Soft Pistachio Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
115g unsalted butter, melted and let cool
02 -
100g packed brown sugar
03 -
50g white sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
180g all-purpose flour
07 -
½ teaspoon salt
08 -
½ teaspoon baking soda
09 -
½ teaspoon baking powder
10 -
1 tablespoon cornstarch
→ Filling and Extras
11 -
150g pistachio spread
12 -
100g roughly chopped dark or semi-sweet chocolate
13 -
50g chopped, shelled pistachios
14 -
Flaky salt for finishing
# Instructions:
01 -
Grab a plate lined with parchment paper. Spread pistachio cream into a chunk or form little scoops. Pop into the freezer for an hour or more till solid. If spreading as a sheet, slice into squares after it hardens and put back in the freezer.
02 -
Mix together the flour, salt, cornstarch, baking soda, and baking powder in a small bowl. Set aside for now.
03 -
In a big bowl, stir the melted butter, brown sugar, and granulated sugar until nicely blended. Add in the egg and vanilla, whisking till it’s smooth and creamy.
04 -
Stir the dry mix into the wet mixture. Don’t overdo it, just until combined. Toss in the chopped chocolate and pistachios, folding lightly to mix.
05 -
Scoop out 4-tablespoon portions of dough onto a parchment-covered surface. Let them chill in the fridge for about an hour to firm up.
06 -
Heat the oven to 350°F. Flatten out each dough ball, add the frozen pistachio cream to the center, then seal it up. Add extra chocolate, pistachios, or cream bits on top before baking. Bake 11-12 minutes, just until edges set but the middle stays soft. Sprinkle flaky salt right after baking.
# Notes:
01 -
The center will firm up once the cookies cool. For a gooey center, eat them while warm!
02 -
Purchase pistachio spreads with added thickeners to stop them from soaking into the dough.