Pistachio-Filled Chunky Chocolate Cookies
Thick, chocolatey cookies filled with a soft pistachio-almond center and dotted with crunchy pistachios and melty chocolate chunks—these are next-level cookies with bakery-style appeal and homemade soul.
Ingredients
For the Pistachio Filling:
- ½ cup pistachio paste
- ¼ cup almond flour
- 2 tbsp powdered sugar
- Pinch of salt
- Optional: A few drops of almond extract
For the Chocolate Cookie Dough:
- 1¾ cups 220g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup 170g unsalted butter, softened
- ¾ cup 150g brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup chopped pistachios
- ¾ cup dark chocolate chunks plus extra for topping
Instructions
- Mix pistachio paste, almond flour, powdered sugar, salt, and almond extract (optional) into a thick paste. Roll into teaspoon-sized balls and freeze for 30+ minutes.
- Whisk flour, cocoa, baking soda, and salt. In another bowl, cream butter and sugars until fluffy. Beat in egg and vanilla, then mix in dry ingredients. Fold in pistachios and chocolate chunks. Chill dough for 30–45 minutes.
- Preheat oven to 350°F (175°C). Flatten a heaping tablespoon of dough, place a frozen pistachio ball in the center, and wrap dough around it. Shape into balls and top with extra chocolate or pistachios if desired.
- Place on a lined tray, 2 inches apart. Bake for 10–12 minutes until edges are set and tops crack. Cool 5 minutes on tray, then move to a rack.
- Enjoy warm with coffee, tea, or milk—gooey centers guaranteed.