Damien Pichon adapted by JojoM

Decadent pistachio lava cakes baked inside soft pistachio cookies with white chocolate. A gourmet French dessert that’s gooey, nutty, and unforgettable.
If you’re looking for a show-stopping dessert that combines gooey molten centers with nutty pistachio goodness, this Rock’n Choc Pistachio Lava Cookie is your answer. Inspired by French pastry techniques, it’s a dessert that bridges the best of both worlds: a lava cake baked right into a soft pistachio cookie. Every bite is melty, nutty, and downright irresistible.
What makes this recipe special is the contrast of textures. The cookie base is chewy yet tender, studded with chopped pistachios and creamy white chocolate chunks. Inside, the pistachio lava is silky, rich, and melts in your mouth. Together, they form a dessert that’s indulgent without being overly sweet.
For the ultimate experience, serve these pistachio lava cookies:
Though this recipe takes a little more time than a regular cookie, the result is well worth it. Each pistachio lava cookie is a mini masterpiece that will wow guests or elevate your own dessert cravings. Whether you’re a pistachio lover or just someone who can’t resist a gooey center, this treat will earn a spot in your favorite bakes.
Decadent pistachio lava cakes baked inside soft pistachio cookies with white chocolate. A gourmet French dessert that’s gooey, nutty, and unforgettable.

Chill the pistachio lava batter for at least 1 hour for best texture.
Use high-quality pistachio paste for a deeper nutty flavor.
Serve warm for maximum gooeyness.
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Heat cream and pour over chopped white chocolate and pistachio paste.
Whisk until smooth and let cool slightly.
In a bowl, whisk eggs, yolks, and sugar until light.
Combine with pistachio ganache, flour, and salt.
Chill for at least 1 hour before baking.
Cream butter with brown sugar until fluffy.
Add egg, then flour, baking powder, salt, pistachio paste, nuts, and white chocolate.
Roll dough between parchment to 1.5 cm thickness.
Cut 6 cm discs and pre-bake 7 minutes at 175°C.
Place pre-baked cookies in buttered 7 cm rings.
Pipe pistachio lava filling to three-quarters full.
Bake at 180°C for 10 minutes until set but gooey inside.
Remove rings and serve warm.
9/14/2025
Served these warm with a scoop of vanilla ice cream—my family loved them.
9/14/2025
A bit tricky with the lava center, but once you get it right, it’s perfection!
9/14/2025
I tried this recipe last night—absolutely divine! The pistachio flavor really shines.
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Serving Size: 1 lava cookie
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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hugo.desserts; translated & adapted by JojoM