If you love chocolate and pistachios you are going to flip for these cookies! I swear the first bite will blow your mind — soft chewy chocolate chip cookies hiding a creamy rich pistachio filling inside. Chocolate melts perfectly pistachios give a little crunch and every bite just makes you smile. Honestly these pistachio chocolate chip cookies are pure heaven. I promise once you try them you’ll want to make them again and again.
Why You’ll Love These Pistachio Chocolate Chip Cookies
- These pistachio chocolate chip cookies are honestly one of my all-time faves. I love how the edges get a little crisp but the middle stays soft and chewy. And then there is that creamy pistachio filling hiding inside.
- Stuffed cookies always feel a little fancy right? But the best part is they are easy to make. I usually grab one straight out of the oven still warm and gooey. I swear everyone else sneaks a second one before I even notice.
- These chocolate chip cookies have that cozy homemade vibe. They remind me of baking with my family the smell of chocolate and pistachios filling the kitchen and just that little happiness of sharing fresh cookies.
Ingredients for pistachio chocolate chunk cookies
- Unsalted Butter – 100g (½ cup), at room temperature for easy mixing
- Brown Sugar – 100g (½ cup packed), adds chewiness and flavor
- Caster Sugar – 50g (¼ cup), gives a slight crisp
- Vanilla Extract – 1 tsp, for that delicious aroma
- All-Purpose Flour – 200g (1 ⅔ cups), the base of soft-baked cookies
- Cocoa Powder – 2 tbsp (about 10g), for that chocolatey goodness
- Cornflour (Cornstarch) – 1 tbsp (about 8g), keeps cookies soft and tender
- Baking Powder – ½ tsp, helps cookies rise perfectly
- Baking Soda – ½ tsp, adds lightness
- Salt – a pinch, enhances all flavors
- Chocolate Chunks – 100g (¾ cup), for gooey chocolate in every bite
- Egg – 1 large, binds the dough
- Pistachio Cream – 8 tsp (about 80g), the star pistachio filling
- Chopped Pistachios – a handful (about 30g), for extra crunch on top
Equipment You Will Need
- Mixing bowls – for combining the ingredients
- Measuring cups and spoons – for accurate measurements
- Digital kitchen scale – optional but helps with precision
- Hand mixer – Easily beat the butter and sugar
- Sieve – to remove lumps from flour and cocoa powder
- Baking trays – lined with parchment paper for easy baking
- Spatula – to scrape the bowl and mix ingredients
How to make chocolate chunk pistachio cookies
Step 1: Prepare the Pistachio Filling
Line a small tray with cling film. Scoop 8 teaspoons of pistachio cream onto it and freeze for at least 30 minutes. This will make stuffing the cookies much easier later.
Step 2: Mix the Cookie Dough
In a large bowl, beat unsalted butter, brown sugar, and caster sugar until smooth and creamy. Add vanilla extract and mix well.
Sift in flour, cocoa powder, cornflour, baking powder, baking soda, and salt. Stir until all ingredients are combined and the dough is slightly sticky but manageable.
Fold in most of the chocolate chunks, then add the egg and mix until the dough comes together.
Step 3: Assemble the Cookies
Divide the dough into 8 portions. Flatten each portion slightly in your hand, place a frozen scoop of pistachio cream in the center, then fold the dough around it and seal completely. Roll into smooth balls.
Optional: press a few extra chocolate chunks on top. Place the cookie balls back in the freezer for at least 8 hours to set.
Step 4: Bake the Cookies
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper. Place the frozen cookies on the tray, leaving space between them. Bake for 11–14 minutes until the edges are lightly golden and crisp. Let them cool on the tray for 20 minutes — the centers will stay soft and gooey.
Step 5: Add the Toppings
Warm a little extra pistachio cream and drizzle it over the cookies. Sprinkle with chopped pistachios for a crunchy, decorative finish. Serve warm or at room temperature and enjoy!
Tips & Tricks for Pistachio Chocolate Chip Cookies
- Use soft butter not melted. Melted butter makes the cookies spread too much.
- Chill the dough for a bit before baking. It helps the cookies stay thick and chewy.
- Don’t skip the pistachio cream. That gooey center is honestly the best part.
- I like using a mix of brown and white sugar it gives that chewy middle with a little crisp outside.
- If the dough feels sticky throw it in the fridge for a few minutes. Makes it way easier to roll.
- Take the cookies out when the edges look slightly set. They will finish cooking on the tray.
- To make them look perfect gently swirl a round cutter or glass around the edges while they are still warm.
- You can also freeze the dough balls and bake whenever you want fresh cookies it totally works!
