Short Description

A soft, golden cookie with crisp edges and a gooey pistachio cream center, this single-serve indulgence blends nutty pistachios and rich chocolate chips in every delicious bite.

Why You’ll Love This Recipe

Perfect for satisfying a sweet craving without making a whole batch, this cookie delivers bakery-style texture and flavor with a touch of luxury from pistachio cream. Browned butter and two kinds of sugar add deep flavor and chew, while the melty chocolate chips and crunchy pistachios offer a satisfying contrast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ tablespoons pistachio cream
28 g (2 tablespoons) unsalted butter
25 g (2 tablespoons) light brown sugar
12 g (1 tablespoon) granulated sugar
2 teaspoons milk (any kind)
¼ teaspoon vanilla extract
40 g (⅓ cup) all-purpose flour
⅛ teaspoon baking soda
⅛ teaspoon salt
25 g (2 tablespoons + 1 teaspoon) semi-sweet chocolate chips, plus extra for topping
15 g (2 tablespoons) crushed pistachios, plus extra for topping

Directions

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.
Scoop 1½ tablespoons of pistachio cream onto a small piece of parchment on a plate. Freeze it while you prepare the cookie dough.
In a small saucepan, brown the butter over medium heat, stirring occasionally until it bubbles and turns amber (about 2 minutes). Pour it into a small mixing bowl and place in the freezer for 5 minutes to cool.
Once the butter is cooled, mix in the light brown sugar and granulated sugar. Add the milk and vanilla extract, stirring until smooth.
Add the flour, baking soda, and salt. Stir just until a few streaks of flour remain, then fold in the chocolate chips and crushed pistachios until the dough is fully combined.
Remove the pistachio cream from the freezer. Flatten the cookie dough in your hand and place the frozen pistachio cream in the center. Wrap the dough around it, sealing it completely.
Freeze the filled dough ball for 5 minutes.
Top with extra pistachio cream, chocolate chips, and pistachios if desired.
Bake for 15–17 minutes, or until edges are golden and the center is just set.
Let the cookie rest on the baking sheet for 5–10 minutes before enjoying warm or transferring to a cooling rack.

Servings And Timing

Servings: 1 cookie
Prep Time: 10 minutes
Chill Time: 10 minutes
Bake Time: 15–17 minutes
Total Time: Approximately 30 minutes

Variations

Use white chocolate chips instead of semi-sweet for a sweeter, creamier profile.
Add a touch of almond extract to enhance the nutty flavor.
Substitute the pistachio cream with Nutella, almond butter, or cookie butter for different fillings.
Try using dark chocolate chunks instead of chips for a bolder taste.
Add a pinch of flaky sea salt on top before baking for contrast.
Make it dairy-free with plant-based butter, milk, and chocolate.
Roll the dough in crushed pistachios for a crunchy exterior.
Add ½ teaspoon espresso powder to enhance the chocolate flavor.
Replace some chocolate chips with toffee bits for added caramel notes.
Serve with a scoop of vanilla ice cream for a decadent dessert.

Storage/Reheating

Storage: Best enjoyed fresh, but you can store the baked cookie in an airtight container at room temperature for up to 1 day.
Reheat: To refresh the texture, warm in the oven at 300°F for 3–5 minutes or microwave for 10–15 seconds.

FAQs

Can I Use Store-Bought Pistachio Cream?

Yes, any smooth pistachio cream works well. Choose one with a rich, nutty flavor for best results.

What Can I Use If I Don’t Have Pistachio Cream?

You can substitute with Nutella, peanut butter, almond butter, or cookie butter for similar texture and richness.

Can I Make This Without Browning the Butter?

Yes, but browning adds depth. If short on time, melted butter works, but the flavor will be slightly less intense.

Can I Make This Cookie Ahead of Time?

Yes, assemble the dough and freeze it for up to 1 week. Bake directly from frozen, adding 1–2 minutes to the bake time.

Is This Cookie Very Sweet?

It’s moderately sweet, balanced by the nuttiness of pistachio cream and semi-sweet chocolate.

Can I Double or Triple the Recipe?

Absolutely. Just scale up the ingredients and adjust baking time if making multiple cookies at once.

What Texture Should the Pistachio Cream Be?

It should be soft but not runny—freezing helps maintain a gooey center without it leaking during baking.

Can I Use Salted Butter?

Yes, but reduce the added salt slightly to avoid over-seasoning.

Do I Need To Chill the Dough?

Yes, short chilling helps firm the dough and prevents overspreading during baking.

Can I Bake This in a Toaster Oven?

Yes, as long as it maintains even heat and reaches 350°F. Watch closely for doneness.

Conclusion

This single serve pistachio cream chocolate chip cookie delivers big flavor in a small package. With a gooey center, crisp edges, and nutty richness from pistachios and brown butter, it’s the perfect indulgence when you want a treat without baking a whole batch.