If you have a soft spot for deliciously rich, nutty treats, the Pistachio NYC Cookies Recipe is about to become your new obsession. Packed with the buttery goodness of pistachio spread and just the right amount of white chocolate, these cookies deliver an incredible chewy texture contrasted with delightful crunch from chopped pistachios. Whether you’re baking for friends, family, or a cozy night in, this recipe strikes the perfect balance between indulgence and homemade charm, showcasing pistachios in a way that feels truly iconic of New York City’s vibrant cookie scene.
Ingredients You’ll Need
These ingredients are simple but carefully chosen to create the perfect harmony of flavors and textures. Each one plays a critical role in turning everyday pantry staples into a batch of memorable Pistachio NYC Cookies Recipe that taste like they were made by your favorite bakery.
- 10 tbsp pistachio spread (heaped + frozen): The star ingredient providing creamy nuttiness and moisture inside each cookie.
- 125 g unsalted butter or baking spread: Adds a rich, buttery base that makes these cookies soft and indulgent.
- 175 g light brown sugar: Gives the cookies their subtle caramel sweetness and chewiness.
- 1 medium egg: Binds the dough ingredients together for just the right texture.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, fragrant note.
- 300 g plain flour: Forms the sturdy structure for these thick, satisfying cookies.
- 1½ tsp baking powder: Helps the cookies rise perfectly for a soft, cakey bite.
- ½ tsp bicarbonate of soda: Adds a slight lift and lightness to the dough.
- ½ tsp sea salt: Balances the sweetness and brings out the pistachio flavor.
- 50-200 g white chocolate chips: Melt into pockets of creamy sweetness throughout each cookie.
- 50-100 g chopped pistachios: Provide a lovely crunch and vivid green flecks that hint at what’s inside.
- 50 g white chocolate: For a luscious topping to finish off your cookies in style.
- Finely chopped pistachios: Sprinkled on top to add texture and beautiful color as a garnish.
How to Make Pistachio NYC Cookies Recipe
Step 1: Portion and Freeze Pistachio Spread
The secret to that luscious center is using frozen pistachio spread. Start by scooping out ten heaped portions and freezing them solid so they don’t melt too quickly inside the dough later.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and light brown sugar together until they turn creamy and fluffy. This step sets the foundation for a tender cookie crumb with just the right sweetness.
Step 3: Add Egg and Vanilla
Next, mix in the egg and vanilla extract, beating until everything is well combined. This enriches the dough and adds subtle aroma that complements pistachios perfectly.
Step 4: Incorporate Dry Ingredients
Sift together the plain flour, baking powder, bicarbonate of soda, and sea salt, then gradually add these to your wet mixture. Beat gently until a smooth cookie dough forms, not overmixing to keep that tender texture.
Step 5: Fold in Chocolate Chips and Chopped Pistachios
Stir in the white chocolate chips and chopped pistachios so they’re evenly distributed throughout the dough—this guarantees every bite has that perfect balance of sweet and nutty.
Step 6: Shape the Cookies and Insert Frozen Pistachio Centers
Divide the dough into about ten balls, roughly 90-100g each. Press each ball flat, place a lump of frozen pistachio spread in the center, then wrap the dough back around it to seal. This step is crucial for that signature molten pistachio heart.
Step 7: Chill the Cookie Dough
Place the shaped cookies in the freezer for at least 30 minutes or the fridge for around an hour. Chilling prevents the dough from spreading too much while baking and helps the inside stay creamy.
Step 8: Preheat Oven
Set your oven to 200ºC (180ºC fan) so it’s hot and ready when the chilled cookies come out.
Step 9: Bake the Cookies
Arrange five cookies per lined baking tray, then bake for 11 to 13 minutes. They should look set but still soft in the middle—this is when they’re at their best.
Step 10: Cool and Decorate
Let the cookies cool on their trays for at least 30 minutes since they continue to cook as they cool. Once cooled, add a dollop of white chocolate and sprinkle finely chopped pistachios on top to give a gorgeous finishing touch.
How to Serve Pistachio NYC Cookies Recipe
Garnishes
A simple dollop of white chocolate paired with a sprinkle of finely chopped pistachios turns these cookies into a stunning treat. The garnishes add visual appeal and a fresh texture contrast to the soft cookie dough.
Side Dishes
These cookies pair wonderfully with a cold glass of milk, coffee, or even a cup of rich hot chocolate. Their nutty richness makes them perfect alongside creamy beverages that balance each bite’s sweetness.
Creative Ways to Present
Try stacking the cookies with layers of whipped cream or mascarpone and fresh berries for a delightful dessert tower. You could also sandwich some ice cream between two cookies for a nostalgic ice cream sandwich with an upscale twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio NYC Cookies Recipe in an airtight container at room temperature for up to 4 days. This preserves their softness while maintaining the delicate crunch of pistachios.
