Description
A delightful twist on the classic cookie, infusing the delicious flavor of pistachios into a beloved favorite.
Ingredients
- 8 tablespoons pistachio cream (plus extra for decorating)
- ½ cup (113g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
- 1⅓ cups (160g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 1 tablespoon (100g) chopped chocolate
- ⅓ cup (45g) crushed pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the room temperature butter, light brown sugar, and granulated sugar until fluffy and pale, approximately 3-4 minutes.
- Add the pistachio cream and mix until well combined.
- Beat in the egg and vanilla extract until the dough comes together smoothly.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped chocolate and crushed pistachios.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Dollop a small amount of pistachio cream on top of each dough ball and swirl gently with a toothpick.
- Bake for 11-13 minutes until the edges are golden brown but the centers still look slightly underdone.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes for the best results. Use room temperature ingredients for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian