Calling all fans of the viral Dubai chocolate bar: these cookies are for you! My ultimate pistachio chocolate chip cookies have a wonderfully chunky, chewy chocolate chip cookie stuffed with smooth, gooey pistachio cream and are drizzled with even more delicious pistachio sauce and chopped nuts. Absolute pistachio chocolate heaven!

Pistachio chocolate chip cookies are chunky, chewy, chocolatey and so utterly heavenly! Filled with a generous stuffing of smooth pistachio cream, these cookies are utterly out-of-this-world decadent! Recipe by movers and bakers

Why you will love these chocolate chip pistachio cookies

Chewy bakery style cookies. This homemade pistachio chocolate cookies recipe makes the PERFECT gooey pistachio cream stuffed cookies! They have beautiful lightly crisp edges and a wonderfully chewy middle. Filled generously with irresistible pistachio spread, they will bring you all the joy of homemade cookies!
Wow factor cookies. Stuffed cookies always impress people, in my experience. And yet they are so incredibly simple to make, in reality. Serve these pistachio cream chocolate chip cookies about 15 minutes after removing from the oven. They will still be warm and chewy but with a dreamy gooey middle that is sure to charm anyone lucky enough to have one!
Homely baking. Cookies have always been something that reminds me of home baking, something made by mum or grandma. These chocolate chip and pistachio cookies always sit firmly in the “satisfy the baking AND sweet tooth itch” category of bakes for me.
Make ahead for convenience. Because these bakery style chocolate pistachio cookies need to be frozen before baking, they are also perfect to be made ahead of time and left frozen until you are ready to bake them! This means stress free baking and delicious cookies. Win-win!

Ingredients for pistachio chocolate chunk cookies

Unsalted butter: I like to use unsalted butter so I can control how much salt is in the pistachios chocolate chip cookies. For best results, use butter at room temperature.
Brown sugar: for sweetness, but also chewiness, in the cookies.
Caster sugar: for sweetness, and a little crisp, in the chocolate and pistachio cookies.
Vanilla: for delicious flavour!
Flour: I use plain/all purpose flour to make these soft baked cookies. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
Cocoa powder: because chocolate cookies!
Cornflour/cornstarch: gives the cookies that beautiful softness in texture we all love!
Baking powder/bicarbonate of soda: the leavening agents in this bake, to give the pistachio cream cookies enough lightness so they bake into chewy delights!
Salt: enhances the flavours in the bake. You will not taste it, I promise!
Chocolate: you can absolutely use chocolate chips instead of chocolate chunks. However I find that chopped chocolate will result in gooey pool of chocolate, making these pistachio chocolate chunk cookies extra special and decadent!
Egg: helps with the binding and structure of the pistachio stuffed cookies.
Pistachio cream: the star filling of these pistachio filled cookies. Also used to drizzle over the top of the cookies, I could literally eat this stuff straight from the jar with a spoon!
Pistachios: just a few needed, chopped and sprinkled over the cookies as an optional additional decoration.

Recommended tools for the best pistachio chocolate chip cookies

Baking tray*: to bake the easy pistachio chocolate chip cookies on. I would recommend at least couple of baking trays so you can bake multiple trays of cookies at a time.
Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
Mixing bowl*: to mix all the ingredients together to make the best dark chocolate pistachio cookies.
Handheld electric mixer*: investing in a good electric mixer is a brilliant help with all baking, and will make baking these chocolate chip cookies pistachio a total breeze!
Sieve*: to remove lumps from the dry ingredients, ensuring everything gets mixed together evenly.
Spatula*: to help with mixing ingredients and scraping the mixing bowl down.
Piping bags*: optional, used for the pistachio cream drizzle decoration on top of the chocolate chip cookies with pistachios.

How to make chocolate chunk pistachio cookies

Cookies are one of my favourite bakes, because they come together so quickly and easily! And these easy pistachio cream in chocolate chip cookies are absolutely perfect to make ahead and chill until you want to bake and enjoy them! Perfection!

Ingredients required: unsalted butter, brown sugar, caster sugar, vanilla, plain (all purpose) flour, cocoa, cornflour (cornstarch), baking powder, bicarbonate of soda (baking soda), salt, chocolate chunks, pistachio cream, egg and pistachios. Recipe by movers and bakers

To make the cookies

Step 1: Line a baking tray with cling film. Place 8 generous teaspoonfuls of pistachio cream on the cling film, then pop the tray in the freezer to chill for at least a half hour.

