Description
A delightful cookie with a creamy pistachio center surrounded by a perfectly baked cookie shell.
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 shelled pistachios (roughly chopped)
- Flaky salt (for sprinkling)
Instructions
- Prepare the Filling: Start by freezing the pistachio cream spread on a parchment-lined plate for at least one hour.
- Mix the Dry Ingredients: In a bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk them together and set aside.
- Whisk the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chopped chocolate and pistachios.
- Chill the Dough: Use a cookie scoop to portion out the dough onto lined plates and chill in the refrigerator for about one hour.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Assemble the Cookies: Flatten the dough balls slightly and place a frozen dollop of pistachio cream in the center. Seal the dough around the cream.
- Baking Time: Arrange the cookies on a baking sheet and bake for 11 to 12 minutes, or until slightly golden at the edges.
- Finishing Touch: Sprinkle flaky salt on top and let them cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature. They can be frozen for up to three months.