Description
These Pistachio Cream Cookies are a decadent treat featuring a soft, buttery cookie dough stuffed with frozen pistachio cream for a luscious, nutty center. Enhanced with chopped chocolate and pistachios, and topped with flaky salt, they offer a perfect balance of sweet, salty, and nutty flavors with a melt-in-your-mouth texture.
Ingredients
Scale
Cookie Dough
- 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 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 and spread the pistachio cream into a thick sheet or small dollops. Freeze for at least one hour or overnight until solid. If using the sheet method, cut into squares and keep frozen until needed.
- Prep surface: 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 flour, cornstarch, baking powder, baking soda, and salt. Stir together and set aside.
- Mix wet ingredients: In a large bowl, whisk melted and cooled butter with brown and granulated sugars until combined. Add the egg and vanilla extract, whisking until the mixture is smooth and thick.
- Combine dry and wet: Add the flour mixture to the wet ingredients and whisk gently until mostly combined, leaving some patches of flour.
- Fold in chocolate and pistachios: Switch to a spatula and gently fold in the chopped chocolate and pistachios until just incorporated.
- Scoop dough: Using a 4-tablespoon cookie scoop, portion out dough balls onto the lined board. Chill in the refrigerator for about one hour until firm.
- Preheat oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Stuff cookies: Flatten each chilled dough ball into a round, place a frozen portion of pistachio cream in the center, then fold and seal the dough around the filling.
- Add toppings: Place the stuffed dough balls on the baking sheet spacing them 2 inches apart. Press additional chocolate chunks, pistachios, and frozen pistachio cream pieces on top of each cookie.
- Bake cookies: Bake for 11-12 minutes or until edges are set but centers remain soft. Immediately sprinkle with flaky salt. Let cool on the baking sheet for 5 minutes before serving warm for gooey centers or after cooling for a firmer filling.
Notes
- Ensure pistachio cream is fully frozen before stuffing to prevent leakage during baking.
- For best texture, chill the cookie dough before baking to help maintain shape.
- Use room temperature egg for better mixing and dough consistency.
- Flaky salt on top enhances the flavor contrast and texture.
- Cookies are best enjoyed warm for gooey pistachio centers but can be stored in an airtight container for up to 3 days.
