Gooey Pistachio Bites (Print Version)
# Ingredients:
01 -
115 g melted unsalted butter, cooled off
02 -
150 g pistachio cream, for filling
03 -
180 g plain flour
04 -
100 g semi-sweet or dark chocolate chunks
05 -
50 g shelled pistachios, coarsely chopped
06 -
100 g packed brown sugar
07 -
50 g white sugar
08 -
1 tablespoon cornflour
09 -
½ teaspoon baking soda
10 -
½ teaspoon baking powder
11 -
1 large egg, at room temperature
12 -
1 teaspoon pure vanilla extract
13 -
½ teaspoon salt
14 -
Flaky salt for sprinkling on top
# Instructions:
01 -
Take a plate and cover it with parchment. Spoon or spread pistachio cream in a thick layer. Freeze for at least an hour until it hardens. If spread flat, slice into squares once solid. Keep frozen until needed.
02 -
Place parchment paper on a plate or cutting board. Use this surface later for chilling cookie dough.
03 -
In a small mixing bowl, mix flour, salt, baking soda, baking powder, and cornflour. Set this mix to the side.
04 -
In a large bowl, combine melted butter with both types of sugar by whisking. Add the egg and vanilla, whisking until everything is smooth and creamy.
05 -
Carefully pour the dry mixture into the wet bowl while stirring until nearly combined. Switch to a spatula and fold in pistachios and chocolate.
06 -
Grab a 4-tablespoon-sized cookie scoop and portion out dough balls. Arrange on the lined surface and leave in the fridge for about an hour to firm up.
07 -
Preheat your oven to 350°F (175°C) and place parchment paper on a baking tray.
08 -
Flatten out the dough balls, pop a frozen pistachio cream square or dollop in the middle, and wrap the dough completely to seal the filling.
09 -
Put the stuffed cookies on the baking tray with a little room between each. Add any extra pistachios, chocolate, or frozen pistachio pieces directly on top.
10 -
Bake for 11-12 minutes. The edges should set while the centers stay soft. Sprinkle flaky salt on top immediately after baking. Let cookies cool on the tray for 5 minutes before enjoying.
# Notes:
01 -
To keep the centers gooey, make sure the pistachio cream is frozen when stuffing. Warm cookies taste best!
02 -
A touch of flaky salt balances the sweet and nutty flavors like magic.
03 -
Store in a sealed container for up to 3 days or freeze for 1 month.