Pistachio Croissant Cookies with White Chocolate and Chopped Pistachios Recipe
These Pistachio Croissant Cookies are a delightful treat featuring a buttery cookie dough filled with a luscious frozen pistachio cream center and studded with chunks of white chocolate. Lightly baked to golden perfection and topped with a drizzle of melted pistachio cream, chopped pistachios, and a dusting of icing sugar, these cookies offer a unique combination of creamy, crunchy, and sweet flavors perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Cookies
- Method: Baking
- Cuisine: French-inspired
Ingredients
Cookie Dough
- 180 grams Cold unsalted butter
- 180 grams Light brown sugar
- 80 grams White caster sugar
- 2 medium Eggs (room temperature)
- 1 tsp Vanilla extract
- 200 grams Self-raising flour
- 200 grams Plain flour
- ¾ teaspoon Salt
- 1 teaspoon Cornflour
- 150 grams White chocolate (chopped into chunks)
Pistachio Filling and Decoration
- 200 grams Pistachio cream (chilled)
- 20-30 grams Pistachio cream (for drizzling)
- 20 grams Unsalted pistachios (finely chopped)
- Icing sugar (for dusting)
Instructions
- Freeze the Pistachio Cream: Line a flat baking tray that fits inside your freezer with greaseproof paper. Place 10 heaped teaspoons of pistachio cream spaced evenly on the paper. Cover with clingfilm and freeze for 30 minutes until solid.
- Preheat the Oven and Prepare Baking Sheet: Heat your oven to 200°C fan (220°C conventional). Line a large baking sheet with greaseproof paper.
- Soften Butter and Mix Sugars: Microwave the cold butter for 10 seconds to slightly soften it. Cut into cubes and place in a large mixing bowl with the light brown and caster sugars. Beat until just combined, leaving small flecks of butter for texture.
- Add Eggs and Vanilla: Crack in one whole egg and one egg yolk (discard the white), then add vanilla extract. Mix gently to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the self-raising flour, plain flour, salt, and cornflour.
- Make Cookie Dough: Fold the dry ingredients into the butter mixture until a thick dough forms. Then gently fold in the white chocolate chunks evenly.
- Shape Cookies with Filling: Weigh out 100g portions of dough. Flatten each portion into a bowl shape, place one frozen pistachio cream puddle inside, then wrap the dough around the filling and shape into a smooth ball. Work quickly to prevent filling from melting. Place each cookie ball on the baking sheet; repeat for all dough portions.
- Bake Cookies: Bake 4-5 cookies at a time for 10 minutes, or until edges are lightly golden. While still warm, use a large round cutter to perfect the cookie shapes. Allow cookies to cool on the baking sheet for 30 minutes.
- Decorate the Cookies: Microwave the remaining pistachio cream for 10 seconds to slightly melt it. Drizzle or pipe this over the cooled cookies, then sprinkle with finely chopped unsalted pistachios. Finish with a dusting of icing sugar.
- Serve and Enjoy: Let the drizzle set slightly before serving these decadent cookies for a perfect balance of creamy pistachio and buttery sweetness.
Notes
- Keeping the pistachio cream frozen during assembly is essential to prevent it from melting into the dough.
- Using room temperature eggs helps the dough mix evenly without hardening.
- White chocolate chunks add a creamy texture contrast to the cookies but can be substituted with milk or dark chocolate if preferred.
- The shaping cutter step helps the cookies bake evenly and gives a professional finish.
- Store leftover cookies in an airtight container for up to 3 days for best freshness.
