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
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
- 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.
