Pistachio Cream Cookies Recipe
These Pistachio Cream Cookies combine a rich, nutty pistachio cream center with a tender, chocolate-studded cookie exterior. Soft and slightly chewy with a hint of saltiness from flaky sea salt topping, they offer a delightful balance of flavors and textures perfect for any cookie lover.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 150 g pistachio cream spread
- 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
- Freeze Pistachio Cream: Place the pistachio cream spread on a parchment-lined plate and freeze for at least 1 hour until firm for easier handling later.
- Prepare Dry Mixture: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk the melted and cooled unsalted butter with brown sugar and granulated sugar until well combined. Add the egg and vanilla extract, mixing until smooth and homogeneous.
- Combine Dough: Gradually fold the flour mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies tender. Then gently incorporate the chopped chocolate and chopped pistachios evenly throughout the dough.
- Chill Dough Balls: Using a cookie scoop, portion the dough onto lined plates. Chill in the refrigerator for about 1 hour to firm up before baking.
- Assemble Cookies: Preheat the oven to 350°F (175°C). Slightly flatten each dough ball, place a piece of frozen pistachio cream in the center, and carefully seal the dough completely around it to encase the filling.
- Prepare for Baking: Place assembled cookies spaced apart on a baking sheet lined with parchment paper. Optionally, top with extra chocolate chunks and chopped pistachios for added texture and flavor.
- Bake and Finish: Bake cookies for 11 to 12 minutes until edges are set but the centers remain soft. Immediately sprinkle flaky salt over the warm cookies before allowing them to cool on the baking sheet.
Notes
- Freezing the pistachio cream is essential to prevent it from melting out during baking.
- Do not overmix the dough to maintain a tender cookie texture.
- Using room temperature egg helps the wet ingredients blend smoothly.
- Chilling both the pistachio cream and cookie dough improves assembly and baking results.
- Flaky salt adds a lovely contrast to the sweetness but can be omitted if preferred.
Keywords: pistachio cookies, pistachio cream, chocolate cookies, nutty cookies, homemade cookies, soft cookies, baked cookies
Find it online: https://miarosetti.com/pistachio-cream-cookies-recipe/
