Pistachio Cream Skillet Cookie Recipe
Imagine a decadent marriage of nutty pistachios and silky cream, nestled in a golden cookie crust and baked until warm and gooey — that’s exactly what you can expect from this Pistachio Cream Skillet Cookie. This dessert is absolute comfort food, yet still feels special enough to wow at a dinner party. It’s delightfully simple to make, irresistibly chewy around the edges, and crowned with white chocolate chips and pools of pistachio cream. Trust me, if you’re searching for your new favorite crowd-pleaser, this Pistachio Cream Skillet Cookie is the answer.
Ingredients You’ll Need
Every component in this recipe plays a starring role, creating layers of flavor, texture, and sheer bliss. Grab these accessible ingredients and get ready for a cookie adventure that’s out of the ordinary!
- Unsalted Butter: Softened butter adds a rich, melt-in-your-mouth base and helps the sugars cream together for a dreamy texture.
- Brown Sugar: This brings a subtle caramel depth and chewy tenderness to each bite.
- Granulated Sugar: Adds classic sweetness and balances the brown sugar for the perfect cookie crumb.
- Large Egg: The egg binds everything together while lending structure and richness.
- Vanilla Extract: Just a splash enhances all the other flavors and lends warmth.
- All-Purpose Flour: Flour sets the structure — stick with all-purpose for that classic cookie texture.
- Baking Soda: Gives the cookie a gentle lift, making it delightfully tender.
- Salt: Even a little bit sharpens and balances the sweetness of the dough.
- Chopped Roasted Pistachios: Roasted pistachios offer crunch, color, and buttery nuttiness in every bite.
- White Chocolate Chips: Sweet, creamy bursts that pair perfectly with pistachios and add melty pockets throughout.
- Pistachio Cream: The star ingredient! Pistachio cream gives a luscious, nutty swirl no one can resist; homemade or store-bought work equally well.
- Optional Sea Salt for Topping: Just a sprinkle on top at the end brings out all those complex flavors and adds an addictive finish.
How to Make Pistachio Cream Skillet Cookie
Step 1: Preheat and Prep the Skillet
Begin by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease a 9-inch oven-safe skillet with butter or nonstick spray. The right skillet ensures an even bake and those enviable crispy edges. Getting this out of the way first means you can assemble everything else without missing a beat.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together your softened unsalted butter, brown sugar, and granulated sugar. Don’t rush this step — a good, fluffy base sets the stage for a soft, chewy Pistachio Cream Skillet Cookie. Mix until the butter and sugars look light and slightly pale.
Step 3: Add the Egg and Vanilla
Crack in the large egg and pour in the vanilla extract. Beat or whisk until everything is fully incorporated. You’ll notice the mixture becomes silkier and a bit glossy — that’s the sign you’re ready for dry ingredients!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to your wet ingredients, mixing gently until just combined. Be careful not to over-mix, as this can make the cookie tough — stop as soon as you don’t see streaks of flour.
Step 5: Fold in Pistachios and White Chocolate Chips
Sprinkle in the chopped roasted pistachios and white chocolate chips. Use a spatula or wooden spoon to fold them evenly into the dough, ensuring every bite of your Pistachio Cream Skillet Cookie will have a bit of crunch and a hint of creamy chocolate.
Step 6: Assemble the Skillet Cookie
Press about two-thirds of the dough into the bottom of your prepared skillet, smoothing it out evenly. Then, dollop and spread the pistachio cream right on top — it’s okay if it doesn’t cover every inch. Spoon the remaining dough over the cream in patches and gently spread or flatten to partially cover the surface. This creates pools of pistachio cream peeking through for maximum indulgence.
Step 7: Bake to Gooey Perfection
Bake your Pistachio Cream Skillet Cookie for 20 to 25 minutes, keeping an eye on those edges, which should turn a beautiful golden brown. If you like the center ultra-gooey, pull it closer to 20 minutes. For a firmer texture, let it go the full 25. The center should look set but still soft — it’ll firm up slightly as it cools.
Step 8: Cool, Finish, and Serve
Once out of the oven, let the skillet cookie rest for 10 to 15 minutes — this makes slicing easier and helps set those molten pockets. Drizzle extra pistachio cream across the top and finish with a sprinkle of flaky sea salt if you love that salty-sweet contrast. Slice or scoop, and enjoy!
