Description
These Pistachio Cream Cookies are a delightful treat with a gooey pistachio center, studded with chocolate chunks and crunchy pistachio pieces. A perfect balance of sweet and nutty flavors in every bite!
Ingredients
Units
Scale
Pistachio Cream Filling:
- 150 g pistachio cream spread
Cookie Dough:
- 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. Pour the pistachio spread on top and spread it into a thick sheet. Freeze for at least 1 hour or overnight until solid.
- Prep: Line a cutting board or plate with parchment paper. Set aside.
- Flour mixture: In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Butter mixture: Whisk melted and cooled butter, brown sugar, and granulated sugar. Add egg and vanilla extract. Whisk until smooth.
- Combine flour and butter mixtures: Add the flour mixture and whisk until just combined.
- Fold in chocolate and pistachios: Add chocolate and pistachios, fold until combined.
- Scoop cookie dough: Use a cookie scoop to form dough balls. Chill.
- Preheat oven: Preheat to 350°F. Line a baking sheet.
- Stuff cookie dough: Press dough flat, add pistachio cream, seal.
- Add toppings: Place cookie dough balls on sheet, add toppings.
- Bake: Bake for 11-12 minutes, sprinkle with salt.
Notes
- Pistachio cream should be thick and spreadable for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 245 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
