Name: Cookies Pistachio : Gooey and Dreamy
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: For the Cookie Dough; 1 cup (226g) unsalted butter, softened; 1 cup (200g) light brown sugar; ½ cup (100g) granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2¾ cups (345g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup (120g) white chocolate chips or chunks (optional); For the Filling; ½ cup (120g) pistachio spread (store-bought or homemade—see below); Optional: chopped roasted pistachios for added crunch; Optional Toppings; Crushed pistachios; Holiday sprinkles; Powdered sugar dusting

Looking for a luxurious cookie that melts in your mouth and impresses at first bite? These Cookies Pistachio are everything you want in a dessert—soft and gooey in the center, golden and chewy on the outside, and filled with luscious pistachio cream that adds rich flavor and holiday-worthy elegance.

Perfect for gifting, sharing, or just indulging yourself with a cup of tea, these pistachio spread cookies are visually stunning and taste even better. The green hue and nutty flavor make them a beautiful addition to any Christmas foods table. Whether you’re prepping for a cookie swap, baking with kids, or curating a Cardinal Christmas dessert board, these are a must-try.

Let’s break down how to make these gorgeous cookies stuffed with gooey pistachio cream—and why they might just become your new favorite holiday treat.

Why These Pistachio Cream Cookies Are So Irresistible

There’s a lot to love about this recipe. These cookies are inspired by bakery-style cream cookies, but with a twist of nutty pistachio goodness in every bite. Here’s what makes them stand out:

Pistachio cream center oozes with flavor and texture
Crispy edges and chewy center—the perfect cookie balance
Elegant green color makes them festive and eye-catching
No artificial flavoring—only real pistachios and rich, creamy filling
Make-ahead friendly and freezer-safe for holiday baking
Versatile for customizing with chocolate, nuts, or holiday sprinkles

Whether you’re a fan of gooey cookies or simply love pistachio desserts, this is a recipe worth bookmarking.

Ingredients for Pistachio Stuffed Cookies

These cookies use simple baking staples with one magical addition: pistachio cream.

1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar
½ cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups (345g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup (120g) white chocolate chips or chunks (optional)

For the Filling

½ cup (120g) pistachio spread (store-bought or homemade—see below)
Optional: chopped roasted pistachios for added crunch

Optional Toppings

Crushed pistachios
Holiday sprinkles
Powdered sugar dusting

You’ll also want to freeze dollops of pistachio cream ahead of time for easier assembly (details below).

Kitchen Equipment Needed for Cream-Filled Cookies

To make these soft, gooey pistachio cream cookies, gather these tools:

Mixing bowls
Electric mixer or stand mixer
Spatula
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Cookie scoop or spoon
Freezer-safe tray (for pistachio cream filling)

No special equipment needed—just your favorite baking setup.

Step-by-Step Instructions to Make Cookies Pistachio at Home

Step 1 – Prep the filling
Spoon 1 to 1½ teaspoon-sized dollops of pistachio cream onto a lined baking sheet. Freeze for 1–2 hours until solid. This step makes stuffing the cookies clean and easy.

Step 2 – Make the dough
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Mix until just combined. Fold in white chocolate chips if using.

Step 3 – Chill the dough
Cover the dough and chill for at least 30 minutes. This step helps control spreading and deepens flavor.

Step 4 – Assemble the cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop a tablespoon of dough, flatten it slightly in your palm, and place a frozen pistachio cream ball in the center. Cover with another tablespoon of dough, sealing the edges well. Roll into a smooth ball and place on the baking sheet, leaving space between cookies.

Step 5 – Bake
Bake for 10–12 minutes, until the edges are golden but the centers are still soft. Let them rest on the tray for 5 minutes before transferring to a wire rack.

Step 6 – Decorate (optional)
Top with crushed pistachios, a dusting of powdered sugar, or festive sprinkles while still slightly warm.

Let cool completely (if you can wait!) or enjoy warm for ultimate gooeyness.

How to Make or Use Pistachio Spread for the Filling

You can buy pistachio cream (also called pistachio butter or spread) online or in gourmet stores. But you can also make your own:

Homemade Pistachio Cream

1 cup shelled pistachios (roasted, unsalted)
2 tablespoons powdered sugar
1–2 tablespoons neutral oil (like sunflower or grapeseed)
Pinch of salt

Blend everything in a food processor until smooth and creamy. Store in an airtight container in the fridge.

