Ingredients
Cookie Dough
- 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 bean paste
- 100 g semi-sweet or dark chocolate (roughly chopped)
- 50 g unsalted pistachios (shelled and roughly chopped)
Pistachio Cream Filling & Topping
- 150 g pistachio cream spread
- Flaky salt (for sprinkling)
Instructions
- Freeze pistachio spread: Line a plate with parchment paper and spread the pistachio cream into a thick sheet or scoop into small dollops. Freeze for at least 1 hour or overnight until solid. If using the sheet method, cut into squares and keep frozen until needed.
- Prepare chilling surface: Line a cutting board or plate with parchment paper to chill the cookie dough balls later. Set aside.
- Mix dry ingredients: In a small bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Stir well and set aside.
- Combine wet ingredients: In a large bowl, whisk melted and cooled butter with brown sugar and granulated sugar until combined. Add the egg and vanilla bean paste; whisk until smooth and thick.
- Incorporate dry into wet: Add the flour mixture to the butter mixture and whisk gently until just combined, leaving some patches of flour visible for a tender texture.
- Fold in mix-ins: Switch to a spatula and carefully fold in the chopped chocolate and pistachios until just combined.
- Scoop and chill dough: Use a 4-tablespoon cookie scoop to portion dough onto the prepared parchment-lined surface. Chill in the refrigerator for about 1 hour or until firm.
- Preheat oven and prepare baking sheet: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Stuff cookies: Flatten each chilled dough ball into a round disc with your fingers. Add 3-4 pieces of the frozen pistachio cream in the center. Fold the dough around the pistachio cream to fully encase it.
- Add toppings: Place stuffed dough balls on the baking sheet with 2 inches spacing. Press extra chocolate chunks, chopped pistachios, and frozen pistachio cream pieces on top of each cookie for added flavor and texture.
- Bake: Bake for 11-12 minutes until edges are set but centers remain soft. Remove from oven and immediately sprinkle with flaky salt. Let cookies cool on the baking sheet for 5 minutes before serving warm or cooled. The pistachio filling will firm up as the cookies cool.
Notes
- Ensure the pistachio cream is fully frozen for easy handling and to maintain shape inside the cookie.
- Allow dough to chill well to prevent spreading during baking.
- You can substitute vanilla bean paste with vanilla extract if needed.
- Use room temperature egg to help achieve the proper dough consistency.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a nut-free variation, omit pistachios and substitute with additional chocolate chunks.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
