Description
A luscious Pistachio Cream Skillet Cookie featuring layers of buttery cookie dough, melted pistachio cream, chopped pistachios, and chocolate chunks baked to gooey perfection in a cast iron skillet. This dessert delivers a perfect balance of nutty richness and sweet, soft texture, ideal for sharing with friends and family.
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
Pistachio Cream Layer
- 1/2 cup pistachio cream, melted
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350° F (175°C). Line an 8-inch cast iron skillet or pie dish with baking/parchment paper to prevent sticking and set aside.
- Cream Butter and Sugars: In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture is light, fluffy, and creamy.
- Add Egg and Zest: Whisk in the egg and orange zest until fully combined, lending a citrus aroma to the dough.
- Incorporate Dry Ingredients: Add the plain flour, baking soda, and salt to the wet mixture. Gently mix until just combined to avoid overworking the dough.
- Fold in Nuts and Chocolate: Carefully fold in half of the chopped chocolate and half of the pistachios, distributing them evenly throughout the dough.
- Layer the Dough: Spread half of the cookie dough evenly onto the prepared skillet base, creating an even layer.
- Apply Pistachio Cream: Melt the pistachio cream in the microwave for 30 seconds until it becomes pourable. Spread the melted pistachio cream over the cookie dough layer, leaving about a 1-inch border.
- Top with Remaining Dough and Toppings: Dollop the remaining cookie dough over the pistachio cream layer and smooth it out with the back of a metal spoon or your fingers. Sprinkle the remaining chocolate chunks and chopped pistachios on top.
- Bake the Cookie: Place the skillet in the preheated oven and bake for 20 minutes for a gooey, soft cookie. For a firmer, more set texture, cover the skillet with aluminum foil after 20 minutes and bake for an additional 10 minutes.
- Cool and Serve: Remove from the oven and let the skillet cookie cool for about 10 minutes before slicing and serving to let it set slightly.
Notes
- Use an 8-inch cast iron skillet or pie dish for uniform baking.
- Ensure the butter is softened for easier creaming with sugars.
- Melt pistachio cream just until pourable; overheating may alter texture.
- Adjust baking time depending on desired gooeyness or firmness of the cookie.
- This recipe yields 16 small servings, perfect for sharing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
