Pistachio Cream Stuffed Cookies (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2/3 cup pistachios, approximately
02 - 1/2 cup pistachio cream spread
03 - 1 2/3 cup all-purpose flour (209 grams)
04 - 2 teaspoons cornstarch (AKA cornflour)
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon sea salt
08 - 1/2 cup unsalted butter (112 grams), cut into cubes
09 - 1/2 cup brown sugar (105 grams)
10 - 1/3 cup granulated sugar (67 grams)
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 3/4 cup chocolate chips (about 135 grams), divided

# Instructions:

01 - Line a cookie sheet with parchment paper. Spoon dollops of pistachio cream spread (1-2 teaspoons each) onto the sheet. Place in freezer
02 - Chop the pistachios using a sharp knife
03 - In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside
04 - In a large bowl, beat together butter, brown sugar and granulated sugar until creamed
05 - Mix egg and vanilla extract into the butter mixture
06 - Add flour mixture to butter mixture. Beat together, starting with mixer on low speed and gradually increasing to medium
07 - Measure out 1/3 cup of the chopped pistachios. Add to dough along with 1/2 cup chocolate chips. Stir with rubber spatula or wooden spoon
08 - Line a cookie sheet with parchment paper. Scoop about 1 1/2 tablespoons of dough and flatten slightly
09 - Take 1 frozen dollop of pistachio spread from freezer and place in middle of dough disc. Keep remaining dollops in freezer until needed
10 - Pinch sides of cookie dough around dollop of frozen pistachio spread. Add extra dough if needed to wrap pistachio spread, leaving a little visible at top
11 - Place cookie sheet in freezer for 15-30 minutes, until cookies are firm
12 - Preheat oven to 350F (180C). Line cookie sheets with parchment paper. Ensure cookies are at least 2 inches apart
13 - Bake 1 cookie sheet at a time in middle of oven for 12-14 minutes, until tops look just set
14 - Remove from oven. Optionally reshape with cookie cutter if needed. Place extra chocolate chips on top and sprinkle with remaining chopped pistachios

# Notes:

01 - Pistachio cream spread differs from pistachio butter, but well-stirred pistachio butter will work
02 - Use unsalted pistachios; if using salted, omit salt from recipe
03 - Frozen cookie dough balls can be stored in freezer bag for up to 2 months
04 - Store baked cookies in airtight container at room temperature for up to 4 days

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