Triple Chocolate Pistachio Cookies
About this recipe
The secret to these cookies' deliciousness? Well, aside from being loaded with three types of chocolate for that ultimate chocolate fix, they've got a surprise filling of creamy pistachio spread tucked inside. It's like a little nugget of salty-sweet heaven in every bite!
And let's talk about how easy they are to throw together. With just a handful of ingredients and a simple process, you'll have a tray of warm, gooey cookies ready to devour in no time. Plus, using chocolate chunks instead of regular chips ensures you get pockets of melty chocolate goodness in every single cookie.
Pistachio Spread
Creamy, nutty, and irresistibly delicious. A salty-sweet indulgence that elevates any snack or meal with its rich flavor and smooth texture. Althought not easily accessible in the UK you can find it on Amazon here. If you have any spare left over from this recipe make sure to try my Pistachio and Cream Cheese Frosting Cake.
Chocolate Powder
When incorporating chocolate powder into your baking, you may encounter its hydrophobic nature, meaning it repels water. But fear not! Melted butter and milk come to the rescue, offering the necessary moisture to coax the chocolate powder into a smooth, cohesive mixture. Together, they ensure your cookie dough achieves the perfect texture, resulting in rich, decadent cookies with every bite.
Chopped Chocolate
Using chopped chocolate in cookies is a game-changer. Unlike regular chocolate chips, which can hold their shape even after baking, chopped chocolate melts into the cookie dough, creating pockets of gooey, melted chocolate goodness throughout. With each bite, you're treated to bursts of rich, velvety chocolate that perfectly complement the cookie's texture. It's the secret ingredient that takes your cookies from good to extraordinary, ensuring a truly indulgent experience with every bite.
Triple Chocolate Pistachio Cookies FAQs
Where can I get Pistachio spread from?
You may be able to buy them from the spread section, if not theres a link to them on Amazon here.
Can I substitute Chocolate Powder or Hot Chocolate Powder?
No, unfortunately hot chocolate powder is not 100% chocolate powder it can contain up to 50% sugar, therefore this would alter the amount of sugar in the cookie resulting in not the correct texture. I recommend using baking chocolate powder!
Would it be possible to use a packet mix of chocolate chips?
Yes! I recommend chopped chocolate as I prefer the taste but chocolate chips would work too.
Ingredients
- 150g melted butter
- 100g caster sugar
- 100g light brown sugar
- 2 egg yolks
- 130g plain flour
- 50g dark chocolate powder
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 100g white chocolate, chopped
- 100g milk chocolate, chopped
- 150g pistachio spread
Ingredients
Instructions
- Begin by piping 6 blobs of pistachio spread onto a baking sheet lined with parchment paper. Freeze this for at least 1 hour.
- In a large mixing bowl, cream together the melted butter, caster sugar, and light brown sugar until smooth.
- Add the egg yolks and milk to the butter and sugar mixture, and mix until well combined.
- In a separate bowl, sift together the plain flour, dark chocolate powder, baking powder, and bicarbonate soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chopped white chocolate and milk chocolate until evenly distributed throughout the dough.
- Using a cookie scoop, scoop out a portion of dough and flatten it slightly. Place one of the frozen pistachio blobs in the center of the dough, then wrap the dough around the pistachio, ensuring it is completely covered.
- Repeat this process for the remaining dough and pistachio spread.
- Place the filled cookie dough balls back in the freezer for 2 hours to firm up.
- Preheat your oven to 180°C (350°F) during the last 10 minutes of freezing.
- Once the cookies are hard to touch, place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set and slightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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