Pistachio Cream Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 150 g pistachio cream spread
02 - 180 g all-purpose flour
03 - 1 tablespoon cornstarch
04 - ½ teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - 115 g unsalted butter, melted and cooled
08 - 100 g brown sugar
09 - 50 g granulated sugar
10 - 1 large egg, room temperature
11 - 1 teaspoon vanilla extract

→ Mix-ins & Toppings

12 - 100 g semi-sweet or dark chocolate, roughly chopped
13 - 50 g unsalted pistachios, shelled and roughly chopped
14 - Flaky salt, for sprinkling

# Instructions:

01 - 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 using the sheet method, cut the frozen sheet into squares and return to freezer until needed.
02 - Line a cutting board or plate with parchment paper for chilling the cookie dough. Set aside.
03 - In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt until well combined. Set aside.
04 - In a large mixing bowl, whisk together the melted and cooled butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, then whisk until the mixture becomes smooth and thick.
05 - Add the flour mixture to the wet ingredients and whisk until just barely combined with some flour patches still visible.
06 - Add the chopped chocolate and chopped pistachios. Switch to a spatula to fold these ingredients in and finish mixing the dough until just combined, being careful not to overmix.
07 - Use a 4-tablespoon cookie scoop to portion the cookie dough. Place the dough balls onto your lined board. Chill in the refrigerator for about 1 hour or until firm.
08 - Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
09 - Press each chilled dough ball into a flat round. Place 3-4 squares of frozen pistachio cream in the middle and fold the cookie dough around it, sealing the filling inside.
10 - Place the stuffed cookie dough balls on your lined baking sheet, leaving about 5 cm between each cookie for spreading. Press additional chocolate chunks, pistachios, and frozen pistachio cream pieces on top of each cookie.
11 - Bake cookies for 11-12 minutes or until the edges are set but the centers remain soft. Immediately sprinkle with flaky salt. Let cool on the baking sheet for 5 minutes before serving warm for gooey centers, or allow to cool completely for firmer pistachio filling.

# Notes:

01 - These cookies are best enjoyed warm when the pistachio filling is still gooey, but can also be cooled for a firmer center.
02 - Store in an airtight container at room temperature for up to 3 days.

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