Name: Pistachio Cream Stuffed Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: For the Cookie Dough:; 1 cup unsalted butter, softened (or dairy-free butter); 1 cup brown sugar (or coconut sugar); 1/2 cup granulated sugar; 2 large eggs (or 1/2 cup applesauce for vegan option); 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour (or gluten-free flour blend); 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup chopped pistachios (unsalted); 1/2 cup white chocolate chunks (or dark chocolate); For the Filling & Garnish:; 1/4 cup pistachio cream spread; 1/2 cup sweetened condensed milk (or coconut condensed milk); 1/4 cup melted white chocolate (for glaze); Extra chopped pistachios and white chocolate squares, for garnish

These Pistachio Cream Stuffed Cookies are a decadent treat packed with chopped pistachios, creamy filling, and a white chocolate drizzle. Perfect for gifting or indulging, they offer a rich, nutty flavor with a soft, chewy texture and a beautiful presentation.

Pistachio Cream Stuffed Cookies

Why You’ll Love This Recipe

I love how these cookies feel gourmet but are simple enough to make at home. The combination of pistachios, white chocolate, and pistachio cream gives each bite a layered richness, while the option to adjust for dietary preferences makes them accessible for everyone. They’re soft, indulgent, and guaranteed to impress.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookie Dough:

1 cup unsalted butter, softened (or dairy-free butter)
1 cup brown sugar (or coconut sugar)
1/2 cup granulated sugar
2 large eggs (or 1/4 cup applesauce per egg for vegan option)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (or gluten-free flour blend)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pistachios (unsalted)
1/2 cup white chocolate chunks (or dark chocolate)

Filling & Garnish:

1/4 cup pistachio cream spread
1/2 cup sweetened condensed milk (or coconut condensed milk)
1/4 cup melted white chocolate (for glaze)
Extra chopped pistachios and white chocolate squares for garnish

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the softened butter with brown sugar and granulated sugar until light and fluffy.
I beat in the eggs (or applesauce) and vanilla extract until fully incorporated.
In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add this to the wet ingredients, mixing until combined.
I fold in the chopped pistachios and white chocolate chunks.
Using a cookie scoop, I portion out 2-tablespoon-sized dough balls, roll them, and flatten slightly on the baking sheet, leaving space between each.
I bake the cookies for 12–14 minutes until the edges are golden, then cool them completely on a wire rack.
Once cooled, I spread about 1 teaspoon of pistachio cream on the flat side of one cookie and press another on top to form a sandwich.
I drizzle melted white chocolate over the top and garnish with chopped pistachios and a white chocolate square.

Servings and timing

This recipe yields approximately 12–14 cookie sandwiches.
Prep time: 15 minutes
Bake time: 12–14 minutes
Assembly and decoration: 30 minutes
Total time: about 1 hour

Variations

I sometimes use dark chocolate chunks for a less sweet version. For a festive twist, I garnish with edible gold dust or colored sprinkles. When making a vegan batch, I use applesauce and coconut condensed milk, which still delivers delicious results.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. For longer storage, I freeze them (unfilled) and fill them after thawing. I don’t reheat these cookies—they’re best enjoyed as is.

FAQs

Can I make these cookies vegan?

Yes, I substitute the eggs with applesauce and use dairy-free butter and coconut condensed milk.

What is pistachio cream spread?

It’s a creamy nut spread made from pistachios. I buy it from specialty stores or online for the best flavor.

Can I use store-bought cookie dough?

I prefer homemade for better control over flavor and texture, but store-bought can work in a pinch.

How do I keep the filling from spilling out?

I let the cookies cool completely before assembling and don’t overfill them.

Can I skip the glaze?

Yes, but I find the white chocolate drizzle adds a nice finishing touch and visual appeal.

How can I make these gluten-free?

I use a 1:1 gluten-free flour blend in place of all-purpose flour.

Do these cookies freeze well?

They do. I freeze them before adding the filling and decorate after thawing.

What if I don’t have pistachio cream?

I’ve used almond or hazelnut spread as alternatives. The flavor changes but still works well.

Can I make smaller cookies?

Yes, just reduce the portion size and baking time by a few minutes.

Do I need to chill the dough?

It’s optional, but chilling for 30 minutes helps the cookies hold their shape better during baking.

Conclusion

These Pistachio Cream Stuffed Cookies are everything I want in a decadent homemade dessert—chewy, flavorful, and beautifully filled. They’re easy to personalize, perfect for gifting, and always a hit wherever I bring them.