Freezing
If you want to save them longer, freeze the baked cookies between sheets of parchment paper in a freezer-safe bag. They’ll stay fresh for up to 3 months and thaw quickly when you’re ready to enjoy.
Reheating
Warm your cookies gently in a low oven or microwave for 10-15 seconds to revive that freshly baked softness and slightly melt the white chocolate topping—almost as good as straight from the oven!
FAQs
Can I use regular pistachio butter instead of frozen pistachio spread?
You want the pistachio center to stay intact during baking, so freezing the pistachio spread is essential. If you only have room temperature pistachio butter, portion and freeze it before wrapping it in the dough for best results.
How do I know when the cookies are done baking?
The edges should look set and lightly golden, but the middle should still appear slightly soft. They continue cooking as they cool, so underbaking just a bit guarantees a chewy, gooey center.
Can I substitute white chocolate chips with another type of chocolate?
Absolutely! Dark or milk chocolate chips will also work well, but white chocolate offers a creamy sweetness that pairs beautifully with the nutty pistachios in this recipe.
What’s the best way to chop pistachios for this recipe?
A sharp knife or a food processor pulse works well, but be careful not to over-process. You want small chunks for texture, not pistachio dust.
Can I make the dough ahead of time instead of freezing the shaped cookies?
Yes! You can prepare the dough and freeze it in a block wrapped in cling film. When ready, thaw slightly before shaping the cookies and adding the frozen pistachio centers to keep that lovely molten surprise inside.
Final Thoughts
There’s something magical about the Pistachio NYC Cookies Recipe that makes you want to bake batch after batch. It’s that perfect blend of creamy pistachio, crisp edges, and chewy centers that keeps everyone coming back for more. If you love cookies with personality and a little bit of indulgence, this recipe is a must-try. Your next baking adventure just got a lot more exciting!
Print
Pistachio NYC Cookies Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious and indulgent Pistachio NYC Cookies featuring a hidden frozen pistachio spread center, mixed with white chocolate chips and chopped pistachios for a perfect balance of crunch and creaminess. These cookies are baked to golden perfection with a slightly chewy texture and topped with melted white chocolate and extra pistachios for an elegant finish.
Ingredients
Main Ingredients
- 10 tbsp pistachio spread (heaped + frozen)
- 125 g unsalted butter or baking spread
- 175 g light brown sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 50–200 g white chocolate chips
- 50–100 g pistachios (chopped)
For Decoration
- 50 g white chocolate
- pistachios (finely chopped)
Instructions
- Prepare Frozen Pistachio Spread: Portion out 10 tablespoons of pistachio spread, making sure it is heaped and frozen solid. This will be used as a surprise filling in each cookie.
- Cream Butter and Sugar: In a mixing bowl, add the butter and light brown sugar. Beat them together until the mixture is creamy and smooth, indicating the sugar has been well incorporated.
- Add Wet Ingredients: Crack in the medium egg and pour in the vanilla extract. Beat again until the mixture is well combined and homogenous.
- Form Cookie Dough: Combine the plain flour, baking powder, bicarbonate of soda, and sea salt in a separate bowl and then add to the wet ingredients. Beat until a dough forms, ensuring all ingredients are well mixed.
- Incorporate Mix-ins: Fold in the white chocolate chips and chopped pistachios by beating or stirring until evenly distributed throughout the dough.
- Shape Dough Balls: Weigh the cookie dough and divide it into ten equal portions, each around 90-100 g. Roll each portion into a ball.
- Add Frozen Pistachio Filling: Flatten each dough ball slightly in your palm, place a lump of frozen pistachio spread in the center, and wrap the cookie dough completely around the filling so it is enclosed.
- Chill the Cookies: Place the filled cookie dough balls in the freezer for at least 30 minutes or in the fridge for around one hour to firm up the dough and filling before baking.
- Preheat Oven: Set your oven to 200ºC (180ºC fan) to get ready for baking the cookies.
- Arrange on Baking Tray: Remove the chilled cookies from the freezer or fridge and place them on a lined baking tray, spacing them evenly. Plan for about five cookies per tray.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes. They should be golden brown around the edges but still slightly soft in the center.
- Cool on Tray: Allow the cookies to cool on the baking tray for at least 30 minutes. During this time, they will continue to set and bake slightly off the heat.
- Decorate: Once fully cooled, top each cookie with a dollop of melted white chocolate and sprinkle with finely chopped pistachios to add a decorative and tasty finishing touch.
Notes
- Freezing the pistachio spread solid before wrapping it in the dough helps the filling maintain its shape during baking.
- Chilling the formed cookies before baking ensures they hold their shape and do not spread too much in the oven.
- Adjust the quantity of white chocolate chips and pistachios to your taste preference.
- Letting the cookies cool completely on the tray is important for the texture and prevents collapsing.
- For best results, use unsalted butter to control the salt content in the recipe.
