Perfectly Chewy Pistachio Stuffed Chocolate Chip Cookies
These cookies offer a chewy texture with a nutty crunch from roasted pistachios and a blend of semi-sweet and milk chocolate chips, perfect for any occasion and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (120 g) roasted shelled pistachios, roughly chopped
- 1 cup (175 g) semi-sweet chocolate chips
- ½ cup (90 g) milk chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together 2 ¼ cups (280 g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, beat 1 cup (226 g) softened unsalted butter with ¾ cup (150 g) granulated sugar and ¾ cup (165 g) light brown sugar until light and fluffy, about 3-4 minutes.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons pure vanilla extract.
- Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Do not overmix.
- Gently stir in 1 cup semi-sweet and ½ cup milk chocolate chips until evenly distributed.
- Scoop out about 2 tablespoons of dough, flatten it slightly in your palm, and place a tablespoon of roughly chopped roasted pistachios in the center. Fold the dough around the nuts and roll into a ball, making sure the pistachios are fully enclosed. Repeat with remaining dough.
- Place stuffed cookie dough balls about 2 inches apart on the baking sheet.
- Bake for 10-12 minutes or until edges are golden but centers still look soft.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
If dough is too soft to stuff, chill in the fridge for 15 minutes. Watch baking time closely to avoid overbaking. Dough balls can be frozen and baked later with a couple extra minutes added to baking time. Use room temperature eggs and do not overmix dough to keep cookies chewy.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 23
- Fiber: 1.5
- Protein: 3
Keywords: pistachio cookies, chocolate chip cookies, chewy cookies, stuffed cookies, easy cookie recipe, nutty cookies, homemade cookies