Pistachio Cream Cookies Delight (Print Version)
# Ingredients:
→ Cookie Dough
01 -
150 g pistachio cream spread
02 -
180 g all-purpose flour
03 -
1 tablespoon cornstarch
04 -
½ teaspoon baking powder
05 -
½ teaspoon baking soda
06 -
½ teaspoon salt
07 -
115 g unsalted butter, melted and cooled
08 -
100 g brown sugar
09 -
50 g granulated sugar
10 -
1 large egg, room temperature
11 -
1 teaspoon vanilla extract
12 -
100 g semi-sweet or dark chocolate, roughly chopped
13 -
50 g unsalted pistachios, shelled and roughly chopped
14 -
flaky salt, for sprinkling
# Instructions:
01 -
Line a plate with parchment paper. Pour the pistachio spread on top and spread it into a thick sheet or scoop dollops if thick. Freeze for at least 1 hour or overnight. Cut the frozen sheet into squares and keep frozen until needed.
02 -
Line a cutting board or plate with parchment paper to chill the cookie dough. Set aside.
03 -
In a small bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
04 -
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. Whisk until smooth and thick.
05 -
Add the flour mixture to the butter mixture and whisk until just combined with some flour patches remaining.
06 -
Use a spatula to fold in the chopped chocolate and pistachios. Finish mixing until the dough is just combined.
07 -
Using a 4-tablespoon cookie scoop, scoop the dough and place the balls onto your lined board. Chill in the fridge for about 1 hour or until firm.
08 -
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
09 -
Flatten a dough ball into a round. Place a frozen pistachio cream stack or dollop in the center and seal the dough around it.
10 -
Place stuffed dough balls on the baking sheet, leaving 2 inches of space between each. Press additional chocolate chunks, pistachios, and frozen pistachio cream chunks on top.
11 -
Bake for 11-12 minutes, or until edges are set but the cookies are still soft. Sprinkle with flaky salt immediately upon removal. Cool on the baking sheet for 5 minutes before enjoying warm, or allow to cool fully.
# Notes:
01 -
A thick pistachio spread works best for the gooey filling. Ensure it contains thickeners to prevent absorption by the dough.