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Chunky Pistachio Choco Bites

Category: Sweet Treats and Baked Delights

Chunky Pistachio Choco Bites mix rich chocolate and creamy pistachios for the ultimate treat. The steps are simple: make a smooth pistachio filling, wrap it with chocolate dough, and bake these plush cookies to perfection. Great for gifts, parties, or just lounging with coffee at home, they're delightful every time. Easy to prep, these chunky bites are bound to be a favorite.

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Mena
Updated on Tue, 17 Jun 2025 14:45:15 GMT
Chunky Pistachio Choco Bites Save
Chunky Pistachio Choco Bites | delishdocket.com

Big chunks of chocolate packed with creamy pistachio centers make these cookies super rich and totally satisfying. You'll get a soft, chocolatey bite with a gooey nut layer inside. They're awesome for sharing or keeping all to yourself.

INGREDIENTS
  • Heavy cream: 1-2 tablespoons (just enough to smooth out the middle layer)
  • Unsalted butter: 1 tablespoon, softened (for the creamy middle)
  • Powdered sugar: 1 tablespoon (for the filling)
  • Shelled pistachios: 1 cup (these get blended for the filling)
  • Chopped pistachios (optional): 1/2 cup
  • Dark chocolate chunks or semi-sweet pieces: 1 1/2 cups
  • Salt: 1/2 teaspoon
  • Baking soda: 1 teaspoon
  • Cocoa powder: 1/2 cup
  • All-purpose flour: 2 1/2 cups
  • Vanilla extract: 1 teaspoon
  • Eggs: 2 big ones
  • Unsalted butter: 1 cup, let it soften
  • Brown sugar: 1 cup
  • Granulated sugar: 1/2 cup
INSTRUCTIONS
Step 1:
Toss the pistachios in your food processor and crush them up until they’re crumbly. That’ll be your start for the creamy center.
Step 2:
Add in the powdered sugar and soft butter. Pulse it all together so it comes together, but don’t stress about tiny lumps.
Step 3:
Gradually mix in the cream and let the mixer run until it’s extra smooth. Set aside your filling for later.
Step 4:
Crank your oven up to 350°F (175°C). Lay out some parchment on your cookie sheet so nothing sticks.
Step 5:
For the dough, grab softened butter, brown sugar, and white sugar—whip them up until light and whipped.
Step 6:
Beat in one egg at a time, dumping in the vanilla too, and keep it moving until just blended in.
Step 7:
Take a new bowl and stir the flour, cocoa, baking soda, and salt together so it’s mixed evenly.
Step 8:
Mix your dry stuff into your wet mix. Don’t overdo it—just enough until it’s no longer streaky.
Step 9:
Fold in all those chocolate bits and some pistachios if you want more crunch.
Step 10:
Scoop out some dough, flatten it into a little round, and put a blob of the pistachio filling in the middle.
Step 11:
Cover it up with another chunk of dough and close up the edges. Keep going until you use up your dough and filling.
Step 12:
Pop all your filled cookies on the tray with space in between so they have room to bake.
Step 13:
Bake about 10-12 minutes. The sides should be set but the middle still soft and melty.
Step 14:
Let cookies sit on the tray for a bit, then flick them onto a wire rack so they finish cooling off.
Serving and Storage Tips
  • They store best in a good, tight box on the kitchen counter for four days. Stick them in the fridge if you want to keep them even longer.
  • Warm these up a little before you eat them. The pistachio filling goes all creamy and dreamy that way.
Helpful Notes
  • Want a sweeter bite? Swap out dark chocolate for milk chocolate and you’re all set.
  • If the filling seems too thick, toss in another splash of cream. It’ll loosen up fast.

Chef Suggestions

  • Pop your dough in the fridge for 15 minutes before shaping. It won’t stick to your hands as much, and the cookies bake up nicer.
The Perfect Combo of Chocolate and Pistachio

With every bite, these chunky chocolate cookies give you both rich cocoa and that nutty, soft pistachio middle. There’s nothing quite like the flavor and texture, so go ahead and treat yourself any time.

