Pistachio Stuffed Chocolate Chip Cookies

These are the ultimate thick, bakery-style chocolate chip cookies stuffed with a molten centre of Crispy Pistachio Spread for that irresistible crunch. The edges are golden and crisp while the middle stays soft and oozy.

Pistachio Choc Crunch stuffed inside a chocolate chip cookie, Montana's Table recipe.

Method

Freeze the filling

Line a tray with baking paper and spoon 20g portions of pistachio spread onto it. Freeze until solid (at least 30–45 minutes).

Make the dough

Cream butter, brown sugar and caster sugar in a large bowl until pale and fluffy, about 2–3 minutes. Add egg and mix fully. Stir through chocolate chips. In a separate bowl whisk flour and baking powder. Gradually fold dry ingredients into butter mixture until just combined. Do not overmix.

Stuff and freeze

Divide dough into large portions (around 120g each for thick NY-style cookies). Flatten slightly, place a frozen pistachio centre in middle, wrap dough around it sealing completely. Roll into smooth balls and place on lined tray. Freeze stuffed dough balls overnight for best structure and thickness.

Bake

Preheat oven to 180°C (160°C fan). Place frozen dough balls on lined tray with space between. Bake 16–20 minutes until edges golden and set but centres slightly soft.

Cool and serve

Cool on tray 10–15 minutes before serving. Centre remains molten while edges crisp.

FAQs

Can I make these ahead of time?

Yes, in fact you should. Freezing the stuffed dough overnight gives you thicker cookies and a better molten centre. You can store the frozen, unbaked dough balls for up to 6 months.

Do I have to freeze the pistachio spread first?

Technically no, but it’s much harder to stuff neatly into dough if you don’t. Freezing 20g dollops first gives you cleaner, more uniform filling and helps keep that distinct centre.

Why are my cookies spreading too much?

The dough likely wasn’t frozen long enough. Bake straight from frozen for proper New York–style thickness. If still spreading, add an extra tablespoon or two of flour next time; ingredient brands vary which can affect moisture levels.

Can I freeze the baked cookies?

Yes. Reheat briefly in oven or microwave to bring centre back to life. For best results freeze stuffed dough balls before baking rather than storing baked cookies long-term.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.