Pistachio Cream Cookies in Your Pressure Cooker
These soft and gooey chocolate chip cookies are stuffed with rich pistachio cream and cooked to perfection using your pressure cooker for moist, flavorful results—faster and easier than traditional baking.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 150 g Pistachio cream spread thick and sweetened
- 180 g All-purpose flour
- 1 tablespoon Cornstarch
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 115 g Unsalted butter melted and cooled
- 100 g Brown sugar
- 50 g Granulated sugar
- 1 Large egg room temperature
- 1 teaspoon Vanilla extract
- 100 g Semi-sweet or dark chocolate roughly chopped
- 50 g Unsalted pistachios shelled and chopped
- Flaky salt for sprinkling
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix melted butter with brown and granulated sugars until smooth and glossy.
- Add pistachio cream and egg, stirring until well combined and smooth.
- Gradually add dry ingredients to wet and mix until dough forms.
- Fold in chopped chocolate and pistachios evenly.
- Scoop dough into tablespoon-sized balls and place on lined baking sheet, spacing 2 inches apart.
- Bake for 11-12 minutes until edges are golden and centers are set. Let cool for 5 minutes on tray.
- Sprinkle with flaky salt and transfer to wire rack to cool completely.
Notes
Serve these warm for the best gooey texture inside. Store at room temperature in an airtight container for up to 4 days or freeze for longer shelf life.