Can you make cookies with pistachio cream?

Absolutely! Pistachio cream adds a delightful nutty flavor and creamy texture to cookies. For these Pistachio Cream Cookies, you'll freeze dollops or a sheet of pistachio cream to use as a filling. This ensures the cream stays intact while baking, creating a gooey center. Remember to freeze it thoroughly for the best results.

How to use pistachio cream in baking?

Pistachio cream can be used in various ways, from fillings to toppings. In cookies, it’s often used as a hidden surprise inside the dough. Spread or dollop the cream, freeze it, and then wrap it with cookie dough before baking. This technique keeps the cream from melting too quickly and adds a luxurious touch to your treats.

What are common pistachio cookie problems?

One common issue is the cream leaking out during baking. To prevent this, make sure the pistachio cream is well frozen and completely enclosed by the dough. Another problem is overly dry cookies, which can be avoided by not overmixing the dough and ensuring the butter is properly melted and cooled. Lastly, uneven baking can occur if cookie sizes vary, so strive for uniformity.

What flavor pairs well with pistachio?

Pistachio pairs beautifully with chocolate, enhancing the nutty richness. Vanilla is another great complement, adding warmth and depth. Citrus flavors like lemon or orange can provide a refreshing contrast, brightening the overall taste. Experiment with these combinations to discover your favorite pairing!

Delicious Pistachio Cream Cookies Recipe

Name: Pistachio Cream Cookies: A Nutty Twist on Classic Treats
Prep time: 40 min
Cook time: 12 min
Total time: 2 h 52 min
Cuisine: American
Ingredients: 150 g pistachio cream spread; 180 g all-purpose flour; 1 tablespoon cornstarch; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 115 g unsalted butter, melted and cooled; 100 g brown sugar; 50 g granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla bean paste; 100 g semi-sweet or dark chocolate, roughly chopped; 50 g unsalted pistachios, shelled and roughly chopped; Flaky salt, for sprinkling

Description

Soft and gooey chocolate chip cookies stuffed with pistachio cream in the middle.

Ingredients

Scale

150 g pistachio cream spread

180 g all-purpose flour

1 tablespoon cornstarch

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

115 g unsalted butter, melted and cooled

100 g brown sugar

50 g granulated sugar

1 large egg, room temperature

1 teaspoon vanilla bean paste

100 g semi-sweet or dark chocolate, roughly chopped

50 g unsalted pistachios, shelled and roughly chopped

Flaky salt, for sprinkling

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Instructions

1. Freeze pistachio spread: Line a plate with parchment paper. Scoop pistachio spread into dollops and freeze for at least 1 hour.

2. Prep: Line a cutting board or plate with parchment paper. Set aside.

3. Flour mixture: In a bowl, combine flour, cornstarch, baking powder, baking soda, and salt.

4. Butter mixture: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined. Add egg and vanilla bean paste; whisk until smooth.

5. Combine mixtures: Add flour mixture to butter mixture, whisking until just combined.

6. Fold in chocolate and pistachios: Use a spatula to incorporate chocolate and pistachios into the dough.

7. Scoop dough: Use a cookie scoop to form dough balls. Chill in fridge for about 1 hour.

8. Prep oven: Preheat oven to 350°F. Line a baking sheet with parchment paper.

9. Stuff dough: Flatten each dough ball, place pistachio cream in the center, and seal.

10. Toppings: Place on baking sheet, add chocolate and pistachios on top.

11. Bake: Bake for 11-12 minutes. Sprinkle with flaky salt. Cool on baking sheet for 5 minutes before serving.

Notes

Pistachio cream should be thick to prevent it from being absorbed by the cookie.

Cookies are best enjoyed warm for a gooey center.

Prep Time: 40
Cook Time: 12
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280 kcal
Sugar: 19 g
Sodium: 150 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 35 mg