The Dubai pistachio chocolate has been all the rage in the foodie community over the past year, but what about turning that into something simple that you can make at home? What about making a cookie with similar flavors? Which brings me to these Double Chocolate Pistachio-Stuffed Cookies.
If you're looking for a truly indulgent, bakery-style cookie, these Chocolate Pistachio Stuffed Cookies are calling your name.
Not only are these cookies soft and gooey on the inside, they’re slightly crispy on the edges, making them irresistible right out of the oven. Whether you're baking them for a special occasion or simply treating yourself, this recipe is guaranteed to impress your friends, your family and your tastebuds.
Ingredients:
1/2 cup butter, room temp
1/3 cup brown sugar
1/4 cup sugar
1/3 cup cocoa
1 egg
1 tsp vanilla
1 cup flour
1 tbsp cornstach
1 tsp baking powder
1/2 tsp baking soda
2 cups chocolate chips
9 tbsp pistachio spread
Directions:
Prepare the Pistachio Filling
Start by lining a cookie sheet with parchment paper. Pipe or spoon 9 individual tablespoons of pistachio spread onto the sheet and place it in the freezer. This ensures that the pistachio filling remains thick and creamy when baked, instead of melting into the dough too quickly.
Make the Chocolate Cookie Dough
In the bowl of a stand mixer, combine butter and sugars and beat on medium speed for 3–4 minutes until the mixture is light and fluffy. This step creates a beautifully soft cookie texture.
Next, add cocoa powder and continue to mix for another 30–45 seconds until fully incorporated.
Then, mix in the egg and vanilla extract, blending until smooth.
Combine Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, baking powder, and baking soda. Gently fold the dry ingredients into the wet mixture, mixing until just combined—be careful not to overmix, as this can make the cookies dense instead of soft and chewy.
Fold in 1½ cups of chocolate chips, ensuring an even distribution of chocolate throughout the dough.
Shape & Stuff the Cookies
Weigh out 70g portions of cookie dough for uniform cookies. Flatten each portion in the palm of your hand, creating a small disc.
Remove the chilled pistachio spread from the freezer and place one portion in the center of each cookie dough disc. Gently wrap the dough around the pistachio filling, ensuring it is completely sealed inside.
Press a few additional chocolate chips and chopped pistachios on top of each cookie for an extra decadent, bakery-style finish.
Chill the Dough
Place the stuffed cookie dough balls on a parchment-lined baking sheet and refrigerate for 30 minutes. This step helps solidify the dough, preventing excessive spreading while baking and enhancing the final texture.
Bake to Perfection
Preheat your oven to 350°F (175°C).
Bake the cookies for 12 minutes, just until the edges are set but the centers remain soft and gooey. The cookies will continue to set as they cool.
Cool & Enjoy!
Once baked, allow the cookies to cool for 10 minutes before indulging. The pistachio center will still be slightly warm and creamy, creating an irresistible molten filling inside each bite.
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