Description
Soft and gooey cookies filled with pistachio cream, dark chocolate chunks, and crunchy pistachios, delivering a rich blend of sweet, salty, and nutty flavors.
Ingredients
- 1/2 cup pistachio cream spread
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 3/4 cup semi-sweet or dark chocolate, roughly chopped
- 1/2 cup unsalted pistachios, shelled and roughly chopped
- Flaky salt, for sprinkling
Instructions
- Line a plate with parchment paper and spread pistachio cream into a thick sheet; freeze for at least 1 hour or overnight until solid.
- In a small bowl, mix flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until combined.
- Add the egg and vanilla extract to the butter mixture and whisk until smooth.
- Stir dry ingredients into the wet mixture until just combined.
- Fold in chopped chocolate and pistachios.
- Using a 4-tablespoon scoop, portion the dough onto a parchment-lined board and chill for about 1 hour.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Flatten each dough ball, place frozen pistachio cream in the center, and wrap dough around it to seal.
- Place dough balls on baking sheet, spacing 2 inches apart, and bake for 11-12 minutes until edges are set and centers are soft.
- Immediately sprinkle with flaky salt after baking.
- Cool on baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for gooey centers.
Notes
- Use thick pistachio cream that holds shape during baking.
- Ensure pistachio cream is frozen solid before stuffing to prevent leaks.
- Dough can be made ahead and refrigerated up to 24 hours.
- If dough is sticky, chill longer before shaping.
- Store in airtight container at room temperature for 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 18g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
