Pistachio Cream Cookies (Print Version)

# Ingredients:

→ Base for Cookies

01 - 50g granulated sugar
02 - 100g brown sugar
03 - 115g unsalted butter (melted, then cooled)
04 - 1 large egg, room temperature
05 - ½ teaspoon baking powder
06 - ½ teaspoon salt
07 - ½ teaspoon baking soda
08 - 180g all-purpose flour
09 - 1 tablespoon cornstarch
10 - 1 teaspoon vanilla extract

→ Toppings & Fillings

11 - Flaky sea salt to garnish
12 - 150g pistachio cream spread
13 - 50g roughly chopped unsalted pistachios
14 - 100g dark or semi-sweet chocolate chunks

# Instructions:

01 - Spread the pistachio cream into an even layer on parchment paper placed on a small plate. If it's thick enough, drop spoonfuls of it onto the paper instead. Pop it into the freezer for at least an hour—or even overnight—so it gets firm. Once frozen, slice it into little squares if you did the layer method, and keep the pieces in the freezer until you’re ready to use.
02 - Grab a medium-sized bowl and whisk together the flour, salt, cornstarch, baking soda, and baking powder until blended. That cornstarch works wonders to make your cookies extra soft and tender. Set it aside for now.
03 - In a large bowl, mix the cooled, melted butter with the two kinds of sugar. Whisk it hard until it’s smooth. Toss in the egg and vanilla and whisk again until everything looks thick and kind of shiny—this makes that dreamy cookie texture.
04 - Add the dry mix to your butter-sugar bowl in small amounts, mixing gently. Don’t overdo it; stop as soon as there are only a few specks of flour left. Switch to a spatula, fold in the pistachios and chocolate chunks, and mix just until everything's spread out evenly. Soft cookies need you to stay light-handed here!
05 - Use parchment to line a plate or small board. Scoop 1/4 cup-sized dough balls (about 4 tablespoons) and arrange them on the parchment. Chill these in the fridge for around an hour to make them firmer—they’ll be easier to work with later.
06 - Preheat your oven to 350°F and get a baking sheet ready with parchment. Take a chilled dough piece, press it flat into a circle, and add 3-4 frozen pistachio cream chunks in the center. Wrap the dough around them, sealing the edges, and pop the balls onto your baking sheet, giving them space to spread out. Decorate the tops with some chocolate pieces, pistachios, and tiny bits of the frozen cream for a fancy look.
07 - Bake cookies for about 11-12 minutes. You’re looking for lightly golden edges and middles that seem slightly undercooked—this keeps the center melty! Once they’re out, sprinkle on some flaky salt right away. Cool them on the sheet for a few minutes, then carefully move them to a wire rack. Eat them warm for that gooey pistachio middle or let them cool for a firmer filling.

# Notes:

01 - Each bite has a dreamy pistachio-filled center that makes these cookies totally irresistible.
02 - Choose chocolate with at least 60% cocoa content for a treat that balances perfectly with the pistachio cream’s sweetness.
03 - Can’t find pistachio cream? You can blend roasted pistachios with honey and a splash of neutral oil to make your own.

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