These Cookies are Wild! 🤤

Ingredients

• 2 sticks Unsalted Butter (softened at room temperature)
• 1 cup Brown Sugar (packed)
• 2 cups All-Purpose Flour (sifted)
• 0.5 cup Pistachio Cream (store‑bought or homemade (pistachios blended with a little oil))
• 0.25 teaspoon Salt (fine sea salt)

Instructions

1. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter and packed brown sugar together until light and fluffy, about 3–4 minutes.

   Time: PT5M

2. Incorporate Dry Ingredients

   Add the sifted all‑purpose flour and salt to the butter‑sugar mixture. Mix on low speed just until a soft dough forms; avoid over‑mixing.

   Time: PT4M

3. Shape and Stuff Cookies

   Divide the dough into 12 equal pieces. Roll each piece into a ball, flatten slightly, place about ½ teaspoon of pistachio cream in the center, then fold the dough over and seal, rolling gently into a smooth ball again.

   Time: PT5M

4. Bake

   Place the stuffed balls on a parchment‑lined baking sheet, spacing them about 2 inches apart. Bake in a pre‑heated oven at 350°F for 12 minutes, or until the edges are lightly golden.

   Time: PT12M

   Temperature: 350°F

5. Cool

   Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g