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Pistachio Stuffed Chocolate Chunk Cookies

Thick, chewy chocolate chunk cookies stuffed with a molten pistachio cream center and drizzled with melted chocolate and chopped pistachios.
Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Filling
  • 0.75 cup pistachio cream or spread sweetened
Cookie Dough
  • 1 cup unsalted butter browned and slightly cooled
  • 3/4 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 eggs large, room temperature
  • 1 tbsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.5 cups semi-sweet chocolate chunks
Topping
  • 0.5 cup semi-sweet chocolate chips melted
  • 0.25 cup pistachios shelled and finely chopped

Equipment

  • Baking sheets
  • Parchment paper
  • Mixing bowls
  • Saucepan (for browning butter)
  • Cookie scoop

Method
 

  1. Scoop 12 tablespoon-sized dollops of pistachio cream onto a parchment-lined plate and freeze for at least 30 minutes until solid.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until combined.
  4. Add eggs one at a time, whisking well, followed by the vanilla.
  5. Fold in flour, baking soda, and salt until just combined. Stir in chocolate chunks.
  6. Flatten roughly 2 tablespoons of dough, place a frozen pistachio dollop in the center, cover with more dough, and seal into a large ball.
  7. Bake for 12-14 minutes until edges are golden but centers are soft. Cool on pan for 10 minutes, then transfer to a wire rack.
  8. Once cooled, drizzle with melted chocolate and sprinkle with chopped pistachios.

Notes

Crucial: Ensure the pistachio filling dollops are completely frozen solid before stuffing the dough, otherwise they will leak out during baking.