Time 2 HoursDifficulty Medium
Make soft stuffed cookies with a frozen Pistachio Papi centre, chocolate and pistachios.
Total time: 2 Hours · Difficulty: Medium
150g Pistachio Papi
180g all-purpose flour
1 tbsp cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
115g unsalted butter, melted & cooled
100g brown sugar
50g granulated sugar
1 large egg
1 tsp vanilla extract
100g dark or semi-sweet chocolate, chopped
50g unsalted pistachios, chopped
Flaky salt (optional)
1. Freeze: Freeze Pistachio Papi until solid.
2. Mix: Mix dry ingredients; whisk butter, sugars, egg and vanilla; combine; fold in chocolate and pistachios.
3. Chill: Scoop balls and chill 1 hour.
4. Stuff: Flatten, add frozen Papi and seal.
5. Bake: Bake at 350°F (175°C) for 11–12 minutes; add flaky salt and enjoy warm.
Smooth for a silky centre; Crunchy if you want pieces.
How long? 2 hours, including the 1-hour chill.
Bake time? 350°F (175°C) for 11–12 minutes.
Which Papi? Smooth gives a silky centre; Crunchy gives pieces.
How to use Pistachio Papi · More recipes
