Description
These Pistachio Cream Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring a luscious pistachio cream center that melts in your mouth. Made with a blend of olive oil and applesauce for moistness, and packed with dark chocolate chunks and chopped pistachios, these cookies offer a perfect balance of nutty sweetness and rich chocolate flavor. Freeze the pistachio cream ahead of time and enclose it inside each cookie for a creamy surprise in every bite.
Ingredients
Wet Ingredients
- ½ cup / 120ml olive oil or neutral oil (or a 50/50 blend)
- ⅓ cup / 77ml unsweetened applesauce
- ¾ cup / 155g dark brown sugar
- ½ cup / 100g granulated sugar
- 1 tsp / 5ml vanilla extract
- ½ cup / 120g pistachio cream
Dry Ingredients
- 2 ½ cups / 300g all-purpose flour
- 1 tsp / 5g baking soda
- ½ tsp / 3g salt
Add-ins
- ¾ cup / 120g chopped dark chocolate or dark chocolate chunks
- ⅓ cup / 40g chopped pistachios
Instructions
- Freeze Pistachio Cream: Spread the pistachio cream in a thin, even layer on parchment or in a shallow container. Freeze until firm. The cream should be solid enough to cut or break into small pieces without smearing on your fingers.
- Mix Wet Ingredients: In a large bowl, add olive oil, dark brown sugar, granulated sugar, applesauce, and vanilla extract. Using a hand mixer on low speed, beat the mixture for about 2 minutes until it appears glossy and smooth, ensuring no oil pools on top.
- Add Dry Ingredients: Sprinkle the all-purpose flour, baking soda, and salt over the wet mixture. Stir gently with a spatula until the flour is fully incorporated with no streaks visible. The dough should be thick and hold together in clumps. If too dry and crumbly, add 1–2 tablespoons of non-dairy milk and stir again.
- Incorporate Chocolate and Nuts: Gently fold in the chopped dark chocolate and pistachios evenly through the dough so each scoop has visible pieces of both.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will help firm it up and make rolling easier without sticking.
- Preheat Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper for easy cookie release and to prevent over-browning of bottoms.
- Shape Cookies: Scoop about 2 tablespoons of dough and roll into smooth balls. Press a deep well into the center of each ball, then add a heaping teaspoon of frozen pistachio cream into the well. Pinch the dough closed around the filling, sealing it completely so the cream is hidden inside.
- Arrange Cookies: Place the filled dough balls on the prepared baking sheets about 2–3 inches apart since they will spread slightly as they bake.
- Bake: Bake in the preheated oven for 11–13 minutes. Look for lightly golden edges while the centers remain pale and slightly puffed. Avoid over-baking as the tops turning deeply browned indicate crispiness instead of soft centers.
- Cool Cookies: Let the cookies rest on the baking sheets for at least 10 minutes. The pistachio filling will thicken as they cool. Once sturdy enough to lift, transfer cookies to a wire rack to cool completely.
- Store Properly: Once cooled, store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Thaw frozen cookies at room temperature to soften the pistachio centers before serving.
Notes
- Freezing the pistachio cream beforehand is essential for easy handling and clean filling.
- If the dough feels too dry after adding flour, a small amount of non-dairy milk can help achieve the right consistency.
- Use parchment paper-lined sheets to prevent sticking and burning on the bottom.
- Watch the baking time closely as over-baked cookies will lose the soft center texture.
- These cookies are best enjoyed fresh but can be frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
