There is nothing quite as indulgent and crowd-pleasing as a giant, ooey-gooey skillet cookie, and this Pistachio Cream Skillet Cookie Recipe takes that classic comfort dessert to the next level with its nutty, creamy twist. Imagine a warm cookie with tender edges and a gooey center, layered with luscious pistachio cream and studded with crunchy pistachios and rich chocolate. It’s the perfect way to impress friends or treat yourself to a spectacular dessert that feels both nostalgic and gourmet. Every bite is bursting with flavor and texture, and it’s easier to make than you might think!
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each bringing its own unique contribution to the final taste and texture. From the buttery dough to the fragrant orange zest, rich chocolate, and vibrant pistachios, these elements combine to create a cookie that’s both satisfying and full of personality.
- Butter, 1/2 cup, softened: Adds richness and helps create that tender, melt-in-your-mouth texture.
- Light brown sugar, 1/3 cup, lightly packed: Offers caramel notes and moisture for a chewy bite.
- Caster sugar, 1/3 cup: Sweetens the dough and contributes to a perfectly crisp edge.
- Vanilla extract, 2 teaspoons: Enhances overall flavor with warm, aromatic depth.
- Large egg, 1: Binds the ingredients and provides structure.
- Orange zest from 1/2 orange: Brings a bright, citrusy fragrance that balances sweetness.
- Plain flour, 1 cup: The base of the dough, supplying necessary structure.
- Baking soda, 1/3 teaspoon: Helps the cookie rise and spread just right.
- Salt, 1/2 teaspoon: Amplifies all the flavors and keeps the sweetness in check.
- Chopped pistachios, 1/2 cup: Adds crunch and that unmistakable nutty flavor.
- Chopped chocolate, 1/2 cup: Creates pockets of melty richness throughout.
- Pistachio cream, 1/2 cup, melted: The star of the show, providing a silky, dreamy layer of flavor.
How to Make Pistachio Cream Skillet Cookie Recipe
Step 1: Prepare Your Equipment and Ingredients
First, preheat your oven to 350° F (175°C) and line an 8-inch cast iron skillet or pie dish with parchment paper. This will prevent sticking and make clean-up a breeze. Having these steps ready will smooth your baking process and ensure even cooking.
Step 2: Cream Butter, Sugars, and Vanilla
In a large bowl, whisk together your softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture becomes light and creamy. This fluffy base is essential for creating that perfect cookie texture — it traps air and adds sweetness evenly.
Step 3: Add Egg and Orange Zest
Whisk in the egg along with the freshly grated orange zest. The egg helps bind everything together, while the zest infuses fresh, citrusy notes that brighten each bite and complement the richness of the pistachio cream beautifully.
Step 4: Combine Dry Ingredients with Wet
Gently mix in the flour, baking soda, and salt into your wet ingredients until just combined. It’s important not to overmix here; you want to keep the dough tender, so a few streaks of flour are perfectly fine.
Step 5: Fold in Pistachios and Chocolate
Fold in half of the chopped pistachios and chocolate chips. This scattering inside the dough ensures every slice has delicious bits of nutty crunch and decadent chocolate melted into it.
Step 6: Layer the Dough and Pistachio Cream
Spread half of your cookie dough evenly into your prepared skillet. Melt the pistachio cream in the microwave for about 30 seconds until it’s more fluid, then spread it gently over the dough, leaving a one-inch border around the edges. This luscious layer is what makes the Pistachio Cream Skillet Cookie Recipe uniquely irresistible!
Step 7: Top with Remaining Dough and Toppings
Carefully spread the remaining dough over the pistachio cream layer. Smooth it out using the back of a spoon or your fingers if necessary. Then sprinkle over the remaining chocolate and pistachios for an extra touch of texture and visual appeal.
Step 8: Bake to Perfection
Bake in the preheated oven for 20 minutes if you prefer your cookie gooey and soft in the middle. For a firmer, more set cookie, cover it with foil after 20 minutes and bake for another 10 minutes. Let it cool for about 10 minutes before serving to allow the flavors to settle just right.
How to Serve Pistachio Cream Skillet Cookie Recipe
Garnishes
Elevate your serving by sprinkling extra chopped pistachios and a light dusting of powdered sugar on top. A dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully, bringing creaminess and cool contrast to the warm, nutty cookie.
Side Dishes
This skillet cookie is indulgent enough to stand on its own, but if you’re serving it for a dessert party, fresh berries or a bowl of citrus-infused yogurt on the side can refresh the palate and balance the richness.
