Description
This Pistachio Cream Skillet Cookie is a decadent, gooey dessert perfect for sharing. Featuring a buttery cookie packed with chopped pistachios and chocolate chunks, it’s elevated by a luscious layer of melted pistachio cream baked right in. Baked in a cast iron skillet for a crispy edge and soft center, this dessert combines rich flavors and textures in every bite.
Ingredients
Scale
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 (divided)
- 1/2 cup chocolate, chopped (divided)
Pistachio Cream Layer
- 1/2 cup pistachio cream, melted
Instructions
- Preheat 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 aside to ensure easy removal of the cookie after baking.
- Mix wet ingredients: In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture is light and creamy. Then whisk in the egg and orange zest until fully combined.
- Combine dry ingredients: Add the plain flour, baking soda, and salt to the wet ingredients. Gently mix until the dry ingredients are just incorporated to avoid overworking the dough.
- Fold in nuts and chocolate: Fold half of the chopped chocolate and half of the chopped pistachios into the dough carefully, ensuring even distribution.
- Spread dough and add pistachio cream: Spread half of the cookie dough evenly into the prepared skillet. Melt the pistachio cream in the microwave for about 30 seconds until it thins out. Spread the melted pistachio cream over the cookie dough evenly, leaving about 1 inch of space around the edges.
- Top with remaining dough and toppings: Add the remaining cookie dough in an even layer over the pistachio cream, smoothing it out with the back of a metal spoon or your fingers. Sprinkle the remaining chopped chocolate and pistachios on top for added texture and flavor.
- Bake the cookie: Bake in the preheated oven for 20 minutes if you prefer a gooey cookie. For a firmer, more set cookie, cover the skillet loosely with aluminum foil after 20 minutes and bake for an additional 10 minutes.
- Cool and serve: Remove the skillet from the oven and let the cookie cool for about 10 minutes before serving to allow it to set slightly, making it easier to slice and serve.
Notes
- Use a well-seasoned cast iron skillet for even heat distribution and best results.
- If you don’t have pistachio cream, you can use pistachio butter or a nut spread as a substitute.
- For a gluten-free version, substitute plain flour with a gluten-free all-purpose blend.
- The orange zest adds a refreshing citrus note that complements the richness of the pistachio cream.
- Adjust baking time based on your preferred cookie texture: less time for gooey, more for a set baked cookie.
