These pistachio chocolate chip cookies are incredibly soft and chewy with chopped pistachios, tons of chocolate chips and a hint of sea salt. They’re stuffed with a dollop of pistachio spread in the middle for a sophisticated cookie that will rival any bakery.

These pistachio chocolate chip cookies are a gourmet cookie recipe that is perfect for anyone who loves the buttery, delicate flavor of pistachios. The cookies are made with both chopped pistachios and a dollop of Italian pistachio spread in the middle. The dark chocolate chips pair perfectly with the pistachios, and a little sea salt rounds out the flavor.

You’ll also love these cookies because of their incredibly soft and chewy texture and big, bakery-size. Then when you break them in half or take a bite – warm, gooey pistachio cream spread oozes out.

Making Pistachio Chocolate Chip Cookies – Step-by-Step Photos

This recipe is similar to making your favorite chocolate chip cookies. However, they’re are a few key steps and ingredients for getting the perfect cookie texture. Stuffing the cookies with pistachio spread also requires a little extra work.

Pistachio spread – sometimes called Pistachio cream spread – is an Italian spread. The brand I use in Australia is called Pistachio Papi. Another great option is Pisti Pistachio Cream. Pistachio butter (which is simply ground pistachios) will work – but be sure to stir it very well before using. I prefer using pistachio cream spread over pistachio butter.

You’ll start by dolloping spoonfulls (about 1-2 teaspoons each) of pistachio butter on a lined cookie sheet or plate. Then pop in the freezer.

Then to make the dough, it’s very simple:

1. Start by chopping your pistachios
   • Chopped pistachios are better than whole nuts because they allow for more pistachios flavor per bite. Full pistachios are a bit too large and also make the cookie bake into odd shapes.
2. Then whisk together the dry ingredients: flour, cornstarch (AKA cornflour), baking powder, baking soda and sea salt (or table salt will work too).
   • The cornstarch helps these cookies have the perfect chewy texture.

1. Beat together the butter and sugars until creamed.
2. Then you’ll mix in the egg and vanilla extract.

5. Add in the flour, cornstarch, baking powder, baking soda and salt. Then mix until incorporated. You should start with the mixer on a low speed, then gradually increase to medium speed until combined.
6. Stir in the chocolate chips and chopped pistachios.
   • I reserve about 1/4 cup chocolate chips for dotting the top of each cookie with after they come out of the oven.

Then it’s time to assemble the dough balls. First, be sure that the pistachio cream dollops are truly frozen. You want to keep them in the freezer as you assemble the cookie dough balls, taking one dollop out of the freezer at a time as you go.

1. Scoop about 1 1/2 tablespoons of dough and flatten slightly into a round disc shape. Place on a lined cookie sheet.
2. Take one frozen pistachio dollop out of the freezer and place in the middle of the cookie dough disc.
3. Pinch the sides of the cookie dough disc around the frozen pistachio dollop. As needed, take a little more dough from the bowl so that the pistachio cream dollop is entirely encapsulated in dough, but a little is poking through at the top.
4. You’ll repeat the process with the rest of the dough.

The dough balls will need to freeze for at least 15 minutes before baking. This is necessary so that they don’t spread too thin and so that the pistachio cream doesn’t melt out of the cookie dough encasing it. Once the dough balls are firm – you can either place them in a freezer bag and freeze for up to 2 months or bake.

The cookie dough balls will need to bake for about 12-13 minutes in the preheated oven – or until the tops look just set. When they come out of the oven I like to take a round cookie cutter or glass that’s slightly large than the cookie and place it over each cookie. Then make gentle circles with the cookie cutter so that the cookie is perfectly round.

Then place a few extra chocolate chips on top of each cookie and an extra sprinkle of chopped pistachios.

Soft and chewy with chopped pistachios, chocolate chips and a pool of pistachio cream spread in the middle – these pistachio chocolate chip cookies are the ultimate gourmet cookie for pistachio lovers!

And for more gourmet cookie recipes, be sure to try:

• Biscoff Stuffed White Chocolate Chip Cookies
• Raspberry White Chocolate Chunk Cookies
• Dark Chocolate Peanut Butter Cookies
• Caramel Stuffed Cookies