Description
Pistachio NYC cookies are thick bakery-style cookies packed with white chocolate chips, crunchy pistachios, and a creamy pistachio spread center. These oversized cookies have crisp edges and a soft, gooey middle, making them an indulgent dessert perfect for special occasions or homemade treats.
Ingredients
- 10 tablespoons pistachio spread (heaped, frozen)
- 125 g unsalted butter
- 175 g light brown sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 300 g plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon sea salt
- 50–200 g white chocolate chips
- 50–100 g pistachios, chopped
- 50 g white chocolate, melted (optional for decoration)
- 2 tablespoons pistachios, finely chopped (optional topping)
Instructions
- Scoop 10 heaped tablespoons of pistachio spread onto a lined tray and freeze for at least 1 hour until firm.
- In a large bowl beat butter and light brown sugar until smooth and creamy.
- Add the egg and vanilla extract and mix until fully combined.
- Add flour, baking powder, bicarbonate of soda, and sea salt and mix until a thick dough forms.
- Stir in white chocolate chips and chopped pistachios.
- Divide dough into 10 portions (about 90–100 g each) and roll into balls.
- Flatten each dough ball slightly, place a frozen pistachio spread portion in the center, and wrap the dough around it.
- Chill the filled cookie dough balls for at least 30 minutes in the freezer or 1 hour in the refrigerator.
- Preheat oven to 200°C (180°C fan).
- Place cookies on a lined baking tray with space between each one.
- Bake for 11–13 minutes until the edges are lightly golden and centers remain soft.
- Allow cookies to cool on the tray for about 30 minutes.
- Drizzle with melted white chocolate and sprinkle chopped pistachios on top if desired.
Notes
- Freezing the pistachio spread helps keep the filling inside the cookie during baking.
- Chilling the dough ensures the cookies stay thick and bakery-style.
- Swap white chocolate for milk or dark chocolate for a richer flavor.
- You can skip the stuffed center to make simple pistachio cookies.
- Unbaked dough balls can be frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg
