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Pistachio Cream Skillet Cookie Recipe

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4.1 from 2 reviews

This Pistachio Cream Skillet Cookie is a delightful dessert combining the richness of buttery cookie dough with the nutty flavor of pistachios and creamy pistachio spread. Baked in a cast iron skillet, it offers a warm and gooey texture, perfect for sharing or savoring solo. The layers of chopped pistachios and chocolate chips add crunch and chocolatey indulgence, while the hint of orange zest brightens every bite.

Ingredients

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)

Pistachio Cream Layer

  • 1/2 cup pistachio cream (melted)

Instructions

  1. Preheat the 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 to get ready for the dough.
  2. Mix Butter, Sugars, and Vanilla: In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture turns light and creamy, which creates the perfect base for the cookie dough.
  3. Add Egg and Orange Zest: Incorporate the egg and the grated orange zest into the mixture, whisking until everything is well combined and infused with a subtle citrus aroma.
  4. Combine Dry Ingredients: In a separate bowl, mix the plain flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring just until combined to retain a tender cookie texture.
  5. Fold in Pistachios and Chocolate: Gently fold in half of the chopped chocolate and half of the chopped pistachios to evenly distribute these flavorful additions without overmixing.
  6. Spread First Layer of Dough: Place half of the cookie dough evenly into the prepared skillet, smoothing it out to form the first layer of the cookie base.
  7. Apply Pistachio Cream Layer: Melt the pistachio cream in the microwave for about 30 seconds until it becomes thinner and easier to spread. Evenly spread this melted pistachio cream over the dough in the skillet, stopping about 1 inch from the edges.
  8. Add Second Layer of Dough and Toppings: Carefully top the pistachio cream layer with the remaining cookie dough, smoothing it out with the back of a metal spoon and your fingers if needed. Sprinkle the remaining chopped chocolate and pistachios on top for added texture and flavor.
  9. Bake the Skillet Cookie: Bake for 20 minutes to achieve a gooey center. For a firmer, ‘set’ cookie, cover the skillet loosely with aluminum foil after 20 minutes and bake for an additional 10 minutes.
  10. Cool and Serve: Allow the cookie to cool in the skillet for about 10 minutes prior to serving to let it set slightly and make slicing easier.

Notes

  • Use an 8-inch cast iron skillet or pie dish for best results and even baking.
  • The orange zest adds a bright flavor but can be omitted if desired.
  • Adjust baking time depending on whether you prefer a gooey or more set cookie.
  • To melt pistachio cream evenly, heat in short bursts in the microwave, stirring in between.
  • The cookie is best enjoyed warm but can be stored covered at room temperature for 2 days.

Find it online: https://marthatasty.com/pistachio-cream-skillet-cookie-recipe/