What's the difference between pistachio butter and pistachio cream?

Pistachio cream is sweetened, more creamy and contains more additives, similar to Nutella. Whereas, pistachio butter typically just contains pistachios, similar to natural peanut butter and almond butter. However, I have noticed that some brands can use these labels interchangeably, so it's best to read the ingredient list if you are unsure.

Can I use store-bought pistachio cream?

I have not tested these cookies with store-bought pistachio cream, but I'm sure you can. Although I've seen some pistachio stuffed cookie recipes online where the pistachio cream seems to disappear into the cookie. My homemade pistachio cream is made of just pistachios, a bit of oil and white chocolate, so it stays soft in the center.

Why are my cookies dry, crumbly and/or thick?

The usual culprit is adding too much flour. These cookies should be soft and gooey. I always recommend measuring flour with a kitchen scale. If you don't have a scale, fluff and aerate your flour first, then spoon it into your measuring cup and finally level off with the back of a butter knife. Never scoop your measuring cup directly into your bag of flour or pack the flour.

Do I have to brown my butter?

YES, YOU DO! Just kidding! You should though. During testing, I made a batch with regular melted butter and although it was delicious, it was not as incredible as the batch made with brown butter. If you decide not to brown the butter, reduce the quantity down to 7 tablespoons (99 grams).

Pistachio Cream Stuffed Cookies | Short Stack Kitchen

Description

Soft and gooey pistachio chocolate chip cookies made with nutty brown butter, melty dark chocolate chunks, ground pistachios, and then stuffed with a luscious homemade pistachio cream. These cookies are packed with pistachio flavor in every bite, making it a heavenly treat for pistachio lovers!

Ingredients

1/2 Cup Pistachio Cream, homemade or store bought
1/2 Cup (113g) Unsalted Butter, browned
1 1/4 Cup (150g) All-Purpose Flour
1 Tablespoon Cornstarch
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup (100g) Brown Sugar, packed
1/4 Cup (50g) Granulated White Sugar
1 Whole Large Egg, room temp
1 Teaspoon Vanilla Extract
5 Ounces (141g) Dark Chocolate Bars (70% to 72%), roughly chopped
1/3 Cup (40g) Pistachios, finely chopped
Flaky Sea Salt, for sprinkling

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Instructions

Make a batch of Pistachio Cream. If using store-bought, skip to the next step.
Make Brown Butter - In a light colored saucepan and over medium heat, add unsalted butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll also notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 8 minutes. Be careful not to burn it.
Cool Butter - Quickly pour the hot brown butter into a large mixing bowl and place in the fridge for just 10 minutes.
Combine Dry Ingredients - Meanwhile, in a small mixing bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder and salt.
Prep Chocolate + Pistachios - Roughly chop your chocolate bar(s) and finely chop the pistachios.
Combine Wet Ingredients - Remove the cooled brown butter from the fridge (okay if still a little warm) and add brown sugar and white sugar. Using a hand whisk, combine until incorporated. Then whisk in the the egg and vanilla until well combined.
Combine Wet & Dry Ingredients - Sift in flour mixture, and switching to a rubber spatula, combine until there are very few flour streaks left.
Add Mix-Ins - Fold in finely chopped pistachios and chocolate chunks, reserving some pieces for topping the cookies. Do not overmix.
Assemble Cookies - Using a large cookie scoop that holds 3 tablespoons, completely fill the scoop with cookie dough. Then create a deep well by pressing your thumb in the center of the cookie dough. Fill the opening with about 2 teaspoons of pistachio cream. Keep the opening exposed. (see photo for reference)
Chill - Release the stuffed cookie dough ball from the cookie scoop and transfer onto a small parchment-lined baking tray or plate, cream side up. Top with reserved chocolate chunks and chill for 30 minutes.
Preheat oven at 350ºF (176ºC). Then line a large baking sheet with parchment paper.
Bake - Baking in 2 separate batches, place 5 dough balls at least 2 inches (5 cm) apart onto your prepared baking sheet and bake for 10 to 12 minutes. Keep the remaining dough balls in the fridge to bake after.
Cool - As soon as it comes out of the oven, round out any irregular edges with a bowl (see note below or see photo). Allow the cookies to sit on the baking sheet for 3 to 4 minutes, then transfer to a wire rack to cool. Bake off the remaining cookie and enjoy!

Notes

Cookie Scoop - If you don't have a large #20 cookie scoop (holds 3 tablespoons), you can use a tablespoon to measure the cookie dough.

For perfectly round cookies, try this hack. Right when you pull the cookies out of the oven, place a large round biscuit cutter, ramekin or bowl over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.

Storage - Store baked cookies in an airtight container, on the counter for up to 3 days.

Prep Time: 20 Minutes
Chill Time: 30 Minutes
Cook Time: 10 to 12 Minutes