Pistachio & Chocolate Cookies

Why you’ll love these Pistachio & Chocolate Cookies

1. Pistachio Filled Centres
   Each cookie is stuffed with a gooey centre of pistachio paste and chocolate spread for a melty, decadent bite.
2. Perfect Texture Combo
   Crispy edges, soft centres, and bits of melty chocolate in every bite.
3. Nutty & Rich Flavour
   The earthy, buttery flavour of pistachio pairs beautifully with sweet chocolate for a gourmet twist.
4. Impressive Yet Easy
   They look bakery-worthy but are simple enough to make at home and great for gifts or celebrations.
5. Customisable & Fun
   Switch up the fillings, add chopped pistachios on top, or use dark chocolate chips for a richer version.

Top Tips

Freeze the Filling Firmly
Make sure the pistachio and chocolate centres are frozen solid as this keeps them intact while baking.

Use Room Temp Dough
Slightly chilled dough is easier to work with but not too cold or the cookie won’t spread properly.

Seal the Filling Well
Wrap the dough completely around the filling so it doesn’t leak out while baking.

Don’t Overbake
Cookies should look just set in the centre when you take them out, they’ll firm up as they cool.

Finish with Pistachios & Chocolate Chips on Top (Optional)
For a bakery-style finish, press a few extra chips and pistachio pieces on top before baking.

Ingredients you’ll need to make Pistachio & Chocolate Cookies

• 85g Butter
• 100g Brown Sugar
• 50g White Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 190g Plain Flour
• 150g Chocolate Chips
• Chocolate Spread
• Pistachio Paste

How to make Pistachio & Chocolate Cookies

1: Prepare the Filling

1. Line a plate or tray with parchment paper.
2. Spoon out 1 tsp each of pistachio paste and hazelnut spread, placing them side-by-side or slightly stacked to create one combined filling.
3. Freeze the portions for at least 30–60 minutes, until solid.

2: Make the Cookie Dough

1. In a mixing bowl, beat together the melted butter, brown sugar, and white sugar until light and fluffy.
2. Add the vanilla extract and mix until combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet and mix until a dough forms.
5. Fold in the chocolate chips.

3: Assemble the Cookies

1. Scoop 80g of dough and place a frozen pistachio-hazelnut centre inside.
2. Roll into a smooth ball, sealing the filling inside. Place on the baking tray, leaving space between cookies.
3. Top with chocolate chips and pistachio nuts (optional).

4: Bake

1. Bake for 13 minutes, or until golden at the edges and slightly soft in the centre.
2. Allow to cool on the tray for 5 minutes, then transfer to a wire rack.

Storage tips

• Room Temp: Store in an airtight container for up to 4 days.
• Fridge: Chill dough balls (with filling inside) for up to 3 days before baking.
• Freezer: Freeze raw cookie dough balls for up to 1 month. Bake from frozen, adding 1–2 extra minutes.

Other recipes you might like

Brown Butter Chocolate Chip Cookies – Brown Butter Chocolate Chip Cookies – My Simple Eats

Crumbl Chocolate Chip Cookies – Crumbl Chocolate Chip Cookies – My Simple Eats

Cookies and Cream Cookies – Cookies and Cream Cookies – My Simple Eats

Pistachio and Chocolate Cookies

These soft and gooey chocolate chip cookies are stuffed with frozen pistachio paste and hazelnut spread for a surprise molten center. A rich, nutty twist on a classic that's perfect for indulgent snacking

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 28 minutes mins

Servings: 8

Course: Snack, sweet treat

Ingredients Method

Ingredients

  

• 85 g Butter
• 100 g Brown Sugar
• 50 g White Sugar
• 1 tsp Vanilla Extract
• 1/2 tsp Baking Soda
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 190 g Plain Flour
• 150 g Chocolate Chips
• Chocolate Spread
• Pistachio Paste

Method

 

1. Line a plate or tray with parchment paper.
2. Spoon out 1 tsp each of pistachio paste and hazelnut spread, placing them side-by-side or slightly stacked to create one combined filling.
3. Freeze the portions for at least 30–60 minutes, until solid.
4. In a mixing bowl, beat together the melted butter, brown sugar, and white sugar until light and fluffy.
5. Add the vanilla extract and mix until combined.
6. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Add the dry ingredients to the wet and mix until a dough forms.
8. Fold in the chocolate chips.
9. Scoop 80g of dough and place a frozen pistachio-hazelnut centre inside.
10. Roll into a smooth ball, sealing the filling inside. Place on the baking tray, leaving space between cookies.
11. Top with chocolate chips and pistachio nuts (optional). Chill in the fridge for 1 hour before baking.
12. Pre-heat the oven to 175°C and bake for 13 minutes, or until golden at the edges and slightly soft in the centre.
13. Allow to cool on the tray for 5 minutes, then transfer to a wire rack.