These chocolate chunk pistachio butter stuffed cookies are crunchy on the outside & soft on the inside with an oozing sweet pistachio centre. They’re the perfect mix of sweet & salty, with a little crunch from roasted pistachios! The healthy fats & antioxidants in the pistachios & dark chocolate don’t only make this delicious but a little bit nourishing too.
Recipe & Photography by Courtney Sutton @selfbycjs
makes: 12 large cookies | time: 30 mins
Ingredients:
- 1 + 1/3 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup butter, melted
- ½ cup brown sugar
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 egg
- 180g Tony’s Chocolonely Dark Chocolate, chopped
- 12 tsp Peppertux Turkish Pistachio Cream
- ¼ cup 2 Die 4 Live Foods Pistachios
Method:
- In a clean ice tray, scoop 1 tsp of pistachio cream into 12 moulds. Tap on the bench to flatten & freeze for at least 1 hour.
- Meanwhile, in a fry pan over low heat, add pistachios & lightly toast, tossing frequently. Turn the heat off and allow to cool. As they cool, they will become crunchy.
- Preheat your oven to 180’C fan force. Line a large tray with baking paper.
- In a large bowl combine melted (slightly cooled) butter, sugar & whisk together until combined. Then, add egg, vanilla & whisk until you get a smooth paste. Add flour, baking powder, baking soda & salt and fold into wet mix. If your batter is too dry, add 1 tbsp of milk until you reach cookie dough consistency. Add your chopped chocolate & gently fold through.
- Using a cookie scoop, scoop the cookie dough into your hand. Gently press down to slightly flatten, add 1 of your frozen pistachio cream cubes to the centre & fold the dough around it. Roll into a ball & pop onto a lined baking tray. Repeat for all cookies.
- Bake the cookies for 15 minutes or until the edges are golden (the centre should still appear soft). Take out and leave to slightly cool, then transfer to a wire rack. Serve warm for a melted pistachio centre or enjoy as is!
Leave a Reply