ingredients:
- 4-5 tbsp Pistakio Crunchy Pistachio Spread
- 2 tbsp Pistakio Creamy Pistachio Spread
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1/2 cup pistachios, crushed
- 1/4 cup freeze-dried raspberries, crushed
- 1/2 cup white chocolate chips
instructions:
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in a medium saucepan, melt the brown butter and set aside to cool slightly.
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in a large mixing bowl, whisk together the brown sugar, white sugar, and melted brown butter until smooth.
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add in the eggs, one at a time, mixing well after each addition. stir in the vanilla extract.
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in a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cornstarch.
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gradually mix the dry ingredients into the wet ingredients until fully combined.
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gently fold in the white chocolate chips, crushed freeze-dried raspberries, and chopped pistachios.
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flatten portions of dough and drizzle about 1 tbsp of Creamy Pistachio Spread into the center of each. fold the dough over to enclose the cream, then roll into a ball.
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spoon about 1 tbsp of Crunchy Pistachio Spread into the center of each dough ball, sealing completely.
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place the stuffed dough balls on a parchment-lined tray and freeze for at least 1 hour before baking (overnight is best).
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preheat oven to 400°F.
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bake cookies at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 7 minutes (12 minutes total), until edges are golden and centers are set.
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let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
