Pistachio soft cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3/4 cup (75g) of whole cane sugar (like panela, muscovado, or rapadura)
02 -
3/4 cup (75g) of light brown sugar
03 -
1/2 cup (100g) salted butter
04 -
3 1/2 tbsp (50g) pure pistachio butter
05 -
1 medium egg
06 -
1 tbsp liquid vanilla extract
07 -
1 1/2 cups (180g) all-purpose flour
08 -
1 tsp baking powder
09 -
1/2 cup (70g) roasted pistachios
10 -
1/3 cup (50g) white chocolate with caramelized pistachios
→ For Topping
11 -
About 3 tbsp (25g) roasted pistachios
# Instructions:
01 -
Using the paddle attachment on a stand mixer, combine all the ingredients except for the white chocolate and the pistachios saved for decoration. Blend everything together until smooth.
02 -
Take the dough and roll it into six balls by hand. Press white chocolate pieces into the center of each ball. Put the balls into an airtight container and chill them in the fridge for 12 hours.
03 -
Heat up your oven to 350°F (180°C). Arrange the dough balls on a baking tray covered with parchment paper. Let them bake for 14-15 minutes, pulling them out when they turn lightly golden.
04 -
While the cookies are still warm, press in the pistachios you set aside for topping. Let the cookies cool slightly before enjoying them.
# Notes:
01 -
Pick good-quality pistachios for the best flavor, and don't overbake the cookies so they stay soft inside.