Hello lovelies,
A couple of weeks back, my mum came and showed me a video of these indulgent chocolate cookies with a pistachio cream centre that she had stumbled across and asked if I could recreate them…
Of course the answer was yes!
I mean, why would I turn down the opportunity to one: make cookies (as you know my love for them) and two: combine chocolate and pistachio together again. As let’s be honest, there’s no combination more elite than chocolate and pistachio, it’s just sensational.
Therefore, I’m sharing with you today my version of triple chocolate and pistachio cookies and let’s just say, not to grow my head anymore but these are heavenly!
A gooey triple chocolate cookie with an oozy pistachio centre *drools*. I have no words.
So, if these cookies have you drooling and wanting to create a batch of your own, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Cookies
Prep Time: 10 Minutes
Chill Time: 1 Hour
Bake Time: 12-15 Minutes
Overall Time: 1.5 Hours
Ingredients You Need For The Cookies:
- 12tbsp Of Pistachio Spread/Cream, (Heaped & Frozen)
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Egg
- 250g Of Plain Flour
- 35g Of Cocoa Powder
- 1.5tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 100g Of Milk Chocolate Chips
- 100g Of Dark Chocolate Chips
- 100g Of White Chocolate Chips
How To Make The Stuffed Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion and freeze the pistachio spread.
- The next day, beat together the 125g of unsalted butter with 100g of light brown sugar and 75g of white granulated sugar until creamy.
- Next, add the 1 large egg and beat again.
- Add the 250g of plain flour, 35g of cocoa powder, 1.5tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 300g of chocolate chips and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 12 equal sized cookie dough balls (mine weighed around 82g each).
- Once rolled into balls, press the cookie dough into the palm of your hand and add one piece of the frozen pistachio spread and then wrap the cookie dough around the frozen spread. Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator for 1 hour or the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour and place 6 cookies on each prepared baking tray.
- Bake the cookies for 12-15 minutes.
- Finally, once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
That’s your Pistachio Stuffed Triple Chocolate Cookies prepared, chilled, baked and cooled, ready for you to enjoy!
Notes:
- Store in a airtight container, at room temperature for up to 4 days.
- You can freeze these cookies for up to 3 months. Bake straight from frozen for around 15-18 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- For a gooey centre, I’d recommend heating up in the microwave or oven for 10-20 seconds.
- I used this pistachio cream: https://amzn.eu/d/boJXcXc
I’m so pleased my mum asked me to make these as they have to be up there with my favourite cookies to date. That gooey and oozy centre is just perfection.
Let this recipe be the inspiration you need to dust off the old apron, gather the ingredients and get creating as damn, these are blooming delicious!
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Do you love the combination of chocolate & pistachio?
Sending you all tons of love & hugs as always,
Elle xo
