These Pistachio Stuffed White Chocolate Cookies are a dream come true for all you pistachio lovers out there! A soft and gooey cookie studded with chunks of white chocolate and stuffed full of creamy pistachio paste. These cookies are best enjoyed warm but who am I to tell you how to eat them 😉
How do you eat yours?
When it comes to baking cookies I prefer to leave them on the under baked rather than over baked side of things. This is a big bone of contention in my house! I like my cookies ooey gooey, while my husband is a lover of a crispy crunchy cookie. Thankfully I’m the baker so my way always wins but if you’re weird like my husband, add a few more minutes to the cooking time.
Here’s what you’re going to need:
- Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
- Light Brown Sugar – I prefer to use light brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster in place but the cookies won’t be quite as tasty.
- Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
- Eggs – Always large, always free range!
- Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
- Plain Flour – Sometimes called All Purpose flour.
- White Chocolate – You can use chips, chunks or a bar of white chocolate chopped up. Just use the best quality you can afford.
- Pistachio Creme Paste – Pistachio paste is popping up in shops all over the place! You can get it from Sainsburys, Marks and Spencer, Amazon or I got mine from Costco.
Tips for making Pistachio Stuffed White Chocolate Cookies:
- Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie.
- Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour will change.
- Chocolate – I made these cookies with white chocolate as I thought it would give a nice contrast to the pistachio but you can used any chocolate you prefer.
- Chips or Chunks – I like to use bars of white chocolate chopped into chunks for my cookies as I enjoy the irregular sizes and shapes that brings. You can use chips or chunks from a bag if you prefer.
- Scooping – I use a vintage ice cream scoop for portioning my dough because I’m a millennial through and through (if it aint twee, it’s not coming in my house!) But a standard sized ice cream scoop is perfect or you can do it by hand, you just want balls of around 120g.
- Chilling – Chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper tasting cookies. I always like to make my dough the day before I want to bake them.
- Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
More Cookie Recipes
Lemon White Chocolate Cookies // Vegan Nutella Stuffed Cookies // Caramel Stuffed Ginger and White Chocolate Cookies // Cherry Bakewell Cookies // Gilmore Girls Coffee Cake Cookies // S’mores Cookies
Print
Pistachio Stuffed Cookies
Description
These Pistachio Stuffed White Chocolate Cookies are a dream come true for all you pistachio lovers out there! A soft and gooey cookie studded with chunks of white chocolate and stuffed full of creamy pistachio paste. These cookies are best enjoyed warm but who am I to tell you how to eat them 😉
Ingredients
- 225g unsalted butter, at room temperature
- 100g caster sugar
- 200g light brown sugar
- 1tsp vanilla extract
- 2 medium, free range eggs
- 400g plain flour
- 1tsp baking powder
- 400g white chocolate chunks divided
- 100g chopped pistachio nuts
- 300g jar of pistachio paste
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
- With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
- Add the flour and baking powder to the bowl and mix on low until just combined. Add 300g of the white chocolate chunks and the chopped pistachios and mix until just combined.
- Line a large baking tray with parchment. Scoop 100g of dough into a ball and place on the prepared tray, see tips above* Using lightly floured hands flatten each cookie dough ball into a disc, bring the sides up slightly to make a cup type shape and add a tablespoon of pistachio paste to the middle of each ‘cup’ and carefully close the cookie dough around the pistachio. This can be a bit fiddly but once you’ve got the hang of it, it’s easy peasy! Place the prepared cookies on the lined tray. Cover the cookie dough balls with cling film and refrigerate for at least 1 hour or preferably, overnight.
- Preheat oven to 170C and line an extra baking tray with parchment. Place the chilled cookie dough balls on the prepared trays 2″ apart and bake for 12-14 minutes until golden and slightly crisp around the edges.
- While the cookies are still warm press the remaining white chocolate chunks into the top of the cookies. Allow to cool on the tray for 5 minutes before transferring to a wire rack until completely cool.
Loved it!
The pistachio stuffed white chocolate cookies are fancy, gorgeous and they tasted incredible!!! They felt like a gourmet cookie at home, loved them!!