Pistachio Cookies with White Chocolate

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These pistachio cookies are not your average cookie. They’re soft, slightly chewy, and filled with a gooey center made of white chocolate and my homemade pistachio cream. Think: bakery-style indulgence meets your favorite cozy flavor combo. Every bite has that dreamy sweet-salty balance, with a soft cookie shell and a molten pistachio center. Ugh. Addictive.

The best part? You only need one bowl, no mixer, and they make just five cookies—so they’re perfect for when you want something small batch and satisfying without the commitment of three dozen. As a cookbook author and longtime pistachio obsessive, this combo is high on my personal dessert tier list; it’s right next to my s’mores cookies and infamous apple crumble!

Whether you’re craving something luxurious for yourself or want to impress someone with “wow, you made these?!” energy, these are the cookies.

Key Ingredients To Make Pistachio Cookies (And Why They Matter)

Here’s what you’ll need—and what each one does for the texture and flavor:

• Egg yolks: Just the yolks give you a rich, chewy, and soft texture without over-drying. The fat from the yolks = melt-in-your-mouth vibes.
• Butter (softened): Adds moisture, flavor, and creates a soft base for the dough. Softened is key for easy creaming.
• Brown sugar: More chew and depth than white sugar, thanks to the molasses. Also keeps the cookies tender and flavorful.
• All-purpose flour: Our structure-maker. Just the right amount to hold the filling without turning cakey.
• Baking powder: Lifts the dough slightly so the cookies aren’t dense bricks.
• Vanilla extract: Adds warmth and enhances the nuttiness of the pistachio cream.
• White chocolate chips: Bring a creamy, sweet contrast to the nutty filling. You can go heavy or light here—make it your own.
• Filling (Pistachio Cream + Condensed Milk + White Chocolate): This is where the magic happens. Melt it together and you get a thick, nutty, creamy filling that doesn’t run everywhere, but stays soft and rich inside.
• Garnish: Crushed pistachios + extra melted Lindt white chocolate = ✨presentation goals✨

Why Use Egg Yolks Only?

Using only egg yolks instead of whole eggs makes these cookies richer, softer, and chewier. No fluff, no cakiness—just dense, melt-in-your-mouth cookie texture that contrasts perfectly with the creamy center.

Plus, it’s the perfect excuse to use up yolks if you’ve been making meringue or egg white omelets. (Hi, balanced life.)

How to Make Pistachio Cookies

1. Make the pistachio filling. Melt white chocolate with pistachio cream and condensed milk. Chill until scoopable.

1. Mix the dough. Cream butter and sugar, then mix in egg yolks and vanilla. Stir in dry ingredients.
2. Shape and fill. Scoop dough, flatten, add chilled filling, and seal to form balls.
3. Bake. Bake until golden on the edges but soft in the center. (You can also try to make these in the air fryer at 300-320 degrees for 7-9 minutes).
4. Top and serve. Drizzle with melted white chocolate and crushed pistachios.

How to Freeze Raw Dough Balls (and Bake from Frozen)

These pistachio cookies freeze beautifully—which is dangerous because it means you can have gooey cookies on demand. Here’s how to do it:

To freeze the raw dough:

1. Assemble the cookie dough as usual (with the filling inside).
2. Place the filled cookie dough balls on a tray lined with parchment paper.
3. Freeze for 1–2 hours, or until firm.
4. Transfer to a freezer-safe bag or airtight container. Don’t forget to label them!

They’ll keep well in the freezer for up to 2 months.

To bake from frozen:

• No need to thaw!
• Preheat the oven to 350°F (175°C).
• Place frozen cookie dough balls on a parchment-lined tray, spacing them out.
• Bake for 2–3 extra minutes than usual (so ~12–15 minutes total), until the edges are golden and the centers look just slightly underdone.

Let them cool a bit so the filling doesn’t burn your mouth (learned that the hard way 🙃), then enjoy that freshly baked gooey magic.

Common Mistakes to Avoid + Expert Tips

Skipping the chill: These cookies have a gooey center, and skipping the chill will cause major cookie lava. Chill = control. So, if you want perfectly molten centers, pre-scoop and freeze the filling before adding to the dough.

Overbaking: They firm up as they cool! Take them out when they look slightly underdone.

Tip from a pro: Using only egg yolks makes these ultra-rich and chewy without needing a mixer or extra fuss. It’s a small batch baker’s best trick.

What to serve with Pistachio Cookies

These pistachio cookies are rich and elegant, so they pair beautifully with:

A scoop of vanilla ice cream

Espresso or pistachio milk lattes

Crumble them over a panna cotta or mousse

Plate them next to something bright like my lemon posset for contrast

FAQ