Chewy Pistachio Stuffed Brownie Cookies

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Granulated Sugar
• 3/4 cup Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract
• 1 1/4 cups All-Purpose Flour (sifted)
• 1/2 cup Unsweetened Cocoa Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Semi‑Sweet Chocolate Chips
• 1 cup Pistachios (shelled, unsalted)
• 2 tbsp Neutral Oil (e.g., grapeseed or vegetable oil)
• 2 tbsp Powdered Sugar

Instructions

1. Prepare Pistachio Butter

   Add shelled pistachios, neutral oil, powdered sugar, and a pinch of salt to the food processor. Blend on high until a smooth, spreadable paste forms, scraping down the sides as needed.

   Time: PT5M

2. Cream Butter and Sugars

   In a mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed until light and fluffy, about 2‑3 minutes.

   Time: PT3M

3. Add Egg and Vanilla

   Add the egg and vanilla extract to the creamed mixture. Beat until fully incorporated, about 30 seconds.

   Time: PT1M

4. Combine Dry Ingredients

   In a separate bowl whisk together sifted flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.

   Time: PT3M

5. Fold in Chocolate Chips

   Using a silicone spatula, fold the semi‑sweet chocolate chips into the dough until evenly distributed.

   Time: PT2M

6. Chill the Dough

   Cover the dough with plastic wrap and refrigerate for 15 minutes to firm up, making it easier to handle.

   Time: PT15M

7. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

8. Assemble Cookies

   Line a baking sheet with parchment paper. Scoop about 1‑ tablespoon of dough, flatten it in your hand, place a teaspoon of pistachio butter in the center, then top with another 1‑ tablespoon of dough. Pinch the edges together and roll gently into a smooth ball. Place balls 2 inches apart on the sheet and lightly press down to flatten slightly.

   Time: PT10M

9. Bake

   Bake the cookies for 12 minutes, or until the edges are set and the tops look slightly cracked. The centers will remain soft and gooey.

   Time: PT12M

   Temperature: 350°F

10. Cool

    Remove the sheet from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

18g

Fat

8g

Fiber

1g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Brown Sugar: Dark muscovado sugar
• Instead of Large Egg: Egg substitute
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of All-Purpose Flour: Bread flour
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
• Instead of Baking Soda: Baking powder (use 1 1/2 tsp)
• Instead of Salt: Sea salt
• Instead of Semi‑Sweet Chocolate Chips: Dark chocolate chunks
• Instead of Pistachios: Almonds
• Instead of Neutral Oil: Canola oil
• Instead of Powdered Sugar: Confectioners' sugar

Equipment Needed

• Food Processor
• Mixing Bowl
• Hand Mixer or Stand Mixer
• Baking Sheet
• Parchment Paper
• Silicone Spatula
• Cooling Rack
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Making the pistachio butter smooth and fully emulsified.
• Sealing the pistachio butter inside the dough so no filling leaks during baking.
• Watching the bake time closely to achieve a crisp edge with a gooey center.

Chef Tips from the Video

• Toast the pistachios lightly before blending for a deeper, nutty flavor.
• For an extra crunch, sprinkle a few chopped pistachios on top of each cookie before baking.
• Use a kitchen scale for precise measurements; 227 g butter, 120 g sugar, etc., yields consistent results.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Keep in a sealed jar at room temperature for up to 2 days; cookies may soften.

Make-Ahead Tips

• Pistachio butter can be made up to 3 days ahead and stored in the refrigerator.
• Cookie dough can be portioned onto a parchment‑lined tray, frozen solid, then transferred to a zip‑top bag for later baking.

Frequently Asked Questions