Description
Chunky chocolate cookies stuffed with luscious pistachio cream become an irresistible Mediterranean-inspired dessert. Rich chocolate envelops creamy pistachio centers, creating a luxurious treat that melts deliciously on your palate.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups dark chocolate chunks (or semi-sweet)
- 1 cup shelled pistachios (for filling)
Sugars and Sweet Components:
- 1/2 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon powdered sugar (for filling)
Flavoring and Seasoning:
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (optional for extra crunch)
- 1 tablespoon unsalted butter, softened (for filling)
- 1–2 tablespoons heavy cream (to adjust filling consistency)
Instructions
- Pulverize pistachios in a food processor until they form a coarse, grainy consistency.
- Mix powdered sugar and softened butter into the pistachio paste, blending until integrated.
- Gradually incorporate cream to create a smooth, spreadable pistachio filling, then set aside.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Whisk in eggs one at a time, then add vanilla extract, ensuring thorough incorporation.
- Sift together flour, cocoa powder, baking soda, and salt in a separate bowl.
- Fold dry ingredients into the wet mixture, stirring minimally to prevent overmixing.
- Gently fold chocolate chunks and chopped pistachios into the cookie dough.
- Create cookie bases by flattening spoonfuls of dough into thin discs.
- Place a dollop of pistachio filling in the center of each disc.
- Cover filling with another dough disc, carefully sealing the edges to enclose the filling.
- Arrange filled cookies on the prepared baking sheet, leaving space between each.
- Bake for 11-13 minutes, ensuring edges are set while centers remain slightly soft.
- Allow cookies to rest on the baking sheet for 3-4 minutes before transferring to a wire rack for complete cooling.
Notes
- Customize Pistachio Paste Experiment with different nuts like almonds or walnuts for unique flavor variations.
- Control Filling Consistency Chill the pistachio filling for 15 minutes if it’s too soft, ensuring easier handling during cookie assembly.
- Chocolate Flexibility Swap dark chocolate chunks with milk or white chocolate to match personal preferences or dietary needs.
- Temperature Matters Ensure butter and eggs are at room temperature for smoother, more consistent cookie dough that blends effortlessly.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 186 kcal
- Sugar: 14 g
- Sodium: 68 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 23 mg