Chocolate Pistachio Treats

This luxurious chocolate cookie with pistachio filling turns basic chocolate chip cookies into something extraordinary. You'll be amazed by how the chocolatey outside pairs with the nutty pistachio center, giving you a pleasant surprise in every mouthful.

I came up with this when I was playing around with different holiday cookies for my yearly cookie swap. These quickly became everyone's favorite, and now people ask me to make them all through the year.

Ingredients

• Unsalted butter: Forms a tasty foundation for both cookie and filling that lets the gentle pistachio flavor really stand out
• Brown sugar: Brings richness and softness to the chocolate cookies, making them perfectly chewy
• Dark chocolate chunks: Create bursts of intense chocolate throughout each cookie - try to get good quality with at least 60% cocoa for the best flavor
• Shelled pistachios: Make up the core of the filling - go for unsalted, bright green ones for the prettiest color and tastiest result
• Heavy cream: Creates just the right texture in the 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 quick sift if you see lumps
• Cocoa powder: Makes the chocolate flavor even stronger - Dutch processed works best for a smoother taste
• Baking soda: Gives the cookies just enough lift while keeping that chewy middle

Step-by-Step Instructions

Create Pistachio Filling:

Put the pistachios in a food processor and blend until you get a rough paste with some small chunks for texture. Keep pulsing as you add the powdered sugar and butter until everything's mixed well. Pour in heavy cream one tablespoon at a time until you've got a smooth but firm filling that doesn't lose its shape. Scoop it into a small bowl and chill while you work on the cookie dough.

Prepare Cookie Dough:

Mix the softened butter and both sugars in a big bowl with an electric mixer on medium for about 3 minutes until it's light and fluffy. This longer mixing time puts air into the mixture, giving your cookies the perfect texture. Add eggs one at a time, making sure each one's completely mixed in before adding another. Stir in the vanilla extract until all your wet ingredients are well combined.

Combine Dry Ingredients:

In another bowl, stir together the flour, cocoa powder, baking soda, and salt to make sure the rising agents are evenly spread out. This stops any nasty bitter spots from clumps of 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 here or your cookies might end up 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 stops overmixing while making sure the chunks spread evenly through the dough. The mix of melty chocolate and crunchy nuts gives you different textures in every bite.

Assemble Filled Cookies:

Take a tablespoon of dough and flatten it into a circle about 2 inches across. Put a small amount (about a teaspoon) of the pistachio filling in the middle. Cover with another flattened tablespoon of dough and gently press the edges together to trap the filling inside. 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:

Bake in your preheated oven for 10-12 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 overbake or they won't stay chewy. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

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The pistachio filling really makes these cookies stand out. My grandma was known for her filled cookies, and I tweaked her method to come up with this modern flavor combo. The first time I brought these to a family get-together, my uncle said they were better than 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 even better as the flavors have time to mix together. Just let the cold dough sit out for about 15 minutes before you start making the cookies.

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Creative Variations

While the original pistachio filling is amazing, 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 a Christmas twist, add a quarter teaspoon of almond extract to the pistachio filling and sprinkle some crushed candy canes on top after baking.

Serving Suggestions

These cookies work great as the main attraction 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

→ Which chocolate works best?

Dark or semi-sweet chocolate chunks are ideal because they balance the sweet pistachio filling perfectly.

→ Can I prepare the filling early?

Yes! Make the pistachio mixture ahead and keep it in a sealed container in the fridge for up to two days.

→ How do I keep the centers soft?

Don’t bake too long—10 to 12 minutes at 350°F (175°C) will leave the middle soft and the edges set.

→ Can I skip adding pistachios?

Sure, you can leave them out, but they bring extra crunch and flavor to the cookie dough.

→ How do I store them?

Keep them fresh in an airtight container for five days at room temp, or freeze for longer storage.