Pistachio Cream Cookies: A Luxurious Twist on a Classic Favorite
Indulge in these Pistachio Cream Cookies, a perfect balance of nutty richness, melted chocolate, and a sprinkle of flaky salt. Soft, chewy, and irresistibly delicious!
Equipment
- Mixing bowls
- Whisk & spatula
- Electric mixer (optional)
- Baking sheet
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
- 150g pistachio cream spread
- 180g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 115g unsalted butter, melted and cooled
- 100g brown sugar
- 50g granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 100g semi-sweet or dark chocolate, roughly chopped
- 50g unsalted pistachios, shelled and roughly chopped
- Flaky salt for sprinkling
Instructions
- Preparation Steps:Freeze pistachio cream: Spread into a layer or small scoops & freeze for 1 hour.Mix dry ingredients: Combine flour, cornstarch, baking powder, baking soda, and salt.Prepare wet ingredients: Whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg and vanilla.Combine dough: Gradually mix in dry ingredients, then fold in chopped chocolate & pistachios.Chill the dough: Cover & refrigerate for at least 1 hour.Shape cookies: Scoop dough, flatten, add frozen pistachio cream, and seal.Bake: Place on a lined baking sheet & bake at 180°C (350°F) for 10-12 minutes.Finish with salt: Sprinkle flaky salt while warm & let cool before enjoying!
Notes
Chilling the dough enhances flavor & prevents spreading.
Don’t skip the flaky salt! It enhances the pistachio & chocolate flavors.
Storage: Keep in an airtight container for up to 5 days or freeze for longer freshness.
Customize: Swap chocolate for white chocolate or drizzle with extra pistachio cream for extra indulgence.