Pistachio and White Chocolate Cookies
These are Pistachio and White Chocolate Cookies. They have a soft pistachio spread centre and are utterly delicious.
Servings: 8 Servings
Ingredients
To Make the Pistachio and White Chocolate Cookies
- 8 tbsp Pistachio Spread (frozen)
- 100 g Unsalted Butter
- 125 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 250 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 200 g White Chocolate Chips
- 200 g Pistachios
Instructions
To Make the Cookie Dough
- Preheat the oven to 180°C (160°CFan) and line a baking tray with baking parchment and leave to one side
- In a bowl, cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and Pistachios and mix again until they are evenly distributed.
- Weigh your cookie dough into balls of around 100g.
- Press the dough in the palm of your hand until it is flat, add one of your frozen pistachio spread blobs and wrap the cookie dough around it.
- Bake for 13-15 minutes or until they are golden brown around the edges.
- Remove from the oven and leave to cool fully on the baking tray.
Notes
- These Pistachio and White Chocolate Cookies will last 3+ days in an airtight container.
- You could use any flavour of spread in these cookies or leave it out completely.
- My cookie dough balls weighed 120g each, but you can make them smaller if you prefer. Just remember to adjust the baking time.
- I used my homemade pistachio spread.
- The cookie dough can be frozen for up to 3 months. Just add 1-2 minutes extra to the baking time.