Pistachio Cream Skillet Cookie Recipe

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If you are craving a dessert that combines nutty richness with melty chocolate goodness and a surprisingly bright twist, this Pistachio Cream Skillet Cookie Recipe is an absolute must-try. Imagine a warm, golden cookie baked right in a skillet, layered with luscious pistachio cream that adds a silky, fragrant depth. Every bite is a delightful harmony of buttery dough, crunchy pistachios, and creamy, dreamy pistachio spread that makes this dessert both comforting and impressively gourmet. Whether you’re serving a crowd or indulging in a cozy night treat, this recipe is designed to bring joyful smiles and a burst of flavor to your table.

Ingredients You’ll Need

Putting together this Pistachio Cream Skillet Cookie Recipe is refreshingly straightforward. Each ingredient plays a vital role, from lending creaminess and fragrance to delivering texture and that iconic cookie crisp. Here’s what you’ll gather before the magic begins.

• Butter (1/2 cup, softened): Provides richness and helps create that tender, melt-in-your-mouth crumb.
• Light brown sugar (1/3 cup, lightly packed): Adds a subtle molasses flavor and moistness to the cookie.
• Caster sugar (1/3 cup): Incorporates sweetness and helps achieve a slight crisp edge.
• Vanilla extract (2 teaspoons): Infuses a warm, aromatic depth that balances the nutty notes.
• Egg (1 large): Binds ingredients while contributing to the cookie’s tender texture.
• Orange zest (1/2 orange): Offers a bright, citrusy kick that beautifully complements the pistachio.
• Plain flour (1 cup): Forms the structure of the cookie, keeping it soft yet sturdy.
• Baking soda (1/3 teaspoon): Provides gentle leavening for a perfect rise.
• Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
• Chopped pistachios (1/2 cup): Brings a satisfying crunch and vibrant color.
• Chopped chocolate (1/2 cup): Melts throughout for luscious pockets of rich sweetness.
• Pistachio cream (1/2 cup, melted): The star ingredient that delivers creamy decadence and intense pistachio flavor.

How to Make Pistachio Cream Skillet Cookie Recipe

Step 1: Prepare Your Skillet and Oven

Start by preheating your oven to 350° F (175°C). Line an 8-inch cast iron skillet or pie dish with baking or parchment paper to prevent the cookie from sticking and make for easy cleanup. It’s a simple but crucial prep step to ensure your cookie bakes evenly and comes out perfectly golden.

Step 2: Cream Butter, Sugars, and Vanilla

In a large bowl, whisk together softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture is light and creamy. This stage is where the cookie’s tender texture begins to form, so give it enough time to blend into a lovely smooth base.

Step 3: Add Egg and Orange Zest

Whisk in the egg along with the zest of half an orange. The egg adds moisture and richness, while the orange zest introduces a fresh, fragrant brightness that sets this cookie apart from ordinary ones.

Step 4: Incorporate Dry Ingredients

Sift together the plain flour, baking soda, and salt before adding them to the wet mixture. Gently fold the dry ingredients in until just combined to keep the dough tender. Overmixing here can lead to a denser cookie, so take it easy.

Step 5: Mix in Half of Your Chocolate and Pistachios

Fold in half of the chopped chocolate and pistachios. These ingredients will delight you with surprise bursts of flavor and crunchy texture throughout your cookie.

Step 6: Spread the First Layer of Dough in the Skillet

Take half of your cookie dough and spread it evenly across your prepared skillet. Make sure it’s level as this will be the base layer supporting the luscious pistachio cream layer to come.

Step 7: Add the Pistachio Cream Layer

Melt the pistachio cream in the microwave for about 30 seconds until it’s smooth and spreadable. Gently spoon and smooth this vibrant green cream over the cookie dough, keeping within an inch of the edges to prevent overflow during baking.

Step 8: Top with Remaining Dough and Toppings

Spread the remaining cookie dough on top of the pistachio cream layer, smoothing carefully with the back of a spoon or clean fingers. Sprinkle the leftover chopped chocolate and pistachios on top for an irresistible finishing touch.

Step 9: Bake to Gooey Perfection

Bake in the preheated oven for 20 minutes if you love a gooey, soft cookie. For a firmer texture, cover the skillet with aluminum foil and continue baking for an additional 10 minutes. Once out of the oven, allow it to cool for about 10 minutes so it sets a little and can be sliced with ease.

How to Serve Pistachio Cream Skillet Cookie Recipe

Garnishes

Sprinkle a few extra chopped pistachios or a dusting of powdered sugar right before serving to add an inviting crunch and a pretty finish. A drizzle of white chocolate or a few fresh mint leaves can bring an elegant touch that impresses guests instantly.

Side Dishes

This skillet cookie pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. Fresh berries or a citrusy sorbet make refreshing companions that balance the cookie’s richness beautifully.

Creative Ways to Present

Serve your Pistachio Cream Skillet Cookie Recipe straight from the skillet for a rustic vibe or slice it into neat wedges plated on a decorative board for gatherings. You can even layer it with ice cream and pistachio brittle to create an indulgent dessert parfait that will wow everyone at your table.

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio Cream Skillet Cookie can be stored in an airtight container at room temperature for up to 3 days. This keeps it soft and moist, though the pistachio cream may firm slightly, maintaining that delightful creamy texture.

Freezing

If you want to store it longer, wrap the cooled cookie tightly in plastic wrap and then foil before freezing. It will keep for up to 2 months without losing its taste or texture. Just thaw it overnight in the fridge before reheating.

Reheating

Reheat slices gently in a microwave for 15-20 seconds or pop them in a warm oven (about 300°F) for 5-7 minutes. This restores the gooey warmth that makes this Pistachio Cream Skillet Cookie Recipe so addictive and comforting.

FAQs

Can I use shelled pistachios instead of chopped?

Absolutely! Just grind or chop shelled pistachios finely to distribute the nutty flavor and texture throughout the cookie without overwhelming any single bite.

Is there a substitute for pistachio cream?

If pistachio cream is hard to find, you can blend pistachios with a bit of cream and sugar to make your own spread, though it won’t be as smooth or intensely flavored. Alternatively, almond or hazelnut cream can provide a delicious twist.

Can this recipe be made without chocolate?

Yes! While chocolate adds lovely richness, the cookie is just as delightful without it, especially if you really want to highlight the pistachio flavor in all its glory.

What type of skillet is best for this recipe?

An 8-inch cast iron skillet works perfectly because it heats evenly and helps create those gently crisp edges. If you don’t have one, a similarly sized pie dish lined with parchment paper will do the trick.

How do I know when the cookie is done?

Look for golden edges and a slightly soft center that jiggles gently when you move the skillet. The cookie will firm up more as it cools, so err on the side of slightly underbaked if you want that gooey texture.

Final Thoughts

Trust me, once you try this Pistachio Cream Skillet Cookie Recipe, it’s going to become a beloved go-to in your dessert rotation. There’s something so special about the layers of buttery dough, the creamy pistachio spread, and the crunchy nuts all mingling in one warm skillet. It’s an inviting experience, perfect for sharing but utterly enjoyable all to yourself, too. So, go ahead, gather your ingredients, and treat yourself to this unforgettable, irresistible delight!

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