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This lavish chocolate cookie with pistachio filling takes an everyday treat to a whole new level. The stunning contrast between the chocolate outer layer and smooth pistachio center gives you a lovely surprise in every mouthful.
I came up with this when I was trying different holiday cookies for my yearly cookie swap. These quickly became everyone's favorite, and now people ask me to make them all the time.
Ingredients
- Unsalted butter: Makes a tasty foundation for the cookie mix and filling so the gentle pistachio flavor isn't thrown off by salt
- Brown sugar: Brings richness and keeps the chocolate cookies nice and chewy
- Dark chocolate chunks: Add spots of rich chocolate in each bite - try to get good quality stuff with at least 60% cacao for the best flavor
- Shelled pistachios: The star of the filling - grab unsalted, bright green ones for the prettiest color and tastiest result
- Heavy cream: Creates the right texture in your pistachio filling - you can add more or less depending on how smooth you want it
- All purpose flour: Gives the cookies their shape without making them too heavy - give it a sift if you see any lumps
- Cocoa powder: Boosts the chocolate taste - Dutch processed works great for a smoother flavor
- Baking soda: Makes sure the cookies puff up just right while staying chewy inside
Step-by-Step Instructions
- Create Pistachio Filling:
- Throw the pistachios in a food processor and run it until you've got a rough paste with some tiny chunks for a bit of crunch. Keep pulsing as you add the powdered sugar and butter until everything's mixed well. Pour in heavy cream a tablespoon at a time until you get a smooth but firm mixture that doesn't lose its shape. Dump it into a small bowl and stick it in the fridge while you work on the cookie dough.
- Prepare Cookie Dough:
- Mix the soft butter and both sugars in a big bowl with an electric mixer on medium for about 3 minutes until it looks pale and fluffy. This long mixing time puts air in the mix so your cookies turn out just right. Drop in eggs one by one, waiting until each one's completely mixed in before adding another. Stir in the vanilla extract until all your wet stuff is nicely combined.
- Combine Dry Ingredients:
- In another bowl, stir together the flour, cocoa powder, baking soda, and salt so everything's evenly spread out. This stops any nasty bitter spots from unmixed baking soda in your finished cookies. Slowly add this dry mix to your wet ingredients, mixing on low just until they come together. Don't mix too much or your cookies will turn out tough.
- Add Mix-Ins:
- Use a rubber spatula to gently fold in the chocolate chunks and chopped pistachios if you're using them. This careful folding keeps you from overmixing while making sure the chunks are spread all through the dough. You'll get an awesome mix of melty chocolate and crunchy nuts in every bite.
- Assemble Filled Cookies:
- Grab a tablespoon of dough and flatten it into a circle about 2 inches across. Put a small blob of pistachio filling (about a teaspoon) in the middle. Cover it with another flattened tablespoon of dough and gently press the edges together to lock in the filling. Roll it between your hands to make a ball, then slightly squash it. Do this with all your dough, putting the cookies about 2 inches apart on your baking sheet.
- Bake To Perfection:
- Pop them in your hot oven for 10 to 12 minutes, keeping an eye out for when the edges set but the centers stay a bit soft. The cookies will keep cooking from their own heat after you take them out, so don't overdo it if you want them to stay chewy. Let them sit on the baking sheet for 5 minutes before moving them to a wire rack to cool all the way.
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That pistachio filling really makes these cookies stand out. My grandma was known for her filled cookies and I tweaked her method to make this modern flavor combo. The first time I brought these to a family get-together, my uncle said they beat any cookie he'd ever bought from a bakery.
Make Ahead Options
You can make the cookie dough up to 2 days ahead and keep it wrapped tight in the fridge. This actually makes them taste better as the flavors get to mingle together. Just let the cold dough sit out for about 15 minutes before you start putting the cookies together.
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Creative Variations
The classic pistachio filling is amazing, but you can try different nuts to create your own special cookies. Hazelnuts mixed with a bit of chocolate hazelnut spread work really well too. For Christmas, try adding a tiny bit of almond extract to the pistachio filling and sprinkle some crushed candy canes on top after baking.
Serving Suggestions
These cookies look great on a dessert plate, but they're also perfect with afternoon tea or coffee. For a fancy dessert, try serving them slightly warm with a small scoop of vanilla bean ice cream on the side.
Frequently Asked Questions
- → What kind of chocolate works best?
Dark or semi-sweet chocolate chunks pair perfectly with the creamy pistachio center.
- → Can I prep the filling earlier?
Absolutely! Make it ahead and store in the fridge in a sealed container for up to 2 days.
- → How can I keep the centers soft?
Stick to baking them for 10-12 minutes at 350°F (175°C) to keep the edges firm and the middle soft.
- → Can I skip adding pistachios to the dough?
Sure, but the crushed pistachios add an extra crunch and flavor boost.
- → How should I store these cookies?
Keep them in an airtight container at room temp for up to 5 days. Freeze if you want them to last longer.