Pistachio Stuffed Chocolate Brownie Cookies
Pistachio Stuffed Chocolate Brownie Cookies
Ingredients
For the Chocolate Brownie Cookie Dough
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Pistachio Filling
- 1/2 cup pistachio butter
- 1/4 cup powdered sugar
- 1/8 teaspoon salt
- 1/4 cup chopped pistachios, for garnish, optional
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and 1/2 teaspoon of salt. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and light brown sugar. Whisk until smooth and well combined, about 1 minute.
⏱️ 3 min
- 3
Add the large eggs one at a time to the wet ingredients, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined and no streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips.
⏱️ 5 min
- 5
In a separate small bowl, combine the pistachio butter, powdered sugar, and 1/8 teaspoon of salt. Mix until smooth and creamy. If the mixture is too stiff, add 1/2 teaspoon of milk or cream until it reaches a spreadable consistency. Roll the pistachio filling into 12 small balls, about 1 teaspoon each.
⏱️ 10 min
- 6
Cover both the cookie dough and the pistachio filling balls and chill in the refrigerator for at least 30 minutes. This will make them easier to handle.
⏱️ 30 min
- 7
Scoop about 2 tablespoons of chocolate brownie cookie dough. Flatten it into a disc in the palm of your hand. Place one pistachio filling ball in the center of the dough disc. Carefully wrap the cookie dough around the filling, pinching the edges to fully enclose the pistachio filling. Roll gently between your palms to form a smooth ball.
⏱️ 10 min
- 8
Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets. If desired, lightly press a few chopped pistachios onto the top of each cookie before baking.
⏱️ 5 min
- 9
Bake for 12 to 14 minutes, or until the edges are set and the tops are crackly but the centers still look slightly soft. Do not overbake. The cookies will continue to set as they cool.
⏱️ 14 min•🌡️ 350
- 10
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Garnish with additional chopped pistachios, if desired, while still warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Stuffed Chocolate Brownie Cookies
Ingredients
For the Chocolate Brownie Cookie Dough
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Pistachio Filling
- 1/2 cup pistachio butter
- 1/4 cup powdered sugar
- 1/8 teaspoon salt
- 1/4 cup chopped pistachios, for garnish, optional
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and 1/2 teaspoon of salt. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the melted unsalted butter, granulated sugar, and light brown sugar. Whisk until smooth and well combined, about 1 minute.
⏱️ 3 min - 3
Add the large eggs one at a time to the wet ingredients, whisking well after each addition until fully incorporated. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or by hand until just combined and no streaks of flour remain. Do not overmix. Fold in the semisweet chocolate chips.
⏱️ 5 min - 5
In a separate small bowl, combine the pistachio butter, powdered sugar, and 1/8 teaspoon of salt. Mix until smooth and creamy. If the mixture is too stiff, add 1/2 teaspoon of milk or cream until it reaches a spreadable consistency. Roll the pistachio filling into 12 small balls, about 1 teaspoon each.
⏱️ 10 min - 6
Cover both the cookie dough and the pistachio filling balls and chill in the refrigerator for at least 30 minutes. This will make them easier to handle.
⏱️ 30 min - 7
Scoop about 2 tablespoons of chocolate brownie cookie dough. Flatten it into a disc in the palm of your hand. Place one pistachio filling ball in the center of the dough disc. Carefully wrap the cookie dough around the filling, pinching the edges to fully enclose the pistachio filling. Roll gently between your palms to form a smooth ball.
⏱️ 10 min - 8
Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets. If desired, lightly press a few chopped pistachios onto the top of each cookie before baking.
⏱️ 5 min - 9
Bake for 12 to 14 minutes, or until the edges are set and the tops are crackly but the centers still look slightly soft. Do not overbake. The cookies will continue to set as they cool.
⏱️ 14 min•🌡️ 350 - 10
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Garnish with additional chopped pistachios, if desired, while still warm.
⏱️ 5 min