These soft and chewy cookies are filled with pistachio cream, combining nutty and sweet flavors with a delightful chewy texture.

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)

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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.

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.