Creamy Pistachio Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
180g plain flour
02 -
1 tablespoon of cornflour
03 -
½ teaspoon of baking soda
04 -
½ teaspoon of baking powder
05 -
½ teaspoon of plain salt
06 -
115g butter, unsalted, melted, then cooled
07 -
100g of soft brown sugar
08 -
50g of white sugar
09 -
1 large egg, must be at room temperature
10 -
1 teaspoon of vanilla essence
→ Filling & Mix-ins
11 -
150g pistachio butter or spread
12 -
100g of dark or semi-sweet chocolate, chopped coarsely
13 -
50g pistachio nuts, shelled and roughly chopped
14 -
Flaky salt for scattering on top
# Instructions:
01 -
Place a piece of parchment paper on a plate. Either spread the pistachio butter thickly or scoop out small blobs. Pop the plate in the freezer for at least 60 minutes, or until it’s solid. If you spread a thick layer, cut it into squares once frozen and toss those pieces back in the freezer.
02 -
Mix together the flour, cornflour, salt, baking soda, and baking powder in a smaller bowl. Set it to the side.
03 -
In a larger bowl, whisk the melted butter with the brown sugar and white sugar until it’s blended. Add in the egg and some vanilla, then whisk again until everything looks smooth and creamy.
04 -
Add the dry ingredients to the wet mixture and gently whisk until just about combined. Fold in the chopped chocolate and pistachio pieces until evenly distributed.
05 -
Scoop out dough portions using a 4-tablespoon scoop and line them up on a baking tray or board. Pop the tray in the fridge for at least an hour until the dough firms up.
06 -
Warm up your oven to 350°F. Flatten each chilled dough portion and place a piece of frozen pistachio butter in the center. Seal the dough around the filling. If you like, top with extra chocolate, nuts, or frozen butter pieces. Bake for about 11 to 12 minutes, just until the edges set and the middle stays soft. Sprinkle some flaky salt when they’re out of the oven.
# Notes:
01 -
The pistachio filling will thicken as the cookies cool. Enjoy them while warm if you want a gooey center!
02 -
Pick pistachio butter or spread that’s got thickeners. It keeps the filling from soaking into the cookie dough.