Chocolate Chip Pistachio Cookies are everything you love about a classic cookie with a rich, nutty twist. Each cookie is filled with a pistachio cream and a shredded phyllo mixture, creating a surprise center. It’s a modern cookie with a Mediterranean heart, and it just might become your new favorite.
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The pistachio filling sets these cookies apart, adding a hint of sweetness that balances the melted chocolate. Shredded phyllo bakes into crisp layers, giving each bite a playful crunch. Together they turn a familiar favorite cookie into a bakery-worthy treat you can whip up at home that tastes just like the viral Dubai chocolate.
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Do you crave all things pistachio? I do, so I created these Pistachio Muffins, Chocolate Bark With Pistachios, and the Arugula Salad With Feta And Pistachios. I use pistachios in many of my recipes as a topping or additional ingredient. They are a favorite!
Ingredients
You will need the following ingredients to make this Dubai chocolate cookies:
Ingredient Notes
- Pistachio Butter - You can easily make pistachio butter at home. I toast the pistachios in a pan until they are golden. I let them cool down. Then, using a food processor or high-speed blender, I blend the nuts until they are smooth. You can buy store-bought pistachio cream, which is white chocolate and pistachio butter already combined and use this in place of the white chocolate and pistachio butter ingredients. In testing this worked just fine.
- Use Good Chocolate - Using store-bought chocolate is fine; however, if you want to make this recipe the best it can be, use Valhrona, Callebaut, or Guittard chocolate.
- Phyllo - Phyllo (also spelled filo) is an ultra-thin dough used in many Mediterranean and Middle Eastern dishes. In this recipe, it adds the crunch to the center of the cookie. If you can find Kataifi, shredded phyllo, it is the same thing and will make this recipe go a bit faster. I can find it in my International grocery store but not every store will carry it, which is why I show you what to do.
See the recipe card for quantities.
Variations:
- Gluten-Free - You can make this recipe gluten-free. You will start with a gluten-free cookie recipe like this chocolate chip cookie recipe. I have found it difficult to find gluten-free phyllo but there are options. Gluten-Free Easy will sometimes have phyllo but you can also use their egg roll wrappers or puff pastry to make a shredded dough. You can also use Asian rice noodles broken into pieces or Rice Krispies cereal. They will all mimic the phyllo.
- Citrus - You can add some orange zest into the dough!
- Don't Stuff The Cookies - Use the pistachio cream and swirl it into the dough before baking.
- Flaky Sea Salt - Sprinkle some sea salt on top after they are baked.
How To Make Chocolate Chip Pistachio Cookies: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Roll the phyllo sheets together and then slice them into thin strips.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the phyllo and cook, stirring frequently, until they start to turn golden. Remove from the heat and set aside to cool.
Step 2: Melt the white chocolate in the microwave using 20-second intervals or over a double boiler.
Stir in the pistachio butter and the crispy phyllo strips. Mix well.
Portion small balls of the filling and chill in the refrigerator.
Step 3: In a large bowl, beat the softened butter with the sugars until light and fluffy.
Add the egg and the egg yolk. Mix well to combine.
In a separate bowl, combine the flour, salt, baking powder, and baking soda.
Step 4: Slowly add the dry ingredients into the yolk mixture using a spatula.
Add the chocolate chips, reserving some for the top of the cookies. Mix gently until combined.
Refrigerate the dough to firm it up.
Step 5: Using a #10 cookie scoop or two small spoons, portion out dough balls.
Slightly flatten each one with your hand and place a chilled ball of filling in the center. Carefully seal the dough around the filling to form a ball.
Place the filled cookie balls on a tray and freeze for at least 1 hour or overnight.
Step 6: Preheat the oven to 350℉.
Bake for 15-18 minutes, or until just set but still soft in the center.
Press the reserved chocolate chips into the top.
Let the cookies cool completely on the tray! They are fragile when hot!
Recipe Tips
- Don't overmix the dough. Once you add the ingredients, mix only until it is combined otherwise, the cookies will be dense.
- Seal carefully - Make sure the filling is fully encased so it doesn't ooze out when baking.
- Bake from frozen - Do not thaw the cookie dough before baking. This helps maintain structure.
Confidence Tip
Phyllo - Cook this only until it is golden. It will continue to crisp as it is cooling.
I love making cookies and keeping them on hand or in the freezer. These viral Almond Macaroon Cookies, Lemon Blueberry Cookies, or these Lemon Poppy Seed Cookies store well.
Frequently Asked Questions
Absolutely. You can make the filling and store it in the refrigerator for up to 3 days in advance.
Yes! Make these cookies and keep the dough frozen until you are ready to bake them. You will bake them directly from the freezer without defrosting them.
Yes, but you may find that the filling will be slightly runny. Adding the white chocolate helps to firm up the filling.
Main Course Meals That Pair Well
Let me know your thoughts on these Chocolate Chip Pistachio Cookies by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chocolate Chip Pistachio Cookies
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Equipment
- 1 Cookie Scoop ice cream size
Ingredients
Cookies
- 1 cup unsalted butter at room temperature, divided
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup semi-sweet chocolate chips
Filling
- ¾ cup white chocolate
- ¼ cup pistachio butter
- 3 sheets phyllo or Kataifi
- 1 tablespoon unsalted butter
Instructions
Prepare The Filling
- Roll the phyllo sheets together and then slice them into thin strips.3 sheets phyllo
- Carefully separate the phyllo strips with your hands, gently pulling them apart to resemble noodles.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add the phyllo and cook, stirring frequently, until they start to turn golden. Remove from the heat and set aside to cool.1 tablespoon unsalted butter
- Melt the white chocolate in the microwave using 20-second intervals or over a double boiler.¾ cup white chocolate
- Stir in the pistachio butter and the crispy phyllo strips. Mix well.¼ cup pistachio butter
- On parchment paper or a silicone-lined tray, portion small balls of the filling and chill in the refrigerator.
Cookie Dough
- In a large bowl, beat the softened butter with the sugars until light and fluffy.1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar
- Add the egg and the egg yolk. Mix well to combine.1 egg, 1 egg yolk
- In a separate bowl, combine the flour, salt, baking powder, and baking soda.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda
- Slowly add the dry ingredients into the yolk mixture using a spatula. Do not over mix.
- Add the chocolate chips, reserving some for the top of the cookies. Mix gently until combined.½ cup semi-sweet chocolate chips
- Refrigerate the dough to firm it up.
Assemble
- Using a #10 cookie scoop (an ice cream scoop) or two small spoons, portion out dough balls.
- Slightly flatten each one with your hand and place a chilled ball of filling in the center. Carefully seal the dough around the filling to form a ball.
- Place the filled cookie balls on a tray and freeze for at least 1 hour or overnight.
- Preheat the oven to 350℉.
- Place the frozen dough balls on a parchment-lined baking tray, leaving space in between.
- Bake for 15-18 minutes, or until just set but still soft in the center.
- Immediately after baking, you can round the edges with a spoon if desired and gently flatten the tops if the filling bulges. Press the reserved chocolate chips into the top.
- Let the cookies cool completely on the tray! They are fragile when hot!
Gwen Wolken says
I couldn't resist making these!