Pistachio Cream Cookies
These delightful cookies feature a hidden dollop of creamy pistachio spread, offering a sweet surprise with every bite. They are soft, slightly chewy, and easy to make, perfect for both beginners and experienced bakers alike.
Ingredients
For the Cookie Dough
- 180 g all-purpose flour Measure properly for accuracy.
- 1 tbsp cornstarch Helps keep cookies tender.
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt Plus extra flaky salt for finishing.
- 115 g unsalted butter, melted and cooled Cool until warm to the touch before adding egg.
- 100 g brown sugar Light or dark.
- 50 g granulated sugar
- 1 large egg, room temperature Helps the dough mix smoothly.
- 1 tsp vanilla extract
For the Filling and Garnish
- 150 g pistachio cream spread Store-bought or homemade.
- 100 g semi-sweet or dark chocolate, roughly chopped Or use chocolate chips.
- 50 g unsalted pistachios, shelled and roughly chopped For texture and garnish.
- Flaky salt For sprinkling after baking.
Optional Add-Ons
- 2 tbsp white chocolate chips or chopped white chocolate For contrast.
- 1/4 tsp almond extract For extra nutty aroma (optional).
- 1 zest lemon or orange For a bright lift.
- 1-2 tsp cocoa powder For a cocoa-pistachio twist.
Instructions
Prepare and Freeze the Pistachio Cream
- Line a small plate or tray with parchment paper. Spoon the pistachio cream into small dollops about 1 teaspoon each (approximately 12-14 dollops). Place in the freezer for at least one hour.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Combine the Wet Ingredients
- In a large mixing bowl, combine melted butter with brown and granulated sugars. Whisk until smooth and creamy, then add the room-temperature egg and vanilla extract and whisk until well combined.
Bring the Dough Together
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Fold in the Mix-Ins
- Fold in chopped chocolate and pistachios, reserving some for garnish.
Scoop and Chill the Cookie Dough
- Use a cookie scoop to portion dough into equal balls, place on a lined tray, and chill in the refrigerator for at least one hour.
Preheat the Oven and Prepare Baking Sheet
- About 15 minutes before baking, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Assemble the Filled Cookies
- Flatten each dough ball into a disk, place a frozen dollop of cream in the center, seal well, and roll gently into a ball.
Garnish Before Baking
- Sprinkle extra chopped chocolate and pistachios over each cookie, adding a pinch of flaky salt if desired.
Bake and Cool
- Bake at 350°F (175°C) for 11-12 minutes until edges are golden brown. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container for up to 3 days or freeze for longer storage. Optional additions can enhance flavor and presentation.