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Pistachio Cream Cookies Recipe

Pistachio Cream Cookies Recipe
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★★★★★

4.8 from 5 reviews

These Pistachio Cream Cookies feature a delightful combination of rich pistachio cream filling, crunchy pistachios, and chunks of semi-sweet chocolate baked into tender, buttery cookie dough. Perfectly balanced with a sprinkle of flaky salt, these cookies offer a decadent treat with a pleasantly nutty flavor and a soft, melt-in-your-mouth texture.

Ingredients

Scale

Filling

  • 150 g pistachio cream spread

Dry Ingredients

  • 180 g all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 115 g unsalted butter, melted and cooled
  • 100 g brown sugar
  • 50 g granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 100 g semi-sweet or dark chocolate, roughly chopped
  • 50 g shelled pistachios, roughly chopped
  • Flaky salt, for sprinkling

Instructions

  1. Freeze the pistachio cream: Spread the pistachio cream evenly on a parchment-lined plate and freeze for at least 1 hour. This helps firm up the cream for easy stuffing inside the cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. Prepare the wet ingredients: In a large bowl, whisk the melted and cooled unsalted butter with the brown sugar and granulated sugar until combined and smooth. Add the egg and vanilla extract, mixing thoroughly until the batter is uniform.
  4. Combine wet and dry: Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated. Avoid overmixing to keep the cookies tender.
  5. Add chocolate and pistachios: Gently fold in the roughly chopped semi-sweet or dark chocolate and chopped pistachios evenly throughout the dough.
  6. Chill the dough balls: Scoop the dough using a cookie scoop onto lined plates. Place the dough balls in the refrigerator and chill for about 1 hour to firm up.
  7. Preheat the oven: Heat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
  8. Assemble cookies with filling: Flatten each chilled dough ball slightly. Place a chunk of frozen pistachio cream in the center of the dough, then carefully fold and seal the dough completely around the cream so it is fully enclosed.
  9. Arrange and garnish: Place the filled dough balls on a baking sheet lined with parchment paper, leaving ample space between cookies. Optionally, top each cookie with extra chocolate chunks and chopped pistachios for added texture and visual appeal.
  10. Bake: Bake in the preheated oven for 11 to 12 minutes until the cookie edges are set but the centers remain soft for a tender bite.
  11. Finish and cool: Immediately upon removing from the oven, sprinkle flaky salt over the cookies to enhance flavor. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Freezing the pistachio cream is essential to prevent it from melting too quickly while baking.
  • You can substitute pistachio cream with another nut butter, but it will alter the flavor profile.
  • For a more intense pistachio flavor, add a teaspoon of pistachio extract to the dough if available.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Allow cookies to cool completely to avoid breaking the delicate pistachio cream center.

Nutrition

Keywords: pistachio cream cookies, pistachio cookies, nutty cookies, chocolate pistachio dessert, homemade cookies, baked treats

Find it online: https://tastemadebyclara.com/pistachio-cream-cookies-recipe/