Gooey Pistachio Cookies (Print Version)
# Ingredients:
→ Base for Cookies
01 -
115g unsalted butter, melted and cooled slightly
02 -
1 large egg, room temp
03 -
50g white sugar
04 -
½ teaspoon baking soda
05 -
½ teaspoon baking powder
06 -
100g packed brown sugar
07 -
180g plain flour
08 -
½ teaspoon salt
09 -
1 tablespoon cornstarch
10 -
1 teaspoon vanilla essence
→ Mix-ins & Filling
11 -
50g shelled pistachios, roughly chopped
12 -
Flaky salt for finishing
13 -
100g semi-sweet or dark chocolate, chopped into chunks
14 -
150g creamy pistachio spread
# Instructions:
01 -
Lay down a sheet of parchment paper on a plate. Scoop the pistachio spread into small blobs or smooth it into a thick layer. Freeze for 1 hour or until solid. If making a layer, cut it into squares once firm and keep in the freezer.
02 -
Mix together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Set it aside.
03 -
In a bigger bowl, combine the melted butter with both sugars and whisk until they’re blended. Add the egg and vanilla, mixing until it’s smooth and a bit thicker.
04 -
Stir the dry mix into the wet mixture lightly. Toss in the chopped chocolate and pistachios, folding just until combined.
05 -
Scoop out dough portions with a 4-tablespoon scoop onto a board lined with parchment. Chill the dough in the fridge for roughly an hour, letting it firm up.
06 -
Heat the oven to 350°F. Take a dough ball, flatten it, add a frozen blob of pistachio filling in the middle, then seal it up. Optional: Stick extra chocolate, nuts, or pistachio blobs on top. Bake for 11–12 minutes till the edges are firm and the centers are soft. Right after baking, sprinkle flaky salt on top.
# Notes:
01 -
Eat these cookies warm to enjoy soft, gooey centers. The pistachio filling hardens as they cool.
02 -
Pick pistachio spreads that are thickened to avoid it absorbing into the cookies.