Pistachio Cookies Filled with Pistachio Cream: A Family Favorite
If you’ve ever dreamed of indulging in a buttery, nutty cookie that has just the right amount of crunch, sweetness, and creamy filling, then you’re going to fall head over heels for these Homemade Pistachio Cookies. They’ve been a true favorite in our household for years, and let me tell you, there’s something about the combination of pistachio cream and bits of crunchy pistachios that make each bite feel like a little slice of heaven. My kids can’t get enough of these cookies—every time I make a batch, they disappear in minutes. It’s become a little family tradition, and I’m so excited to share the recipe with you!
wHAT YOU’LL NEED
- 100g store-bought pistachio cream
Store-bought pistachio cream makes this recipe quick and easy, but for an extra special touch, check out the homemade pistachio cream recipe on my website if you’re looking to create your own rich, creamy filling.
- 150g unsalted butter, softened
Butter is the foundation for these cookies, providing the perfect texture—crispy on the edges, soft in the middle. - 100g brown cane sugar
Brown cane sugar adds a lovely depth of flavor to the cookies, enhancing the nuttiness of the pistachios and giving them a soft, chewy texture. - 200g all-purpose flour
Flour helps bind the ingredients together to form a dough that’s just the right consistency for shaping and baking. - 50g chopped pistachio nuts
The chopped pistachios add a delightful crunch and intensify the pistachio flavor in the cookies, making every bite a nutty delight. - 100g chocolate chips
Chocolate chips provide a sweet contrast to the pistachio flavor, making these cookies even more irresistible.
FREEZE PISTACHIO CREAM
Before we start making the dough, we need to freeze the pistachio cream so it holds its shape while baking. Begin by piping small circles of pistachio cream (around 2.5 cm in diameter) onto a tray lined with parchment paper. Make about 6 circles for each batch. Place the tray in the freezer for 30 minutes to firm up the cream.
MAKE THE COOKIE DOUGH
In a large bowl, beat the softened butter and brown cane sugar together until the mixture is light and fluffy. This step is key to getting the right texture for your Pistachio Cookies. Gradually add the flour and stir until the dough comes together. Once the dough is ready, fold in the chopped pistachios and chocolate chips.
ASSEMBLE AND BAKE
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper. Scoop small amounts of dough using a tablespoon or cookie scoop and place them on the prepared baking sheet, spacing them apart. Gently flatten each dough ball into a disk.
Once the pistachio cream has frozen, place one piece of the frozen cream in the center of each dough disk. Top with another small ball of dough and gently press down to seal in the cream.
Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
DECORATE AND ENJOY!
To add a finishing touch to your Pistachio Cookies, pipe a little more pistachio cream on top, or sprinkle some chopped pistachios for extra crunch. For those who love a sweet twist, drizzle some melted chocolate over the top to make them even more decadent.
These Pistachio Cookies filled with pistachio cream are a perfect treat for any occasion, and I guarantee they’ll become a new favorite in your house too. Enjoy them with a cup of tea, serve them at a gathering, or simply snack on them when you need a little something sweet. Happy baking!
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