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
Units
Scale
- 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.