Cake Mix Pistachio Cookies Recipe
Indulge in the chewy goodness of Cake Mix Pistachio Cookies, featuring creamy pistachio filling, rich chocolate chunks, and crunchy pistachios! These irresistible cookies are perfect for any occasion—easy to make and delicious.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
- Freezer-safe plate or tray
Ingredients
- Pistachio Cream Spread: 300g
- All-purpose flour: 360g
- Cornstarch: 2 tbsp
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Salt: 1 tsp
- Unsalted butter melted & cooled: 230g
- Brown sugar: 200g
- Granulated sugar: 100g
- Large eggs room temp: 2
- Vanilla extract: 2 tsp
- Semi-sweet or dark chocolate chopped: 200g
- Unsalted pistachios chopped: 100g
- Flaky salt for sprinkling: As needed
Instructions
- Freeze Pistachio Spread:Spread pistachio cream on a parchment-lined plate, creating a thick sheet or small dollops. Let it chill for at least 1 hour or until fully set for the perfect texture. If using a sheet, cut into squares once frozen.
- Prep Work Area:Line a cutting board or plate with parchment paper to chill the cookie dough. Set aside.
- Mix Dry Ingredients:In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well mixed. Set aside.
- Mix Wet Ingredients:In a spacious bowl, beat together the melted butter, brown sugar, and white sugar until the mixture is smooth and creamy. Add eggs and vanilla, whisk until thick and combined.
- Combine Wet and Dry:Gradually add the dry ingredients to the wet mixture and whisk until just combined. There should be some flour patches.
- Add Chocolate & Pistachios:Using a spatula, fold in the chopped chocolate and pistachios until evenly distributed.
- Scoop and Chill Dough:Scoop dough into 4-tablespoon portions and place on the lined plate. Chill in the fridge for 1 hour.
- Preheat Oven:Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Stuff the Cookies:Press a chilled dough ball flat, place a frozen pistachio cream square in the center, and seal the dough around it.
- Add Toppings:Place stuffed dough balls on the baking sheet, topping with extra chocolate chunks, pistachios, and pistachio cream.
- Bake:Bake for 11-12 minutes until edges are set but the centers are soft. Sprinkle with flaky salt immediately after removing from the oven. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Tip for Perfection: Ensure the pistachio spread is frozen solid to create a gooey, molten center.
Storage: Keep cookies in an airtight container for up to 5 days. You can also freeze the dough balls and bake them fresh whenever you’re craving a pistachio treat.