Description
These Pistachio Cream Cookies are a delightful treat with a gooey pistachio center surrounded by a chewy cookie. Perfect for any occasion!
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 pistachio spread and freeze. Cut into squares when frozen.
- Prep: Line a board with parchment paper.
- Flour mixture: Combine flour, cornstarch, baking powder, baking soda, and salt.
- Butter mixture: Whisk butter, sugars, egg, and vanilla.
- Combine flour and butter mixtures: Mix until just combined.
- Fold in chocolate and pistachios: Add and fold until combined.
- Scoop cookie dough: Chill dough in fridge.
- Prep: Preheat oven and line a baking sheet.
- Stuff cookie dough: Press dough flat, add pistachio cream, and seal.
- Add toppings: Place on baking sheet and add toppings.
- Bake: Bake and sprinkle with salt. Enjoy warm or cool.
Notes
- Pistachio cream: Use a thick pistachio spread with thickeners for a gooey filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 348 kcal
- Sugar: 25g
- Sodium: 191mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.4g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 38mg
