream or milk, and blend until smooth. You can adjust the sweetness and creaminess to your taste.
Can I use a different nut for these cookies?
Yes, you can substitute pistachios with other nuts like almonds or hazelnuts, but the flavor will be different. I love using pistachios for their unique, rich taste, but feel free to experiment!
Can I skip the pistachio cream?
While the pistachio cream adds a delightful twist, you can skip it if you prefer. Just roll the dough into balls with chopped pistachios inside, or use a different filling of your choice.
Why are my cookies spreading too much?
If the cookies spread too much, it could be because the dough is too warm. I recommend chilling the dough for about 30 minutes before baking. This helps the cookies keep their shape while baking.
Can I use salted pistachios instead of unsalted?
If you’re using salted pistachios, I recommend reducing the amount of salt in the dough to avoid making the cookies too salty.
Conclusion
These pistachio cream stuffed cookies are a perfect combination of nutty and sweet, with a chewy texture that everyone will love. Whether I’m serving them at a party or enjoying them myself, they’re sure to be a hit. Plus, with just a few simple ingredients, I can easily make them at home anytime I’m craving a delicious, comforting treat.
Recipe:
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Pistachio Cream Stuffed Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft and chewy cookies are filled with pistachio cream, combining nutty and sweet flavors with a delightful chewy texture.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup shelled pistachios, finely chopped
1/2 cup pistachio cream (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pistachios.
- Take a tablespoon-sized portion of dough and flatten it slightly with your hands. Place a teaspoon of pistachio cream in the center and fold the dough around it, sealing it shut.
- Roll the dough ball into a smooth ball and place it on the prepared baking sheet. Repeat with the remaining dough and pistachio cream.
- Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze cookies in a single layer on a baking sheet for about an hour, then transfer them to a freezer-safe bag or container.
If cookies are spreading too much, chill the dough for about 30 minutes before baking.
If using salted pistachios, reduce the amount of salt in the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
