These are the ultimate stuffed pistachio chocolate chip cookies! These super thick cookies are filled with pistachio cream and loaded up with semisweet chocolate chips, white chocolate chips, and crushed pistachios. These giant cookies are based on Levain Bakery cookies, so you know you're getting indulgent, over the top cookies. The cookies are stuffed with frozen balls of pistachio butter, so when baked you get puddles of pistachio cream.
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You guys know how much I love my filled cookies. I started with my cookie butter cookies, then made my chocolate filled cookies, and peanut butter nutella filled cookies!
These over the top cookies are based on the Levain Bakery cookies, so you know you're getting a super thick and huge cookie that has a bunch of mix-ins.
With pistachios being so popular right now, I thought it would be fun to do a pistachio cream filled chocolate chip cookie! The pistachio cream is frozen in balls while the cookie dough is being made.
If you want a chocolatey version of this (or should I say, even more chocolatey!), then try my super gooey pistachio stuffed chocolate cookies. Or cake version? Then you need to give my chocolate pistachio cake a shot!
Why you'll love this recipe!
- Pistachios + Chocolate: double the chocolate, double the pistachios! We've got two types of chocolate, with white chocolate and semisweet chocolate. The cookies are also packed with chopped pistachios and then filled with pistachio cream.
- Levain Bakery Style Cookies: these cookies are THICK, with a crispy exterior and super soft interior.
- One Bowl: you only need one bowl to make these cookies! You will need a handheld mixer or stand mixer though, so keep that in mind!
Grab your ingredients!
- Pistachios: I only tested this recipe with unsalted, unroasted pistachios. I chopped them up so I had a mixture of very finely chopped pistachios and some bigger pieces.
- Chocolate Chips: I'm using a mixture of semisweet chocolate chips and white chocolate chips. You can switch around the type of chocolate but you'll need to keep the amount of chips the same as they help the cookie dough hold together.
- Pistachio Cream: you want to use pistachio cream or spread, and not butter or paste.
- Cornstarch: adding some cornstarch is going to help keep the interior of the cookies soft and chewy.
Pistachio Paste, Butter, or Cream?
Pistachio cream, butter, paste, spread - there are so many different types of pistachio spreads out there right now!
In my recipe testing, I only used pistachio cream, a mixture of ground pistachios, sweeteners, and oil. Pistachio butter is going to be just ground pistachios and will be much thicker, same with pistachio paste.
Pastes and butters are going to be a bit too savory for this recipe, so I recommend looking at the jar at the grocery store and seeing what's on the ingredients label.
Depending on the brand of pistachio cream, it might be more or less liquidy than what I'm using. If it isn't firm, I recommend placing the jar in the fridge overnight or at least for a few hours. This is going to make it a lot easier to fill the cookie dough balls. Once firmed up, scoop out tablespoons of the pistachio cream and then freeze while you make the cookie dough.
Let's make this recipe!
- Step 1: Chill the pistachio cream for a few hours in the fridge. Using a small cookie scoop or a tablespoon, scoop out 8 tablespoons onto a parchment-lined plate. Place in the freezer.
- Step 2: Preheat the oven to 400°F and line two baking sheets with parchment paper. In a large bowl, beat the cold butter with the sugars until light and fluffy. Add the eggs one at a time.
- Step 3: Add the dry ingredients and mix on low speed until just combined.
- Step 4: Mix in the chocolate chips and chopped pistachios.
- Step 5: Divide the dough into 8 giant cookie dough balls. Use your thumbs to create an indent in the center of each cookie dough ball. Take out the frozen pistachio balls and place one in each cookie. Cover it up completely with the cookie dough.
- Step 6: Bake one sheet at a time (keep the other sheet in the fridge while the first batch bakes) for 11-13 minutes. Let the cookies cool completely on the baking sheet.
Cookie Baking Tips!
- Chilling the pistachio cream: since pistachio cream isn't always super thick, I recommend placing the jar in the fridge overnight or at least for a few hours. This is going to make it so much easier to scoop into balls!
- Chilling the cookie dough: when dividing up the cookie dough, if you find it too sticky you can place the bowl in the fridge for 20 minutes to firm up. I've found it really depends on how warm your kitchen is!
- Let the cookies set: because these cookies are so gooey inside, you need to let the cookies set completely before enjoying. Let them cool completely on the baking sheet!
- Extra chocolate chips: as soon as the cookies are out of the oven, I like to add extra chocolate chips on top to get that bakery style look.
Storing these cookies
Keep the cookies in an airtight container at room temperature for up to 5 days. The pistachio filling won't be as melty after the first day but it'll still be delicious!
Made This Recipe?
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Thank you!
Ella
Recipe
Stuffed Pistachio Chocolate Chip Cookies
Ingredients
- 8 tablespoons pistachio cream chilled for a few hours beforehand
- ½ cup (113 grams) unsalted butter cold and cubed
- ¼ cup (50 grams) granulated sugar
- ¾ cup (153 grams) light brown sugar
- 2 large eggs cold
- 2 ¼ cup (270 grams) all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 1 cup (180 grams) white chocolate chips
- 2 cups (360 grams) semisweet chocolate chips
- ½ cup (70 grams) pistachios chopped
Instructions
- I've found pistachio creams to be a bit too soft, so I recommend placing the jar in the fridge for a couple of hours or overnight so it can firm up!
- Line a baking tray or a large plate with parchment paper. Scoop out 8 tablespoons of pistachio cream and place on to the paper, then put in the freezer for at least 30 minutes, or until firm.8 tablespoons pistachio cream
- Preheat the oven to 400℉/205℃ and line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold cubed butter with the white sugar and light brown sugar. Beat for 3-4 minutes until light and fluffy.½ cup (113 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, ¾ cup (153 grams) light brown sugar
- Add the eggs one at a time, ensuring thorough mixing after each addition. It's helpful to use a rubber spatula to incorporate any dough clinging to the sides of the bowl.2 large eggs
- Add the dry ingredients to the bowl and mix on low speed until just combined.2 ¼ cup (270 grams) all purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon cornstarch, 1 teaspoon kosher salt
- Add all of the chocolate chips and chopped pistachios and mix until just combined on low speed.1 cup (180 grams) white chocolate chips, 2 cups (360 grams) semisweet chocolate chips, ½ cup (70 grams) pistachios
- Divide the dough into 8 large cookie dough balls. If you find the dough is sticky, place in the fridge for 20-30 minutes to firm up.
- Use your thumbs to create a well in the middle of each cookie dough ball. Take the pistachio spread out of the freezer, and place it into each well. Use your hands to cover the pistachio ball completely with cookie dough.
- Bake the cookies one sheet at a time for 11-13 minutes. The outside will be light golden brown and set. Let the cookies sit for at least 15 minutes before enjoying, they need time to set inside as they are very gooey in the middle! When one sheet is baking, keep the other unbaked cookie dough balls in the fridge.
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