Here is what I did:
-Froze
pistachio creme for a few hours but did nothing and was a mess. Next time just
take from jar.
-Made
cookie dough.
-Scooped
out using larger cookie scooper (about 1 tablespoon).
-Chilled
dough for 1 hr.
-Flattened
and put pistachio in middle and rolled in circle. Sometimes pistachio cream
would leak out so covered with dough.
-Saved
a little chocolate and pistachio to put on top.
-Put
dough back in fridge for 15 min.
-Baked for 10 min. Next time might put a little pistachio cream on top of cookie
150
g pistachio cream spread
180
g all-purpose flour
1
tablespoon cornstarch
½
teaspoon baking powder
½
teaspoon baking soda
½
teaspoon salt
115
g unsalted butter, melted and cooled (used 1 stick of butter, 113
g)
100
g brown sugar
50
g granulated sugar
1
large egg, room temperature
1
teaspoon vanilla extract
100
g semi-sweet or dark chocolate, roughly chopped
50
g unsalted pistachios, shelled and roughly chopped
flaky
salt, for sprinkling
Instructions
1.
Freeze pistachio spread: Line a
plate with parchment paper. Pour the pistachio spread on top and spread it into
a thick sheet. If your pistachio spread is thick enough, you can also scoop it
out into small dollops with a spoon. Freeze for at least 1 hour or overnight
until solid. If you've gone with the sheet method, use a knife to cut the
frozen sheet into squares and pop it back in the freezer until needed.
2.
Prep: Line a cutting board or
plate with parchment paper. This will be used to chill the cookie dough on. Set
aside.
3.
Flour mixture: In a small bowl,
stir together flour, cornstarch, baking powder, baking soda, and salt. Set
aside.
4.
Butter mixture: In a large
mixing bowl, add the melted and cooled butter, brown sugar, and granulated
sugar. Whisk until combined. Add the egg and vanilla extract. Whisk until
smooth and thick.
5.
Combine flour and butter
mixtures: Add the flour mixture and whisk until just barely combined with some
flour patches left.
6.
Fold in chocolate and
pistachios: Add the chopped chocolate and chopped pistachios. Switch to a
spatula to fold the chocolate and pistachios in and finish mixing the dough
until just combined.
7.
Scoop cookie dough: Use a
4-tablespoon cookie scoop to scoop the cookie dough. Release the cookie dough
balls onto your lined board. Chill the dough in the fridge for about 1 hour or
until firm.
8.
Prep: Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
9.
Stuff cookie dough: Use your
fingers to press a dough ball into a flat round. Place a frozen stack (or a
dollop) of pistachio cream (about 3-4 squares depending on the thickness) in
the middle and close the cookie dough around it to seal it in the middle.
10.
Add toppings: Place the stuffed
cookie dough balls on your lined baking sheet, leaving about 2" in between
each cookie for spreading. Press a few more chocolate chunks, pistachios, and
frozen pistachio cream chunks on top of each cookie dough ball.
11.
Bake: Bake cookies for about
11-12 minutes or until the edges are set but the cookies are still soft. (Baked
for 10 min and sprinkled salt on the cookies before baking).
Immediately sprinkle with flaky salt. Let the cookies cool on the baking sheet
for 5 minutes and then enjoy them warm for gooey centers or let them cool. The
pistachio filling will firm up as they cool.
Notes
Pistachio
cream: There are many different variations of pistachio cream, pistachio
spread, pistachio spreadable cream, or pistachio butter and they all seem to
use those names interchangeably. What you want is a sweetened or unsweetened
thick pistachio spread. It should contain some thickeners in the ingredients
which will prevent it from being absorbed by the cookie and give you a nice
gooey filling.
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