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.