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Stack of gooey pistachio butter cookies on a vintage plate with melty centers and flaky salt garnish.

Pistachio Butter Cookies

Ultimate stuffed pistachio butter cookies with gooey centers, brown butter flavor, and chocolate chips. These revolutionary cookies feature frozen pistachio cream filling that creates beautiful pockets of melted goodness in every bite.
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Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 11 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Essential Ingredients
  • 150 g pistachio cream spread
  • 180 g all-purpose flour
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 115 g unsalted butter melted and cooled
  • 100 g brown sugar
  • 50 g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
Bold Add-ins
  • 100 g semi-sweet or dark chocolate roughly chopped
  • 50 g unsalted pistachios shelled and roughly chopped
  • flaky salt for sprinkling

Equipment

  • large mixing bowl
  • 4-tablespoon cookie scoop
  • measuring cups
  • - Measuring spoons
  • Kitchen scale
  • parchment paper
  • Rimmed baking sheets
  • wire cooling rack
  • Whisk
  • Spatula

Method
 

  1. Line a plate with parchment paper. Pour the pistachio spread on top and spread it into a thick sheet. If your pistachio spread is thick enough, you can also scoop it out into small dollops with a spoon. Freeze for at least 1 hour or overnight until solid.
  2. Line a cutting board or plate with parchment paper. This will be used to chill the cookie dough on. Set aside.
  3. In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, add the melted and cooled butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg and vanilla extract. Whisk until smooth and thick.
  5. Add the flour mixture and whisk until just barely combined with some flour patches left.
  6. Add the chopped chocolate and chopped pistachios. Switch to a spatula to fold the chocolate and pistachios in and finish mixing the dough until just combined.
  7. Use a 4-tablespoon cookie scoop to scoop the cookie dough. Release the cookie dough balls onto your lined board. Chill the dough in the fridge for about 1 hour or until firm.
  8. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  9. Use your fingers to press a dough ball into a flat round. Place a frozen stack (or a dollop) of pistachio cream (about 3-4 squares depending on the thickness) in the middle and close the cookie dough around it to seal it in the middle.
  10. Place the stuffed cookie dough balls on your lined baking sheet, leaving about 2" in between each cookie for spreading. Press a few more chocolate chunks, pistachios, and frozen pistachio cream chunks on top of each cookie dough ball.
  11. Bake cookies for about 11-12 minutes or until the edges are set but the cookies are still soft. Immediately sprinkle with flaky salt. Let the cookies cool on the baking sheet for 5 minutes and then enjoy them warm for gooey centers or let them cool.

Notes

Temperature control makes the difference between good and exceptional pistachio butter cookies. Invest in an oven thermometer to verify accuracy. Resist the urge to overbake - they continue cooking on the hot pan even after removal. Store cooled cookies in an airtight container at room temperature for up to 5 days. For make-ahead convenience, freeze the stuffed dough balls and bake directly from frozen, adding 1-2 extra minutes to baking time.