Pistachio Cream Cookies (Print-Friendly Version)
Chewy cookies packed with pistachio cream, chocolate, and roasted pistachios for a rich treat.
# List of Ingredients:
→ Dough
01 -
180 g all-purpose flour
02 -
1 tablespoon cornstarch
03 -
0.5 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon salt
06 -
115 g unsalted butter, melted and cooled
07 -
100 g brown sugar
08 -
50 g granulated sugar
09 -
1 large egg, room temperature
10 -
1 teaspoon vanilla extract
→ Mix-ins and Filling
11 -
100 g semi-sweet or dark chocolate, roughly chopped
12 -
50 g unsalted pistachios, shelled and roughly chopped
13 -
150 g pistachio cream spread
→ Topping
14 -
Flaky salt, for sprinkling
# How to Prepare:
01 -
Line a plate with parchment paper. Spread the pistachio cream into a thick sheet, or scoop out small dollops if it is thick enough. Freeze for at least 1 hour or overnight until completely solid. If using a sheet, cut the frozen pistachio cream into squares. Keep frozen until assembly.
02 -
Line a cutting board or plate with parchment paper to chill the cookie dough. Set aside.
03 -
In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined.
04 -
In a large mixing bowl, whisk together the melted and cooled butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, and whisk until the mixture is smooth and thick.
05 -
Add the dry ingredient mixture to the wet mixture and mix until just incorporated, leaving a few streaks of flour.
06 -
Gently fold the chopped chocolate and chopped pistachios into the dough with a spatula, mixing until just combined.
07 -
Use a 4-tablespoon cookie scoop to portion out dough balls onto the lined cutting board. Chill dough balls in the refrigerator for approximately 1 hour or until firm.
08 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
09 -
Flatten a chilled dough ball into a round using your fingers. Place a frozen portion of pistachio cream (about 3-4 squares or 1 dollop) in the centre. Fold the dough around the filling to fully enclose it.
10 -
Place stuffed dough balls onto the prepared baking sheet, spacing them 5 cm apart. Top each with additional chocolate chunks, chopped pistachios, and pistachio cream chunks as desired.
11 -
Bake for 11-12 minutes or until edges are set but centres remain soft. Remove from oven and immediately sprinkle with flaky salt. Allow cookies to cool on the baking sheet for 5 minutes. Enjoy warm for a gooey centre or cool completely for a firmer filling.
# Additional Information:
01 -
For the best gooey texture, serve cookies when still warm.
02 -
Choose a thick pistachio cream or spread for the filling to prevent absorption and preserve a distinct creamy centre.