Pistachio Cream Cookies
Soft and gooey chocolate chip cookies stuffed with pistachio cream in the middle. Be sure to enjoy these warm for the best texture and experience!
Equipment
- 1 whisk
Ingredients
- 150 g pistachio cream spread
- 180 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ 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 extract
- 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. Pour the pistachio spread on top and spread it into a thick sheet. If your pistachio spread is thick enough, you can also scoop it out into small dollops with a spoon. Freeze for at least 1 hour or overnight until solid. If you've gone with the sheet method, use a knife to cut the frozen sheet into squares and pop it back in the freezer until needed.
- Prep: Line a cutting board or plate with parchment paper. This will be used to chill the cookie dough on. Set aside.
- Flour mixture: In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Butter mixture: In a large mixing bowl, add the melted and cooled butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg and vanilla extract. Whisk until smooth and thick.
- Combine flour and butter mixtures: Add the flour mixture and whisk until just barely combined with some flour patches left.
- Fold in chocolate and pistachios: Add the chopped chocolate and chopped pistachios. Switch to a spatula to fold the chocolate and pistachios in and finish mixing the dough until just combined.
- Scoop cookie dough: Use a 4-tablespoon cookie scoop to scoop the cookie dough. Release the cookie dough balls onto your lined board. Chill the dough in the fridge for about 1 hour or until firm.
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Stuff cookie dough: Use your fingers to press a dough ball into a flat round. Place a frozen stack (or a dollop) of pistachio cream (about 3-4 squares depending on the thickness) in the middle and close the cookie dough around it to seal it in the middle.
- Add toppings: Place the stuffed cookie dough balls on your lined baking sheet, leaving about 2" in between each cookie for spreading. Press a few more chocolate chunks, pistachios, and frozen pistachio cream chunks on top of each cookie dough ball.
- Bake: Bake cookies for about 11-12 minutes or until the edges are set but the cookies are still soft. Immediately sprinkle with flaky salt. Let the cookies cool on the baking sheet for 5 minutes and then enjoy them warm for gooey centers or let them cool. The pistachio filling will firm up as they cool.
Notes
- Pistachio cream: There are many different variations of pistachio cream, pistachio spread, pistachio spreadable cream, or pistachio butter and they all seem to use those names interchangeably. What you want is a sweetened or unsweetened thick pistachio spread. It should contain some thickeners in the ingredients which will prevent it from being absorbed by the cookie and give you a nice gooey filling.
Nutrition
Calories: 348kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 191mg | Potassium: 191mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg
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