Description
This Pistachio Cream Skillet Cookie is a decadent treat featuring layers of buttery cookie dough, melted pistachio cream, chopped pistachios, and chocolate chunks, all baked in a cast iron skillet for a warm, gooey dessert perfect for sharing.
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
- 1/2 cup chocolate, chopped
Filling
- 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 a pie dish with baking or parchment paper and set aside to prepare for the dough.
- Make Cookie Dough Base: In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture becomes light and creamy. Then whisk in the egg followed by the orange zest until everything is combined well.
- Add Dry Ingredients: To the wet mixture, add the plain flour, baking soda, and salt. Gently mix the dry ingredients into the wet ingredients until just combined, ensuring not to overwork the dough.
- Fold in Nuts and Chocolate: Fold in half of the chopped pistachios and half of the chopped chocolate pieces evenly into the dough to distribute flavor throughout.
- Layer First Dough: Spread half of the cookie dough evenly over the prepared skillet, smoothing it out to cover the surface.
- Prepare Pistachio Cream Layer: Melt the pistachio cream in the microwave for about 30 seconds or until it thins out. Evenly spread the melted pistachio cream over the first layer of cookie dough, leaving about a 1-inch border around the edges.
- Top with Remaining Dough and Toppings: Add the remaining cookie dough on top of the pistachio cream, smoothing it evenly using the back of a metal spoon or your fingers. Sprinkle the remaining chopped pistachios and chocolate pieces evenly over the top.
- Bake the Skillet Cookie: Bake the cookie in the preheated oven for 20 minutes for a gooey texture. For a firmer set cookie, cover the skillet loosely with aluminum foil after 20 minutes and bake for an additional 10 minutes. Once done, allow the cookie to cool for about 10 minutes before serving to allow it to set slightly.
Notes
- Line the skillet carefully with parchment paper for easy removal and clean-up.
- Adjust baking time slightly based on your preferred level of gooeyness or firmness.
- Room temperature butter helps achieve a creamy texture for the dough.
- If pistachio cream is unavailable, you can substitute with mascarpone mixed with a bit of pistachio paste.
- Be careful not to overmix the dough to keep the cookie tender.
