Pistachio Cream Cookies Delight (Print Version)

# Ingredients:

01 - 150 g pistachio cream spread
02 - 180 g all-purpose flour
03 - 1 tablespoon cornstarch
04 - ½ teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - 115 g unsalted butter, melted and cooled
08 - 100 g brown sugar
09 - 50 g granulated sugar
10 - 1 large egg, room temperature
11 - 1 teaspoon vanilla extract
12 - 100 g semi-sweet or dark chocolate, roughly chopped
13 - 50 g unsalted pistachios, shelled and roughly chopped
14 - Flaky salt, for sprinkling

# Instructions:

01 - Line a plate with parchment paper. Spread pistachio cream into a thick sheet or scoop dollops. Freeze for at least 1 hour until solid. If using the sheet method, cut into squares and keep frozen until needed.
02 - Line a cutting board or plate with parchment paper for chilling the cookie dough. Set aside.
03 - In a small bowl, mix together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
04 - In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, whisking until smooth and thick.
05 - Gradually add the flour mixture to the butter mixture and whisk until partially combined. Fold in chopped chocolate and pistachios using a spatula.
06 - Use a 4-tablespoon cookie scooper to portion cookie dough. Place dough balls onto the prepared parchment-lined surface and refrigerate for about 1 hour until firm.
07 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
08 - Flatten each dough ball and place a frozen pistachio cream square or dollop in the center. Wrap the dough around the filling and seal completely.
09 - Place cookies on the baking sheet with 2-inch spacing. Garnish with extra chocolate, pistachios, and optional frozen pistachio cream pieces.
10 - Bake for 11-12 minutes until edges are set but centers remain soft. Sprinkle with flaky salt immediately after baking. Cool for 5 minutes before serving warm or at room temperature.

# Notes:

01 - For molten centers, ensure pistachio cream filling is frozen before use. Cookies are best enjoyed warm for maximum gooeyness.
02 - Sprinkle flaky salt on top to enhance the sweet-salty flavor balance.
03 - Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

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