Description
These bakery style pistachio white chocolate cookies are soft, thick, chewy, and filled with creamy pistachio cream in the center. They are based on my bakery style vanilla cookie dough, but made with sweet white chocolate and a little pistachio cream filling that melts into the middle while baking. The dough is shaped like a little cookie sandwich, chilled until firm, and baked straight from frozen for that perfect bakery-style texture: slightly crisp on the outside, soft in the middle, and beautifully rich without being complicated.
GOOD TO HAVE ON HAND
- electric mixer with bowl
- scale
- small cookie scoop
- parchment paper
- small spoon
Ingredients
Units
Scale
- 115 grams soft butter
- 90 grams brown sugar
- 40 grams white sugar
- 1 egg
- 1 tsp vanilla extract
- 240 grams all-purpose flour
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 100 grams white chocolate
- 60 grams pistachio cream (about 10 tsp)
Instructions
- Add the butter to a mixing bowl and beat for about 3 minutes, until pale and fluffy. Add the brown sugar and white sugar and beat for another 1–2 minutes, until creamy.
- Add the egg, vanilla extract, and butter flavoring, and mix just until everything is combined. Do not overmix.
- Add the flour, cornstarch, baking soda, and salt, and mix briefly until the dough has almost come together. Add the white chocolate and mix just until no streaks of flour remain and everything is evenly incorporated.
- Line a small baking sheet with parchment paper. Using a small cookie scoop, scoop 10 small balls of dough and place them onto the baking sheet. Gently press each dough ball down with a spoon to flatten it slightly.
- Add about 1 tsp of pistachio cream to the center of each flattened cookie dough ball.
- Scoop 10 more small balls of cookie dough and place one on top of each pistachio-filled cookie. Gently press down so the dough sticks together and forms a little sandwich.
- Place the shaped cookie dough balls in the freezer for at least 3 hours.
- Before baking, fully preheat the oven to 190°C / 375°F. Place the frozen cookie dough balls on a baking sheet with enough space between them so they do not spread into each other.
- Bake the cookies for about 12–14 minutes, depending on how browned you like them. Let them cool on the baking sheet for at least 30 minutes.
- The cookies can be eaten once they have cooled, but they are especially good if you let them rest in the fridge for a few hours after they have cooled completely. That is when they get that real bakery-style texture.
- Prep Time: 15 min
- Cook Time: 13 min
