Description
Delicious pistachio cream cookies with a gooey center of pistachio spread, studded with chocolate chunks and pistachios, and finished with a sprinkle of flaky salt. These cookies are a delightful treat 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. Spread pistachio spread into a sheet. Freeze until solid.
- Prep: Line a cutting board with parchment paper.
- Flour mixture: Combine flour, cornstarch, baking powder, baking soda, and salt.
- Butter mixture: Whisk melted butter, sugars, egg, and vanilla.
- Combine mixtures: Add flour mixture to butter mixture.
- Fold in chocolate and pistachios: Add chocolate and pistachios to dough.
- Scoop cookie dough: Chill dough in the fridge.
- Preheat oven: Preheat to 350°F. Line baking sheet.
- Stuff cookie dough: Press dough flat, add pistachio cream, and seal.
- Add toppings: Place cookies on baking sheet, add toppings.
- Bake: Bake for 11-12 minutes, sprinkle with salt, and cool.
Notes
- Pistachio cream should be a thick spreadable consistency with thickeners to prevent absorption by the cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
