Pistachio Cream Cookies

Have you ever bitten into a cookie and felt a tiny, delicious surprise in the center that made you smile out loud? I remember standing at my kitchen counter, flour on my sleeve, trying to hide a frozen dollop of pistachio cream from myself before the cookies even cooled — beginner move, but a funny one. If you worry about complicated steps or tempering chocolate, breathe easy: this recipe is designed for home bakers and feels much simpler than it looks. If you want a quick reference for classic cookie techniques while you bake, I sometimes glance back at my chewy sugar cookie notes: chewy sugar cookies for reassurance.

A Quick Look at This Pistachio Cream Cookies Recipe

This recipe centers on two lovely ingredients: pistachio cream spread and chopped chocolate. The cookies are soft, slightly chewy, and hide a frozen pistachio cream surprise in the middle for a creamy, nutty burst. They’re convenient because much of the prep can be done ahead (freezing the cream and chilling the dough), which is perfect for busy evenings or a relaxed baking day. It’s beginner-friendly — simple ingredients and clear steps — and worth scrolling down for the tips that make sealing the filling foolproof and the flavors balanced.

Ingredients You’ll Need for Pistachio Cream Cookies

Essentials

• 150 g pistachio cream spread (store-bought or homemade; see substitutions below)
• 180 g all-purpose flour
• 1 tablespoon cornstarch (helps keep cookies tender)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (plus extra flaky salt for finishing)
• 115 g unsalted butter, melted and cooled
• 100 g brown sugar (light or dark)
• 50 g granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 100 g semi-sweet or dark chocolate, roughly chopped (or chips)
• 50 g unsalted pistachios, shelled and roughly chopped (for texture and garnish)
• Flaky salt, for sprinkling after baking

Notes:

• Measure flour properly (spoon into cup and level off or use a kitchen scale for accuracy).
• Bring the egg to room temperature to help the dough mix smoothly.
• The pistachio cream will be frozen into small dollops — that’s the secret to a creamy center.

Optional add-ons

• A few tablespoons of white chocolate chips or chopped white chocolate for contrast
• 1/4 teaspoon almond extract for extra nutty aroma (optional — a little goes a long way)
• Zest of one lemon or orange for a bright lift (adds a subtle citrus note that pairs well with pistachio)
• A light dusting of powdered sugar for presentation
• Coconut flakes or a sprinkle of crushed pretzels for a crunchy finish
• Use a small amount of cocoa powder (1–2 tsp) in the dough for a cocoa-pistachio twist

Substitutions and shortcuts

• Pistachio cream alternative: If you can’t find pistachio cream, use pistachio paste or a finely ground pistachio butter mixed with a little honey or neutral oil to soften. You can also use Nutella-style spreads as an experiment, but the flavor will change.
• Flour swap: For a gluten-free option, use a 1:1 gluten-free flour blend that includes xanthan gum. Test a small batch first — texture will differ slightly.
• Butter substitute: Melted and cooled coconut oil can work in a pinch; flavor will be a touch coconut-y. Stick with butter for classic flavor.
• Sugar options: Swap coconut sugar for brown sugar in equal measure for a deeper caramel note; turbinado sugar can be used for sprinkling.
• Chocolate: Use chocolate chips instead of chopping a bar to save time. If you prefer larger pockets of chocolate, use chopped bars instead.
• Quick pistachio dollops: Instead of piping tiny domes, spread pistachio cream thin on a lined tray and quickly freeze; then use a small spoon to cut or scoop frozen pieces.
• Make-ahead: The pistachio cream and scooped dough can be frozen for up to a month — bake from frozen with an extra minute or two of baking time.

If you enjoy trying different cookie types and textures, you might like browsing my collection of simple ideas for cookies and bars to spark flavor swaps or presentation ideas.

How to Make Pistachio Cream Cookies Step-by-Step

I’ll walk you through each step like I would a friend standing at my counter. Take your time the first time; it’s how you’ll build confidence.

Step 1 — Prepare and freeze the pistachio cream

Line a small plate or tray with parchment paper. Spoon the 150 g of pistachio cream spread into small dollops about 1 teaspoon each (you should get roughly 12–14 dollops depending on size). You can use a small cookie scoop or two teaspoons. Place the plate in the freezer and let the dollops harden for at least one hour. Frozen centers are easier to handle and stay creamy inside after baking.

Tip: If the pistachio cream is very runny, pop it in the fridge for 15–20 minutes to firm slightly before scooping. If you plan ahead, you can freeze these dollops overnight.

Step 2 — Mix the dry ingredients

In a medium bowl, whisk together 180 g all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking distributes the leaveners and salt evenly and prevents pockets of baking soda in the dough.

Step 3 — Combine the wet ingredients

In a large mixing bowl, pour the 115 g melted and cooled unsalted butter into the sugars: 100 g brown sugar and 50 g granulated sugar. Whisk until smooth and slightly glossy; the mixture won’t be fluffy because the butter is melted, but it should be cohesive. Add 1 large room-temperature egg and 1 teaspoon vanilla extract, then whisk until creamy and well combined.

