SINGLE SERVE GIANT PISTACHIO NYC COOKIE
Learn to make the ultimate pistachio stuffed cookie. This recipe for a thick, marbled cookie features a gooey pistachio center and milk chocolate chips.
Single Serve Giant Pistachio NYC Stuffed Cookie
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Category
Cookie
Cuisine
American
Servings
1
Prep Time
60 minutes
Cook Time
8-10 minutes
Indulge in the ultimate homemade treat with this thick, bakery-style marbled cookie. This recipe guides you through creating a decadent cookie with a stunning swirl of vanilla and chocolate dough. It is packed with milk chocolate chips and features a gooey, molten center of rich pistachio spread. Topped with more pistachio cream and chopped nuts, this is a truly luxurious single-serving dessert.
Author:@Sophsgoodies
Ingredients
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125g Room Temp Butter
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100g Light Brown Sugar
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75g Caster Sugar
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1 Tsp Vanilla Extract
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1 Egg
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1 Egg Yolk
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210g Plain Flour
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1/2 Tsp Bicarbonate of Soda
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130g Dark Chocolate
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1 Jar of Black Milk Pistachio Cream
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20g Pistachios
Directions
Firstly, take out a medium sized plate and place a piece of baking paper on top.
Add a large tablespoon of the Pistachio Spread onto your plate (use the photo provided for a size guide). Then add the ball of spread to the freezer until needed.
Next, move on to making the cookie dough. Add the margarine and both sugars into your mixing bowl, then combine them together by balloon whisk or with an electric mixer until smooth.
Add in the vanilla extract at this stage.
Next, add in your egg yolk. Then mix again until incorporated. It doesn’t matter if the mixture looks curdled at this stage.
Pour in your sifted flour, baking powder and bicarbonate of soda. Then mix again until a dough has formed. You should be able to pick up your dough easily and it should not be sticky.
Add in your milk chocolate chips, then mix again to combine.
Next, split your cookie dough in half and place them in two separate bowls.
Add 3 grams of cocoa powder to one of the bowls. Then combine it with the cookie dough, until you have chocolate dough.
Take both your vanilla and chocolate dough and roll them together to create a marbled cookie dough ball.
Next, retrieve your ball of pistachio spread from the freezer.
Place the ball of frozen spread in the centre of your flattened cookie.
Once done, shape the dough back into a ball, ensuring it fully covers the filling.
Freeze your stuffed cookie for 45 minutes. This step is essential when creating thick cookies as freezing prevents them from spreading when in the oven
Preheat your oven to 200°C (or 180°C for fan ovens) 15 minutes before the cookies have finished freezing.
While you are waiting, line a Baking Tray with Parchment Paper.
Remove the cookie from the freezer and place it onto your baking tray.
Bake your cookie for 8-10 minutes. You will know it’s done when it’s a light golden colour.
Once baked, do not remove the cookie from the tray.
Allow the cookie to cool for at least 10 minutes before decorating.
Spoon 1 tsp of pistachio spread onto the top of the cookie.
Finally, chop up 2 pistachios into small pieces and sprinkle onto the cookie.
Once decorated, allow the cookie to cool completely on the tray for a minimum of 1 hour so that the spread can firm up and the toppings can set. Then it is ready to enjoy!
Recipe Note
This cookie will last 5-7 days in an airtight container and can also be frozen.
This cookie recipe is fantastic with pistachio, but it works beautifully with other rich fillings. Try these variations using Black Milk’s other spreads:
Hazelnut Cream:
Classic: Use the Hazelnut Cream as a direct substitute for the pistachio spread.
Nutella-Style: Use only the chocolate dough (omit the vanilla half) and stuff it with the Hazelnut Cream. Top with a drizzle of the spread and one toasted hazelnut.
Vanilla & White Chocolate Spread:
White Chocolate Dream: Use only the vanilla dough (omit the cocoa powder) and swap the milk chocolate chips for white chocolate chips.
Marbled Magic: Follow the recipe as written, but use the Vanilla & White Chocolate Spread for the filling. This creates a wonderfully sweet, creamy center that contrasts nicely with the chocolate dough.
Pistachio Cream (Another way!):
Pistachio & White Choc: Use only the vanilla dough and replace the milk chocolate chips with white chocolate chips. The green pistachio filling will look incredible with the pale cookie.
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