Pistachio Cream Cookies Treat (Print Version)
Buttery cookies hide pistachio cream centers, chocolate chunks, and toasted pistachios in every bite.
# Ingredients:
→ Dry ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon salt
→ Wet ingredients
04 -
1/2 cup unsalted butter, at room temperature
05 -
1/2 cup packed brown sugar
06 -
1/4 cup granulated sugar
07 -
1 large egg
08 -
1 teaspoon vanilla extract
→ Add-ins
09 -
1/2 cup roasted pistachios, chopped
10 -
3/4 cup dark chocolate chunks
11 -
1/4 cup pistachio cream, divided into 1/2 teaspoon portions
# Steps:
01 -
Line a baking sheet with parchment paper. Scoop 1/2-teaspoon portions of pistachio cream onto the tray and freeze for 20 to 30 minutes until solid.
02 -
In a mixing bowl, whisk together all-purpose flour, baking soda, and salt until evenly blended.
03 -
In a large bowl, beat together unsalted butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy.
04 -
Add egg and vanilla extract to the creamed mixture and mix until fully combined.
05 -
Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined.
06 -
Gently fold in chopped roasted pistachios and dark chocolate chunks with a spatula.
07 -
Scoop out dough in 2-tablespoon portions. Flatten each portion in your palm, place a frozen pistachio cream center in the middle, and wrap the dough around to enclose it, sealing completely.
08 -
Place dough balls on a tray and refrigerate for 1 hour or freeze for 20 minutes to firm.
09 -
Preheat oven to 350°F (175°C). Arrange dough balls 2 inches apart on a parchment-lined baking sheet and bake for 10 to 12 minutes or until the edges are golden while centers remain soft.
10 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For best results, ensure the pistachio cream centers are well frozen before assembling to prevent melting during baking.