Chocolate & pistachio cream cookies
- Juliet Sear
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Makes 12
Easy
Prep: 15 mins
Cook: 12 mins
plus a few hours freezing and chilling
A star rating of 4.5 out of 5.15 ratingsRate
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Sandwich chewy chocolate cookies with a lusciously creamy pistachio filling for dessert, or to enjoy with a cuppa. My kids love these and they're great to pop in the freezer for a rainy day
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
12 small mounds of pistachio cream
(approx 15g each)
-
125g salted butter
at room temperature
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100g light muscovado sugar
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75g caster sugar
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1 tsp vanilla bean paste
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1 large egg
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200g plain flour
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1 tsp baking powder
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125g chocolate chips
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50g chopped pistachios
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Nutrition: per serving
- kcal357
- fat19g
- saturates9g
- carbs40g
- sugars27g
- fibre2g
- protein5g
- salt0.36g
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Method
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step 1
First freeze the pistachio cream. Different brands vary in texture, so you may wish to pipe rather than spoon the mounds onto a sheet of baking parchment, then pop in the freezer for about 1 hr.
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step 2
Cream the butter, all the sugar and vanilla together in a stand mixer using the paddle beater, an electric hand whisk, or just by hand with a wooden spoon in a big mixing bowl, until pale and fluffy. Beat in the egg until combined. Tip in the flour and baking powder, then mix slowly until combined and you have a sticky dough. Fold in the chocolate chips and pistachios.
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step 3
With damp hands to prevent the dough sticking, break into 12 pieces (weighing 60g-70g each) then roll into balls. Flatten each to a large puck then add the frozen mounds of pistachio cream to the centre. Carefully wrap the cookie dough around the cream, shaping it back into a ball to seal, then pop into a container lined with baking parchment, or on a lined baking tray and put in the fridge to chill for a few hours. Will keep chilled overnight. Once set firm, you can also freeze the cookies in a bag – just bake for a little longer than chilled.
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step 4
When ready to bake, heat the oven to 200C/180C fan/gas 6. Line a couple of baking sheets with baking parchment and arrange the balls of dough between them, well spaced apart. They will spread a lot in the oven.
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step 5
Bake for 10-12 mins until the cookies are lightly golden around the edges but are still very squidgy in the centre. Halfway through baking, take the sheet out and give it a tap on your work surface. (They should be going golden on top and around the edges but still wobbly in the middle.) Leave to cool on the tray for a few minutes before eating while the chocolate is just a bit melty. These make a great pudding if you serve them with a scoop of ice cream, too.
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A star rating of 4.5 out of 5.15 ratings
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