Pistachio Cream Skillet Cookie
An 8-inch cookie, stuffed with melted pistachio cream and scattered with rich chocolate chunks and refreshing orange zest.
Servings: 16 people
Ingredients
- 1/2 cup butter softened
- 1/3 cup light brown sugar lightly packed
- 1/3 cup caster sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 orange zest
- 1 cup plain flour
- 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pistachios chopped
- 1/2 cup chocolate chopped
- 1/2 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.
Notes
Tip: To take your pistachio cream skillet cookie to the next level, add a generous dollop of ice cream to the top of your cookie while it's still warm.
Nutrition
Calories: 472kcal | Carbohydrates: 53g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 410mg | Potassium: 227mg | Fiber: 2g | Sugar: 35g | Vitamin A: 623IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg