If you are searching for a great sweet treat or snack then you can stop right here.
These white chocolate and pistachio cookies are honestly the real deal. A soft chewy cookie with loads of white chocolate chunks and pistachio nibs, then filled with a delicious pistachio cream. In my opinion, these are up there with some of the best cookies I’ve made. I’m loving pistachio’s at the moment and these stuffed cookies honestly hit the spot! If you are a lover of pistachio then these are just for you!
The only special ingredients you will need to buy for these cookies are the pistachio nibs and the pistachio cream. all the other ingredients you will hopefully find in your cupboard if you are a keen baker! You can find pistachio nibs or whole pistachios in most supermarkets, if you get whole pistachios, you can remove the shell (if they are shelled) and roughly chop up into small pieces. For the pistachio cream, you can find this online on amazon quite easily! I’ve used a cream from a company called Joy Spread. It’s honestly the best pistachio cream I’ve found so I really recommend you check them out! You can also find pistachio creams in Italian deli’s or in some specialist food shops, so definitely keep an eye out!
Here are some other fantastic pistachio creams which I’d recommend online:
- https://www.joyspread.co.uk/product-page/smooth-pistachio-spread
- https://www.amazon.co.uk/Veggy-Duck-Spreadable-Pistachio-Breakfasts/dp/B091Z6TMDV/ref=sr_1_5?crid=18BPH86RI4YS9&dib=eyJ2IjoiMSJ9.Q8ZEGT-hciy4eLugrRjfW7bnUXHstdMcy5NxtRsQ0yjtbrIJHCIa4W9K7JVGr6Zoeqz7rSWyOrjdKPQYbdWsrhdnQZgjGx-ibxN9zdAws2HtzdyOpPGaGyJi_CNSvS8bDhF60HHGUIZcwa3rtl7B0ze_pJx9A0VdfuN5OTZWR0IvpJGC_fcr0rowFXCzkCORNSSFxydWMffpLV3QEwHrHlRgv0uUcp2ZTNMPD-S0sxb5T4SJLzTN58V22N9a0N8t4E_W6yNwLmYMTsOlTAXi0PN-rxoP2Qr6zvhJogYitk0.QXf4XewWbEC0iA_IZdqkEQuwEX94E5ONQ4EoREw7iDg&dib_tag=se&keywords=pistachio+cream&qid=1723058703&sprefix=pistachio+cream%2Caps%2C127&sr=8-5
- https://www.amazon.co.uk/EATALIAN-Spreadable-Pistachio-Sicilian-Superior/dp/B086DZN9V7/ref=sr_1_8?crid=18BPH86RI4YS9&dib=eyJ2IjoiMSJ9.Q8ZEGT-hciy4eLugrRjfW7bnUXHstdMcy5NxtRsQ0yjtbrIJHCIa4W9K7JVGr6Zoeqz7rSWyOrjdKPQYbdWsrhdnQZgjGx-ibxN9zdAws2HtzdyOpPGaGyJi_CNSvS8bDhF60HHGUIZcwa3rtl7B0ze_pJx9A0VdfuN5OTZWR0IvpJGC_fcr0rowFXCzkCORNSSFxydWMffpLV3QEwHrHlRgv0uUcp2ZTNMPD-S0sxb5T4SJLzTN58V22N9a0N8t4E_W6yNwLmYMTsOlTAXi0PN-rxoP2Qr6zvhJogYitk0.QXf4XewWbEC0iA_IZdqkEQuwEX94E5ONQ4EoREw7iDg&dib_tag=se&keywords=pistachio+cream&qid=1723058703&sprefix=pistachio+cream%2Caps%2C127&sr=8-8
What ingredients do I need?
- Light Brown sugar
- Caster Sugar
- Butter
- Eggs
- Egg yolk
- Plain flour
- Baking Powder
- Bicarbonate of soda
- White chocolate
- Pistachio nibs
- Pistachio Cream
Here are a few tips and tricks to get the perfectly chewy cookie:
- Make sure to use butter, not margarine. Butter is essential for cookies, if you use margarine, they will be too soft and will spread way too much in the oven. Plus you won’t get that rich buttery flavour you obviously get from butter.
- Chill your cookie dough! It can be so tempting to chuck them in the oven straight away and eat them! But trust me, they will be so much better if you chill the dough for a couple hours or overnight. The flavours have time to develop and will make the cookie much chewier and will spread less.
- Straight out of the oven, tap the tray onto a stable worktop to flatten the cookie. This will ensure they are lovely and and chewy in the middle and a crispy edge! So delicious!
- No oven time! Look at the cookie to judge when it’s ready. Primarily because all ovens are different, all cookies are different sizes and thicknesses. I always bake until the edges are browning but the middle is still soft. It is better to under bake, as they will continue to cook for a couple minutes after they are out of the oven.
Stuffed Pistachio Cookies
Ingredients
For the Cookie dough
- 200 grams Butter
- 220 grams Light Brown Sugar
- 50 grams Caster Sugar
- 1 Egg medium
- 1 Egg Yolk
- 330 grams Plain Flour
- 6 grams Salt
- 1/4 tsp Bicarbonate of Soda
- 3/4 tsp Baking Powder
- 200 grams White Chocolate chopped
- 100 grams Pistachios chopped
For the Filling
- 12 tbsp Pistachio Cream
Instructions
Make the Cookie Dough
- Place the sugars and butter in a bowl and with a free standing mixer or using an electric beater, cream the butter and sugar until pale and fluffy.
- Add the egg and egg yolk to the mix and beat until well incorporated.
- Add the flour, salt, baking powder and bicarbonate of soda to the mix and beat slowly until just all incorporated.
- Add in the chopped pistachios and the white chocolate, mix until evenly distributed between the mix.
- Place the cookie dough mix into the fridge to chill slightly for at least 30 mins.
Fill the Cookies
- With the chilled cookie dough, divide the dough into 12 balls, making sure to leave 50g cookie dough to top the cream.
- Roll the dough into balls, then making a large thumb mark or dent to make space for the pistachio cream.
- Using a spoon or piping bag fill each cookie hole with the pistachio cream,
- Using the left over dough place a small amount of the dough on top of the cream so it's encased in the dough. Roll the dough balls so that they are evenly round, and place on a baking tray lined with baking paper.
Baking
- Bake the cookies in a pre heated oven at 160 degrees celsius fan. Bake for 14-16 minutes until the edges of the cookies are golden brown and a crust is forming.
- Leave to cool completely on the trays before removing.