Description
This Pistachio Cream Skillet Cookie is a decadent and shareable dessert perfect for gatherings. Featuring a blend of buttery cookie dough layered with luscious melted pistachio cream, chopped pistachios, and chocolate chunks, it offers a delightful mix of textures and rich flavors baked to gooey perfection in a cast iron skillet.
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)
Additional Ingredients
- 1/2 cup pistachio cream, melted
Instructions
- Preheat oven: 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 it aside to prepare for the cookie dough.
- 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.
- Add dry ingredients: Sift or add the plain flour, baking soda, and salt into the wet ingredients. Mix gently until just combined to avoid overworking the dough.
- Fold in nuts and chocolate: Fold in half of the chopped pistachios and half of the chopped chocolate chunks evenly into the dough.
- Spread first layer: Spread half of the cookie dough evenly into the prepared skillet, creating a smooth base layer.
- Apply pistachio cream: Melt the pistachio cream in the microwave for about 30 seconds until it becomes thinner and easier to spread. Evenly spread the melted pistachio cream over the cookie dough in the skillet, leaving about 1 inch space from the edges.
- Add top cookie layer: Carefully spread the remaining cookie dough on top of the pistachio cream layer, smoothing it out with the back of a metal spoon or your fingers. Then sprinkle the remaining chopped pistachios and chocolate pieces on top for added texture and flavor.
- Bake the cookie: Bake in the preheated oven for 20 minutes for a gooey center. For a more set cookie, cover loosely with foil after 20 minutes and bake for an additional 10 minutes. Allow the cookie to cool for about 10 minutes before slicing and serving.
Notes
- For best results, use a well-seasoned 8-inch cast iron skillet to ensure even baking and prevent sticking.
- You can substitute pistachio cream with Nutella or almond butter for a different twist.
- Adjust bake time slightly depending on your oven and preference for gooey versus set cookie texture.
- Allow the cookie to cool slightly as it will firm up on standing, making it easier to slice.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