Place spoonfuls of pistachio cream on a tray to freeze for the filling. Recipe by movers and bakers

Step 2: In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and mix through. Sift in the flour, cornflour, cocoa, baking powder, bicarbonate of soda (baking soda) and salt. Mix until the mixture is evenly combined and is damp but not clumping. Stir in most of the chocolate, then tip in the egg and mix until everything is starting to clump together.

Before adding the egg in and mixing through...

Step 3: Divide the cookie dough evenly into eight portions, then roll each portion into balls and flatten in the palm of your hand. Place one of the frozen pistachio spoonfuls in the middle of the cookie dough, then wrap it around the cream, sealing completely. Roll it into a ball, ensuring the pistachio cream is completely sealed within the cookie dough, then repeat with the remaining dough. Stud with the additional chocolate chunks, then place the balls on the baking tray and back in the freezer. Chill for at least eight hours.

To bake the cookies

Step 1: When you are ready to bake, prepare another baking sheet with some parchment paper and preheat the oven to 180C/350F. Place the cookies spaced apart on the tray to allow for spreading during baking. I get four to a tray for when I am baking these cookies.

Flatten the cookie dough in the palm of your hand...

Before placing the frozen pistachio cream in the middle and wrapping in the dough...

Step 2: Place the tray in the hot oven and bake the cookies for 11-14 minutes until the edges are firm and lightly crisp. Leave the cookies on the baking tray to cool for at least 20 minutes. The cookies will be thick and soft when fresh from the oven, but will firm up as they cool.

Step 3: Once the cookies have cooled, warm a little extra pistachio cream and drizzle it over part of each cookie. Sprinkle with some chopped pistachios to finish. Enjoy!

Drizzle the cookies with a little pistachio cream...

Before sprinkling with some chopped pistachios to decorate. Recipe by movers and bakers

Why should I use cornflour (cornstarch) in my cookies?

Cornflour, or cornstarch, gives the cookies a soft and tender consistency that just flour or a mix of sugars alone cannot achieve. It also helps keep the cookies chunky when baked. You can swap it out for the same amount of flour if you wish, but you will love the result of it in the cookies so I would definitely recommend including it!

How do I make my pistachio chocolate chip cookies chewy?

I have found I prefer a mix of white and brown sugar in my cookies. The white sugar adds to the crispy outside of the cookies. However, it is the brown sugar that is key for a wonderfully chewy cookie. The reason for this is the molasses in brown sugar. Molasses helps retain more moisture in the cookies, making them thicker, softer and deliciously chewier! The combination of this mix of sugars along with the cornflour (see above!) will make for the best cookies you will ever have!

Can I use oil instead of butter in my cookies?

Oil and butter are unfortunately not interchangeable particularly in my cookie recipes. This is because oil is liquid at room temperature when compared to butter. The result is they will spread more when baking, even after chilling, so it just is not possible to get the same final results.

What if my cookie dough is too soft?

If your cookie dough feels too soft, chill your dough for 10-15 minutes before separating into balls. Please keep in mind if you did not use block butter when making the cookies, they will remain soft and not firm up. I always use block butter, not oil or the kind that is spreadable from a tub, in my cookies. Using butter should result in the cookies really firming up, especially if chilled or frozen, and holding their shape beautifully when baked.

Why are my cookies not spreading?

If the cookies are not spreading very much, it could be for several reasons. Perhaps there was too much of the dry ingredients mixed in, making the dough too firm so it does not spread when baked. Always ensure correct measuring of ingredients. An additional tip would be to flatten the cookies a little before baking, which gets them started before they even hit the oven.

Help my cookies are spreading too much!

The cookies are probably spreading too much because the liquid content is too high in them. This means too much butter, or possibly even if you used a buttery spread (which has a lower melting point, so will start melting and spreading sooner than butter).

How do I know if my pistachio chocolate chip cookies are done?

You know the cookies are done if their edges are slightly firmer and crisper and the little cracks on top have just found their way to the middle of the cookie. Remove them from the oven, but do not move them from the baking tray. They will continue to bake in the residual heat from within the cookie and the tray. Leaving them on the tray to cool and firm up is really important for beautiful chewy cookies.

