Pin it
I keep coming back to this pistachio cake for celebrations since I first tried it out. Mixing pistachio butter with white chocolate gives every bite a rich, unforgettable flavor.
I whipped this up for my best friend's birthday because she's nuts about pistachios. Now, she asks for them whenever she visits, so I always stash a few in the freezer for last-minute sweet cravings.
Irresistible Ingredients
- 75g dark cane sugar, panela, rapadura, or muscovado: brings out a caramel tone that pairs with pistachios nicely
- 75g light brown sugar: keeps cookies soft and gives a little moisture
- 100g salted butter: let it soften a bit so mixing's a breeze
- 50g pure pistachio butter: straight-up pistachios for that bold nutty hit
- 1 medium egg: use at room temp to help everything come together
- 1 tbsp liquid vanilla extract: gives a boost to all the flavors
- 180g sifted wheat flour: makes for cookies with just the right texture
- 1 tsp baking powder: a touch for a light lift
- 70g roasted chopped pistachios: adds the perfect amount of crunch
- 50g white chocolate with caramelized pistachios: chop it into bits
- 25g more pistachios: pop these on top at the end
Step-by-Step Instructions
- Final Touch:
- Right after you take cookies out and while they're still soft, gently press some pistachios onto each one. Let them cool on the sheet a bit, then move to a rack to finish chilling.
- Baking the Cookies:
- Fire up your oven to 180°C. Spread the dough balls out on a baking tray lined with parchment, leaving space between them. Bake for 14-15 minutes, just until the edges start to turn gold and the centers stay tender.
- Dough Rest:
- Stash the dough balls in an airtight container and chill in the fridge for 12 hours. Waiting helps all those flavors come together and gives you that dream texture once baked.
- Shaping the Cookies:
- Break the dough into 6 equal pieces, roll into balls, and press a chunk of white chocolate-pistachio in the middle of each. Make sure the dough covers the chocolate all over for a surprise gooey center.
- Mixing the Dough:
- Put everything except the chocolate pieces and topping pistachios in your stand mixer with the paddle tool. Mix just until the dough's smooth—don't go overboard if you want soft cookies.
Pistachio butter is really the secret weapon that takes these cookies up a notch. The first time I made these, my whole family was wowed by how intense the flavor was. Now we always have a jar of pistachio butter handy.
Best Storage Tips
After cooling your pistachio cookies completely, stash them in a sealed container at room temp. They'll stay good for about 5 days this way. For more staying power, individually wrap each one in cling film and freeze them in a bag for up to 3 months. When you're ready to eat, let them sit out for roughly an hour to thaw.
Fun Variations
Switch things up to fit your taste. Use almond butter instead of pistachio for a new twist that’s just as yummy. Want to skip the dairy? Swap the butter for a plant spread. Feel like going extra? Toss 50g dark chocolate chips into your mix. Or sprinkle in a bit of ground cardamom—it pairs perfectly with pistachios.
Pin it
Tasty Serving Ideas
These are best when warm so the chocolate inside stays melty. Try them with a scoop of vanilla ice cream for a treat that'll impress anyone. They're awesome with a cup of black coffee or green tea too. Hosting brunch? Serve with some fresh berries or figs for a fancy spread. Or, crumble them over Greek yogurt with honey for a breakfast that'll feel special.
Frequently Asked Questions
- → Can I swap white chocolate for something else?
Sure, you can go for milk or dark chocolate based on what you like best. Just make sure it pairs well with pistachios.
- → How long should I chill the dough?
Let it rest in the fridge for about 12 hours. This enhances the flavor and gives the perfect texture.
- → Can I use a different type of flour?
Feel free to try alternatives like spelt flour, but keep in mind it might slightly change the cookie texture.
- → How do I store the cookies after baking?
Keep them in an airtight container at room temperature for 3-4 days to maintain their softness.
- → Should I toast the pistachios first?
Yes, toasting brings out their flavor and adds a stronger taste to the cookies.