Pistachio Coconut Chocolate Chip Cookies

These elevated chocolate chip cookies offer a delightful twist on the classic. Crisp at the edges and soft at the center, each cookie is generously stuffed with a rich, homemade pistachio butter and flecked with golden toasted coconut for a subtle crunch. The combination is unexpected yet familiar—nutty, buttery, and just sweet enough—reminiscent of the luxurious flavors found in fine Dubai Chocolate. Baked to a perfect golden brown, they’re as beautiful on a platter as they are satisfying with an afternoon coffee or as a gift from the kitchen.

Prep Time	Bake Time
25 mins	30 mins
Chill Time	Total Time
12 mins	1 hr 10 mins
Serves
12

Ingredients

For the Pistachio-Coconut Filling

•  1/2 cup pistachio butter, smooth or slightly chunky

•  1/4 cup toasted shredded coconut, unsweetened or sweetened

•  1 tablespoon maple syrup or honey, optional, for a softer center

pinch of salt

For the Chocolate Chip Cookie Dough

•  1/2 cup unsalted butter, room temp

•  1/2 cup brown sugar, packed

•  1/4 cup granulated sugar

•  1 large egg

•  1 teaspoon vanilla extract

•  1 1/4 cups all-purpose flour

•  1/2 teaspoon baking soda

•  1/4 teaspoon salt

•  3/4 cup semi-sweet or dark chocolate chips

•  1/3 cup chopped pistachios, roasted, unsalted

Making Homemade Pistachio Butter

If you would like to make your own pistachio butter here is how I made it. if you baught some GREAT! you can skip this part:

Small-Batch Pistachio Butter (Enough for 12 Cookies)

Ingredients:

•  1¼ cups shelled, unsalted pistachios

•  3 tablespoons powdered sugar (adjust to taste)

•  1 teaspoon neutral oil (optional, for smoother texture)

•  Small pinch of sea salt (optional)

Instructions:

Process

1. Add pistachios to a food processor and blend until creamy, stopping to scrape the sides. This may take 5–7 minutes depending on your machine.

   
   

   Sweeten and Smooth:

2. Add powdered sugar, optional oil, and a pinch of salt. Blend again until smooth and fully incorporated.

   
   

   Use or Store

3. Use immediately for stuffing cookies, or store in a jar in the refrigerator for up to 2–3 weeks.

   
   

Instructions

1. In a small bowl, stir together pistachio butter, toasted coconut, and optional maple syrup. Roll into 18 small balls (about 1 tablespoon each) and freeze for 10–15 minutes until firm.

   
   

2. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy (2–3 minutes). Beat in the egg and vanilla.

   
   

3. In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to the wet and mix until just combined. Fold in chocolate chips and chopped pistachios.

   
   

4. Scoop about 2 tablespoons of cookie dough and flatten into a disk. Place a frozen pistachio-coconut ball in the center and wrap the dough around it, sealing completely. Repeat with remaining dough and filling.

   
   

5. Chill the filled cookie balls for 30 minutes if you prefer a thicker cookie.

   
   

6. Preheat oven to 350°F (175°C). Place cookies 2 inches apart on a parchment-lined baking sheet.

   
   

7. Bake for 10–12 minutes, until edges are golden and centers look just set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.