Go Back
–+ servings
Pistachio Cream Cookies

Irresistible Pistachio Cream Cookies with Gooey Centers

These Pistachio Cream Cookies feature a gooey center and a delightful flavor, making them a must-try treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Cookies
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter warm before incorporating
  • 1 cup Brown Sugar coconut sugar can be used
  • 1/2 cup Granulated Sugar
  • 1 large Egg use room temperature
  • 2 cups All-Purpose Flour gluten-free option available
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
For the Filling
  • 1/2 cup Pistachio Cream substitute with almond or hazelnut spread
  • 1 cup Chocolate Chips add more for extra richness

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • hand mixer
  • Cookie scoop

Method
 

Step-by-Step Instructions for Pistachio Cream Cookies
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
  3. Add the egg and mix on low speed until well incorporated.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  6. Scoop portions of dough onto the baking sheet. Make an indentation in each scoop.
  7. Fill each indentation with pistachio cream.
  8. Bake for 10-12 minutes until edges turn light golden brown.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Chill dough for 30 minutes for better texture. Store cookies in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!