Hello lovelies,
I can’t believe in the 5 or so years that I’ve been full time creating baking content here on this page that I’ve never ever even attempted to make a half & half cookie.
Why? I haven’t absolutely no idea as the concept has always intrigued me. I mean, why wouldn’t it? your getting the best of both worlds in a single cookie – that sounds pretty darn delicious to me.
It wasn’t until I was doing my nightly scroll on instagram recently that I finally decided this week was the week I was baking a batch.
Today’s cookie is completely inspired by an incredibly talented cookie business owner called Sara, also known on instagram as: The Big Boy Bakery.
Sara goes round Liverpool doing pop-ups where she creates huge batches of 3-4 different types of cookies. At her most recent pop-up, she shared that one of her flavours was a ‘Pistachio & Nutella Half And Half Cookie’ and I immediately knew that had to be the next cookie I recreate.
Not only did it give me the kick up the butt I needed to finally create a half and half cookie recipe to share with you all but I knew the pistachio & nutella combination in the centre would be dreamy.
Now, I know you are probably sick of me saying that every cookie I bake is my new favourite but I’m saying it again and I’m not even sorry. This has to be up in my top 3 favourite ever cookies I’ve baked!
Thick, chewy outer edges with the most perfectly gooey centres and contains a flavour combination that is to die for – honestly, you’re getting it all in this cookie, you can thank me later *wink wink*.
So, if this cookie has caught your attention and got you interested in how to make 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: 10 Large Cookies
Prep Time: 20 Minutes
Chill Time: Overnight
Bake Time: 10 Minutes
Decorating Time: 10 Minutes
Overall Time: 12+ Hours
Ingredients You Need For The Cookie Centres:
- 10tbsp Of Nutella
- 10tbsp Of Pistachio Spread
Ingredients You Need For The Milk Chocolate Cookie Dough:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 2tsp Of Vanilla Bean Paste / Extract
- 1 Medium Egg
- 310g Of Plain Flour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 150g Of Milk Chocolate, Chopped Small
Ingredients You Need For The Double Chocolate Cookie Dough:
- 130g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 50g Of Caster Sugar
- 1tsp Of Vanilla Bean Paste / Extract
- 1 Medium Egg
- 280g Of Plain Flour
- 30g Of Cocoa Powder
- 2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 150g Of White Chocolate, Chopped Small
Ingredients You Need To Decorate:
- 50g Of Nutella, Melted
- 50g Of Pistachio Spread, Melted
- 75g Of Pistachios, Chopped Small
How To Make The Cookie Centres:
- Firstly, the night before making the cookies, line a plate or baking tray with parchment paper.
- Secondly, dollop 10 separate tablespoons of pistachio spread across the prepared plate.
- Next, dollop 10 separate tablespoons of nutella ontop of each pistachio spread.
- Place the plate/tray into the freezer and freeze overnight.
How To Make The Milk Chocolate Cookie Dough:
- The next day, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Next, add the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 310g of plain flour, 1 1/2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 150g of chopped milk chocolate and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 10 equal sized cookie dough balls (mine weighed 75g each).
- Set to one side whilst you make the second cookie dough.
How To Make The Double Chocolate Cookie Dough:
- Next, beat together the 125g of unsalted butter with 100g of light brown sugar and 50g of caster sugar until creamy.
- Add the 1 large egg and 2tsp of vanilla bean paste and beat again.
- Add the 280g of plain flour, 30g of cocoa powder, 2tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough is formed.
- Now, add the 150g of chopped white chocolate and beat again until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 10 equal sized cookie dough balls (mine weighed 75g each).
How To Assemble Cookies:
- Now, slightly press one milk chocolate cookie dough ball into one double chocolate cookie dough ball and very carefully, roll the two doughs into one ball.
- Repeat this step until you have 10 half and half cookie dough balls.
- Once rolled into balls, press the cookie dough into the palm of your hand, add one piece of the frozen spread into the centre and then wrap the cookie dough around the frozen spread.
- Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator overnight.
- The next day, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge and place 2 cookies onto each prepared baking tray.
- Bake the cookies for 10 minutes, until golden brown and the edges of the cookie are set.
- 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.
How To Decorate:
- When the cookies are baked and cooled, it’s time to decorate.
- In a small microwaveable bowl, add 50g of nutella spread, place into the microwave and in 10 second blasts, blast the spread until runny. Repeat this step in a separate small bowl with the 50g of pistachio spread.
- Using a teaspoon, add a small dollop of melted nutella spread on top of the cookie, followed by a small dollop of pistachio spread.
- Finally, top the melted spreads with a sprinkling of chopped pistachios and serve.
That’s your Pistachio & Nutella Stuffed Half/Half Cookies prepared, chilled, baked and decorated, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze the raw cookie dough for up to 3 months. Bake straight from frozen for around 14 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- Chilling the cookies overnight will give you a domed cookie like mine. However, if you prefer a flatter cookie, you can chill in the fridge for just one hour before baking.
- If you’d prefer for your cookies to ‘set’ before eating, after adding the melted spreads and crushed pistachios, I would recommend setting to one side or placing into the fridge for 1 hour.
- I brought my pistachio spread from Black Milk Cereal: https://blackmilkcereal.com/products/pistachio-
What I love is the fact that despite this cookie looking rather complicated to achieve, it’s actually not. It’s super simple and I just know you baking enthusiasts out there who love to recreate cookies are going to love this one!
The combination of the chocolate chip and double chocolate chip cookie with the nutella and pistachio centre is a stroke of utter genius.
Huge shoutout to Sara for creating an unbelievably yummy cookie to inspire little noggins like mine.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Have you ever tried a cookie like this before? Are you now converted to being a double cookie, double gooey centre kinda cookie baker?
Sending you all tons of love & hugs as always,
Elle xo
