Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Cream Skillet Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 37 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pistachio Cream Skillet Cookie is a decadent and gooey dessert perfect for sharing. Featuring layers of rich pistachio cream sandwiched between buttery, orange-zested cookie dough studded with chopped pistachios and chocolate chunks, it’s baked to gooey perfection in a cast iron skillet. Ideal for gatherings, this cookie combines nutty flavors with a hint of citrus in every bite.

Ingredients

Cookie Dough

  • 1/2 cup butter, softened
  • 1/3 cup light brown sugar, lightly packed
  • 1/3 cup caster sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1/2 orange, zest
  • 1 cup plain flour
  • 1/3 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup pistachios, chopped (divided)
  • 1/2 cup chocolate, chopped (divided)

Filling

  • 1/2 cup pistachio cream, melted

Instructions

  1. Preheat Oven and Prepare Skillet: Preheat your oven to 350°F (175°C). Line an 8-inch cast iron skillet or pie dish with baking or parchment paper and set aside to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together softened butter, both sugars, and vanilla extract until the mixture is light and creamy. Then whisk in the egg and orange zest until well combined, infusing the dough with a fresh citrus aroma.
  3. Add Dry Ingredients: Add the plain flour, baking soda, and salt into the wet mixture. Carefully fold and mix until just combined; this ensures a tender texture without overworking the dough.
  4. Incorporate Nuts and Chocolate: Gently fold in half of the chopped chocolate and half of the chopped pistachios to evenly distribute the crunchy and chocolate flavors within the dough.
  5. First Layer of Dough: Spread half of the cookie dough evenly across the bottom of your prepared skillet, pressing gently to create a uniform layer.
  6. Spread Pistachio Cream: Microwave the pistachio cream for about 30 seconds until it’s thinner and easy to spread. Evenly spread the melted pistachio cream over the cookie dough layer in the skillet, making sure to leave about an inch border on the edges.
  7. Top Layer of Dough: Spoon and spread the remaining cookie dough over the pistachio cream layer, smoothing the surface with the back of a metal spoon or your fingers. Sprinkle the remaining chopped chocolate and pistachios on top for added texture and flavor.
  8. Bake the Cookie: Place the skillet in the preheated oven and bake for 20 minutes for a gooey center. For a firmer cookie, cover the skillet with aluminum foil after 20 minutes and continue baking for an additional 10 minutes. Remove from oven and allow to cool for about 10 minutes before slicing and serving.

Notes

  • You can substitute pie dish if a cast iron skillet is unavailable, but cast iron helps achieve an even bake and crispy edges.
  • Adjust baking time slightly based on your oven for desired gooeyness or firmness.
  • Allowing the cookie to cool slightly helps it set and makes cutting easier.
  • For more pistachio flavor, you can add a teaspoon of pistachio extract to the dough.
  • Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.

Find it online: https://slsrecipes.com/pistachio-cream-skillet-cookie-recipe/