If you adore the idea of a warm, gooey cookie with a rich twist, you are going to fall head over heels for this Pistachio Cream Skillet Cookie Recipe. Imagine buttery cookie dough baked right in a skillet with layers of luscious pistachio cream and chopped nuts, creating a sensational blend of textures and flavors in every bite. This indulgent dessert offers a perfect harmony between the subtle citrus zing from orange zest, sweet creaminess from chocolate, and nutty depth of pistachios. It’s truly a showstopper that’s easy enough for a cozy weeknight treat yet impressive enough for guests.

Pistachio Cream Skillet Cookie Recipe - Recipe Image

Ingredients You’ll Need

Getting your hands on these simple yet essential ingredients will set you up for cookie success. Each one plays a crucial role in crafting that perfect balance of flavor, texture, and color you crave.

Butter (1/2 cup, softened): Adds rich moisture and helps create a tender crumb in the cookie.
Light brown sugar (1/3 cup, lightly packed): Brings a subtle molasses flavor and keeps the cookie soft.
Caster sugar (1/3 cup): Helps with crispness and sweetness without graininess.
Vanilla extract (2 teaspoons): Enhances the overall sweetness and depth.
Egg (1 large): Binds ingredients and contributes to the cookie’s structure.
Orange zest (from 1/2 orange): Adds a bright, fresh citrus note that balances the richness.
Plain flour (1 cup): The foundation that gives your cookie the right density and softness.
Baking soda (1/3 teaspoon): Helps the cookie rise slightly, creating a lighter texture.
Salt (1/2 teaspoon): Elevates the flavors and counterbalances the sweetness.
Chopped pistachios (1/2 cup): Offers a satisfying crunch and earthy flavor.
Chopped chocolate (1/2 cup): Melts into pockets of gooey sweetness throughout the cookie.
Pistachio cream (1/2 cup, melted): The star ingredient that lends luscious, nutty creaminess between cookie layers.

How to Make Pistachio Cream Skillet Cookie Recipe

Step 1: Prepare Your Skillet

Start by heating your oven to 350° F (175°C). Line an 8-inch cast iron skillet or a pie dish with parchment paper. This step ensures your cookie won’t stick and makes for easy cleanup while maintaining beautiful edges and shape.

Step 2: Cream Butter and Sugars

In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture looks light and creamy. This creates a fluffy base and a perfect balance of sweetness to carry all the wonderful flavors.

Step 3: Add Egg and Orange Zest

Whisk in your large egg and fresh orange zest until fully combined. The egg binds the dough together, while the zest introduces a vibrant brightness that cuts through the richness.

Step 4: Incorporate Dry Ingredients

Gently fold in the plain flour, baking soda, and salt. Mix just until everything comes together — over-mixing can lead to a tougher cookie, and we want tender and chewy.

Step 5: Fold in Pistachios and Chocolate

Now, carefully fold in half of the chopped pistachios and half of the chopped chocolate. This ensures the nutty and chocolate flavors are evenly distributed before the layering begins.

Step 6: Form the First Layer in the Skillet

Spread half of your cookie dough evenly into the prepared skillet. Use the back of a metal spoon or slightly wet fingers to smooth it out. This base layer will hold the delicious pistachio cream that comes next.

Step 7: Add the Pistachio Cream

Warm the pistachio cream in the microwave for about 30 seconds, just until it thins slightly so it’s easier to spread. Carefully spread the melted cream over the cookie dough, leaving about an inch from the edges. This layer is what gives the cookie its addictive gooey pistachio heart.

Step 8: Top with Remaining Dough, Pistachios, and Chocolate

Place the rest of the cookie dough on top of the pistachio cream layer, smoothing it gently with a spoon or your fingers. Sprinkle the remaining chocolate and chopped pistachios over the top to create a gorgeous, textured finish that adds crunch and melted pockets of joy.

Step 9: Bake to Perfection

Bake for 20 minutes if you want a gooey, soft center that melts in your mouth. For a firmer cookie, loosely cover with foil after 20 minutes and bake for an additional 10 minutes. Let it cool about 10 minutes before serving so it firms up just enough to slice and scoop.

How to Serve Pistachio Cream Skillet Cookie Recipe

Garnishes

The best part of serving this skillet cookie is how you can dress it up. A dusting of powdered sugar, a drizzle of honey, or a sprinkle of extra chopped pistachios adds visual appeal and an extra layer of flavor that makes every bite feel special.

Side Dishes

Pair your warm Pistachio Cream Skillet Cookie with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of strong black coffee or green tea nicely balances the sweetness and richness and turns your treat into a comforting experience.

Creative Ways to Present

For a fun twist, serve scoops alongside fresh berries or alongside a drizzle of raspberry coulis for a vibrant, tangy contrast. You can also slice it into wedges like a pie and serve on rustic wooden boards for a cozy gathering or casual brunch.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover cookie (though that rarely happens), store it in an airtight container at room temperature for up to three days. This helps maintain the cookie’s softness while keeping the pistachio cream layer fresh and luscious.

Freezing

This Pistachio Cream Skillet Cookie Recipe also freezes well! Wrap the cooled cookie tightly in plastic wrap and foil, then place in the freezer for up to one month. When you want it, thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat, pop individual slices or the whole skillet in a warm oven (around 300°F/150°C) for about 5-7 minutes. This warms the pistachio cream back to its gooey state and refreshes the cookie’s soft, chewy texture without drying it out.

FAQs

Can I use a different nut cream instead of pistachio cream?

Absolutely! While pistachio cream imparts a unique nuttiness, almond or hazelnut creams can be delicious substitutes, offering their own distinct flavors to complement the cookie.

What size skillet works best for this recipe?

An 8-inch cast iron skillet or pie dish is ideal to get the perfect thickness and baking time. Larger pans will require adjustments to the dough amount and baking time.

Is it possible to make this cookie gluten-free?

Yes, you can substitute plain flour with a gluten-free all-purpose blend, but be mindful of any binding changes. Adding a bit of xanthan gum may help maintain texture.

How do I know when the cookie is baked perfectly?

Look for a golden edge and a slightly soft center that jiggles just a bit when you gently shake the pan. The cookie continues to set as it cools so aiming for slightly underbaked for gooeyness is perfect.

Can I double this recipe for a larger group?

Definitely! Just double the ingredients and bake in a larger skillet or baking dish, adjusting the baking time as needed. Keep an eye on it to avoid overbaking.

Final Thoughts

You really can’t go wrong with this Pistachio Cream Skillet Cookie Recipe when you want something warm, comforting, and a little bit fancy. It’s the ultimate crowd-pleaser that brings together nutty, sweet, and citrusy flavors with a gooey, irresistible texture. I can’t wait for you to try it and watch how quickly it becomes a favorite in your own kitchen!