Pistachio Cream Skillet Cookie
An 8-inch cookie, stuffed with melted pistachio cream and scattered with rich chocolate chunks and refreshing orange zest.
- Prep time
- 35 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 1/2 cup pistachio cream (melted)
Instructions
- 1
Preheat oven to 350° F | 175°C. Line a 8” cast iron skillet (or pie dish) with baking/parchment paper and set aside.
- 2
In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg and orange zest until combined.
- 3
Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined.
- 4
Fold in half of the chocolate chips and half of the pistachios.
- 5
Spread half of the cookie dough evenly onto the prepared skillet.
- 6
Melt the pistachio cream in the microwave for 30 seconds until it becomes thinner in consistency. Spread the pistachio cream over the cookie dough in the skillet evenly to 1-inch of the edges.
- 7
Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips and chopped pistachios.
- 8
Bake in preheated oven for 20 minutes for a gooey cookie, or cover after 20 minutes with aluminum foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.