Ingredients
Scale
- 100g caster sugar
- 100g light brown soft sugar
- 125g unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 100g white chocolate chips
- 50g chopped pistachios
- 70g pistachio cream spread (such as Black Milk or similar)
Instructions
- Preheat oven to 180°C (160°C fan)/350°F/gas mark 4. Line a baking tray with parchment paper.
- In a stand mixer with paddle attachment, mix caster sugar, light brown soft sugar, and butter for 3-5 minutes until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Add plain flour, baking powder, bicarbonate of soda, and salt. Mix until just combined.
- Fold in white chocolate chips and chopped pistachios.
- Divide dough into equal portions and roll into balls. Flatten each ball in your hand, place about 7-10g of pistachio cream spread in the center, fold dough over, and seal by pinching. Roll back into a ball.
- Place dough balls on lined tray and chill in the fridge for 30 minutes.
- Bake for 12 minutes, then leave to cool on the tray for 10 minutes before transferring to a cooling rack.
Notes
For best results, use a high-quality pistachio cream spread. Chilling the dough helps prevent the pistachio filling from leaking during baking. Cookies will be soft in the center and slightly crisp on the edges.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 20
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 35