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Pistachio Cream Cookies

Pistachio Cream Cookies

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Indulge in the delightful experience of making Pistachio Cream Cookies, a treat that perfectly combines the nutty richness of pistachios with the comforting softness of a classic cookie. These cookies feature a creamy pistachio center enveloped in a chewy exterior, making them an irresistible choice for family gatherings or cozy evenings at home. With their vibrant green color and rich flavor, they’re sure to impress both kids and adults alike. Plus, this straightforward recipe allows you to whip up a batch quickly, ensuring that everyone can enjoy these scrumptious delights without any fuss.

Ingredients

Scale
  • 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

  1. Freeze the pistachio cream spread on a parchment-lined plate for at least 1 hour.
  2. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  3. In another bowl, combine melted butter, brown sugar, and granulated sugar until well mixed. Add the egg and vanilla extract; stir until smooth.
  4. Gradually fold in dry ingredients until just combined. Carefully mix in chocolate and pistachios.
  5. Scoop dough portions onto a lined plate; chill for about 1 hour to prevent spreading.
  6. Preheat oven to 350°F (175°C). Flatten chilled dough balls slightly, place frozen cream in the center, and seal completely.
  7. Bake for about 11-12 minutes or until edges are set but centers are still soft.
  8. Sprinkle with flaky salt after removing from oven; cool on a wire rack.

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