Welcome, cookie lovers and baking enthusiasts! Today, we’re diving into a delightful recipe for Pistachio Cream Stuffed Cookies, also known as Pistachio Bliss Cookies with White Chocolate Glaze. These cookies are the perfect treat for anyone who loves a mix of nutty pistachios and sweet white chocolate. Not only are they a breeze to make, but they also offer a rich, creamy filling that’s simply irresistible. So, grab your aprons, preheat your ovens, and let’s bake some blissful pistachio goodness together!
Introduction
Pistachio Cream Stuffed Cookies bring together the best of two worlds: the delightful crunch of pistachios and the luxurious sweetness of white chocolate. This recipe takes inspiration from classic sandwich cookies but elevates the experience by stuffing them with creamy pistachio spread. These cookies are perfect for tea parties, dessert platters, or simply as an indulgent treat for yourself. The pistachios provide a slightly salty balance to the sweet white chocolate, creating a harmony of flavors that will leave you craving more. Whether you’re a fan of pistachios or just looking for a unique cookie recipe, these Pistachio Bliss Cookies are a must-try!
Ingredients for Pistachio Cream Stuffed Cookies
Here’s a complete list of ingredients you’ll need to make these Pistachio Bliss Cookies. We’ve included options for substitutions to accommodate dietary restrictions:
- 1 cup unsalted butter, softened
- Substitute: Dairy-free butter for a lactose-free option.
- 1 cup brown sugar
- Substitute: Coconut sugar for a refined sugar-free version.
- 1/2 cup granulated sugar
- 2 large eggs
- Substitute: 1/4 cup applesauce per egg for a vegan version.
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Substitute: Gluten-free flour blend for gluten-free cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (unsalted)
- 1/2 cup white chocolate chunks
- Substitute: Dark chocolate chunks for a less sweet option.
- 1/2 cup sweetened condensed milk
- Substitute: Coconut condensed milk for a dairy-free option.
- 1/4 cup white chocolate, melted for glaze
- 1/4 cup pistachio cream spread (for filling)
- White chocolate square (for garnish)
How to Make Pistachio Cream Stuffed Cookies – Step by Step
Here’s a simple guide on how to make Pistachio Cream Stuffed Cookies. Follow these steps for cookie perfection!
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until the mixture becomes light and fluffy. This step is crucial for ensuring your cookies have a soft texture.
Step 3: Add the Eggs and Vanilla
Add 2 large eggs and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix until fully combined. Make sure the eggs are incorporated well to avoid uneven textures.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet mixture, stirring continuously until everything is well incorporated.
Step 5: Stir in Pistachios and White Chocolate Chunks
Gently fold in 1/2 cup of chopped pistachios and 1/2 cup of white chocolate chunks. These add delightful texture and flavor to each bite.
Step 6: Scoop and Shape
Scoop out about 2 tablespoons of dough per cookie and place them onto your prepared baking sheet. Flatten each dough ball slightly with your palm to ensure even baking.
Step 7: Bake the Cookies
Bake the cookies for 12-14 minutes, or until the edges are golden brown. Once baked, let the cookies cool completely on a wire rack.
Step 8: Assemble the Cookie Sandwiches
Once the cookies are fully cooled, spread about 1 teaspoon of pistachio cream spread onto the flat side of one cookie. Press another cookie on top to form a sandwich.
Step 9: Add the White Chocolate Glaze
Drizzle 1/4 cup of melted white chocolate over the top of each cookie sandwich. For extra flair, garnish with a white chocolate square and some extra chopped pistachios.
Helpful Tips for Pistachio Cream Stuffed Cookies
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This will make mixing easier and give your cookies a smoother texture.
- Chilling the Dough: If you want a thicker cookie, chill the dough for 30 minutes before baking.
- Use Fresh Pistachios: For the best flavor, use freshly chopped pistachios. Avoid pre-shelled or salted ones as they may alter the taste of the cookies.
- Make Ahead: You can make the dough ahead of time and freeze it for up to three months. Just thaw before baking!
Cooking Tips for the Best Pistachio Cream Stuffed Cookies
- Baking Sheet Rotation: Halfway through baking, rotate your baking sheet to ensure the cookies bake evenly.
- Prevent Overbaking: Remove the cookies from the oven when the edges are golden but the centers are still soft. They will continue to set as they cool.
- Double the Filling: If you’re a fan of extra creaminess, don’t hesitate to double the amount of pistachio cream spread between the cookies for a richer bite.
Serving Suggestions for Pistachio Cream Stuffed Cookies
These Pistachio Cream Stuffed Cookies are incredibly versatile and can be enjoyed in various settings. Pair them with a hot cup of coffee or tea for a cozy afternoon treat. You can also serve them alongside a scoop of vanilla ice cream for a decadent dessert. For a festive touch, arrange them on a platter with other holiday cookies. They’re perfect for gifting or as part of a cookie exchange!
