makes about 6-8 cookies | active time: 40 minutes | full time: 1 ½ hours

cookie dough ingredients:

• 1 cup (125g) all-purpose flour
• 1/2 cup (60g) pistachio flour (toasted then ground pistachios) 
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1/2 tsp (2.5g) vanilla extract
• 1/2 tsp (2.5g) baking soda
• pinch of salt (2g)

for the pistachio filling:

• 1/3 cup (75g) 

  OG pistachio spread

• 1/2 cup (65g) white chocolate chips

instructions:

• start by toasting your pistachios while your oven is preheating to 350°F. pull them when they’re fragrant and golden (about 8 minutes).
• set aside to cool slightly before you pulse them into a flour.
• combine with your dry ingredients and set aside.
• cream your butter and sugar until pale and fluffy. beat in the egg and vanilla extract, mix to combine.
• add in your dry ingredients and mix.
• scoop and set aside to chill in the fridge.
• to make your filling simply add pistachio spread to melty white chocolate chips and mix. pop it in the fridge to harden before portioning approximately 1/2 tbsp.
• assemble your cookies by flattening your dough ball, and adding in your (now hardened) pre-portioned filling and enclose.
• bake at 350°F for 10-12 mins and top with powdered sugar!
• enjoy!

 recipe development by @itslivstrong