Pistachio Cream Stuffed Double Chocolate Chip Cookies are the BEST twist on the Dubai chocolate trend I’ve had the pleasure of enjoying.
I was wandering around Costco and stumbled across a huge jar of pistachio cream. I grabbed it immediately, since I adore anything pistachio – but I wondered, “what do you use pistachio cream for?” Sure, I could spread it on toast or a fresh croissant (mmmm!!), but I wanted a fun way to use it in baking.
So, I came up with these Pistachio Cream Stuffed Double Chocolate Chip Cookies. Yes, the name is a mouthful … but cookies are the BEST use for pistachio cream I could possibly imagine.
If you’re not a fan of double chocolate cookies, try my Brown Butter Pistachio Cream Stuffed Chocolate Chip Cookies instead.
The Cocoa Powder
I highly recommend using Dutch processed cocoa powder for Pistachio Cream Stuffed Double Chocolate Chip Cookies. Any cocoa will work, but Dutched cocoa will give these cookies a deep, rich chocolate flavor with a wonderfully fudgy texture.
The Pistachio Cream
I bought a large jar of Pistachio Cream from Costco, but you can find it in gourmet grocery stores or online here.
Weigh Your Ingredients!
This is my #1 tip for ALL baking: Use a digital kitchen scale and improve your baking forever! When you use measuring cups, you can really easily compact too much flour, cocoa powder, etc into the cups, accidentally adding much more than you meant to – which causes dry, tasteless cookies that won’t spread.
Scales ensure precision, consistency, and make fewer dishes to clean – it’s a win-win!
Use Large Eggs
Be sure to use eggs that are not too large or too small, as this will impact the texture of your cookies greatly. A large egg in the US is about 55-60 grams in shell. Bring the eggs to room temperature before mixing into your dough, but separate the extra yolk from the white straight from the fridge (it’s much easier when cold).
Don’t skip the extra yolk here! It adds richness and chewiness so these cookies have the texture of a fudgy brownie.
What Type of Chocolate is Best in Cookies?
I typically use semi-sweet chocolate chips in these cookies. Feel free to use milk chocolate (but note this will make the cookies a bit sweeter) or chopped bittersweet chocolate (which will make the cookies less sweet) if needed.
The Baking Pan
I highly recommend using a light-colored baking pan like my go-to Nordic Ware half-sheet pan. Avoid dark-colored pans, which will overbake the cookies and ruin their texture.
Storing & Freezing Pistachio Cream Stuffed Double Chocolate Chip Cookies
- Store baked, completely cooled cookies inside an airtight container for about 3 days.
- Pre-portioned unbaked dough will keep for 3 days if stored in the fridge inside an airtight container.
- The portioned dough freezes well, too. Store inside a labeled Ziploc bag for up to 3 months. Thaw in the fridge overnight before baking as directed below.
More Recipes You’ll Love:
- Pistachio Stuffed Brownies
- Dubai Chocolate Chip Cookies
- Fudgy Double Chocolate Chip Cookies
- Biscoff Double Chocolate Chip Cookies
Pistachio Cream Stuffed Double Chocolate Chip Cookies
Ingredients
- 200 grams pistachio cream, approximately
- 1 stick (113 grams) unsalted butter, at a cool room temperature
- 1 cup (200 grams) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 Tablespoon vanilla extract
- 1 cup plus 3 Tablespoons (154 grams) all-purpose flour, measured correctly
- ⅔ cup (56 grams) Dutch processed cocoa powder*, measured correctly
- ½ teaspoon baking soda
- ¼ teaspoons baking powder
- 1 teaspoon instant espresso powder, optional
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Crushed pistachios, optional but recommended, for sprinkling on top
Instructions
- Note before you begin: This dough needs to chill for about 1 hour before scooping and baking (otherwise the dough will be too soft to scoop and shape). I really recommend chilling the shaped, stuffed cookies for 24-72 hours before baking, if possible, for the best flavor and texture – but 1 hour is the minimum here.
Prepare the Pistachio Cream Filling:
- Place parchment paper on a rimmed baking sheet and pipe or spoon the pistachio cream into 22 teaspoon-sized balls. Place in the freezer for 1 hour, or until solid.
To Make the Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric handheld mixer), place the butter and sugar. Cream on medium-high for about 3-4 minutes, or until lightened in color, fluffy and creamy. Using a rubber spatula, scrape down the bottom and sides of the bowl.
- Add the egg, egg yolk, and vanilla. Beat on medium until completely incorporated, about 1 minute.
- Add the flour, cocoa powder, baking soda, baking powder, instant espresso powder (if using), and fine sea salt. Mix on low until almost combined. Scrape down the bottom and sides of the bowl.
- Add the chocolate chips and mix just until incorporated. Cover the bowl with plastic wrap and place in the fridge for 1 hour, or until the dough has firmed slightly.
- Once the dough is firmed, preheat oven to 350°F / 175°C. Line large light-colored rimmed baking sheets with parchment paper.
- Use a medium-sized 2-teaspoon cookie scoop to portion the dough into balls.
- Pick up each dough ball and flatten it out with your palms. Place a frozen ball of pistachio cream inside each ball. Gently bring the edges of the dough around the pistachio cream, with some of the filling still visible.*
- Bake 9-11 minutes or until cookies appear set at the edges. Sprinkle each cookie with crushed pistachios, if desired.
- Allow to cool on cookie sheets on top of wire cooling racks. Serve.
