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Soft Creamy Pistachio Cookies

Featured in Irresistible Desserts & Treats.

These soft cookies are bursting with a creamy pistachio filling wrapped in chocolate-studded dough. To get that gooey inside, freeze the pistachio cream first. After baking, top them with chopped nuts, extra chocolate, and flaky salt for the best texture. They take a bit of fridge time but are worth it for that perfect melty middle and crisp edges. Serve warm for the ultimate treat.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Mon, 24 Mar 2025 23:18:02 GMT
Warm and soft pistachio cookies with a creamy filling, ideal for sweet cravings. Pin it
Warm and soft pistachio cookies with a creamy filling, ideal for sweet cravings. | kyliecook.com

The first bite into these buttery Sweetened Condensed Milk Snowballs will show you why folks treasure them during winter months. These soft, crumbly treats turn basic kitchen staples into something wonderful - each little snowball delivers pure joy with every mouthful.

I made these with my little niece last weekend. Seeing her get excited while rolling the warm cookies in powdered sugar reminded me that simple recipes often make the most treasured family moments.

Key Ingredients

  • Pistachio Cream Spread: Go for a thick, premium spread that doesn't run. Brands from Italy usually give you the strongest pistachio taste.
  • All-Purpose Flour: This forms the main structure; pick unbleached flour for richer flavor.
  • Butter: Grab unsalted, melted butter for that wonderful chewy bite. It helps brown the cookies and makes them taste amazing.
  • Chocolate Chunks: Good-quality chunks will melt nicer and create beautiful pools of chocolate throughout your cookies.
  • Pistachios: Get fresh, unsalted nuts and chop them yourself for the best flavor and crunch.
Tasty pistachio filling cookies with smooth cream center and nutty goodness. Pin it
Tasty pistachio filling cookies with smooth cream center and nutty goodness. | kyliecook.com

When I see these truffles vanish at parties, I'm always reminded why homemade goodies mean so much. There's something truly wonderful about turning simple stuff from your pantry into treats that look and taste like they came from a fancy shop.

Step-By-Step Guide

Getting Ready:
Put parchment on your baking sheets and heat the oven to 350°F. Take tablespoon-sized scoops of pistachio cream, place them on a plate, and stick them in the freezer for at least 30 minutes. Mix all your dry stuff in another bowl.
Creating Your Dough:
Mix melted butter with sugars until it looks like damp sand. Drop in the egg and vanilla, beating until the mix gets lighter. Slowly add your dry ingredients, then gently mix in chocolate chunks and pistachios.
Putting Cookies Together:
Grab big spoonfuls of dough. Push a hole in each ball and tuck in a frozen pistachio cream ball. Wrap the dough around it completely. Roll them into balls and stick extra chocolate chunks on top.
Cooking Time:
Leave plenty of room between cookies on your sheets. Bake for 12-14 minutes until the edges turn golden. Sprinkle some flaky salt on them while they're still warm. Let them sit for 5 minutes before moving them to a cooling rack.

My kid and I fell in love with pistachio desserts during our Italian vacation. How they use pistachios in their sweets gave me the idea for these cookies. Now we bake them together every Christmas season as our special tradition.

Creating Gooey Middles

It all comes down to the filling. When you freeze pistachio cream for half an hour, you get that wonderful gooey middle without making your cookie dough spread too much while baking.

Cookie Chemistry

Adding cornstarch makes your cookies super soft, while brown sugar keeps them moist and chewy. I tried many batches until I found just the right mix to make them taste like they're from a fancy bakery.

Smart Baking Tricks

  • If your dough feels too warm, chill the balls for 15 minutes before baking so they won't spread out too much.
  • Bake on a light-colored tray for even cooking and to keep the bottoms from getting too dark.
  • Add extra chocolate chunks and pistachios on top to make them look fancy and professional.

Whenever I bake these cookies, I think about that Italian bakery that started it all. They're more than just cookies—they've become our family tradition, a heartfelt gift, and a bit of kitchen magic wrapped in a delicious package.

Tasty pistachio filling cookies with smooth cream center and nutty goodness. Pin it
Tasty pistachio filling cookies with smooth cream center and nutty goodness. | kyliecook.com

Frequently Asked Questions

→ Can I prep these cookies early?
Definitely! You can freeze the pistachio cream and prep the dough ahead. Keep the unbaked cookies refrigerated for up to a day before baking.
→ What kind of pistachio cream should I pick?
Go for a thick pistachio spread with stabilizers. It'll keep the filling intact while baking.
→ How should I keep these cookies fresh?
Use an airtight container at room temperature for up to 3 days. Warm them up for gooey insides.
→ Can I freeze baked cookies?
Sure! Freeze them airtight for up to 3 months. Let them thaw, then heat gently before biting in.
→ Why freeze the pistachio cream beforehand?
This prevents the filling from melting too much, keeping that gooey center just right when baked.

Soft Pistachio Cookies

Soft cookies with lush pistachio cream, loaded with chocolate chunks and crunchy pistachio bits. Sweet, creamy, and satisfying.

Prep Time
40 Minutes
Cook Time
12 Minutes
Total Time
52 Minutes
By: Kylie

Category: Sweet Endings

Difficulty: Intermediate

Cuisine: American

Yield: 11 Servings (11 big cookies)

Dietary: Vegetarian

Ingredients

→ Base Layer

01 115g unsalted butter, melted and let cool
02 100g packed brown sugar
03 50g white sugar
04 1 large egg, room temperature
05 1 teaspoon vanilla extract
06 180g all-purpose flour
07 ½ teaspoon salt
08 ½ teaspoon baking soda
09 ½ teaspoon baking powder
10 1 tablespoon cornstarch

→ Filling and Extras

11 150g pistachio spread
12 100g roughly chopped dark or semi-sweet chocolate
13 50g chopped, shelled pistachios
14 Flaky salt for finishing

Instructions

Step 01

Grab a plate lined with parchment paper. Spread pistachio cream into a chunk or form little scoops. Pop into the freezer for an hour or more till solid. If spreading as a sheet, slice into squares after it hardens and put back in the freezer.

Step 02

Mix together the flour, salt, cornstarch, baking soda, and baking powder in a small bowl. Set aside for now.

Step 03

In a big bowl, stir the melted butter, brown sugar, and granulated sugar until nicely blended. Add in the egg and vanilla, whisking till it’s smooth and creamy.

Step 04

Stir the dry mix into the wet mixture. Don’t overdo it, just until combined. Toss in the chopped chocolate and pistachios, folding lightly to mix.

Step 05

Scoop out 4-tablespoon portions of dough onto a parchment-covered surface. Let them chill in the fridge for about an hour to firm up.

Step 06

Heat the oven to 350°F. Flatten out each dough ball, add the frozen pistachio cream to the center, then seal it up. Add extra chocolate, pistachios, or cream bits on top before baking. Bake 11-12 minutes, just until edges set but the middle stays soft. Sprinkle flaky salt right after baking.

Notes

  1. The center will firm up once the cookies cool. For a gooey center, eat them while warm!
  2. Purchase pistachio spreads with added thickeners to stop them from soaking into the dough.

Tools You'll Need

  • Cookie sheet
  • Whisk or spoon for mixing
  • 4-tablespoon scooper
  • Parchment-lined surface

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes nuts like pistachios
  • Dairy in ingredients
  • Eggs are included
  • Contains gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 348
  • Total Fat: 19 g
  • Total Carbohydrate: 41 g
  • Protein: 5 g