Pistachio Cream Cookies
There’s something about pistachios that just feels a little extra special. Maybe it’s the lovely pale green color, or maybe it’s the rich, nutty flavor that instantly elevates anything it touches. Whatever it is, these Pistachio Cookies have become one of those recipes I keep coming back to—especially when I want something that looks like I put in way more effort than I actually did! I originally made these on a whim after spotting a bag of shelled pistachios on sale. I wasn’t expecting anything revolutionary—just a fun treat for the kids and maybe something to go with my afternoon coffee. But oh my goodness… the result was magic.
The cookies have this chewy, buttery base that perfectly cradles a luscious pistachio cream filling. A drizzle of dark chocolate over the top, plus a sprinkling of chopped pistachios, turns them into something you’d swear came from a bakery. My husband declared them “dangerously addictive,” and the kids asked if I could make them again before they’d even finished their first round.
They’ve since become a go-to for potlucks, school bake sales, and even last-minute dessert emergencies (you know the kind). And every time I make them, someone asks for the recipe. They’re elegant enough to impress, but simple enough to whip up without breaking a sweat—basically a busy mom’s dream dessert. Trust me, once you make them, they’ll earn a permanent spot in your recipe rotation.
Questions I Often Get Asked About This Recipe
Can I use store-bought pistachio cream?
Absolutely! While homemade pistachio cream is delicious, using a good-quality store-bought version can save a lot of time.
Do I need a mini muffin pan to make these?
Yes, a mini muffin tin helps create that beautiful cookie cup shape and makes them easier to fill with the cream.
Can I make these ahead of time?
Definitely! The cookie cups can be baked and stored in an airtight container for 2–3 days. Fill and drizzle with chocolate just before serving for best texture.
Are there any nut-free alternatives?
You can try sunflower seed butter and omit the pistachios on top. It won’t taste the same, but it can still be delicious!
What kind of chocolate works best for drizzling?
Dark chocolate pairs beautifully with pistachios, but semi-sweet or even white chocolate works if you want something sweeter or visually different.
What You Need to Make Pistachio Cookies
For the cookie cups:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
For the filling and topping:
¾ cup pistachio cream or spread
½ cup chopped pistachios
½ cup dark chocolate chips, melted (for drizzling)
Special equipment:
Mini muffin tin
Electric mixer or stand mixer
Small cookie scoop (optional but helpful)
How to Make Pistachio Cookies
Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners.
Make the cookie dough: In a large bowl, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla and mix well.
Add dry ingredients: Gradually mix in the flour, baking soda, and salt until just combined.
Scoop and bake: Roll dough into small balls (about 1 tablespoon each) and press each one into the mini muffin tin, gently pressing down in the center to form a slight well.
Bake for 10–12 minutes, or until edges are golden and centers are puffed but not fully set. Remove from oven and use the back of a spoon to press a deeper well into each cookie. Let cool completely in the tin.
Fill the cookie cups: Spoon or pipe a generous dollop of pistachio cream into the center of each cooled cookie cup.
Decorate: Drizzle with melted chocolate and sprinkle with chopped pistachios. Let set before serving.
Tips for Making the Best Pistachio Cookies
Chill the dough if it’s too soft before shaping; this helps prevent spreading in the oven.
Use high-quality pistachio cream for the best flavor—some brands taste much more nutty and less artificial.
Pipe the filling for a cleaner, more professional look (a zip-top bag with the corner snipped works great!).
Drizzle chocolate after the cookies have cooled completely to avoid melting or smudging.
Store them in the fridge if you’re not serving right away—the filling keeps better and holds its shape beautifully.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These are a HIT every time! My daughter brought them to school and her teacher asked for the recipe. So easy, but they look super fancy!” – Rachel T.
⭐️⭐️⭐️⭐️ “Delicious, but I wish I had doubled the batch. They were gone in minutes!” – Jonathan P.
⭐️⭐️⭐️⭐️⭐️ “The combo of pistachio and chocolate is heavenly. Perfect with a cup of coffee in the afternoon.” – Laura S.
⭐️⭐️⭐️ “Good flavor, but I used a pistachio spread that was too sweet. Will try a different brand next time!” – Emma W.
⭐️⭐️⭐️⭐️⭐️ “My go-to bake sale recipe now. People can’t believe I made these myself!” – Dana K.
Printable Recipe
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Pistachio Cream Cookies
These bakery-worthy Pistachio Cookies are made with a buttery cookie cup base, filled with silky pistachio cream, drizzled with chocolate, and topped with crunchy chopped pistachios. They're perfect for special occasions, bake sales, or a sweet treat with coffee. Easy to make and impossible to resist!
Ingredients
- For the cookie cups:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- For the filling and topping:
- ¾ cup pistachio cream or spread
- ½ cup chopped pistachios
- ½ cup dark chocolate chips, melted (for drizzling)
- Special equipment:
- Mini muffin tin
- Electric mixer or stand mixer
- Small cookie scoop (optional but helpful)
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan or line with mini paper liners.
- Make the cookie dough: In a large bowl, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla and mix well.
- Add dry ingredients: Gradually mix in the flour, baking soda, and salt until just combined.
- Scoop and bake: Roll dough into small balls (about 1 tablespoon each) and press each one into the mini muffin tin, gently pressing down in the center to form a slight well.
- Bake for 10–12 minutes, or until edges are golden and centers are puffed but not fully set. Remove from oven and use the back of a spoon to press a deeper well into each cookie. Let cool completely in the tin.
- Fill the cookie cups: Spoon or pipe a generous dollop of pistachio cream into the center of each cooled cookie cup.
- Decorate: Drizzle with melted chocolate and sprinkle with chopped pistachios. Let set before serving.
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