Triple Chocolate Pistachio Stuffed Cookies

Ingredients:

• 8-10 tbsp of pistachio spread 
• 100g of unsalted butter, melted
• 150g of light brown sugar
• 1 egg at room temperature
• 1.5 tsp of vanilla extract @steenbergsltd
• 160 of plain flour/gf plain flour
•  80g of cocoa powder
• ½ tsp of baking powder
• ½ tsp of bicarbonate of soda
• ½ tsp of sea salt plus extra for garnish
• 100g pf milk and dark chocolate chips
• 80g of white chocolate/caramelised white chocolate

Method:

• Prior to starting the cookies, you’re going to want to freeze 1 tbsp. balls of the pistachio spread so that it’s *much* easier to work with later on. I used a 1 tbsp. cookie scoop and scooped 8-10 balls of pistachio cream onto a greaseproof paper.
• In a large bowl add the melted butter to the sugar and mix well.
• Whisk in the egg and vanilla until well combined.
• Add in the flour, cocoa powder, baking powder, bicarb, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
• Add in the all the chocolate and  and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 15 minutes to firm up.
• Scoop out heaping 2-3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of pistachio cream in the center of the flattened cookie.
• Fold the overhanging cookie dough on top of the pistachio cream, making sure it is completely trapped inside each cookie
• Place the filled cookie dough balls back into the fridge for 15 minutes.* Preheat the oven to 180°C at this stage.
• Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra pistachio cream and use a spoon to top each cookie dough ball off with some of the extra cream.
• Bake for 12-14 minutes, or until the edges of the cookies start to darken slightly and crack.
• Top Tip: Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round. Add a final garnish of sea salt, though this is optional.
• Warning: DO NOT EAT STRAIGHT OUT OF THE OVEN OR YOU WILL BURN YOUR ENTIRE MOUTH. Instead, let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Serve and enjoy!