Pistachio Cream Cookies Recipe
Introduction
Pistachio Cream Cookies are a delightful treat combining a tender cookie dough with a luscious, creamy pistachio center. These cookies offer a perfect balance of rich nuts and chocolate, making them an irresistible snack or dessert.
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
- Step 1: Freeze the pistachio cream spread on a parchment-lined plate for at least 1 hour to firm up.
- Step 2: In a bowl, mix together the flour, cornstarch, baking powder, baking soda, and salt; set aside.
- Step 3: In a large bowl, whisk the melted butter with brown sugar and granulated sugar until combined. Add the egg and vanilla extract, then mix until smooth.
- Step 4: Gradually fold in the flour mixture until just combined. Gently mix in the chopped chocolate and pistachios.
- Step 5: Scoop the dough using a cookie scoop onto lined plates and chill for about 1 hour to firm up.
- Step 6: Preheat the oven to 350°F (175°C). Flatten each dough ball slightly, place a piece of frozen pistachio cream in the center, and seal completely around it.
- Step 7: Place the filled cookies on a baking sheet, spacing them apart. Optionally, top with extra chocolate chunks and pistachios.
- Step 8: Bake for 11–12 minutes until the edges are set but the centers remain soft. Sprinkle with flaky salt before letting them cool.
Tips & Variations
- Chill the dough well before baking to prevent spreading and to keep the pistachio cream intact inside the cookies.
- For a nut-free version, substitute pistachio cream with a suitable seed butter and omit the pistachios.
- Add a pinch of cinnamon for a warm, spicy note that complements the pistachio flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To extend freshness, keep them refrigerated for up to one week. Reheat gently in the microwave for a few seconds to soften the pistachio cream before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular nut butter instead of pistachio cream spread?
Yes, you can substitute with almond or cashew butter, but the unique pistachio flavor will be lost. Choose a thick and creamy nut butter for best results.
Why do I need to freeze the pistachio cream before baking?
Freezing the pistachio cream helps it maintain its shape during baking, preventing it from melting out and ensuring a creamy center inside the cookie.
PrintPistachio Cream Cookies Recipe
These Pistachio Cream Cookies are a delightful blend of rich pistachio cream, chocolate chunks, and crunchy pistachios baked into soft, flavorful cookies. Featuring a tender crumb and a creamy center, these cookies offer a perfect balance of nuttiness and sweetness, finished with a sprinkle of flaky salt to enhance the flavors.
- Prep Time: 20 minutes (plus 2 hours chilling and freezing time)
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: Approximately 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Mix-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 to firm it up for easy filling.
- Prepare Dry Mix: In a 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 both brown and granulated sugars until well combined. Add the room-temperature egg and vanilla extract, mixing until smooth and homogeneous.
- Combine Dough: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Gently incorporate the chopped chocolate and chopped pistachios, ensuring even distribution without overmixing.
- Chill Dough Balls: Using a cookie scoop, portion the dough onto lined plates. Chill for about 1 hour to allow the dough to firm up, aiding shaping.
- Preheat Oven and Assemble Cookies: Preheat your oven to 350°F (175°C). Flatten each dough ball slightly, place a piece of frozen pistachio cream in the center, then carefully seal the dough completely around the filling to encase it securely.
- Prepare for Baking: Arrange the cookies on a baking sheet, spacing them apart to allow for spreading. Optionally, top each cookie with extra chocolate chunks and chopped pistachios for added texture and appearance.
- Bake and Finish: Bake the cookies for 11 to 12 minutes, or until the edges are set but centers remain soft. Once out of the oven, sprinkle with flaky salt to enhance and balance the sweet flavors. Allow cookies to cool before serving.
Notes
- Freezing the pistachio cream is essential for maintaining a creamy center that does not melt into the dough during baking.
- Chilling the dough balls prior to baking helps prevent excessive spreading and maintains cookie shape.
- If you prefer, substitute semi-sweet chocolate with dark chocolate for a richer taste.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- For extra crunch, toast the pistachios lightly before chopping.
Keywords: pistachio cookies, pistachio cream, chocolate chip cookies, soft cookies, nutty cookies, holiday cookies, baked desserts
