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Stuffed Pistachio Chocolate Cookies (One Bowl)

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Stuffed Pistachio Chocolate Cookies are rich, fudgy bakery-style cookies filled with a creamy pistachio center that melts into every bite. Made in just one bowl, these indulgent cookies combine deep chocolate flavor, crunchy pistachios, and gooey chocolate pools for an unforgettable treat.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 9–12 minutes per batch
  • Total Time: 2 hours 30 minutes (including chilling)
  • Yield: 12 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 12 tablespoons pistachio cream spread
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 1/2 cup (100 g) white sugar
  • 1/2 cup (100 g) light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup (28 g) Dutch-processed cocoa powder
  • 1 teaspoon fine espresso powder (optional)
  • 2/3 cup (55 g) semisweet chocolate bar, chopped
  • 2/3 cup unsalted pistachios, chopped

Instructions

  1. Line a tray with parchment paper. Scoop 12 tablespoons of pistachio cream into portions and freeze for at least 30 minutes until firm.
  2. In a large bowl, beat butter, white sugar, and brown sugar together for about 2 minutes until light and fluffy.
  3. Add egg, egg yolk, and vanilla extract. Mix until smooth.
  4. Add flour, baking powder, baking soda, salt, cocoa powder, and espresso powder. Mix on low speed until just combined.
  5. Fold in chopped chocolate and pistachios, reserving a small handful of chocolate for topping.
  6. Scoop 3 tablespoons of dough per cookie onto a parchment-lined tray. Chill for 2–3 hours.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Flatten each chilled dough ball, place a frozen pistachio cream portion in the center, and wrap dough around it to seal completely.
  9. Place on baking sheet, spacing apart. Bake one tray at a time for 9–12 minutes until edges are set and centers remain soft.
  10. Shape cookies immediately after baking if desired. Press reserved chocolate on top and sprinkle with flaky salt if using.
  11. Allow cookies to cool completely before serving so the center sets.

Notes

  • Chilling the dough is essential for proper structure and flavor development.
  • Do not overbake; centers should look slightly soft when removed from oven.
  • Freeze unbaked stuffed dough balls and bake from frozen, adding 1–2 minutes.
  • Use high-quality chocolate for larger melted pools.
  • Store in an airtight container at room temperature up to 5 days.

Nutrition

Find it online: https://savorymomskitchen.com/stuffed-pistachio-chocolate-cookies-one-bowl/