Gooey Pistachio Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 teaspoon vanilla extract
02 -
1 large egg, room temperature
03 -
50g white sugar
04 -
100g soft brown sugar
05 -
115g melted butter, cooled
06 -
½ teaspoon salt
07 -
½ teaspoon baking soda
08 -
½ teaspoon baking powder
09 -
1 tablespoon cornstarch
10 -
180g plain flour
→ Filling & Mix-ins
11 -
Sprinkle of flaky salt for finishing
12 -
50g shelled pistachios, chopped coarsely
13 -
100g dark or semi-sweet chocolate, roughly cut
14 -
150g pistachio spread
# Instructions:
01 -
Line a tray with baking paper. Scoop or spread the pistachio cream onto it into blobs or a flat sheet. Freeze solid for an hour. If it's spreadable, slice into pieces once frozen, then pop back in the freezer.
02 -
Grab a small bowl and whisk the cornstarch, flour, salt, baking soda, and baking powder. Put it to one side when done.
03 -
In a large bowl, mix the cooled butter with both sugars until smooth. Add in the egg and vanilla, whisking until it thickens and looks silky.
04 -
Add the dry mix to the bowl with the wet ingredients in small portions, stirring gently just until combined. Fold in the pistachios and chocolate chunks last. Use a cookie scoop to shape balls of dough onto a lined board, then refrigerate them for about an hour so they firm up.
05 -
Set your oven to 350°F (175°C). Flatten each firm cookie dough ball, place a frozen pistachio filling piece in the middle, and wrap the dough around it to seal. Add extra chopped pistachios, chocolate, or frozen cream on top if you want.
06 -
Bake the cookies for 11-12 minutes until the outer edges set but the insides stay soft. Sprinkle flaky salt on the warm cookies right after they come out. Let them sit on the tray for a few minutes before moving to a rack to cool completely.
# Notes:
01 -
For the best gooey centers, enjoy these cookies warm straight from the oven.
02 -
Use pistachio cream with stabilizers to stop it from soaking into the dough.