How to Serve Pistachio Cream Skillet Cookie
Garnishes
Dress up your skillet cookie with a drizzle of extra pistachio cream, a scatter of more chopped pistachios, or a sprinkle of flaky sea salt. For the ultimate treat, a generous scoop of vanilla ice cream is a heavenly contrast to the warm cookie, turning every bite into a gooey, melty experience.
Side Dishes
Serve the Pistachio Cream Skillet Cookie alongside strong espresso or freshly brewed coffee for a cozy dessert moment. If you’re feeling extra festive, offer a bowl of fresh berries on the side, which add a pop of brightness to balance the cookie’s richness.
Creative Ways to Present
Turn dessert into a showstopper by serving right from the skillet at the table, letting everyone dig in family-style. Or, for a special occasion, use small individual skillets or ramekins for personal-sized Pistachio Cream Skillet Cookies — it’s both adorable and easy to portion.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the skillet tightly with foil or transfer slices to an airtight container. The Pistachio Cream Skillet Cookie will keep at room temperature for up to 2 days, or in the fridge for 4 to 5 days, while maintaining its chewy texture.
Freezing
To freeze, let the cookie cool completely, then cut into wedges and wrap individually in plastic wrap. Place them in a freezer-safe bag or container. They’ll keep beautifully for up to 2 months. Just thaw at room temperature when you’re ready for a sweet pick-me-up.
Reheating
Pop a slice (or the whole skillet, if you’re serving a crowd) into a 300°F oven for around 8–10 minutes, or until warmed through. Alternatively, microwave individual pieces for 15–20 seconds. Enjoy the fresh-baked gooeyness all over again!
FAQs
Can I use homemade pistachio cream instead of store-bought?
Absolutely! Homemade pistachio cream brings an extra layer of freshness and even more robust pistachio flavor. Just make sure it’s smooth enough to spread so that it bakes evenly in your Pistachio Cream Skillet Cookie.
What if I don’t have a skillet — can I use another pan?
You can! A 9-inch cake pan or pie dish works nearly as well. Just monitor the baking time, since the edges may not crisp up quite the same way as with a skillet, but the cookie will still be delicious.
Can I substitute the white chocolate chips?
Of course. Milk or dark chocolate chips are tasty alternatives, or try chopped chocolate for bigger melty pools. Even dried cranberries or chopped toffee would add a unique twist to your Pistachio Cream Skillet Cookie.
Is it necessary to chill the dough first?
Not at all! This recipe is designed for immediate baking, so you get instant gratification. However, if you prefer a thicker, more pronounced cookie texture, chilling the dough for 30 minutes is a classic trick.
What’s the best way to serve leftovers?
Warm leftovers briefly in the microwave or oven for that just-baked magic, then top with a little extra pistachio cream or a scoop of your favorite ice cream. Each bite will taste fresh and extra special!
Final Thoughts
If you’re ready to fall in love with a showstopping dessert, give this Pistachio Cream Skillet Cookie a try. Between its rich flavor, melty center, and irresistible presentation, it’s bound to become your go-to treat for celebrations and cozy evenings alike. Gather your friends, grab your skillet, and dig in — you won’t regret it!
Print
Pistachio Cream Skillet Cookie Recipe
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the rich flavors of pistachios and white chocolate with this decadent Pistachio Cream Skillet Cookie. A soft and chewy cookie base is filled with a layer of pistachio cream and topped with a sprinkle of sea salt for the perfect sweet and salty combination.
Ingredients
Cookie Dough:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped roasted pistachios
1/2 cup white chocolate chips
Additional:
1/2 cup pistachio cream (plus extra for drizzling)
Optional sea salt for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Add mix-ins: Fold in the chopped pistachios and white chocolate chips.
- Prepare skillet: Press about two-thirds of the cookie dough into a greased 9-inch oven-safe skillet.
- Add pistachio cream: Spread the pistachio cream evenly over the dough.
- Top with remaining dough: Drop the remaining dough on top in spoonfuls, gently spreading to partially cover the cream.
- Bake: Bake for 20–25 minutes, or until the edges are golden and the center is just set.
- Cool and serve: Let cool for 10–15 minutes before serving. Drizzle with extra pistachio cream and sprinkle with sea salt if desired.
Notes
- You can use store-bought or homemade pistachio cream.
- For a gooier center, bake closer to 20 minutes.
- Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
