Description
Gooey and rich pistachio cream cookies packed with chopped pistachios and dark chocolate, finished with flaky salt. A bakery-style treat with a molten center.
Ingredients
150 g pistachio cream spread
180 g all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ 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 unsalted pistachios, shelled and roughly chopped
flaky salt, for sprinkling
Instructions
1. Line a plate with parchment paper and freeze the pistachio spread into a sheet or dollops. Freeze for at least 1 hour.
2. In a small bowl, mix flour, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl, whisk melted butter, brown sugar, and granulated sugar. Add the egg and vanilla extract. Mix until smooth.
4. Add dry ingredients to the wet mixture. Stir until mostly combined.
5. Fold in chopped chocolate and pistachios using a spatula.
6. Scoop cookie dough using a 4-tablespoon scoop. Chill dough balls for 1 hour.
7. Preheat oven to 350°F. Line baking sheet with parchment.
8. Flatten a dough ball, place frozen pistachio cream inside, and wrap dough around it.
9. Top cookies with more chocolate, pistachios, and frozen pistachio cream if desired.
10. Bake for 11–12 minutes until edges are set. Sprinkle with flaky salt immediately after baking.
11. Let cool on baking sheet for 5 minutes before serving.
Notes
Use a thick pistachio spread that contains stabilizers or thickeners for the best gooey filling.
Cookies taste best slightly warm but can also be cooled and stored.
Freeze extra dough balls for quick baking later.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American