Nutritional Information
These cookies are not only indulgent but also provide some nutritional benefits thanks to the pistachios. Pistachios are a good source of healthy fats, protein, and fiber, making these cookies a more wholesome treat compared to regular ones.
Nutritional Information (per serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 38g
- Protein: 4g
- Fiber: 2g
- Sugar: 24g
Storage and Leftovers for Pistachio Cream Stuffed Cookies
To store these cookies, place them in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, store them in the refrigerator for up to 10 days. You can also freeze the cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. To reheat, simply let them thaw at room temperature, or pop them in the microwave for 10-15 seconds for a warm, gooey center.
4 Frequently Asked Questions (FAQs) for Pistachio Cream Stuffed Cookies
1. Can I use store-bought pistachio cream for the filling? Yes, you can! Store-bought pistachio cream works perfectly for this recipe. If you prefer, you can also make homemade pistachio cream by blending roasted pistachios with a bit of sugar and cream.
2. What can I use instead of white chocolate for the glaze? If you’re not a fan of white chocolate, you can substitute it with dark chocolate or milk chocolate for a different flavor profile.
3. How do I keep the cookies soft and chewy? To keep your cookies soft and chewy, make sure not to overbake them. Removing them from the oven while they are still slightly soft in the center ensures a chewy texture as they cool.
4. Can I make these cookies gluten-free? Yes! Simply replace the all-purpose flour with a gluten-free flour blend, and you’ll have delicious gluten-free pistachio cookies.
Related Recipes for Pistachio Cream Stuffed Cookies Lovers
Here are two more cookie recipes that you’ll love:
Conclusion
Thank you for following along with this delicious recipe for Pistachio Cream Stuffed Cookies. We hope you enjoy baking these delightful treats as much as we do! Don’t forget to leave a comment below with your feedback or any variations you tried. We’d love to hear from you! Happy baking!
Print
Pistachio Cream Stuffed Cookies – Sweet & Nutty Delight
Description
Welcome, cookie lovers and baking enthusiasts! Today, we’re diving into a delightful recipe for Pistachio Cream Stuffed Cookies, also known as Pistachio Bliss Cookies with White Chocolate Glaze. These cookies are the perfect treat for anyone who loves a mix of nutty pistachios and sweet white chocolate. Not only are they a breeze to make, but they also offer a rich, creamy filling that’s simply irresistible. So, grab your aprons, preheat your ovens, and let’s bake some blissful pistachio goodness together!
Ingredients
- 1 cup unsalted butter, softened
- Substitute: Dairy-free butter for a lactose-free option.
- 1 cup brown sugar
- Substitute: Coconut sugar for a refined sugar-free version.
- 1/2 cup granulated sugar
- 2 large eggs
- Substitute: 1/4 cup applesauce per egg for a vegan version.
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Substitute: Gluten-free flour blend for gluten-free cookies.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pistachios (unsalted)
- 1/2 cup white chocolate chunks
- Substitute: Dark chocolate chunks for a less sweet option.
- 1/2 cup sweetened condensed milk
- Substitute: Coconut condensed milk for a dairy-free option.
- 1/4 cup white chocolate, melted for glaze
- 1/4 cup pistachio cream spread (for filling)
- White chocolate square (for garnish)
Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until the mixture becomes light and fluffy. This step is crucial for ensuring your cookies have a soft texture.
Step 3: Add the Eggs and Vanilla
Add 2 large eggs and 1 teaspoon of vanilla extract to the butter-sugar mixture. Mix until fully combined. Make sure the eggs are incorporated well to avoid uneven textures.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet mixture, stirring continuously until everything is well incorporated.
Step 5: Stir in Pistachios and White Chocolate Chunks
Gently fold in 1/2 cup of chopped pistachios and 1/2 cup of white chocolate chunks. These add delightful texture and flavor to each bite.
Step 6: Scoop and Shape
Scoop out about 2 tablespoons of dough per cookie and place them onto your prepared baking sheet. Flatten each dough ball slightly with your palm to ensure even baking.
Step 7: Bake the Cookies
Bake the cookies for 12-14 minutes, or until the edges are golden brown. Once baked, let the cookies cool completely on a wire rack.
Step 8: Assemble the Cookie Sandwiches
Once the cookies are fully cooled, spread about 1 teaspoon of pistachio cream spread onto the flat side of one cookie. Press another cookie on top to form a sandwich.
Step 9: Add the White Chocolate Glaze
Drizzle 1/4 cup of melted white chocolate over the top of each cookie sandwich. For extra flair, garnish with a white chocolate square and some extra chopped pistachios.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
Buy Now →
Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
Buy Now →Notes
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This will make mixing easier and give your cookies a smoother texture.
- Chilling the Dough: If you want a thicker cookie, chill the dough for 30 minutes before baking.
- Use Fresh Pistachios: For the best flavor, use freshly chopped pistachios. Avoid pre-shelled or salted ones as they may alter the taste of the cookies.
- Make Ahead: You can make the dough ahead of time and freeze it for up to three months. Just thaw before baking!
