Description
Enjoy a decadent Pistachio Cream Skillet Cookie, a delightful layer of rich cookie dough filled with luscious pistachio cream, studded with chopped pistachios and chocolate chunks. Baked to perfection in a cast iron skillet for a warm, gooey treat perfect for sharing.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1/3 cup light brown sugar, lightly packed
- 1/3 cup caster sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 orange, zest
- 1 cup plain flour
- 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pistachios, chopped
- 1/2 cup chocolate, chopped
Filling
- 1/2 cup pistachio cream, melted
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 350°F (175°C). Line an 8-inch cast iron skillet or pie dish with baking or parchment paper and set it aside.
- Make Cookie Dough Base: In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture is light and creamy. Then whisk in the egg and the orange zest until everything is well combined.
- Combine Dry Ingredients: Add the plain flour, baking soda, and salt to the wet ingredients. Gently mix until the dry ingredients are just incorporated—avoid overmixing to keep the dough tender.
- Fold in Mix-ins: Fold in half of your chopped pistachios and chocolate chunks carefully to distribute them evenly throughout the dough.
- Form the First Cookie Layer: Spread half of the cookie dough evenly into the prepared skillet, smoothing it out to the edges.
- Prepare Pistachio Cream Layer: Melt the pistachio cream in the microwave for about 30 seconds until it becomes thinner and easier to spread. Evenly spread it over the cookie dough in the skillet, leaving about a 1-inch border around the edges.
- Add Final Cookie Layer: Place the remaining cookie dough over the pistachio cream layer and smooth it out using the back of a metal spoon or your fingers. Sprinkle the remaining chopped pistachios and chocolate chunks on top for extra texture and flavor.
- Bake the Cookie: Bake in the oven for 20 minutes if you prefer a gooey center. For a firmer cookie, cover the skillet with aluminum foil after 20 minutes and bake for an additional 10 minutes. Once done, cool the cookie for about 10 minutes before serving.
Notes
- Use softened butter to ensure easy mixing and a smooth dough.
- Parchment paper lining helps in easy removal and cleanup.
- Adjust baking time based on your preference for gooey or more set cookie texture.
- Melt pistachio cream carefully; overheating can make it too runny.
- Cast iron skillet provides even heat distribution for consistent baking.
