Pistachio Cookies
These irresistible Pistachio Stuffed Cookies are a true indulgence for anyone who loves the combination of rich, buttery cookie dough, creamy pistachio spread, and a mix of white and dark chocolate chips. With a surprise pistachio center, these cookies are perfectly sweet, nutty, and melt-in-your-mouth delicious. Whether you're a pistachio lover or just looking to try something unique, these cookies will definitely hit the spot!
- March 12, 2025
- 6 Large Cookies
- 1 hr 30 min
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Ingredients
- -120g unsalted butter
- -100g granulated sugar
- -100g brown sugar
- -1 large egg
- -280g all purpose flour
- -2 tbsp corn flour
- -1 tsp baking powder
- -1/2 tsp salt
- -200g chocolate chips ( I used white and dark chocolate)
- -50g chopped pistachios
- -pistachio spread
Directions
- Step 1
- Freeze the Pistachio Spread: Spoon 6 dollops of pistachio spread onto a baking paper-lined tray and freeze until we add them to the cookies.
- Step 2
- Make the Cookie Dough: Beat the butter and both sugars for 5 minutes. Mix in the egg and beat until all incorporated. In another bowl, combine the flour, cornflour, baking powder, and salt. Add this to the wet ingredients along with the chocolate and pistachios. Mix until no dry flour remains.
- Step 3
- Shape the Cookies: Divide the dough into 6 equal pieces (about 100g each). Flatten each piece, place a frozen pistachio dollop in the centre, and wrap the dough around it to form a ball, make there’s no pistachio spread visible and it’s properly sealed. Freeze the stuffed dough balls for at least 1 hour.
- Step 4
- Bake: Preheat your oven to 200°C (392°F). Arrange the cookie dough balls on a lined tray with space between them. Bake for 18-20 minutes until golden.
- Step 5
- Cool & Reheating: Let the cookies cool on the tray for 10-15 minutes before handling. You can sprinkle some melted pistachio spread on top or some chopped pistachios. They are best eaten warm so if you have leftovers, heat them in the microwave for 30-40 seconds before eating.
