Pistachio Stuffed Chocolate Chip cookies

Lily Higgins

Recipe - Carrick-on-Suir - Guinan's

Chocolate chip cookies with chunks of white and dark chocolate, filled with pistachio spread

Pistachio Stuffed Chocolate Chip cookies

Prep Time80 Minutes

Servings6

Cook Time15 Minutes

Ingredients

1 jar SuperValu Signature Taste Pistachio Spread (Coming Soon)

170g Butter, softened

200g Brown sugar

1 Egg

2 tsp Vanilla extract

250g Plain flour

2 tsp Cornflour

1 tsp Bread soda

170g Chocolate chips

Directions

Ingredients

1 jar SuperValu Signature Taste Pistachio Spread (Coming Soon)
170g Butter, softened
200g Brown sugar
1 Egg
2 tsp Vanilla extract
250g Plain flour
2 tsp Cornflour
1 tsp Bread soda
170g Chocolate chips

Method

Line 2 trays with baking paper and carefully dollop on 1 tbsp of pistachio spread, well spaced out from one another. Make 15 little pistachio spread discs and pop the trays in the freezer for 1 hour.
Meanwhile, make the cookie dough. Cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla, beating till combined. Gently fold in the flour, bread soda, cornflour, and chocolate chips.
Scoop 1 ½ tsp of batter and flatten to a thick pancake. Place a disc of frozen pistachio spread on top followed by another 1 ½ tsp of cookie dough batter. Use your fingers to pinch together the edges and seal that pistachio paste inside snugly.
Place the cookie on a lined baking tray and repeat the process with the remaining batter. Once the cookies are assembled, place the trays into the fridge for an hour to rest.
Preheat the oven to 180°C. Bake the cookies for 15 minutes. They will be slightly underbaked but will continue to cook as they cool. Leave to cool slightly before transferring to a wire rack.

80 minutes

Prep Time

15 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 jar SuperValu Signature Taste Pistachio Spread (Coming Soon)

Not Available

170g Butter, softened

SuperValu Irish Creamery Butter (227 g)

Add SuperValu Irish Creamery Butter (227 g) to Favourites.Add SuperValu Irish Creamery Butter (227 g) to Favourites.

€2.39€10.53/kg

200g Brown sugar

SuperValu Demerara Brown Sugar (500 g)

Add SuperValu Demerara Brown Sugar (500 g) to Favourites.Add SuperValu Demerara Brown Sugar (500 g) to Favourites.

€0.80€1.60/kg

1 Egg

SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece)

Add SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece) to Favourites.Add SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece) to Favourites.

€1.49€0.25 each

2 tsp Vanilla extract

Dr. Oetker Madagascan Vanilla Extract (95 ml)

Add Dr. Oetker Madagascan Vanilla Extract (95 ml) to Favourites.Add Dr. Oetker Madagascan Vanilla Extract (95 ml) to Favourites.

€5.59€58.84/l

250g Plain flour

SuperValu Plain Flour (2 kg)

Add SuperValu Plain Flour (2 kg) to Favourites.Add SuperValu Plain Flour (2 kg) to Favourites.

€2.55€1.28/kg

2 tsp Cornflour

SuperValu Cornflour (500 g)

Add SuperValu Cornflour (500 g) to Favourites.Add SuperValu Cornflour (500 g) to Favourites.

€1.39€2.78/kg

1 tsp Bread soda

Gem Bread Soda Tub (500 g)

Add Gem Bread Soda Tub (500 g) to Favourites.Add Gem Bread Soda Tub (500 g) to Favourites.

€1.99€3.98/kg

170g Chocolate chips

SuperValu Milk Chocolate Chips (100 g)

Add SuperValu Milk Chocolate Chips (100 g) to Favourites.Add SuperValu Milk Chocolate Chips (100 g) to Favourites.

€1.10€11.00/kg

Recipe

Ingredients

1 jar SuperValu Signature Taste Pistachio Spread (Coming Soon)
170g Butter, softened
200g Brown sugar
1 Egg
2 tsp Vanilla extract
250g Plain flour
2 tsp Cornflour
1 tsp Bread soda
170g Chocolate chips

Method

Line 2 trays with baking paper and carefully dollop on 1 tbsp of pistachio spread, well spaced out from one another. Make 15 little pistachio spread discs and pop the trays in the freezer for 1 hour.
Meanwhile, make the cookie dough. Cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla, beating till combined. Gently fold in the flour, bread soda, cornflour, and chocolate chips.
Scoop 1 ½ tsp of batter and flatten to a thick pancake. Place a disc of frozen pistachio spread on top followed by another 1 ½ tsp of cookie dough batter. Use your fingers to pinch together the edges and seal that pistachio paste inside snugly.
Place the cookie on a lined baking tray and repeat the process with the remaining batter. Once the cookies are assembled, place the trays into the fridge for an hour to rest.
Preheat the oven to 180°C. Bake the cookies for 15 minutes. They will be slightly underbaked but will continue to cook as they cool. Leave to cool slightly before transferring to a wire rack.