Gooey Stuffed Pistachio Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
180g all-purpose flour
02 -
1 tablespoon cornstarch
03 -
½ teaspoon baking powder
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
115g unsalted butter, melted and cooled
07 -
100g brown sugar
08 -
50g granulated sugar
09 -
1 large egg, at room temperature
10 -
1 teaspoon vanilla extract
→ Filling & Mix-ins
11 -
150g pistachio cream spread
12 -
100g semi-sweet or dark chocolate, roughly chopped
13 -
50g unsalted pistachios, shelled and roughly chopped
14 -
Flaky salt for sprinkling
# Instructions:
01 -
Line a plate with parchment paper. Spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour until solid. If spread into a sheet, cut into squares when frozen and return to freezer.
02 -
In a small bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Set aside.
03 -
In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, whisking until smooth and thick.
04 -
Add the flour mixture to wet ingredients and whisk until barely combined. Fold in chopped chocolate and pistachios until just mixed.
05 -
Using a 4-tablespoon cookie scoop, portion dough onto a lined board. Refrigerate for about 1 hour until firm.
06 -
Preheat oven to 350°F. Flatten each dough ball, place frozen pistachio cream in center, and seal. Top with extra chocolate, pistachios, and frozen cream pieces. Bake 11-12 minutes until edges are set but centers are soft. Sprinkle with flaky salt immediately.
# Notes:
01 -
The pistachio filling will firm up as the cookies cool. Enjoy warm for the gooiest centers!
02 -
Look for pistachio cream/spread that contains thickeners to prevent it from being absorbed by the cookie