Storage & Make-Ahead for Pistachio Chocolate Chip Cookies
- If you somehow don’t finish all the cookies in one go (which is hard, trust me 😅), just store them in an airtight container. They’ll stay soft and chewy for about 3 days at room temperature.
- You can also pop them in the fridge for up to a week, but I like warming them in the microwave for a few seconds before eating it brings back that fresh-out-of-the-oven magic.
- For make-ahead shape the pistachio chocolate chip cookie dough into balls and freeze them. Whenever you are craving sweet just bake these chocolate chip pistachio cookies straight from the freezer no need to thaw. They will come out warm and full of that rich pistachio chocolate flavor every single time.
Why Are My Pistachio Chocolate Chip Cookies Too Soft or Cakey?
- If your pistachio chocolate chip cookies turn out too soft don’t worry it happens to everyone. Most of the time it is because there is too much flour or baking powder so just measure carefully next time.
- It can also happen if you mix the dough too much. Once you add the flour mix just until it comes together and stop. Using real butter instead of oil also helps the cookies bake better.
- If your cookies still feel soft after baking let them cool a bit. They’ll get firmer but stay soft and chewy inside just like they should.
Can I Use Oil Instead of Butter in Pistachio Chocolate Cookies?
- Honestly, I don’t recommend using oil instead of butter for these pistachio chocolate chip cookies. Butter gives the cookies their soft chewy texture and helps them hold their shape.
- If you use oil the cookies will spread too much and might turn flat. The flavor will also be different butter just gives that rich homemade taste that makes these cookies so good.
- Stick with butter and your cookies will turn out thick, soft and full of pistachio chocolate flavor every time.
How Do I Know When Pistachio Chocolate Chip Cookies Are Done?
You’ll know your pistachio chocolate chip cookies are ready when the edges look a little golden and firm but the middle still feels soft. Don’t worry if it seems gooey in the center — it will set as the cookies cool on the tray.
More recipes for you to enjoy
- Peanut Butter Cookies
- Banana Bread Chocolate Chip Cookies
- Funfetti Cake Mix Cookies
- 3-Ingredient Sugar Cookies
- Pecan Cookies Recipe
- Chocolate Chip Cookies
- Banana Bread Cookies
- Biscoff Butter Cookie
Final Thoughts
These pistachio chocolate chip cookies are one of my favorite treats. Soft and chewy with gooey pistachio cream they are perfect for an afternoon snack or anytime you want something sweet.
Once you try this recipe you will want to make them again and again. Baking them is easier than it looks and the result is always worth it.
If you make these cookies I would love to hear how they turn out. Leave a comment or share a photo I would be happy to see your cookies.
Recommended Equipment I used
| Mixing bowls | Measuring cups and spoons |
| Hand mixer | Digital kitchen scale |
| Sieve | Baking trays |
| Spatula | Piping bag |
Pistachio Chocolate Chip Cookies Recipe | Chewy & Gooey
Ingredients
- ½ cup Unsalted butter
- ½ cup Brown sugar
- ¼ cup White sugar
- 1 tsp Vanilla extract
- 1½ cup all-purpose flour
- 2 tbsp Cocoa powder
- 2 tbsp Cornflour/cornstarch
- ½ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 Large Egg
- ¾ cup Chocolate chunks
- ½ cup Pistachio cream
- 2 tbsp Chopped pistachios (optional for topping)
Instructions
- Prepare the pistachio cream: Scoop 8 generous teaspoonfuls of pistachio cream onto a tray lined with cling film and freeze for at least 30 minutes.
- Make the cookie dough: In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Mix in vanilla. Sift in flour, cocoa, cornflour, baking powder, baking soda, and salt. Stir in most of the chocolate chunks. Add the egg and mix until the dough comes together.
- Shape and fill: Divide dough into 8 portions. Flatten each portion, place a frozen pistachio cream in the center, and wrap the dough around it. Roll into balls and stud with remaining chocolate chunks. Freeze for at least 8 hours.
- Bake the cookies: Preheat oven to 180C/350F. Place cookies on a parchment-lined baking tray spaced apart. Bake for 11–14 minutes until edges are lightly golden. Let cool on the tray for 20 minutes.
- Decorate (optional): Warm extra pistachio cream and drizzle over the cookies. Sprinkle chopped pistachios on top.
Tips & Tricks
- Use soft butter for chewy cookies.
- Chill dough before baking for thick cookies.
- Don’t skip the pistachio cream — it’s the best part.
- Mix brown and white sugar for the perfect chewy texture.
- Freeze dough balls for make-ahead cookies.
Storage & Make-Ahead
- Store cookies in an airtight container for up to 3 days.Refrigerate for up to a week and warm before serving.Freeze cookie dough balls and bake straight from the freezer.
