Gooey Pistachio Cream Cookies (Print Version)
# Ingredients:
→ Base essentials
01 -
½ teaspoon baking soda
02 -
115g unsalted butter, melted and cooled
03 -
180g all-purpose flour
04 -
1 teaspoon vanilla extract
05 -
100g brown sugar
06 -
1 large egg, at room temp
07 -
50g granulated sugar
08 -
½ teaspoon salt
09 -
1 tablespoon cornstarch
10 -
½ teaspoon baking powder
→ Toppings and filling
11 -
100g semi-sweet or dark chocolate, roughly chopped
12 -
A pinch of flaky sea salt for garnish
13 -
150g pistachio cream spread
14 -
50g shelled pistachios, roughly chopped
# Instructions:
01 -
Take a plate, cover it with a parchment sheet, and spread the pistachio cream in a thick layer. If it's thick already, scoop spoonful-sized blobs instead. Freeze the plate for at least an hour until it solidifies completely. Once firm, you can cut it into bite-sized squares if you went with the sheet approach. Keep the frozen bits in the freezer until needed.
02 -
Grab a cutting board or chillable plate and cover it in parchment. This is where you'll let your dough balls rest later. In a separate small bowl, mix together the flour, cornstarch, salt, baking soda, and baking powder until they’re fully blended. Set that aside for now.
03 -
Combine the melted-but-cooled butter with both brown and white sugars in a large mixing bowl. Whisk them until the texture's smooth and everything looks combined. Then stir in the egg and vanilla and keep whisking until the mixture thickens a bit. This usually takes around a minute of steady whisking.
04 -
Slowly add your pre-mixed dry ingredients to the buttery mixture, stirring gently. Stop once you barely see any streaks of flour left. Toss in the chopped pistachios and chocolate, then use a spatula to carefully fold everything together. Avoid overmixing—leave the dough soft!
05 -
Scoop out dough balls using a 4-tablespoon scoop (or measure about 1/4 cup each). Place these on your parchment-lined board or plate. Pop them in the fridge for at least an hour to firm up.
06 -
Heat your oven to 350°F and place parchment paper on your baking tray. Take the chilled dough and frozen pistachio cream squares out in preparation for assembly.
07 -
Flatten each dough ball in your hand, making them wide enough for filling. Lay 3-4 frozen pistachio cream pieces at the center, or spoon-sized blobs if you're not using squares. Gently wrap the dough around the filling, sealing it completely to prevent leaks while baking.
08 -
Space the stuffed dough balls on the baking tray, leaving about two inches between each. Push some extra chocolate chunks, pistachio pieces, or frozen pistachio cream bits into the tops to give them that bakery-style vibe.
09 -
Bake the cookies for around 11-12 minutes. Keep an eye out—edges should look firm, but the middle should still be soft and slightly underdone. Sprinkle them with flaky salt as soon as they leave the oven, while they’re still hot.
10 -
Set the cookies on the baking sheet for five minutes to cool down—they’re fragile right out of the oven. For the best gooey pistachio experience, eat them while warm. If you wait to let them cool completely, the filling firms up but stays delicious, just a little less drippy.
# Notes:
01 -
Check the pistachio cream ingredients—it should have thickening agents. That'll keep the filling from soaking into the cookies.
02 -
Don't skip the chilling steps! Both the dough and filling need to stay cold, or the cookies won’t come out right.
03 -
Enjoy these cookies fresh from the oven, ideally 5–10 minutes after baking. The filling stays gooey and extra special at that point.
04 -
Leftovers? Keep them in an airtight container for up to three days. A quick 10-second zap in the microwave will bring back that warmth.