Tip: If your melted butter is too hot it can cook the egg — cool the butter until warm-to-the-touch before adding the egg.

Step 4 — Bring the dough together

Gradually add the dry ingredients into the wet mixture, stirring with a spatula until just combined. Avoid overmixing — stop when you no longer see streaks of flour. The dough will be slightly sticky but firm enough to scoop.

Step 5 — Fold in the mix-ins

Fold in 100 g roughly chopped semi-sweet or dark chocolate and 50 g chopped pistachios. These give texture, pockets of chocolate, and nutty bites. If you love bigger chocolate chunks, reserve a little to sprinkle on top of the cookie dough before baking.

Tip: Keep some chopped pistachios for garnish; they look and taste lovely on top of each cookie before baking.

Step 6 — Scoop and chill the cookie dough

Use a cookie scoop or spoon to portion the dough into 12–14 equal balls, about 1.5 tablespoons each. Place them on a lined tray and cover tightly, then chill in the refrigerator for at least one hour. Chilling firms the dough, prevents excessive spread while baking, and makes it much easier to wrap each ball around the frozen pistachio cream.

If you’re short on time, you can put the dough in the freezer for 20–30 minutes instead to firm up more quickly.

Step 7 — Preheat the oven and prepare the baking sheet

About 15 minutes before you plan to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Make sure the oven racks are in the middle position for even baking.

Step 8 — Assemble the filled cookies

Working with chilled dough balls, flatten each dough ball with the palm of your hand into a rough disk, about 2–3 inches wide. Place a frozen pistachio cream dollop in the center of the disk. Fold the dough up around the dollop, pinching seams closed to fully encase the frozen center — sealing well is key so the filling doesn’t leak while baking.

Roll the sealed cookie gently between your hands to smooth out the seams and shape to a neat ball. Place the assembled cookie seam-side down on the prepared baking sheet, spacing cookies about 2 inches apart.

Tip: If a seam won’t stay sealed, chill that cookie briefly before baking. You can also wet your fingertip lightly and press the seam to help it stick.

Step 9 — Garnish before baking

Sprinkle extra chopped chocolate and chopped pistachios on top of each cookie — a little of the mix-ins on top creates an inviting look. If you like a salty-sweet contrast, add a tiny pinch of flaky salt to each cookie before baking (or wait to sprinkle immediately out of the oven).

Step 10 — Bake and cool

Bake the cookies at 350°F (175°C) for 11–12 minutes, or until edges are golden brown and centers look set but still soft. Every oven is different, so start checking at 10 minutes the first time. The frozen centers may slightly slow bake time; if cookies need another minute or two, that’s fine.

After removing from the oven, immediately sprinkle any remaining flaky salt and let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will remain creamy thanks to the frozen pistachio dollops.

Tip: These cookies are delightful warm, but they firm up and hold their shape better when cooled. Store cooled cookies in an airtight container for up to 3 days at room temperature or freeze for longer storage.

Common Mistakes to Avoid

Even simple recipes have a few common traps. I’ve made each of these mistakes myself, so I like to call them out so you can skip the learning curve.

Mistake 1: Not freezing the pistachio cream long enough

If the pistachio cream isn’t fully frozen, it can melt into the dough during wrapping or leak out while baking. Make sure the dollops are solid to the touch before you wrap them.

Mistake 2: Overworking the dough

Overmixing or kneading to “fix” a sticky dough will develop the gluten and lead to tougher cookies. Stir until the flour disappears and the dough comes together; then stop.

Mistake 3: Skipping the chill

Skipping the dough chill will cause cookies to spread too thin and possibly expose the filling. Chilled dough holds shape and makes wrapping the frozen centers much simpler.

Serving Suggestions for Pistachio Cream Cookies

These cookies are cozy and versatile. Serve them simply or dress them up depending on the occasion.

Afternoon tea or coffee pairing

Serve warm with a milky tea or a robust coffee. The nutty pistachio and dark chocolate pair well with a slightly bitter brew or a creamy latte.

Dessert platter

Arrange on a platter with fresh berries, biscotti, and a small bowl of extra pistachio cream for dipping. They’re elegant for guests and make a colorful dessert table.

Gift or party favor

Wrap a few cooled cookies in parchment rounds tied with twine for a simple, thoughtful homemade gift. They keep well for a day or two and feel special without being fussy.

Conclusion

This recipe is genuinely easier than it looks: freezing the pistachio cream and chilling the dough do most of the work for you, and the steps are straightforward. I love that it’s customizable — swap the chocolate, add citrus zest, or try different nuts for a new spin. Baking these cookies has become one of my favorite small rituals when I want a cozy treat to share.

If you’d like another idea for a chocolate-and-pistachio style thumbprint, I often turn to tried-and-true inspiration like Chocolate Pistachio Cream Thumbprints | Love and Olive Oil to play with shapes and fillings. For a take on similar flavors with chocolate chips, see this flavorful version: Pistachio Cream Chocolate Chip Cookies | Fresh Bean Bakery.

If you try these, tell me how they turn out — I love hearing about the tweaks you make or little kitchen wins you discover.

FAQs About Pistachio Cream Cookies