Pistachio-Filled Chunky Chocolate Cookies

Table of Contents

🍪 Pistachio-Filled Chunky Chocolate Cookies

Prep Time: 20 mins | Cook Time: 12 mins | Total Time: 32 mins (+ chilling)
Calories: ~220 per cookie

📝 Ingredients

(Makes 10–12 cookies)

For the Pistachio Filling:

½ cup pistachio paste (or homemade: blend ⅔ cup shelled pistachios + 1 tbsp oil)
¼ cup almond flour
2 tbsp powdered sugar

Pinch of salt
Optional: ¼ tsp almond extract (enhances nuttiness)

For the Chocolate Cookie Dough:

1½ cups (190g) all-purpose flour
⅓ cup (30g) cocoa powder (Dutch-processed for richness)

½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened

¾ cup (150g) brown sugar
1 large egg, room temp
1 tsp vanilla extract

½ cup chopped dark chocolate (or chocolate chips)

👩🍳 Instructions

1. Make the Pistachio Filling

Mix pistachio paste, almond flour, powdered sugar, salt, and almond extract (if using) until smooth.
Roll into 12 small balls (~1 tsp each). Chill 15 mins.

2. Prepare the Cookie Dough

Whisk flour, cocoa powder, baking soda, and salt in a bowl.
In another bowl, beat butter + brown sugar until fluffy. Add egg + vanilla.
Gradually mix in dry ingredients. Fold in chopped chocolate.

3. Assemble & Bake

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Take 1 tbsp cookie dough, flatten slightly, and place a pistachio ball in the center. Wrap dough around it, sealing edges.
Bake for 10–12 mins (cookies will look soft but firm up as they cool).

Let cool 5 mins on the tray, then transfer to a rack.

💡 Pro Tips

✔ No pistachio paste? Use almond butter + 2 tbsp crushed pistachios for texture.
✔ Extra crunch: Sprinkle cookies with flaky salt after baking.
✔ Storage: Keep in an airtight container for up to 5 days (freeze unfilled dough for 1 month).

🌟 Why You’ll Love These

Gooey pistachio center contrasts with crisp chocolate shell.
Less sweet than store-bought—balanced by nutty richness.
Impressively gourmet but simple to make!

Pair with a glass of cold milk or espresso. 😋

Want to make them vegan? Swap butter for coconut oil and use a flax egg!