Pistachio & Nutella Scoop Cookies
Soft, chewy Pistachio & Nutella Scoop Cookies with American semi-sweet chocolate chips and a gooey pistachio Nutella centre.
Ingredients
For the Pistachio & Nutella Filling
- 6 heaped tsp Pistachio creme Pistachio Spread
- 6 heaped tsp Nutella
For the Cookie Dough
- 285 g Plain Flour
- ¼ teaspoon Bicarbonate of Soda
- ½ teaspoon Baking Powder
- 1 tablespoon Corn Flour Optional
- 200 g Dark Brown Sugar
- 50 g Granulated Sugar
- 1 large Egg
- 1 Egg Yolk
- 225 g Unsalted Butter Cubed
- 1 tablespoon Vanilla Any kind
- 250 g Chocolate Chips I use Milk
- Pinch Salt
- ½ teaspoon Espresso Powder Optional
Instructions
Freeze the filling
- Line a small plate with baking paper.Scoop 6 heaped teaspoons of pistachio cream and 6 heaped teaspoons of Nutella onto the parchment, keeping them in pairs.Place in the freezer until firm.
Make the Cookie Dough
- Preheat the oven to 180°C / 350°F. Grease a 20cm baking tin or ovenproof dish.Add the cold, cubed butter to a stand mixer or large mixing bowl. Beat on high for about 2 minutes, until creamy.
- Add the dark brown sugar and granulated sugar. Beat again for 2–3 minutes, until well combined.
- Add the egg, egg yolk and vanilla bean paste. Mix on high for 3–4 minutes, until everything is well incorporated.
- Add the plain flour, baking powder, bicarb of soda, cornflour and salt.If using espresso powder, add it here. Mix until just combined.Add the chocolate chips and mix until incorporated. Do not over mix.
Scoop the cookie dough into portions and fill
- Scoop the cookie dough into 12 portions.Flatten each portion slightly and place a frozen portion of pistachio cream or Nutella in the centre.Bring the dough around the filling and roll gently into a ball.Place the filled cookie dough portions into the greased 20cm tin, leaving a little space between them.You do not need to press them together. They will spread naturally as they bake.
Bake
- Bake for 25–30 minutes.The cookie dough will spread during baking and the individual scoops will join together in the tin, creating one large cookie.The top should be golden and lightly crisp while the centre remains soft and chewy.
Cool and Serve
- Allow the cookie to cool in the tin before serving.The cookie will continue to firm up as it cools, while the pistachio and Nutella centre remains soft.Once cool enough to handle, cut into portions and serve.
Notes
Variations
White Chocolate & Pistachio Replace some of the dark chocolate chips with white chocolate chips. The sweetness works particularly well with pistachio. Extra Pistachio Increase the amount of pistachio cream in the filling for a stronger pistachio flavour. Nutella Only Replace the pistachio cream with additional Nutella if you want a straightforward Nutella-filled version.Tips for the best scoop cookies
Freeze the filling first.This makes both the pistachio cream and Nutella much easier to handle and helps keep the filling in the middle of the cookie while it bakes. Grease the tin well.
Because the cookie spreads and bakes as one, make sure the base and sides of the 20cm tin are properly greased. Don't squash the scoops together.
Place the filled portions into the tin with a little space between them. They will spread and join together naturally in the oven. Seal the filling completely.
Make sure the dough completely surrounds the pistachio and Nutella filling so it doesn't escape before the cookie has set. Don't overmix the dough.
Once the flour has been added, mix only until everything comes together. Let it cool before cutting.
The cookie will be very soft when it first comes out of the oven. Give it time to settle before cutting it into portions.
Storage
Store the cooled cookie in an airtight container at room temperature for up to 3 days. Warm individual pieces in the microwave for a few seconds before serving for a soft, gooey centre.Freezing
You can freeze the baked cookie once completely cooled. You can also prepare the filled cookie dough portions and freeze them before baking. Place the portions into the greased tin when ready to bake and allow a little extra time for the frozen dough to cook through.FAQS
What size tin do I need?
Use a 20cm baking tin or ovenproof dish. The dough is placed into the tin as separate scoops, which spread and join together during baking.Why do the cookies go into a tin rather than onto a baking sheet?
The tin keeps the spreading cookie dough contained. As the individual scoops bake, they spread into one another to create one large cookie.What is in the centre?
The centre is made from pistachio cream and Nutella. Six heaped teaspoons of each are portioned and frozen before being enclosed in the cookie dough.Do I need to use espresso powder?
No. It is optional and simply adds depth to the chocolate flavour.Can I use a different size tin?
You can, but the thickness and baking time will change. A larger tin will produce a thinner cookie and may need less time, while a smaller tin will make it thicker and may need longer.How do I know when it is done?
The top should be golden and lightly crisp, while the centre should still look soft. It will firm up as it cools.Nutrition
Calories: 636kcalCarbohydrates: 80gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 108mgSodium: 83mgPotassium: 186mgFiber: 1gSugar: 49gVitamin A: 769IUCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!
