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–+ servings

Pistachio NYC Cookies!

Thick and delicious pistachio NYC cookies stuffed with a homemade pistachio spread, dotted with white chocolate and chunks of pistachio.
5 from 3 votes
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Category: Cookies
Type: Cookies, nyc cookies
Keyword: chocolate chip, Pistachio
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling + Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 2 minutes
Servings: 10 Cookies
Author: Jane's Patisserie

Ingredients

Cookies

  • 10 tbsp pistachio spread (heaped + frozen)
  • 125 g unsalted butter/baking spread
  • 175 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 300 g plain flour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 50-200 g white chocolate chips
  • 50-100 g pistachios (chopped)

Decoration - optional

  • 50 g white chocolate
  • pistachios (finely chopped)
Grams - Ounces

Instructions

  • Make sure the pistachio spread is portioned and frozen
  • Add the butter and sugar to a bowl and beat until creamy
  • Add in the egg and vanilla and beat again.
  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the white chocolate chips and chopped pistachios and beat until distributed well
  • Weigh your cookies out into ten cookie dough balls - they're about 90-100g each
  • Once they're rolled into balls, press the dough in the palm of your hand, and add a lump of frozen pistachio spread and wrap the cookie dough around it.
  • Chill the cookies in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 200ºc/180ºc fan
  • Take the cookies out of the freezer/fridge and put onto a lined baking tray. I put five cookies per tray!
  • Bake the cookies in the oven for 11-13 minutes.
  • Let the cookies cool on the trays for at least 30 minutes, as they will continue to bake whilst cooling!
  • Once cooled, spoon on a dollop of white chocolate and sprinkle with chopped pistachios if you want to decorate

Notes

  • These cookies will last for 3-4+ days at room temperature
  • You can freeze the baked cookies for 3+ months
  • The raw cookie dough will last 48 hours in the fridge before baking
  • The raw cookie dough can also freeze for 3+ months. You just need to add 1-2 minutes baking time to bake from frozen
  • You can find the homemade pistachio spread recipe here 
  • You can buy pistachio spread from multiple shops at the moment, or online here!