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Delicious Pistachio-Stuffed Cookies Recipe

Yield

16 Cookies

Type

Dessert

Time

70 minutes

Level

Beginner

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Get ready to bake these delightful cookies filled with a creamy pistachio center!

150g Pistachio Cream

400g plain flour

1 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon fine salt

2 medium eggs, at room temp

1 teaspoon vanilla extract

200g white chocolate chips

Handful of chopped pistachios for decorating the cookie (optional)

25g Pistachio Cream for drizzling on cookies (optional)

150g soft light brown sugar

125g caster sugar

200g cold unsalted butter, cut into small cubes

Ingredients

Measure out 16 1/2 tablespoons of pistachio cream, spacing them out in a freezable container or plate. Pop the pistachio cream blobs in the freezer for about 1 hour or until completely frozen.

Preheat the oven to 180C/160Fan/350F/Gas mark 4. Grease and line a couple of large baking sheets.

Steps

In a large bowl, mix together the plain flour, baking powder, ground cinnamon and salt. Set aside.

In a large bowl using an electric whisk or wooden spoon, mix the butter and both sugars together until smooth and well combined. Beat in the eggs, one at a time until the mixture is smooth.

Stir in the vanilla extract and white chocolate chunks. Stir in the flour mixture until well combined.

Divide the dough into roughly 75g pieces. (you should get 16 large cookies from this mix) Using your hands, roll the cookie dough into balls. Remove the frozen pistachio cream from the freezer and place the pistachio cream in the middle of each cookie. I flatten the cookie balls, place the pistachio cream in the middle and "wrap" the cookie dough around the pistachio cream so it's enclosed in the middle. Push the chopped pistachios into the cookies before baking.

Place the cookies on the baking sheet (4 at a time since they are large!) Bake the cookies for 18 minutes or until golden brown and smelling amazing. They will still be quite soft in the middle so leave them on the baking sheets for at least 5 minutes before transferring to cooling rack.

Melt the 25g Pistachio cream and drizzle over the cookies. Serve them warm while the filling is still gooey and warm!