Dive into the decadent goodness of a warm, golden-brown Pistachio Skillet Cookie. Baked to perfection in a cast-iron skillet, it’s stuffed with vibrant green pistachios and delicious pistachio cream. Each bite delivers an explosion of gooey pistachio flavor, beautifully complemented by creamy vanilla ice cream that melts slowly into the cookie, creating a dreamy blend of flavors and textures, is your mouth watering yet because mine is!
This dessert, along with its sibling, the Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie, are true showstoppers, perfect for impressing at any occasion.
What Sets This Pistachio Skillet Cookie Apart?
What sets this Pistachio Skillet Cookie apart from other food blogs? The idea struck me after spotting the viral Dubai Chocolate Bar filled with Pistachio Cream on my TikTok page. Instead of chocolate, I decided to enhance the creaminess of pistachio cream with the texture of Italian Biscotti. The result? A revelation: baking it in a skillet, just like my Chocolate Chip Skillet Brookie. Presto!
Baked in a cast-iron skillet, this cookie achieves an extraordinary balance between crispy edges and a soft, gooey center. This delightful contrast in texture is something regular cookies struggle to deliver. And let’s not forget the added bonus of serving it warm, straight from the skillet, topped with a melting scoop of vanilla ice cream and a drizzle of chocolate. It’s not just a cookie—it’s an experience!
Perfect Pistachio Skillet Cookie: Key Ingredients
The magic of this Pistachio Skillet Cookie lies in its key ingredients. Each one adds a special touch, creating a decadent nutty flavor and a harmonious balance of textures. Let’s dive into what makes this recipe truly exceptional:
- Chopped Pistachios: For the best flavor and texture, choose high-quality, unsalted pistachios, just as we did in this recipe for Caramelised Fig Toasted Oatmeal. They should be fresh, vibrant green, and evenly sized. Coarsely chop them to ensure they add a delightful crunch and distribute evenly throughout the cookie.
- Chopped Chocolate: Opt for high-quality dark or semi-sweet chocolate. The rich, intense flavor of good chocolate will complement the nutty pistachios perfectly. Chop it into small, even pieces to ensure it melts evenly and creates those irresistible pockets of gooey chocolate.
- Melted Pistachio Cream: Look for pistachio cream that’s smooth and creamy, without any added sugar or artificial ingredients. When melting, do so gently to avoid burning. The luscious pistachio cream adds an extra layer of indulgence, enhancing the overall richness and nuttiness of the cookie.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to the Pistachio Skillet Cookie, indulgence is key. Don’t worry if you’re missing a specific ingredient—there are plenty of delicious alternatives to maintain the rich, nutty goodness of this delightful dessert.
- Toppings: Top your warm cookie with a drizzle of caramel sauce or sprinkle of sea salt to elevate the flavors. For an extra touch, add a dollop of whipped cream alongside the melting vanilla ice cream or serve it with Coconut Whipped Cream.
- Nut Swaps: If you’re out of pistachios or want to try something different, you can easily swap them for almonds or macadamia nuts. They bring a different texture and flavor without altering the core of the recipe.
- Add-ins: Mix in white chocolate chips or chunks to complement the nutty pistachio flavor. Dried cranberries or cherries can also add a delightful tartness and a pop of color, making each bite more exciting.
Making Pistachio Skillet Cookie: Step-By-Step
Ready to whip up a mouthwatering Pistachio Skillet Cookie? Follow these simple steps with images to guide you along the way. You’ll end up with a perfectly baked cookie, topped with melting vanilla ice cream and a drizzle of chocolate that’s guaranteed to impress and delight:
- Preheat Oven: Preheat oven to 350° F | 175°C. Line a 6” cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- Whisk Ingredients: In a large bowl, whisk the butter, sugar, and vanilla until light and creamy. Whisk in the egg and orange zest until combined.
- Mix Dry Ingredients: Add the flour, baking soda, and salt. Mix the dry ingredients into the wet until just combined.
- Fold in Add-ins: Fold in half of the chocolate chips and half of the pistachios.
- Spread Dough: Spread half of the cookie dough evenly onto the prepared skillet.
- Melt Pistachio Cream: Microwave the pistachio cream for 30 seconds until it becomes thinner in consistency.
- Layer Pistachio Cream: Spread the pistachio cream over the cookie dough, leaving a 1-inch border. Add the remaining dough, smooth with a metal spoon (or fingers), and top with remaining chocolate chips and chopped pistachios.
- Bake and Cool: Bake for 20 minutes for a gooey cookie. Cover with foil after 20 minutes, then bake an additional 10 minutes for a ‘set’ cookie. Cool for 10 minutes before serving.
And there you have it—your Pistachio Skillet Cookie is ready to be enjoyed! I hope you loved crafting this decadent dessert. If you’re craving more delicious treats, why not explore other fabulous recipes on Cafe Delites?
From the comforting Maple Grilled Peaches & Almond Cookie Crumb, bursting with juicy peaches and a crispy topping, to the mouthwatering Chocolate Molten Lava Cakes, with their gooey chocolate centers, there’s something to satisfy every sweet tooth. And don’t miss the delightful Easy Mango Blueberry Crumble, perfect for a crowd-pleasing treat.
Recipe FAQ’s
The edges should be golden brown, and the center should be set but still slightly soft. For a gooey cookie, bake for 20 minutes, or for a more set cookie, bake for an additional 10 minutes after covering with foil.
Yes, you can use dark, semi-sweet, or even white chocolate. The key is to choose high-quality chocolate to ensure it melts evenly and tastes delicious.
Store any leftover cookie in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh longer.
Pistachio Cream Skillet Cookie
Ingredients
- ½ cup butter softened
- ⅓ cup light brown sugar lightly packed
- ⅓ cup caster sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ½ orange zest
- 1 cup plain flour
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- ½ cup pistachios chopped
- ½ cup chocolate chopped
- ½ cup pistachio cream melted
Instructions
- Preheat oven to 350° F | 175°C. Line a 8” cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg and orange zest until combined.
- Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined.
- Fold in half of the chocolate chips and half of the pistachios.
- Spread half of the cookie dough evenly onto the prepared skillet.
- Melt the pistachio cream in the microwave for 30 seconds until it becomes thinner in consistency. Spread the pistachio cream over the cookie dough in the skillet evenly to 1-inch of the edges.
- Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips and chopped pistachios.
- Bake in preheated oven for 20 minutes for a gooey cookie, or cover after 20 minutes with aluminum foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.
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