Description
Delicious pistachio cream-filled cookies with a perfect blend of crunchy nuts and creamy sweetness.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup crushed pistachios
- 1/2 cup pistachio cream for stuffing and topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy—about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add the dry mixture to the creamed butter until just combined.
- Fold in the chocolate chips and crushed pistachios.
- Scoop tablespoons of dough, flatten slightly, and place about a teaspoon of pistachio cream in the center of half. Top with another cookie half and seal the edges.
- Arrange on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until golden on the edges.
- Let cool for a few minutes, then drizzle with more pistachio cream and sprinkle with crushed pistachios.
Notes
These cookies can be made a day in advance and refrigerated. For a different texture, substitute half of the flour with ground oats.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg