Pistachio Cream Cookies: A Nutty Twist on Classic Treats
Soft and gooey chocolate chip cookies stuffed with pistachio cream in the middle.
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
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.