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–+ servings
Pistachio Cream Cookies

Decadent Pistachio Cream Cookies for Sweet Moments

Delight in these Pistachio Cream Cookies—soft, gooey, and an innovative twist on the classic treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup Granulated Sugar No direct substitution recommended for desired sweetness.
  • 1/2 cup Brown Sugar Could swap with coconut sugar for a different sweetness profile.
  • 1 teaspoon Baking Soda Acts as a leavening agent for a light and fluffy texture.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 cup Unsalted Butter Can use coconut oil as a dairy-free alternative.
  • 1 large Egg For vegan option, use flaxseed meal mixed with water.
  • 2 teaspoons Vanilla Extract Can be replaced by almond extract for a different taste.
For the Flavor Center
  • 1/2 cup Pistachio Cream Substitutions include almond or hazelnut cream.
  • 1 cup Chocolate Chunks Can increase quantity based on preference.

Equipment

  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions for Pistachio Cream Cookies
  1. Prepare Your Workstation: Gather all your ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: Beat the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 3-4 minutes).
  4. Incorporate Eggs and Vanilla: Add the egg and vanilla extract, beating until fully integrated.
  5. Combine Mixtures: Gradually add the dry ingredients, mixing on low speed until just combined.
  6. Fold in Chocolate Chunks: Gently fold in the chocolate chunks until evenly distributed throughout the dough.
  7. Scoop Dough: Using a cookie scoop, drop heaping spoonfuls of dough onto the lined baking sheet about 2 inches apart.
  8. Add Pistachio Cream: Carefully fill each indentation with a dollop of pistachio cream.
  9. Bake: Bake for 10-12 minutes or until the edges are golden brown.
  10. Cool: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Chilling the dough for 30 minutes helps prevent spreading and keeps cookies thick and chewy.

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