Description
Delicious cookies featuring a creamy pistachio filling wrapped inside soft chocolate dough, perfect for sharing.
Ingredients
Scale
- 200g unsalted butter (softened)
- 125g light brown sugar
- 100g white caster sugar
- 2 large eggs (room temperature)
- 250g self-raising flour
- 100g plain flour
- 50g cocoa powder
- 0.5 teaspoon salt
- 100g milk chocolate chips
- 1 teaspoon unsalted butter
- 2 sheets filo pastry (about 75g)
- 200g pistachio cream (plus 2 tbsp reserved for decorating)
Instructions
- Prepare the Pistachio Filling: In a saucepan over low heat, melt the butter. Tear the filo pastry into small pieces and add them to the pan. Cook on medium heat, stirring until the pastry is crunchy and golden (about 5 minutes). Set aside to cool. Microwave the pistachio cream for 10-20 seconds to make it smooth, then pour it over the toasted filo and mix well. Set aside to cool completely.
- Make the Cookie Dough: In a large bowl, beat the softened butter until creamy. Add the light brown sugar and white caster sugar, mixing until it looks like wet sand. Then, mix in the eggs one at a time. In another bowl, whisk together the self-raising flour, plain flour, cocoa powder, and salt. Gradually add this dry mix to the butter mixture to form a thick dough. Finally, fold in the milk chocolate chips.
- Fill and Shape the Cookies: Line a baking tray with parchment paper. Scoop large tablespoons of cookie dough, flatten it in your palm, add a teaspoon of the pistachio filling to the center, and wrap the dough around it to form a ball. Place each ball on the tray and freeze them for 90 minutes.
- Bake the Cookies: Preheat the oven to 200°C fan (220°C conventional). Place a baking tray in the oven to heat. Arrange 4-5 frozen cookie balls on the hot tray, leaving space between them. Bake for 12-15 minutes until the edges are firm but the centers remain soft. Let the cookies cool on the baking sheet for about 15 minutes.
- Decorate: Melt the reserved pistachio cream and drizzle it over the cookies.
Notes
Store leftover cookies in an airtight container for up to a week or freeze for up to three months. Consider sprinkling chopped pistachios on top before baking for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cookies, chocolate, pistachio, dessert, baking