Pistachio Croissant Cookies (Thick NYC Style)
These pistachio croissant inspired cookies are about to become your new obsession! This recipe takes the viral Almond Croissant Cookies recipe and puts an even trendier pistachio twist on it. They're soft and buttery, with a molten pistachio cream centre, and crisp crunchy edges - just like a pistachio croissant! Plus I added white chocolate chunks for a creamy indulgence, and topped them with more pistachio cream, crunchy pistachios and a dusting of icing sugar for that signature croissant look.
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Ingredients
For the 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
For the filling:
- 200 grams Pistachio cream keep in the fridge. Most jars are roughly 200-250g.
For the decoration:
- 20-30 grams Pistachio cream
- 20 grams Unsalted pistachios finely chopped
- Icing sugar for dusting
Instructions
Start by freezing the pistachio cream filling:
- Line a flat baking tray (one that will fit inside your freezer) with greaseproof paper. Drop 10 heaped teaspoons of pistachio cream on top, leaving space between each. Cover with clingfilm and freeze for 30 minutes.200 grams Pistachio cream
Meanwhile, prep the cookie dough:
- Preheat the oven to 200°C (fan) / 220°C (conventional). Line a large baking sheet with greaseproof paper.
- Measure the butter onto a plate and microwave for 10 seconds, just to soften it a little. Cut it into cubes and place in a large mixing bowl with both sugars.180 grams Cold unsalted butter, 180 grams Light brown sugar, 80 grams White caster sugar
- Beat using an electric mixer or wooden spoon until just combined (small flecks of butter are fine). Try not to over-mix at this stage otherwise the butter will become too soft.
- Add one whole egg (yolk and white), and one egg yolk (discard the white). Add the vanilla extract. Mix to combine.2 medium Eggs, 1 tsp Vanilla extract
- In a separate bowl, whisk the self-raising flour, plain flour, salt and cornflour to combine.200 grams Self-raising flour, 200 grams Plain flour, 1 teaspoon Cornflour, ¾ teaspoon Salt
- Add the dry ingredients to the butter mixture and fold to make a thick cookie dough.
- Fold in the white chocolate chunks.150 grams White chocolate
Fill and roll:
- Weigh out 100g of the cookie dough. Shape it into a bowl and place a frozen pistachio puddle inside.
- Wrap the dough around the pistachio cream and shape it into a ball. Work quickly so the filling doesn't melt. Place on the baking tray and repeat until all the cookie dough is used up. You should be able to make 10 cookies. It helps to take the pistachio puddles out of the freezer one by one so they stay frozen.
Bake:
- Bake 4-5 cookies at a time for 10 minutes until lightly golden on the outside. Scoot into shape using a round cookie cutter if needed. Leave to cool for 30 minutes on the baking sheet.
Decorate:
- Remove the lid off the pistachio cream and pop the jar in the microwave for 10 seconds, just to melt it slightly.20-30 grams Pistachio cream
- Drizzle or pipe the melted spread over the cookies and sprinkle over the chopped pistachios. Dust with icing sugar, then tuck in and enjoy!20 grams Unsalted pistachios, Icing sugar
Video
Notes
Store your cookies in a cake tin at room temperature. They're best eaten within 24 hours, but will keep for up to 3 days.