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This pistachio cake instantly became my go-to treat for special moments after I gave it a try. Blending creamy pistachio butter with white chocolate gives you a rich flavor combo you won’t forget.
I whipped these up for my best friend's birthday since she’s a pistachio fanatic. Now, she wants them every visit so I stash extra cookies in the freezer for whenever a sweet craving sneaks up.
Irresistible Ingredients
- 75g panela rapadura muscovado sugar: brings a deep caramel vibe that works awesome with pistachios
- 75g light brown sugar: makes the cookies stay soft and moist
- 100g salted butter: barely softened for just the right texture
- 50g pistachio butter: use pure for the best pistachio punch
- 1 medium egg: room temperature makes everything mix better
- 1 tablespoon vanilla extract: cranks up all the flavors
- 180g sifted all-purpose flour: gives you that perfect cookie bite
- 1 teaspoon baking powder: helps the cookies puff up
- 70g roasted, chopped pistachios: adds that crunchy surprise
- 50g white chocolate with caramelized pistachios: chopped for extra bursts
- 25g pistachios (extra): to top everything off at the end
Easy-to-Follow Steps
- Finishing Touch:
- When you pull the cookies out from the oven, press a few pistachios gently on top while they’re still melty and warm. Cool them a bit on the tray, then move ‘em to a rack to finish cooling.
- Baking Time:
- Get your oven hot at 180°C. Line up your cookie balls on a baking sheet with space between. Bake them for 14-15 minutes so the edges get a golden hint but the middles stay chewy.
- Let the Dough Rest:
- Put your dough balls in a container with a lid and chill in the fridge for 12 hours. Don’t skip this—it lets the flavors get deep and keeps the cookies soft.
- Shape the Cookies:
- Break the dough into 6 parts and roll each into a ball. Hide a chunk of pistachio white chocolate inside so it melts in the middle. Make sure the dough covers the chocolate completely.
- Make the Dough:
- Dump everything in a mixer bowl except for the decoration pistachios and the chocolate. Mix just until it comes together—a little mixing goes a long way, so don’t overdo it or you’ll lose that soft texture.
The pistachio butter here is the magic that takes these cookies over the top. First time I made a batch, my family was blown away by how intense they tasted. Now we always keep a jar on hand in the pantry.
Storage Made Easy
Let your pistachio cookies cool off all the way before moving them into an airtight container. They’ll last at room temp for around 5 days. Want to keep them longer? Freeze each one in plastic wrap, then stash them in a freezer bag for up to 3 months. When you’re ready, just thaw at room temp for about an hour and they’ll be good as new.
Fun Ways to Switch It Up
You can swap things to fit your mood. Try almond butter instead of pistachio butter for a new twist. Go dairy-free by picking a plant-based butter. If you’re after extra decadence, stir 50g of dark chocolate chips into the dough. Want a flavor boost? A dash of ground cardamom brings out the pistachio even more.
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How to Enjoy Every Bite
These pistachio cookies are amazing when they're a bit warm and the chocolate is still gooey. Pair them with a scoop of vanilla ice cream for a showstopper. They're so good with black coffee or green tea. For a fancy brunch, serve with some fresh figs or raspberries. Or get creative and crumble them over Greek yogurt with a drizzle of honey for a killer breakfast.
Frequently Asked Questions
- → Can I swap white chocolate for another type?
Of course! Try milk or dark chocolate if you prefer. Just make sure the flavors match well with pistachios.
- → How long should the dough chill?
For the best texture and flavor, let the dough rest in the fridge for about 12 hours.
- → Can I use a different type of flour?
Feel free to try alternatives like spelt flour, but keep in mind the texture might change a bit.
- → How do I store these after baking?
Keep them in an airtight container at room temperature for 3 to 4 days to maintain their softness.
- → Should I toast the pistachios first?
Yes, toasting really enhances their flavor and gives them a deeper nutty taste, which makes the cookies even better.