Description
Delicious cookies with a nutty pistachio flavor, a creamy center, and a hint of chocolate, perfect for any occasion.
Ingredients
Scale
- 150 g pistachio cream spread
- 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 shelled pistachios (roughly chopped)
- Flaky salt (for sprinkling)
Instructions
- Freeze the pistachio cream spread on a parchment-lined plate for at least one hour.
- In a bowl, mix together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract, mixing until smooth.
- Gradually fold in the dry ingredient mixture until just combined. Stir in the chopped chocolate and pistachios.
- Use a cookie scoop to portion out the dough onto lined plates. Chill in the refrigerator for about one hour.
- Preheat the oven to 350°F (175°C).
- Flatten the dough balls slightly and place a frozen dollop of pistachio cream in the center. Seal the dough around the cream.
- Arrange on a baking sheet with space between each cookie, sprinkle with extra chocolate and nuts if desired, and bake for 11 to 12 minutes.
- Once out of the oven, sprinkle with flaky salt and allow to cool on a baking sheet before transferring to a wire rack.
Notes
Chill the dough to maintain shape while baking and use high-quality ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg