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.

Ingredients

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

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Instructions

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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 17 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 320 kcal
Sugar: 21 g
Sodium: 160 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg