Pistachio Cookies with White Chocolate

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Pistachio Cookies with White Chocolate

These pistachio cookies are stuffed with a creamy pistachio and white chocolate filling and topped with a drizzle of more chocolate + crushed pistachios. Soft, gooey, and made for pistachio lovers!

Prep Time35

Cook Time12

Course: Dessert

Cuisine: fusion

Servings: cookies

Author: Shreya Walia

Equipment

cookie scoop
parchment paper

Ingredients

Cookie Base

2 egg yolks
6 tbsp butter softened
3/4 cup brown sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp vanilla extract
1/3 c white chocolate chips (or to taste)

Pistachio Cream Center

1/2 white chocolate bar I use Lindt which is 4.4 ounces/125 g total
4 tbsp pistachio cream
1.5 tbsp condensed milk

Garnish

white chocolate (to taste)
crushed pistachios (to taste)

Instructions

Make the pistachio filling: In a double boiler or microwave, gently melt half a white chocolate bar with pistachio cream and condensed milk. Stir until smooth and thickened. Spread the filling in a thin layer over parchment paper, and then chill in the fridge or freezer until scoopable (about 10-15 minutes).
Mix the dough: In a medium bowl, cream together softened butter and brown sugar until smooth. Add egg yolks and vanilla extract; mix until combined.
Add dry ingredients: Stir in the flour and baking powder until a dough forms. Fold in white chocolate chips.
Shape the cookies: Scoop out a portion of dough, flatten it, and place a small scoop of chilled pistachio filling in the center. Carefully fold the dough around the filling and roll into a ball.
Bake: Preheat the oven to 350°F (175°C). Bake cookies for 10–12 minutes until lightly golden around the edges but still soft in the center.
Garnish and serve: While warm, drizzle with melted white chocolate and top with crushed pistachios.

Notes

(1) Use only egg yolks for a richer texture.

(2) This is optional, but you can also chill your cookies in advance. Just place your filled cookie balls on a baking sheet and chill for 20–30 minutes. This helps control spread and keeps the centers gooey.

(3) Pistachio cream filling can be made ahead and frozen in small scoops.

(4) If using salted pistachio cream, reduce the sugar slightly or skip the garnish salt.

(5) You can adjust white chocolate chip quantity to taste or swap with dark/milk chocolate.

(6) If you are baking the cookies from frozen, bake them for an extra 2-3 minutes.

(7) To make these in the air fryer, cook them between 300-320 degrees for 7-9 minutes. Air fryer cooking times really vary depending on the style, size, etc. so that is why I am providing a little range here.

Nutrition