Why This Recipe Is a Must-Try
Picture this: soft, chewy cookies with a delicious surprise in the center. That’s what you get with Pistachio Cream Cookies. Seriously, who doesn’t love the combination of pistachio cream and chocolate? It’s like a little hug for your taste buds! 😋
Not only are these cookies a treat, but they also make for a great conversation starter at parties. Imagine everyone’s faces lighting up when they discover that scrumptious pistachio filling. So, if you ever needed a reason to bake, consider this it!
How to Make Pistachio Cream Cookies
Ready to dive into the world of cookie magic? Making Pistachio Cream Cookies is super simple! Follow these steps, and you’ll be enjoying soft, flavorful cookies in no time. With a few easy ingredients, you’ll wonder why you haven’t made these sooner.
Ingredients:
- 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 unsalted pistachios (shelled and roughly chopped)
- Flaky salt (for sprinkling)
Directions:
Freeze the pistachio spread: Line a plate with parchment paper and pour the pistachio spread on top, spreading it into a thick sheet. Freeze for at least 1 hour or overnight until solid. If you prefer, scoop it out into small dollops instead. Chop it into squares after freezing and keep them on standby.
Prep: Get a cutting board or plate lined with parchment paper for chilling your cookie dough. Set it aside; we’ll need it soon.
Make the flour mixture: In a small bowl, mix the flour, cornstarch, baking powder, baking soda, and salt. Give it a stir and set that aside too.
Butter mixture: In a larger mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth. Add in the egg and vanilla extract, whisking until everything is combined and a little thick.
Combine mixtures: Dump the flour mixture into the butter mixture. Whisk until they barely mix, leaving some flour patches. Don’t overdo it; nobody wants tough cookies!
Fold in yummy bits: Gently fold in the chopped chocolate and pistachios using a spatula. Keep it casual; just make sure everything’s combined.
Scoop the dough: Use a 4-tablespoon cookie scoop to form dough balls, placing them on your lined board. Stick these in the fridge for about an hour to firm up.
Prepare to bake: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Stuff the cookies: Flatten a dough ball into a round shape. Place your frozen pistachio cream in the center and wrap the dough around it, sealing it tightly.
Top it off: Place the stuffed balls on your baking sheet, giving them some room to spread. Add extra chocolate chunks, pistachios, and pistachio cream on top for good measure.
Bake it up: Bake for 11-12 minutes until the edges are set but the centers are still soft. As soon as they come out, sprinkle with flaky salt. Let them cool on the sheet for 5 minutes (or devour them warm for gooey goodness!).
How to Serve Pistachio Cream Cookies
Serve these bad boys while they’re still warm to keep that gooey pistachio filling delightful. They pair perfectly with a chilled glass of milk or a hot cup of coffee. Crank up a cozy movie, grab a few cookies, and treat yourself! 🍪❤️
How to Store Pistachio Cream Cookies
Got leftovers? First of all, congrats on your self-control! To store, let them cool completely and then place them in an airtight container. They’ll stay fresh for about 3-4 days at room temperature. You can freeze them too! Just wrap them well, and they’ll last for up to a month.
Tips to Make Pistachio Cream Cookies
- Chill the dough: Don’t skip chilling the dough! It helps them hold their shape while baking.
- Pistachio spread: If your pistachio spread is on the runny side, consider freezing it for a bit longer for easier handling.
- Experiment: Feel free to add in other mix-ins like dried fruit or more types of nuts. Why not make it your own? 🤷♀️
Variations
If you want to mix things up, try using different nut butters in place of pistachio cream, such as almond or hazelnut. You could also switch up the chocolate for white chocolate or omit it entirely for a nuttier flavor. Options are endless!
FAQs
1. Can I use store-bought pistachio cream?
Absolutely! Just ensure it’s thick enough to freeze without dripping.
2. What should I do if I don’t have pistachios?
No problem! Swap them out for other nuts or even chocolate chunks — just keep it delicious!
3. How do I know when my cookies are done baking?
Look for edges that set while the center remains slightly soft. A little jiggle in the middle is totally okay; they’ll firm up while cooling!
Now that you’re all set, why not grab those ingredients and start baking? Happy cookie creating! 🍪✨
Pistachio Cream Cookies
Ingredients
Cookie Base
- 180 g all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 115 g unsalted butter (melted and cooled)
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 100 g semi-sweet or dark chocolate (roughly chopped)
- 50 g unsalted pistachios (shelled and roughly chopped)
Pistachio Filling
- 150 g pistachio cream spread Frozen until solid
Topping
- Flaky salt For sprinkling
Instructions
Preparation
- Line a plate with parchment paper and pour the pistachio spread on top, spreading it into a thick sheet. Freeze for at least 1 hour or overnight until solid.
- Get a cutting board or plate lined with parchment paper for chilling your cookie dough. Set it aside.
- In a small bowl, mix the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Cookie Dough
- In a larger mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until smooth.
- Add in the egg and vanilla extract, whisk until combined.
- Dump the flour mixture into the butter mixture and whisk until barely mixed, leaving some flour patches.
- Gently fold in the chopped chocolate and pistachios using a spatula.
- Use a 4-tablespoon scoop to form dough balls and place them on your lined board. Chill in the fridge for about an hour.
Baking
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Flatten a dough ball, place your frozen pistachio cream in the center, and wrap the dough around it securely.
- Place the stuffed balls on your baking sheet, adding extra chocolate chunks and pistachios on top.
- Bake for 11-12 minutes until the edges are set but the centers are still soft. Sprinkle with flaky salt and let cool for 5 minutes.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.