Green Nut Cream Treats (Printable Version)

Tender baked treats loaded with melty pistachio filling and chocolate bits.

# What You'll Need:

→ Cookie Dough

01 - 150 g pistachio spread
02 - 180 g plain flour
03 - 1 tablespoon cornflour
04 - ½ teaspoon baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt
07 - 115 g unsalted butter, melted then cooled
08 - 100 g brown sugar
09 - 50 g white sugar
10 - 1 large egg at room temp
11 - 1 teaspoon vanilla
12 - 100 g chopped dark or semi-sweet chocolate chunks
13 - 50 g shelled pistachios, roughly chopped
14 - flaky salt for topping

# Step-by-Step Guide:

01 - Put parchment on a plate. Scoop the pistachio spread on it and flatten into a thick layer or drop spoonfuls if it's already thick. Pop in freezer overnight or at least 1 hour. Chop the frozen spread into chunks and keep in freezer until you need them.
02 - Grab some parchment paper and line a plate or cutting board where you'll chill your cookie dough later.
03 - Grab a small bowl and mix your flour, cornflour, baking powder, baking soda and salt. Put it aside for now.
04 - In a big bowl, mix your cooled melted butter with both sugars until they're well combined. Drop in your egg and vanilla. Mix until it looks thick and smooth.
05 - Pour your flour mix into the wet ingredients and stir just until you can still see some flour spots.
06 - Use a spatula to gently mix in the chocolate and pistachios. Don't overmix - just stir until everything's barely combined.
07 - Use your 4-tablespoon scoop to make dough balls. Place them on your lined board and stick them in the fridge for about an hour until they're firm.
08 - Turn your oven on to 350°F (175°C). Line your baking sheet with some parchment.
09 - Take a chilled dough ball and flatten it. Put a chunk of frozen pistachio spread in the middle, then wrap the dough around it completely.
10 - Put your stuffed dough balls on the baking sheet with 2 inches between them. Press extra chocolate pieces, pistachios, and bits of frozen pistachio spread on top.
11 - Bake for 11-12 minutes - you want set edges but soft centers. Sprinkle flaky salt on them right away when they come out. Let them cool on the tray for 5 minutes before eating warm, or cool them completely.

# Additional Notes:

01 - You'll want a thick pistachio spread that won't just soak into the cookie dough - look for one with thickeners in it.