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.
Ingredients
Method
Line a tray with baking paper and spoon 20g portions of pistachio spread onto it. Freeze until solid (at least 30–45 minutes).
In a large bowl, cream the butter, brown sugar and caster sugar together until pale and fluffy, about 2–3 minutes.
Add the egg and mix until fully combined.
Stir through the chocolate chips until evenly distributed.
In a separate bowl, whisk together the flour and baking powder.
Gradually fold the dry ingredients into the butter mixture until just combined. Do not overmix.
Divide the dough into large portions (around 120g each for thick NY-style cookies). Flatten each portion slightly, place a frozen pistachio centre in the middle, and wrap the dough around it, sealing completely.
Roll into smooth balls and place on a lined tray. Freeze the stuffed dough balls overnight for best structure and thickness.
When ready to bake, preheat oven to 180°C (160°C fan). Place frozen dough balls onto a lined tray, leaving space between each.
Bake for 16–20 minutes, until the edges are golden and set but the centres are still slightly soft.
Cool on the tray for 10–15 minutes before serving. The centre will remain molten while the 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 the dough if you don’t. Freezing 20g dollops first gives you a 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 they’re 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 the oven or microwave to bring the centre back to life. For best results, though, freeze the stuffed dough balls before baking rather than storing baked cookies long-term.
Shop the Pistachio Spread!
These cookies use Montana's Table Crispy Pistachio Spread for that molten centre and signature pistachio crunch.
