Pistachio-Stuffed Chunky Chocolate Cookies
These indulgent cookies combine rich chocolate dough, melty dark chocolate chunks, and a surprise pistachio center. Crispy on the outside and gooey on the inside, they’re the ultimate treat for pistachio lovers.
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Ingredients
For the Chocolate Cookie Dough:
1 ¾ cups (220g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
1 tsp vanilla extract
⅓ cup chopped pistachios
¾ cup dark chocolate chunks (plus extra for topping)
For the Pistachio Filling:
½ cup pistachio paste
¼ cup almond flour
2 tbsp powdered sugar
Pinch of salt
(Optional) a few drops of almond extract
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Instructions
1. Make the Pistachio Filling:
In a small bowl, combine pistachio paste, almond flour, powdered sugar, salt, and almond extract. Mix until a thick, moldable paste forms. Roll into teaspoon-sized balls and freeze for at least 30 minutes.
2. Prepare the Chocolate Dough:
In one bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, cream the butter with both sugars until light and fluffy. Beat in the egg and vanilla extract.
3. Add the Mix-ins:
Gradually add the dry mixture into the wet ingredients, stirring just until combined. Fold in the chopped pistachios and chocolate chunks. Chill the dough for 30–45 minutes.
4. Stuff the Cookies:
Preheat the oven to 350°F (175°C). Scoop out a heaping tablespoon of dough, flatten it slightly, and place a frozen pistachio filling ball in the center. Cover with more dough and roll into a thick ball. Press extra chocolate chunks and pistachio pieces on top, if desired.
5. Bake:
Arrange cookies on a parchment-lined baking tray, leaving space between each one. Bake for 10–12 minutes, until the edges are set and the tops are slightly crackled. Cool on the tray for 5 minutes before transferring to a wire rack.
6. Serve Gooey:
These cookies are best enjoyed warm, when the pistachio center is soft and melty!
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⏱️ Time & Yield
Prep Time: 30 minutes (+ chilling)
Bake Time: 12 minutes
Total Time: ~1.5 hours
Makes: 10–12 cookies
Calories: ~350 per cookie
