Pistachio Cream Cookies Recipe

Ingredients

Dry Ingredients

• 180 g all-purpose flour
• 1 tablespoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ 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
• 150 g pistachio cream spread

Add-ins and Toppings

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

Instructions

1. Line a plate with parchment paper and spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or overnight until solid. If using the sheet method, cut into squares and keep frozen until needed.
2. Line a cutting board or plate with parchment paper to chill the cookie dough and set aside.
3. In a small bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Stir to incorporate and set aside.
4. In a large mixing bowl, whisk together the melted and cooled butter with the brown sugar and granulated sugar until combined. Add the egg and vanilla extract and whisk until smooth and thick.
5. Add the flour mixture to the butter mixture and whisk just until barely combined, leaving some flour patches to avoid over-mixing.
6. Gently fold in the chopped chocolate and chopped pistachios using a spatula until just combined.
7. Using a 4-tablespoon cookie scoop, portion the dough onto the lined surface and chill in the refrigerator for about 1 hour until firm.
8. Heat the oven to 350°F and line a baking sheet with parchment paper.
9. Flatten each chilled dough ball with your fingers into a round disc. Place 3-4 frozen pistachio cream squares or one dollop in the center and fold the dough around it to seal the filling inside.
10. Place the stuffed dough balls on the baking sheet with 2 inches between each. Press additional chocolate chunks, pistachios, and frozen pistachio cream pieces onto the tops of the cookies.
11. Bake for 12 minutes until edges are set but centers remain soft. Immediately sprinkle with flaky salt. Let cookies cool on the baking sheet for 5 minutes before enjoying warm or letting them cool fully so the pistachio filling firms up.

Notes

• Use a thick pistachio cream or spread that contains thickeners to ensure the filling stays gooey and doesn’t absorb into the cookie dough.
• Freezing the pistachio cream beforehand is essential to maintain the gooey texture during baking.
• Chilling the dough before stuffing keeps it easier to handle and prevents spreading.
• Sprinkling flaky salt after baking balances the sweetness and enhances flavor.
• You can substitute semi-sweet chocolate with dark chocolate for a richer taste.
• Store baked cookies in an airtight container at room temperature or refrigerate to preserve the pistachio filling texture.