These Double Chocolate Pistachio Cookies combine a fudgy chocolate cookie with a creamy pistachio center, creating the perfect indulgent treat for chocolate and pistachio lovers!

About This Recipe
If you’re a fan of the ever-so-popular Dubai Chocolate Bar or love the classic pairing of chocolate and pistachios, you’re in for a treat! These Double Chocolate Pistachio Cookies feature a fudgy double chocolate chunk cookie filled with a luscious, creamy pistachio spread. It’s the ultimate flavor combination that’s bound to wow your taste buds. Think rich chocolate and nutty pistachios, baked into a dessert that feels both luxurious and comforting.
Just like my Red Velvet Cookies, these cookies are irresistibly fudgy and soft—a hallmark of any great chocolate cookie recipe. And if you’ve tried my Chocolate Peppermint Cookies, you’ll recognize the base recipe here, with a simple swap of vanilla extract instead of peppermint. For those who prefer a thinner, chewier texture, you might want to check out my Chewy Double Chocolate Chip Cookies as an alternative!
How To Make Double Chocolate Pistachio Cookies
Step 1: Combine melted butter, sugars, egg, and vanilla extract.
Step 2: Add in the dry ingredients along with chopped dark chocolate or chocolate chips and mix until fully incorporated. Chill the cookie dough for 1 hour, and no, this step is not optional unless you want to make a sticky cookie dough mess trying to fill these cookies with pistachio spread 😅.


Step 3: Scoop cookie dough onto a lined baking sheet.
Step 4: Take one cookie dough ball, and divide it into 2 pieces, one that’s 3/4 of the dough and one that’s 1/4. Flatten the larger piece on the palm of your hand and place 1 tsp of pistachio spread in the center.


Step 5: Bring the sides up to create a bowl that’s holding the pistachio paste in the center.
Step 6: Flatten the smaller piece, and cover the large piece that has the filling. Carefully roll it into a smooth ball. Repeat this process with all of the cookie dough balls. Watch the video for a detailed explanation.


Step 7: Chill the cookies for an additional 20 minutes, this will ensure the cookies keep their shape while baking. Bake at 180°C (350°F) for 15 min. Once baked cool completely before serving.

Pro Tips
- For added pistachio flavor and a delightful crunch, mix chopped pistachios into the cookie dough.
- Ensure the pistachio spread is chilled before stuffing the cookies; this makes it easier to handle and prevents it from leaking during baking.
- Let the cookies cool completely for the best texture and allow the pistachio filling to set.
How To Store Double Chocolate Pistachio Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days. To maintain their fudgy texture, keep them away from direct sunlight or heat.
Refrigeration: If you’d like them to last longer, refrigerate the cookies in an airtight container for up to 1 week. Let them come to room temperature before serving for the best flavor and texture.
Freezing: These cookies freeze beautifully! Place them in a freezer-safe container or bag, separating layers with parchment paper, and store them for up to 3 months. Thaw them at room temperature or warm them slightly in the microwave for a fresh-from-the-oven experience.

FAQ’s
Can I use store-bought pistachio spread for this recipe?
Yes! Store-bought pistachio spread works perfectly for this recipe and that’s what I used too. You can also make homemade pistachio spread if you prefer.
Can I substitute the pistachio spread with something else?
Of course! If pistachio isn’t your favorite, you can substitute it with Nutella, almond butter, or any other spread you love.
Can I skip chilling the dough?
Chilling the dough is essential for these cookies to prevent spreading and to enhance the flavors. I don’t recommend skipping this step.
Can I make these cookies thinner and chewier?
If you prefer thinner and chewier cookies, check out my Chewy Double Chocolate Chip Cookies recipe! It’s perfect for that texture preference.
Can I add extra pistachios to the dough?
Yes! Chopped pistachios can be added to the cookie dough for extra pistachio flavor and crunch.
Can I use white chocolate instead of dark chocolate chunks?
Absolutely! White chocolate pairs beautifully with the pistachio spread and creates a sweeter, creamier flavor.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!
Recipe Card
Double Chocolate Pistachio Cookies

These Double Chocolate Pistachio Cookies combine a fudgy chocolate cookie with a creamy pistachio center, creating the perfect indulgent treat for chocolate and pistachio lovers!
Prep Time: 10 min
Cook Time: 15 min
Chill Time: 1 hr.
Total Time: 1 hr. 30 min
Course: Dessert
Servings: 9-10 cookies
Calories: 291kcal
Ingredients
- 1/2 cup unsalted butter, melted and cooled (113g)
- 1/2 cup brown sugar (100g)
- 1/4 cup granulated sugar (50g)
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour (150g)
- 1/3 cup cocoa powder (35g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chunks (or chips) (120g)
- 8-9 tsp pistachio spread
Equipment/Utensils
- Large bowl
- Spatula
- Measuring cups and spoons
- Chopping board and Knife to cut chocolate
- Cookie scoop or tablespoon
- Baking sheet lined with parchment paper
- Cooling rack
Instructions
- Mix the Dough: In a large bowl, combine melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
- Add the Dry Ingredients: Add the all-purpose flour, cocoa powder, baking soda, and salt. Mix until the dough is almost combined.
- Fold in Chocolate: Fold in the chopped chocolate chunks or chips until evenly distributed.
- Chill the Dough: Cover the dough and chill in the refrigerator for 1 hour.
- Shape the Cookies:
- Use a large cookie scoop (about 2 tablespoons) to portion the dough onto a lined baking sheet.
- Divide each dough ball into a 3/4 piece and a 1/4 piece.
- Flatten the larger piece in your hand, place 1 teaspoon of pistachio spread in the center, and fold up the sides to seal it inside.
- Flatten the smaller piece and use it to cover the pistachio-filled cookie dough. Roll into a smooth ball. Repeat with the remaining dough. See the video for details.
- Chill Again: Chill the stuffed cookie dough balls for 20 minutes.
- Bake: Preheat your oven to 180°C (350°F). Bake the cookies for 15 minutes. Allow them to cool on the tray for 5 minutes before transferring to a cooling rack.
- Optional Finish: For extra flair, drizzle some warmed pistachio spread on top before serving.
Nutrition
Calories: 291.09kcal
Total Fat: 14.96g
Carbs: 36.75g
Sugars: 20.28g
Protein: 4.75g
Sodium: 197.43mg
Fiber: 2.26g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **