These chocolate chunk pistachio butter stuffed cookies are crunchy on the outside & soft on the inside with an oozing sweet pistachio centre. They’re the perfect mix of sweet & salty, with a little crunch from roasted pistachios! The healthy fats & antioxidants in the pistachios & dark chocolate don’t only make this delicious but a little bit nourishing too.

Recipe & Photography by Courtney Sutton @selfbycjs

makes: 12 large cookies | time: 30 mins

Ingredients:

• 1 + 1/3 cup flour
• ½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ cup butter, melted
• ½ cup brown sugar
• 1/3 cup coconut sugar
• 1 tsp vanilla extract
• 1 egg
• 180g Tony’s Chocolonely Dark Chocolate, chopped
• 12 tsp Peppertux Turkish Pistachio Cream
• ¼ cup 2 Die 4 Live Foods Pistachios

Method:

1. In a clean ice tray, scoop 1 tsp of pistachio cream into 12 moulds. Tap on the bench to flatten & freeze for at least 1 hour.
2. Meanwhile, in a fry pan over low heat, add pistachios & lightly toast, tossing frequently. Turn the heat off and allow to cool. As they cool, they will become crunchy.
3. Preheat your oven to 180’C fan force. Line a large tray with baking paper.
4. In a large bowl combine melted (slightly cooled) butter, sugar & whisk together until combined. Then, add egg, vanilla & whisk until you get a smooth paste. Add flour, baking powder, baking soda & salt and fold into wet mix. If your batter is too dry, add 1 tbsp of milk until you reach cookie dough consistency. Add your chopped chocolate & gently fold through.
5. Using a cookie scoop, scoop the cookie dough into your hand. Gently press down to slightly flatten, add 1 of your frozen pistachio cream cubes to the centre & fold the dough around it. Roll into a ball & pop onto a lined baking tray. Repeat for all cookies.
6. Bake the cookies for 15 minutes or until the edges are golden (the centre should still appear soft). Take out and leave to slightly cool, then transfer to a wire rack. Serve warm for a melted pistachio centre or enjoy as is!