Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch (for that soft bakery texture)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup roasted pistachios, finely chopped
- 1/2 cup white chocolate chips
- 12 teaspoons pistachio cream (spread), chilled
Instructions
- Step 1: Prep the Molten Filling. Line a small tray with parchment paper. Scoop 12 individual teaspoons of pistachio cream onto the tray. Place the tray in the freezer for at least 30 minutes. Freezing the centers is the secret to ensuring the filling stays creamy and doesn’t dissolve into the dough during baking.
- Step 2: Cream the Butter and Sugars. In a large mixing bowl, beat the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This usually takes about 3 minutes with an electric mixer. Add the egg and vanilla extract, beating again until fully combined and smooth.
- Step 3: Incorporate Dry Ingredients. Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the chopped pistachios and white chocolate chips by hand. Do not overmix, or the cookies will become tough.
- Step 4: Stuff the Dough. Divide the dough into 12 equal portions. Take one portion and flatten it into a disc in the palm of your hand. Remove the frozen pistachio cream dollops from the freezer. Place one frozen dollop in the center of the dough disc. Gently wrap the dough around the filling, pinching the edges to seal it completely. Roll it into a smooth ball.
- Step 5: Baking to Perfection. Preheat your oven to 350°F (175°C). Place the dough balls on a baking sheet lined with parchment paper, spacing them at least 2 inches apart. Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft. Let them cool on the pan for 10 minutes to set before moving them.
- Cook Time: 42 minutes