How to get perfectly round cookies

Always shape cookie dough into balls when preparing them, before chilling and baking. Once baked, to correct any misshapen cookies, simply do the “cookie scootch”! Quite simply, as soon as the cookies are out of the oven, use an upturned glass or round cutter to encompass each cookie and gently swirl around the edges. This will smooth off the edges of each one, making them more rounded again. As an added bonus, it brings the cookies back together a little more, resulting in chunkier cookies, which always look more decadent!

Why are my chocolate cookies cakey?

There are several reasons why these dark chocolate and pistachio cookies might have turned out cakey. The most likely is that there was too much leavening agent or incorrectly measured flour in the cookie mixture.

How long will this easy cookies recipe keep?

These soft baked cookies never last long when I make them! Having said that, they are at their best if devoured within three days from baking to enjoy them at their best.

How to store pistachio chocolate chip cookies for optimal freshness

These incredible homemade pistachio chocolate chip cookies keep best when stored in an airtight container away from direct sunlight, ideally in a cool space.

Can you freeze pistachio chocolate cookies

Yes! I would recommend freezing these pistachio dark chocolate cookies once you have made and divided them into balls before baking. Freeze them in balls on a tray until completely firm, then place in a freezer safe container in the freezer until required. They are baked straight from frozen, so freshly made cookies are as easy as 1-2-3!

Tips for making the ultimate pistachio chocolate chunk cookies

Ensure the butter used is at room temperature. For no other reason than it will make it soooo much easier to beat it together with the sugars at the start of this recipe!
This pistachio chocolate chip cookies recipe easy can certainly be made by hand too, if you do not have an electric mixer. Just make sure the butter is nice and soft and cream it together with the sugars as best you can.
Should you wish to flatten the cookie dough balls, do so (but only slightly) once assembled and rolled but before chilling. This will make it easier than trying to do it once the cookies balls have been chilled and firmed up. However, I find they bake up beautifully with absolutely no need to flatten them, so this step is not at all necessary.
For perfectly round baked cookies, do the cookie scoot! Quite simply, as soon as the cookies are out of the oven, use an upturned glass or round cutter to encompass each cookie and gently swirl around the edges. This will smooth off the edges of each one, making them more rounded again.

Troubleshooting

If you have any other questions about this pistachio chocolate chip cookies recipes, please leave me a comment below, I will do my best to help you. And if you do make this recipe for pistachio chocolate cookies, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!

More recipes for you to enjoy

If you are a fan of all things cookie, or indeed the pistachio and chocolate combo, please do have a look at my other recipes below!

My viral Dubai pistachio chocolate brownies are just so good! With a chewy brownie base, a crunchy pistachio kunafe filling and a pretty feathered chocolate layer to finish, these beautiful squares of joy are really hard to resist! Recipe by movers and bakers

Viral Dubai pistachio chocolate brownies: Hot off the heels of the viral Dubai chocolate bar I just had to share a brownie version of the dessert! Pistachio cream, Kataifi pastry and chocolate is truly a match made in heaven, and I am OBSESSED! I hope you will love these pistachio chocolate brownies as much as I do!

Recipe for kesar pista ice cream. A creamy no churn pistachio ice cream with saffron and cardamom, and no ice cream maker needed! Recipe by movers and bakers

Kesar pista (pistachio) ice cream: Calling on my Indian roots again to bring you this delicious kesar pista ice cream. Creamy pistachio ice cream with a light saffron and warming cardamom flavours in addition to the pistachio. So simple to make and utterly delicious, this popular Indian ice cream flavour is always an all round hit!

My triple chocolate cookies are chunky and chewy, packed with plenty of milk, dark and white chocolate chunks. Make these for the chocoholics in your world and they will love you FOREVER! Recipe by movers and bakers

The ULTIMATE triple chocolate cookies: Deep rich chunky and chewy chocolate cookies cram-packed full of oodles of white, milk, and dark chocolate chunks. Pure, unadulterated, indulgent chocolate heaven. You are welcome!

Recommended equipment I used *

Baking tray	Digital kitchen scales
Measuring spoons	Mixing bowl
Handheld electric mixer	Sieve
Spatula	Piping bags

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