Give cookies a spookie twist with these White Chocolate Pistachio Stuffed Cookies! Soft, chocolate cookies with a sweet and nutty that bake up perfectly in the oven!
I love making stuffed cookies, they're like little cookie shaped presents! From cream cheese, to peanut butter, I love all types of fillings. They always look so simple and then you break them in half for a delicious, gooey filling!
My big tip with stuffing cookies is to make sure that you wrap the cookie dough completely around the filling! That way the filling doesn't leak out and burn in the oven!
If you like these cookies, try out my Pumpkin Cheesecake Cookies!
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Why You'll Love This Recipe
These White Chocolate Pistachio Stuffed Cookies are the perfect treat for a Halloween party because they are quick to make and taste amazing! No tricks here, just sweet pistachio treats!
White Chocolate
White Chocolate is my favorite type of chocolate! It's slightly sweeter than regular chocolate, but I love the flavor profile! White chocolate can sometimes get a bad rep, since it *technically* doesn't have any cocoa in it, so it can't really be a chocolate. However, in my eyes, it's always going to be the best chocolate!
My tip with working with white chocolate is that it can be a little finicky, and burns quicker than regular chocolate. I recommend to stir the white chocolate every 30 seconds in the microwave to make sure no chocolate burns on the bottom of the bowl!
Pistachios
I love the nutty flavor of pistachios in these cookies! For this recipe, you want to try to find either unsalted pistachios or lightly salted! Otherwise, it could make this recipe have a funny taste if you use salted pistachios!
If you can't find unsalted pistachios, just grab a bag of pistachios still in their shell! They typically don't have any flavor or salt on them!
If you don't like pistachios, you could substitute with another nut if you want! Hazelnuts would be especially delicious!
Ingredients
- Butter
- Sugar
- Brown Sugar
- Egg
- Vanilla
- Cocoa Powder
- Flour
- Baking Powder
- White Chocolate Chips
- Pistachios
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Combine melted white chocolate with pistachios and optional food coloring.
- Step 2: Mix together then add dollops onto a baking sheet to freeze.
- Step 3: Mix brown sugar, sugar and butter together. Then add in egg and vanilla.
- Step 4: Add in dry ingredients.
- Step 5: Scoop out cookie dough and flatten.
- Step 6: Place white chocolate pistachio mixture in the middle and wrap the cookie dough around it.
Hint: Be sure to stir the white chocolate after every 30-second increment in the microwave! White chocolate can burn quick, so give it a good stir so the chocolate on the bottom of the bowl doesn't burn.
Variations and Substitutions
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Deluxe - add guacamole, crispy onions or
- Kid friendly - add crushed potato chips (ketchup chips!)
See this spicy version of this recipe on my website! (placeholder for in-content link)
Equipment
Baking Sheet - I like to use a large baking sheet, giving these cookies about 2-3 inches of space when they're baking. They do tend to spread a little bit, so give them plenty of space!
Cookie Scoop - I use two different cookie scoops in this recipe, a medium 2 oz cookie scoop and a small mini one! I like to use cookie scoops to get the same size cookies which helps them all bake at the same time! Otherwise, you could just use a spoon for the cookie dough and a tablespoon measure for the white chocolate filling!
Top tip
You can add more crushed pistachios to the white chocolate filling if you want a stronger pistachio flavor! This will make the center more nutty and the texture a bit thicker, but still delicious!
Storage
- Room Temperature - store in an airtight container for about 4-5 days!
- Freezer - scoop cookie dough into balls, then store in an airtight freezer bag for about 3-4 months!
FAQ
I would try to look for lightly salted or grab a bag of pistachios still in their shell! They might need a bit more prep work but shouldn't be too salty!
You can! The filling may not have a bright color, but it will still be delicious!
Cheers!
-Holly Michelle
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White Chocolate Pistachio Stuffed Cookie Recipe
Equipment
- 2 oz Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 1 stick Butter room temperature
- ¼ cup Sugar
- ¾ cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Vanilla
- ½ cup Cocoa Powder
- 1 ¼ cup Flour
- ½ teaspoon Baking Powder
- 1 cup White Chocolate Chips
- ¼ cup Pistachios unsalted
Instructions
- In a microwave-safe bowl, add white chocolate chips. Melt in 30-second increments, stirring each time.1 cup White Chocolate Chips
- In a blender, add pistachios and blend until they're all in small pieces.¼ cup Pistachios
- Pour pistachios pieces into white chocolate
- **Optional - add a few drops of green food coloring!
- On a piece of parchment paper, place little dollops of white chocolate pistachio mixture. Place in the freezer for 30 minutes.
- Preheat oven to 350 degrees.
- In a bowl, cream together butter, sugar, and brown sugar.1 stick Butter, ¼ cup Sugar, ¾ cup Brown Sugar packed
- Then mix in egg and vanilla.1 Egg, 1 teaspoon Vanilla
- Add in cocoa powder, flour, and baking powder. Mix everything together.½ cup Cocoa Powder, 1 ¼ cup Flour, ½ teaspoon Baking Powder
- Then scoop out a ball of cookie dough and flatten in your hand. Add one piece of the frozen white chocolate pistachio mixture in the middle. Then wrap the cookie dough around it.
- Place on a baking sheet and top with a few Halloween sprinkles.
- Bake for about 15 minutes.
- Let cool slightly and enjoy!
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