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
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- 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!