These super fudgy pistachio chocolate cookies are stuffed with pistachio paste! Each cookie is loaded with chopped pistachios and chocolate chunks before being filled with pistachio cream, giving you an amazing gooey pistachio filling! You can make these cookies in one bowl, and they're better than any bakery cookie! (I said what I said!)
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Ok I know, you're probably up to your eyeballs in Dubai chocolate this, Dubai chocolate that. But I just had to make these pistachio chocolate cookies! I mean, look at them! Each fudgy and gooey chocolate cookie is stuffed with pistachio paste, what's not to love?
When I was making my chocolate chip stuffed pistachio cookie recipe, I knew I had to make a chocolate version. These chocolate cookies are based on my triple chocolate chunk cookies (which, if you haven't tried, YUM), but I made a few tweaks.
The cookie dough has chopped up dark chocolate (but you can also use semisweet or even milk chocolate) and pistachios. Each cookie dough ball is chilled before being stuffed with some frozen pistachio cream balls.
When testing this recipe, I found that the chopped-up pistachios slightly dried out the cookie dough. So I added back in an egg yolk to provide a bit more moisture and richness!
Want a cake version of this? Try my chocolate pistachio cake!
Pistachio Cream versus Pistachio Paste
This recipe has only been tested with Pisti pistachio cream spread (you can find it at Costco!). This spread is a combo of ground pistachios, oil, and sweeteners.
Pistachio butter is just ground pistachios and won't be sweet at all, so if you're buying a spread that isn't Pisti, then I recommend checking the label!
I found Pisti pistachio cream to be pretty firm (even on a hot day!), but I have tested other spreads in the past that were pretty liquidy.
If that's the case for you, what I've done in the past is place the jar overnight in the refrigerator (or at least for a few hours!) as that'll make it way easier to scoop out into balls.
Grab your ingredients
- Pistachio Cream: I'm using Pisti pistachio spread that you can find at Costco.
- Pistachios: I've only tested this recipe with plain, unsalted pistachios. If you're using roasted and salted pistachios, it's going to make your cookies pretty salty - you've been warned!
- Cocoa Powder: I've only tested this recipe with Dutch processed cocoa powder and not natural cocoa powder.
- Chopped Chocolate: Feel free to swap out the chopped chocolate for an equal amount of semisweet chocolate chips! I just love the way the chopped chocolate bar forms big puddles on the cookies.
Let's make some cookies!
- Scoop out your pistachio paste in 1 tablespoon-sized balls on parchment paper. Place in the freezer to firm up.
- In a stand mixer with the paddle attachment, beat the butter with the sugars until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- Add all of the dry ingredients, mixing until just combined.
- Stir in the chopped pistachios and chopped chocolate (or chocolate chips!)
- Scoop out into 3-tablespoon-sized balls on parchment-lined baking sheets. Chill in the fridge for 2-3 hours.
- Take the dough out of the fridge and the pistachio balls out of the freezer. Flatten each cookie dough ball with your hand and place 1 pistachio ball in the middle. Use your fingers to cover the pistachio cream with the cookie dough.
- This is optional, but it gives you that beautiful cracking effect! Scoop out 0.5-1 tablespoon of pistachio cream on top of each cookie dough ball. Bake in the oven. Let the cookies cool completely before enjoying as they need time to set.
Scooping Cookie Dough
When doing the first test of these cookies, I chilled the cookie dough in the mixing bowl and then scooped it out. I found this particular cookie dough a bit stiff to work with when I did that!
I recommend instead scooping out the cookie dough balls onto a parchment-lined baking sheet, and then chilling them for a few hours - much easier!
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Thank you!
Ella
Recipe
Stuffed Pistachio Chocolate Cookies (One Bowl)
Ingredients
- 12 tablespoons pistachio cream spread
- ½ cup (113 grams) unsalted butter room temperature
- ½ cup (100 grams) white sugar
- ½ cup (100 grams) light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ¼ cups (150 grams) all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup (28 grams) dutch processed cocoa powder
- 1 teaspoon fine espresso powder optional
- ⅔ cup (55 grams) semisweet chocolate bar chopped
- ⅔ cup unsalted pistachios chopped
Instructions
- Line a baking tray or a large plate with parchment paper. Scoop out 12 tablespoons of pistachio cream and place on to the paper, then put in the freezer for at least 30 minutes, or until firm.12 tablespoons pistachio cream spread
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.½ cup (113 grams) unsalted butter, ½ cup (100 grams) white sugar, ½ cup (100 grams) light brown sugar
- Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg, egg yolk, and vanilla extract, then beat again on medium speed for 1 minute until combined.1 large egg, 1 teaspoon vanilla extract, 1 large egg yolk
- Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt, espresso powder (if using), and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.1 teaspoon kosher salt, 1 ¼ cups (150 grams) all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup (28 grams) dutch processed cocoa powder, 1 teaspoon fine espresso powder
- Stir in the chopped chocolate and pistachios, but leave some of the chopped chocolate to the side to top the baked cookies later.⅔ cup (55 grams) semisweet chocolate bar, ⅔ cup unsalted pistachios
- Scoop out 3 tablespoons of cookie dough using a large cookie scoop and place on a parchment-lined baking sheet. Chill in the fridge for 2-3 hours.
- Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
- Use your hands to flatten each cookie dough ball. Take the pistachio spread out of the freezer, and place it into the middle of each cookie dough ball. Use your hands to cover the pistachio ball completely with cookie dough.
- Place the cookie dough balls back on the parchment-lined baking sheet. If you want that cracked look of pistachio cream, add ½-1 tablespoon of pistachio cream on top of each cookie dough ball.
- Bake the cookies one sheet at a time for 9-12 minutes. While one sheet is baking, I place the other sheet in the fridge.
- Once out of the oven, scoot the cookies using a mug or biscuit cutter to get that perfect round shape. Add any remaining chopped chocolate on top (that'll give you those chocolate puddles!) and a sprinkle of flakey sea salt.
- Let the cookies cool completely before enjoying as the middle needs time to set.
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Nicole says
Made these decadent cookies for a pool party. So delicious.
Easy recipe too.
Tksp