Description
Delicious and indulgent Pistachio NYC Cookies featuring a hidden frozen pistachio spread center, mixed with white chocolate chips and chopped pistachios for a perfect balance of crunch and creaminess. These cookies are baked to golden perfection with a slightly chewy texture and topped with melted white chocolate and extra pistachios for an elegant finish.
Ingredients
Scale
Main Ingredients
- 10 tbsp pistachio spread (heaped + frozen)
- 125 g unsalted butter or baking spread
- 175 g light brown sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 50-200 g white chocolate chips
- 50-100 g pistachios (chopped)
For Decoration
- 50 g white chocolate
- pistachios (finely chopped)
Instructions
- Prepare Frozen Pistachio Spread: Portion out 10 tablespoons of pistachio spread, making sure it is heaped and frozen solid. This will be used as a surprise filling in each cookie.
- Cream Butter and Sugar: In a mixing bowl, add the butter and light brown sugar. Beat them together until the mixture is creamy and smooth, indicating the sugar has been well incorporated.
- Add Wet Ingredients: Crack in the medium egg and pour in the vanilla extract. Beat again until the mixture is well combined and homogenous.
- Form Cookie Dough: Combine the plain flour, baking powder, bicarbonate of soda, and sea salt in a separate bowl and then add to the wet ingredients. Beat until a dough forms, ensuring all ingredients are well mixed.
- Incorporate Mix-ins: Fold in the white chocolate chips and chopped pistachios by beating or stirring until evenly distributed throughout the dough.
- Shape Dough Balls: Weigh the cookie dough and divide it into ten equal portions, each around 90-100 g. Roll each portion into a ball.
- Add Frozen Pistachio Filling: Flatten each dough ball slightly in your palm, place a lump of frozen pistachio spread in the center, and wrap the cookie dough completely around the filling so it is enclosed.
- Chill the Cookies: Place the filled cookie dough balls in the freezer for at least 30 minutes or in the fridge for around one hour to firm up the dough and filling before baking.
- Preheat Oven: Set your oven to 200ºC (180ºC fan) to get ready for baking the cookies.
- Arrange on Baking Tray: Remove the chilled cookies from the freezer or fridge and place them on a lined baking tray, spacing them evenly. Plan for about five cookies per tray.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes. They should be golden brown around the edges but still slightly soft in the center.
- Cool on Tray: Allow the cookies to cool on the baking tray for at least 30 minutes. During this time, they will continue to set and bake slightly off the heat.
- Decorate: Once fully cooled, top each cookie with a dollop of melted white chocolate and sprinkle with finely chopped pistachios to add a decorative and tasty finishing touch.
Notes
- Freezing the pistachio spread solid before wrapping it in the dough helps the filling maintain its shape during baking.
- Chilling the formed cookies before baking ensures they hold their shape and do not spread too much in the oven.
- Adjust the quantity of white chocolate chips and pistachios to your taste preference.
- Letting the cookies cool completely on the tray is important for the texture and prevents collapsing.
- For best results, use unsalted butter to control the salt content in the recipe.
