Description
These Pistachio Cream Cookies are a delightful treat featuring a luscious pistachio cream center encased in a soft, buttery dough studded with chocolate chunks and crunchy pistachios. Perfectly balanced between sweet and nutty flavors with a hint of flaky salt on top, these cookies offer an indulgent, melt-in-your-mouth experience with a surprise creamy core.
Ingredients
Frozen Pistachio Cream Center
- 150 g pistachio cream spread
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter, melted and cooled
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Mix-ins and Toppings
- 100 g semi-sweet or dark chocolate, roughly chopped
- 50 g unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Instructions
- Freeze pistachio spread: Line a plate with parchment paper. Spread the pistachio cream into a thick sheet or form small dollops with a spoon. Freeze for at least one hour or preferably overnight until solid. If using the sheet method, cut into squares and keep frozen until ready.
- Prep chilling station: Line a cutting board or plate with parchment paper to chill the cookie dough on. Set aside.
- Mix dry ingredients: In a small bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Stir well and set aside.
- Mix wet ingredients: 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, whisking until the mixture is smooth and slightly thickened.
- Combine flour and butter mixtures: Add the dry flour mixture to the wet ingredients and whisk until just barely combined; some patches of flour should remain visible for a tender texture.
- Fold in chocolate and pistachios: Using a spatula, fold in the chopped chocolate and pistachios until evenly distributed, ensuring not to overmix to maintain a soft dough.
- Scoop and chill dough: Using a 4-tablespoon cookie scoop, portion out dough balls onto the prepared parchment-lined surface. Chill in the refrigerator for about one hour or until firm enough to handle.
- Preheat oven: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Stuff cookie dough: Flatten each chilled dough ball into a round. Place 3-4 frozen pistachio cream squares or one dollop in the center, then fold and seal the dough completely around the filling, ensuring it’s enclosed.
- Add toppings: Arrange the stuffed dough balls spaced at least 2 inches apart on the baking sheet. Press additional chocolate chunks, chopped pistachios, and frozen pistachio cream pieces onto the top of each cookie for extra flavor and texture.
- Bake: Bake the cookies for 11-12 minutes until the edges are set but the centers remain soft. Immediately sprinkle flaky salt on top when removed from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Enjoy warm for gooey centers or cooled for a firmer pistachio filling.
Notes
- Freezing the pistachio cream is critical to keep it intact inside the cookie during baking and to achieve that luscious, gooey center.
- Using room temperature egg helps to create a smooth batter while melted and cooled butter ensures the right dough consistency.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Chilling the dough before baking prevents spreading and helps with handling for stuffing.
- Feel free to substitute semi-sweet chocolate with dark chocolate for a richer flavor.
- Pressing extra pistachios and chocolate on top not only enhances the appearance but adds delightful texture to every bite.