Creative Ways to Present
For a fun twist, try slicing the skillet cookie into wedges and serving on individual plates with a drizzle of pistachio cream or chocolate sauce. You could also layer small pieces between two scoops of ice cream for extraordinary pistachio cream cookie ice cream sandwiches that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Allow your pistachio cream skillet cookie to cool completely before storing. Wrap it tightly in plastic wrap or transfer to an airtight container. It will keep fresh for up to 3 days at room temperature, retaining its chewy texture and signature flavors.
Freezing
If you want to save some for later, this Pistachio Cream Skillet Cookie Recipe freezes wonderfully. Wrap the cooled cookie securely in foil and place it in a freezer bag. It can be frozen for up to 2 months without losing any of its delicious qualities.
Reheating
To reheat, thaw overnight in the refrigerator if frozen, then warm in the oven at 300°F (150°C) for 8–10 minutes. This restores that delightful gooey texture and toasty edges, making it taste freshly baked.
FAQs
Can I use a different type of nut instead of pistachios?
Absolutely! While pistachios provide a unique flavor and color, you can substitute almonds, walnuts, or pecans depending on your preference. Keep in mind this will alter the distinct character of the Pistachio Cream Skillet Cookie Recipe.
What can I substitute for pistachio cream?
If pistachio cream isn’t available, try using Nutella, almond butter, or a white chocolate spread for a similar creamy texture and sweet contrast. The flavor will change, but the layering effect will remain just as delightful.
Is this recipe suitable for making smaller cookies?
This recipe is designed for one large skillet cookie, which gives that perfect balance between crispy edges and a tender, gooey center. For smaller cookies, you can adjust baking time accordingly, but keep an eye on them to avoid overbaking.
How can I make the cookie less sweet?
To tone down the sweetness, reduce the amount of caster sugar slightly or choose dark chocolate instead of milk chocolate. The natural bitterness of dark chocolate complements the pistachios beautifully and balances the sugar.
What’s the best skillet to use for this recipe?
An 8-inch cast iron skillet is ideal because it heats evenly and gives a beautifully crisp crust, but a ceramic pie dish works well too if you don’t have cast iron. Just be sure to line it with parchment paper for easy removal.
Final Thoughts
If you’ve been searching for the ultimate crowd-pleaser that combines nostalgic comfort with sophisticated flavor, this Pistachio Cream Skillet Cookie Recipe is absolutely worth trying. It’s a perfect treat for any occasion, delivering a wonderful mix of textures and tastes that will have everyone asking for seconds. So grab your skillet and get ready to bake a dessert that feels made just for sharing — your new favorite cookie moment awaits!
Print
Pistachio Cream Skillet Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Pistachio Cream Skillet Cookie featuring a soft, gooey center loaded with chopped pistachios and chocolate. This dessert combines rich butter and brown sugar with the zest of orange and creamy pistachio spread, baked to perfection in a cast iron skillet.
Ingredients
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
- 1/2 cup chocolate, chopped
Additional
- 1/2 cup pistachio cream, melted
Instructions
- Preheat the oven: Preheat your oven to 350° F (175°C). Line an 8-inch cast iron skillet or pie dish with baking or parchment paper to prevent sticking, then set it aside.
- Mix wet ingredients: In a large bowl, whisk together 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 everything is well combined.
- Combine dry ingredients: Add plain flour, baking soda, and salt to the wet mixture. Mix just until the dry ingredients are incorporated to avoid overworking the dough.
- Fold in mix-ins: Gently fold half of the chopped chocolate and chopped pistachios into the cookie dough to evenly distribute flavors.
- Layer first half of dough: Spread half of the cookie dough evenly into the prepared skillet, pressing gently to smooth it out.
- Add pistachio cream layer: Melt the pistachio cream in the microwave for about 30 seconds until it is more fluid. Evenly spread this melted cream over the cookie dough in the skillet, leaving about a 1-inch border around the edges.
- Top with remaining dough and toppings: Carefully spread the remaining cookie dough over the pistachio cream layer, smoothing it out using the back of a metal spoon and your fingers as needed. Sprinkle the remaining chopped chocolate and pistachios on top for added texture and flavor.
- Bake the cookie: Bake in the preheated oven for 20 minutes if you desire a gooey center. For a firmer, more set cookie, cover loosely with aluminum foil after 20 minutes and bake for an additional 10 minutes. After baking, allow the skillet cookie to cool for about 10 minutes before serving.
Notes
- For best results, use a well-seasoned 8-inch cast iron skillet to ensure even heat distribution.
- The cookie is best served warm to enjoy the gooey texture, but leftovers can be stored in an airtight container at room temperature for up to 3 days.
- If pistachio cream is unavailable, you can substitute with a pistachio butter or a mild nut butter mixed with a bit of cream to achieve a similar consistency.
- Adjust baking time slightly if using a different oven or skillet size; watch for golden edges and a slightly soft center.