FAQs

Can I put these in the freezer?

Definitely. Bake them or not, just stash them in freezer bags and let them thaw out when you want a treat.

Can I swap out pistachios for another nut?

Sure, try almonds, walnuts, or hazelnuts for a twist in flavor and crunch.

Why did my cookies spread everywhere?

They probably got too warm, or maybe you mixed the dough a bit too much. Keep the dough cold and stay gentle when mixing.

How come my filling isn’t super smooth?

Just keep blending it with your processor and add a little more cream if needed until it’s velvety.

Pistachio-filled Chunky Chocolate Cookies Save
Pistachio-filled Chunky Chocolate Cookies | delishdocket.com

Summary

Chunky Pistachio Choco Bites are the perfect mix of soft chocolate cookies and creamy pistachio centers. Start by whipping up a flavor-packed pistachio paste, then surround it with smooth chocolate dough. Shaping and sealing the dough creates irresistible layers. Once baked, these cookies are rich, chewy, and bursting with flavor in every bite. Perfect for celebrations, coffee breaks, or simply indulging your sweet cravings.

Chunky Pistachio Treats

Soft chocolate dough hides a creamy pistachio heart, giving you a surprise with every mouthful. These sweets combine texture and flavor perfectly.

Prep Time
30 min
Cook Time
12 min
Total Time
42 min
By: Mena

Category: Desserts & Baking

Skill Level: Intermediate

Cuisine: American

Yield: 12 Servings (1 batch)

Dietary Preferences: Vegetarian

Ingredients

01 1 cup brown sugar.
02 ½ cup granulated sugar.
03 1 teaspoon vanilla extract.
04 1 cup unsalted butter, softened.
05 2 large eggs.
06 ½ cup cocoa powder.
07 2 ½ cups all-purpose flour.
08 ½ teaspoon salt.
09 1 teaspoon baking soda.
10 1 ½ cups dark chocolate chunks (or semi-sweet).
11 ½ cup chopped pistachios (optional for added crunch).
12 1 cup shelled pistachios (for filling).
13 1 tablespoon powdered sugar (for filling).
14 1 tablespoon softened unsalted butter (for filling).
15 1-2 tablespoons heavy cream (to adjust the filling texture).

Steps

Step 01

Cream the brown sugar, granulated sugar, and unsalted butter together until fluffy and pale.

Step 02

Work in the eggs one at a time, then mix in the vanilla extract.

Step 03

Stir the flour, cocoa powder, baking soda, and salt together in another bowl.

Step 04

Stir the dry mix into the wet ingredients until they just come together.

Step 05

Gently fold chocolate chunks and chopped pistachios into the dough.

Step 06

Grind pistachios in the food processor until they turn into a crumbly paste.

Step 07

Add powdered sugar and softened butter, pulsing until it all comes together.

Step 08

Slowly drizzle in the heavy cream while blending, until the filling is creamy. Set aside once ready.

Step 09

Warm up your oven to 350°F (175°C), and line a baking sheet with parchment paper.

Step 10

Flatten some cookie dough into a circle, drop a small dollop of the pistachio filling in the middle, and cover with another disc.

Step 11

Pinch and smooth the edges of the dough discs together to lock the filling inside.

Step 12

Space the cookies out evenly on your prepped tray so they don’t stick together while baking.

Step 13

Let them cook for anywhere between 10 and 12 minutes, until the outer edges feel firm but the centers look soft.

Step 14

Leave them on the baking tray for a bit, then transfer to a wire rack to cool entirely.

Notes

  1. These Chunky Chocolate Cookies with Pistachio Filling are a perfect mix of rich chocolate flavor and creamy nutty goodness. They’re a treat that’s both indulgent and unique, great for anyone craving something special.

Nutritional Information (per serving)

These details are for informational purposes and don't replace professional medical advice.
  • Calories: 280
  • Fats: 15 g
  • Carbs: 35 g
  • Proteins: 4 g