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Pistachio Cream Stuffed Cookies

Viral pistachio cream stuffed cookies pack toasted pistachio cream inside brown butter cookies. Dubai chocolate inspired. Get the recipe!
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Middle Eastern
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter for kataifi
  • 1/2 cup kataifi shreds thawed if frozen
  • 1/2 cup pistachio paste 100 percent pistachios
  • 1/4 cup white chocolate melted
  • 1 tbsp tahini
  • 3/4 cup unsalted butter for cookies
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temp
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/4 cup chopped pistachios for topping

Method
 

  1. **Toast.** Melt 2 tbsp butter in a skillet. Add kataifi and cook 8 minutes until deep golden. Cool 5 minutes.
  2. **Mix.** Combine toasted kataifi, pistachio paste, melted white chocolate, and tahini. Roll into 8 small balls and freeze 1 hour.
  3. **Brown.** Melt 3/4 cup butter in a saucepan over medium heat 5 minutes until amber and nutty. Cool 15 minutes.
  4. **Beat.** Whisk cooled brown butter with brown sugar and granulated sugar 2 minutes. Add egg and vanilla, whisk smooth.
  5. **Combine.** Stir in flour, baking soda, and salt until just combined. Chill 30 minutes.
  6. **Stuff.** Scoop 1/4 cup dough, flatten in your hand, place a frozen pistachio ball in the center. Top with another 1/4 cup dough and pinch seams closed.
  7. **Bake.** Preheat oven to 350F. Bake stuffed cookies 14 minutes until edges are golden. Sprinkle chopped pistachios on top while warm.

Notes

Use real pistachio paste from the middle eastern aisle, not pistachio butter from the US grocery. Freeze the pistachio cream balls 1 hour before stuffing. Use brown butter for a deeper nutty cookie flavor that matches the pistachio.