Melting Heart Pistachio And Chocolate Cookies
Melting Heart Pistachio And Chocolate Cookies
I love pistachios and chocolate. So here’s a recipe for cookies with a gooey pistachio and chocolate center. These are delicious cookies, easy to make, and perfect for any time of the year. Personally, I like to give cookies as gifts during the holidays—but remember, cookies are great all year round! This recipe makes 12 cookies.For this recipe, you will need pistachio spread. You can find it at Costco, or likely order it on Amazon.
Ingredients
- ½ cup pistachio spread
- ½ cup butter, at room temperature
- ¼ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup white or dark chocolate
- 1/3 cup chopped pistachios
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F (175°C).
- Scoop a teaspoon of pistachio spread and place it as a ball on a baking sheet lined with parchment paper. Repeat about 12 times.
- Place the pistachio spread balls in the freezer for 1 hour to make them easier to handle later. These will be the “heart” of your cookie.
- Mix the butter with the granulated sugar and the brown sugar.
- Add the egg and vanilla, and mix again.
- Add the flour, baking soda, and salt, and continue mixing.
- Fold in the chocolate and pistachios, and stir one last time.
- Remove the pistachio spread balls from the freezer. Take two tablespoons of cookie dough and wrap them around each frozen pistachio ball to cover them completely.
- Place the cookies on a baking sheet lined with parchment paper, spacing them out enough.
- Bake for about 18 minutes, then remove from the oven and leave on the hot baking sheet for another 5 minutes.
Recipe Images
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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