Stuffed Pistachio Chocolate Cookies (One Bowl)
These bakery style chocolate pistachio cookies are made in 1 bowl and are stuffed with pistachio cream! They're packed with chopped pistachios and chopped chocolate to give you those chocolate puddles. Move over Dubai chocolate, there's a new sweet treat in town.
Servings: 12 cookies
Calories: 295kcal
Ingredients
- 12 tablespoons pistachio cream spread
- ½ cup unsalted butter room temperature
- ½ cup white sugar
- ½ cup 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 all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup dutch processed cocoa powder
- 1 teaspoon fine espresso powder optional
- ⅔ cup 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 unsalted butter, ½ cup white sugar, ½ cup 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 all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup 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 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.
Video
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Kosher Salt, which is too salty for this recipe!
Chocolate: To make these cookies extra chocolatey, gently press on extra chocolate as soon as they come out of the oven.
Pistachio Cream: I used Pisti pistachio cream spread from Costco in these cookies.
Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature.
Nutrition
Calories: 295kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 315mg | Potassium: 197mg | Fiber: 3g | Sugar: 21g | Vitamin A: 302IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg
