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: 25 mins | Total Time: 55 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:

Step 1

Process

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.

Step 2

Sweeten and Smooth:

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

Step 3

Use or Store

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

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 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.