Introduction

Pistachio Cream Stuffed Cookies offer a delightful combination of tender, nutty cookie dough filled with a rich pistachio cream. Topped with a sweet white chocolate glaze and crunchy pistachio garnish, these cookies make a perfect treat for any occasion.

Two stacked round cookies with a pale green smooth icing layer on top are placed on a white plate over a white marbled surface. The top cookie is cut in half, showing four layers: the outer cookie layer is golden brown and crumbly, just beneath it is a thin layer of pale green icing, then a white creamy layer with small chopped pistachios, and inside the cookie are whole and chopped green and brown pistachio nuts. Some whole and chopped pistachios are scattered on the white plate around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened (or dairy-free butter for a lactose-free option)
1 cup brown sugar (or coconut sugar for refined sugar-free cookies)
½ cup granulated sugar
2 large eggs (or ¼ cup applesauce per egg for vegan cookies)
1 teaspoon vanilla extract
2½ cups all-purpose flour (or a gluten-free flour blend)
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped pistachios (unsalted)
½ cup white chocolate chunks (or dark chocolate for a less sweet option)
¼ cup pistachio cream spread (for filling)
½ cup sweetened condensed milk (or coconut condensed milk for dairy-free cookies)
¼ cup melted white chocolate (for glaze)
Extra chopped pistachios and white chocolate squares for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This creates a soft and tender cookie texture.
Step 3: Beat in the eggs (or applesauce for vegan cookies) and vanilla extract until fully incorporated and smooth.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Step 5: Gently fold in the chopped pistachios and white chocolate chunks for bursts of flavor and texture.
Step 6: Use a cookie scoop or tablespoon to portion the dough into 2-tablespoon-sized balls. Roll smooth between your palms and place on the baking sheet, spacing about 2 inches apart. Flatten slightly with your palm.
Step 7: Bake for 12–14 minutes until edges are golden brown. Remove and cool completely on a wire rack.
Step 8: Once cool, spread about 1 teaspoon of pistachio cream spread onto the flat side of one cookie. Press another cookie on top to form a sandwich.
Step 9: Drizzle melted white chocolate over each cookie sandwich. Garnish with extra chopped pistachios and a white chocolate square.

Tips & Variations

Substitute coconut sugar and coconut condensed milk for a refined sugar-free, dairy-free version.
Use dark chocolate chunks instead of white chocolate to reduce sweetness.
Chill the dough for 30 minutes before baking to help cookies keep their shape.
For vegan cookies, replace eggs with applesauce as indicated and use dairy-free butter and condensed milk.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 2 months. Let frozen cookies thaw at room temperature before serving. Reheat gently if desired to soften the chocolate glaze.

How to Serve

The image shows a stack of three round pistachio cookies with a creamy white glaze on top that drips slightly over the edges. The top cookie is cut in half, revealing a soft inside layer filled with white cream and chopped pistachio nuts embedded in a light green dough. Around the plate, there are scattered whole and chopped pistachios. The cookies rest on a white marbled textured surface, with the plate itself changed to white. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can improve the flavor and texture of the cookies.

What if I don’t have pistachio cream spread?

You can substitute with a nut butter like almond or hazelnut spread, but the distinctive pistachio flavor will be less pronounced.