Pistachio Brown Sugar Cookies
These pistachio cookies are delicious served as an afternoon sweet treat or with vanilla ice cream as a dessert!
Jump to recipeHow to Store
Transfer to an airtight container, they should keep for about 3-5 days.
If you’re looking for another dish, be sure to try out these recipes:
Pistachio Brown Sugar Cookies
Ingredients
- 110g butter, melted
- 250g light or dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 350g plain flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp flaky salt
- 150g chocolate chips
- 8 tsp pistachio cream/paste
Method
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the eggs and vanilla extract, and whisk again until fully combined.
- Stir in the flour, baking powder, baking soda, and flaky salt until a dough forms.
- Fold in the chocolate chips.
- Place the dough in the fridge to chill for 10 minutes.
- Scoop roughly 120g of cookie dough and flatten it into a disc. Spoon 1 tsp of pistachio paste into the centre, then fold the dough over and seal it to completely enclose the filling. Repeat with the remaining dough.
- Place in the freezer for 30 minutes or fridge for 1 hour.
- Preheat your oven to 190°C fan and line two large baking trays with baking paper. Or if you don’t want to bake them all at the same time, then you can keep the shaped cookie dough in the freezer!
- Bake for 12-14 minutes, then let the cookies cool on the tray before serving.
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