Indulge in these decadent Pistachio Cream Stuffed Cookies—featuring rich, nutty pistachio accents, ooey-gooey creamy centers, and deliciously crisp edges. Brown butter and chopped dark chocolate deepen the flavor, while a dollop of pistachio cream transforms each bite into a melt-in-your-mouth experience. Finished with flaky sea salt, these cookies balance sweet, salty, and savory notes beautifully. Perfect freshly baked—warm and gooey—or at room temperature, they’re ideal for a special treat, gift, or indulgent afternoon snack. Simple to make, impressive in appearance, and delightful to eat, these cookies bring a gourmet twist to your baking repertoire. 

Ingredients (yields ~10 cookies)

• ½ cup (113 g) pistachio cream (store‑bought or homemade)

• ½ cup (113 g) unsalted butter, browned & slightly cooled
  
  

• ½ cup (100 g) packed brown sugar
  
  

• ¼ cup (50 g) granulated sugar 

• 1 large egg, room temperature
  
  

• 1 tsp vanilla extract
  
  

• 1¼ cups (150 g) all‑purpose flour
  
  

• 1 Tbsp cornstarch
  
  

• ½ tsp baking soda
  
  

• ¼ tsp baking powder
  
  

• ½ tsp salt
  
  

• 5 oz (141 g) dark chocolate, roughly chopped
  
  

• ⅓ cup (40 g) pistachios, finely chopped
  
  

• Flaky sea salt, for sprinkling
  
  

Directions

1. Prepare filling: Freeze the pistachio cream in small scoops (about 2 tsp each) for easier handling.
   
   

2. Brown butter: Melt butter in a light saucepan until amber and nutty. Cool slightly, then chill 10 min.
   
   

3. Mix wet ingredients: In a bowl, whisk together browned butter and both sugars until combined. Add egg and vanilla; whisk until smooth.
   
   

4. Combine dry ingredients: Whisk flour, cornstarch, baking soda, baking powder, and salt.
   
   

5. Make dough: Fold dry mixture into wet until few flour streaks remain. Stir in chopped chocolate and pistachios.
   
   

6. Assemble cookies: Scoop heaping 3 Tbsp portions of dough. Flatten into discs, place frozen pistachio cream in center, fold dough around to enclose (leave exposed on top optionally). 

7. Chill: Place dough balls cream‑side up on a parchment-lined tray. Chill 30 min.
   
   

8. Bake: Preheat oven to 350 °F (176 °C). Bake cookies 10–12 min until edges set, centers soft. Immediately sprinkle flaky salt.
   
   

9. Rest & serve: Cool on sheet 3–4 min, then transfer to wire rack. Enjoy warm or cooled.
   
   

Nutrients (per cookie, approx.)

• Calories: ~439 kcal
  
  

• Carbohydrates: ~50 g
  
  

• Protein: ~6 g
  
  

• Fat: ~20 g (incl. saturated fat ~11 g)
  
  

• Sodium: ~450 mg