Pistachio Cream Cookies (Print version)
Soft bakery-style cookies stuffed with thick pistachio cream, dark chocolate chunks, chopped pistachios, and a pinch of flaky salt.
# Ingredients:
For the filling
01 -
3/4 cup (210 g) thick pistachio cream spread
For the cookie dough
02 -
1/2 cup (113 g) unsalted butter, melted and cooled for 10 minutes
03 -
3/4 cup (150 g) packed light brown sugar
04 -
1/4 cup (50 g) granulated sugar
05 -
1 large egg, room temperature
06 -
1 large egg yolk, room temperature
07 -
1 teaspoon vanilla extract
08 -
1 1/2 cups (190 g) all-purpose flour
09 -
1 tablespoon cornstarch
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon baking powder
12 -
1/2 teaspoon fine salt
13 -
3/4 cup (120 g) chopped dark chocolate
14 -
1/2 cup (60 g) shelled pistachios, roughly chopped
15 -
Flaky salt, for finishing
# Instructions:
01 -
Line a small tray with parchment. Spoon the pistachio cream into 10 mounds, about 1 generous tablespoon each. Freeze for at least 1 hour, until firm.
02 -
Whisk melted butter, brown sugar, and granulated sugar in a large bowl until smooth. Add the egg, egg yolk, and vanilla, then whisk until glossy.
03 -
Stir in flour, cornstarch, baking soda, baking powder, and fine salt until just combined. Fold in the chopped chocolate and pistachios.
04 -
Cover and chill the dough for 45-60 minutes, until firm enough to shape without sticking heavily to your hands.
05 -
Preheat the oven to 350 degrees F and line baking sheets with parchment. Flatten a scoop of dough, place one frozen pistachio cream mound in the center, and seal the dough around it.
06 -
Place dough balls 3 inches apart. Bake for 11-13 minutes, until the edges are set and the centers still look soft. Sprinkle lightly with flaky salt.
07 -
Let the cookies rest on the baking sheet for 8-10 minutes, then move them to a rack. Serve warm for the softest pistachio center.
# Good to know:
01 -
Use a thick pistachio cream spread for the best filled center.
02 -
Stuffed dough balls can be frozen for up to 2 months.
03 -
The cookies taste best slightly warm after a short cooling rest.