Cook Time: 12-15 minutes
What you need
- 150g pistachio cream spread
- 180g Odlums Organic Plain flour
- 1 tbsp cornflour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120g salted butter, melted and cooled
- 100g brown sugar
- 50g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 100g white chocolate, roughly chopped
- 50g unsalted pistachios, shelled and roughly chopped
Recipe Steps
- Spread the pistachio spread out onto parchment paper. Freeze for up 6 hours or overnight (depending on which brand you use, it may not freeze fully, but this helps to stop it run out when baked ). When cooked.
- For the Cookies: Melt the butter and pour into a mixing bowl. Stir in the brown and white sugar and vanilla. Whisk together well. Add in the Odlums organic flour, the cornflour, baking powder, baking soda. Combine well until a soft cookie dough. Stir in the white chocolate chips and chopped up pistachio.
- Line a tray with parchment paper. Scoop out the cookie dough using the Odlums orange scoop. Space out well on a baking tray, at least 2” between each one. Chill the dough in the fridge for an hour.
- Preheat the oven to 170℃. Cut the pistachio paste into 12 pieces. Spoon the chilled pistachio paste into the centre of the cookie, fold them back up and pop them back on the tray. You can chill again at this stage for an hour or bake.
- Sprinkle with white chocolate chips and bake for 12-15 minutes.
- When baked, separate each cookie if they stick together and swirl them round under a a bowl or a glass to reshape them. Let the cookies cool on the baking sheet for 5 minutes and then enjoy them warm for gooey centers or let them cool. The pistachio filling will firm up as they cool.