This spread is the secret to a luscious cookie center—rich, nutty, and a little indulgent.

Pro Tips for Perfectly Gooey and Soft Cookies

Freeze the filling: This makes stuffing easier and prevents leaks
Don’t overbake: The centers should still look slightly soft when removed from the oven
Chill the dough: A cold dough results in thicker, chewier cookies
Use room temperature butter: It creams better for an even texture
Stuff generously: Don’t be shy with the pistachio cream—it’s the star!

These tips ensure every batch of cookies pistachio is bakery-quality and melt-in-your-mouth delicious.

Want to make these cookies extra festive? Here are some Christmas-themed variations:

Add red and green sprinkles before baking for a merry touch
Mix in chopped dried cranberries for a sweet-tart twist
Top with edible gold leaf or shimmer dust for a Cardinal Christmas feel
Swap white chocolate for dark or ruby chocolate chips
Use pistachio + Nutella combo as a dual filling

These ideas make your pistachio cookies stand out on every holiday cookie tray.

Serving Suggestions for Pistachio Cream Cookies

These cookies are best served:

Slightly warm, with gooey centers
Paired with hot coffee, chai, or spiced tea
Stacked on a holiday dessert board with Christmas foods like peppermint bark, shortbread, and fudge
As edible gifts in a festive tin or wrapped with ribbon
Crumbled over ice cream for a decadent twist

They’re versatile, elegant, and make the holidays a little sweeter.

How to Store and Freeze Pistachio Stuffed Cookies

To store:
Keep cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and flavorful.

To freeze (unbaked):
Assemble the cookies, freeze on a tray until solid, then store in a zip-top bag for up to 2 months. Bake straight from frozen—just add 2–3 minutes to the baking time.

To freeze (baked):
Let cool completely, then store in layers separated by parchment in an airtight container. Thaw at room temp and reheat briefly if desired.

Perfect for make-ahead baking or holiday prep.

Are These Considered Biscuits Diététiques? Healthier Ingredient Swaps

These cookies are indulgent by design, but you can make small adjustments for a lighter version:

Swap half the butter for Greek yogurt or mashed banana
Use whole wheat flour or almond flour in part
Reduce sugar slightly, especially if your pistachio spread is sweetened
Choose sugar-free white chocolate chips
Skip the added toppings or drizzle

While not exactly biscuits diététiques, these swaps make them a bit more everyday-friendly.

Troubleshooting & Common Mistakes to Avoid

Filling leaks out: Make sure the pistachio cream is frozen and well-sealed inside the dough
Cookies spread too much: Chill the dough thoroughly before baking
Overbaked cookies: Take them out when the edges are golden and centers are puffed but soft
Dry texture: Avoid adding extra flour—measure correctly and don’t overmix
Cracked tops: Make sure the dough is soft enough to seal around the filling

These fixes will keep your cookie game strong—every time.

FAQ: Cookies Pistachio, Pistachio Cream, and Holiday Baking

Can I make these cookies gluten-free?
Yes—use a 1:1 gluten-free baking flour blend. The dough may be slightly softer but still delicious.

What if I can’t find pistachio spread?
Make your own using roasted pistachios and a blender (see recipe above). Or use another nut butter like almond or hazelnut spread.

Can I make the dough ahead of time?
Absolutely. Chill it for up to 48 hours or freeze for longer storage.

Do I have to chill the dough?
Yes—chilled dough helps prevent spreading and improves texture.

Are these cookies overly sweet?
Not at all. The pistachio cream balances the sweetness of the dough and chocolate chips perfectly.

Final Thoughts: A Decadent Addition to Your Christmas Foods Table

These Cookies Pistachio are more than just a holiday treat—they’re a delightful blend of texture, flavor, and elegance that fits any season. With gooey pistachio centers, soft chewy dough, and just the right amount of sweetness, they’re bound to steal the spotlight at any dessert table.

Bake them for Christmas, share them as edible gifts, or keep a secret batch in the freezer for late-night cravings. However you enjoy them, these pistachio cream cookies will leave a lasting impression.

Cookies Pistachio : Gooey and Dreamy

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Looking for a luxurious cookie that melts in your mouth and impresses at first bite? These Cookies Pistachio are everything you want

Author: Lyndy kitchen
Prep Time: 25
Cook Time: 12
Total Time: 37
Category: Dessert
Cuisine: American