💚 Pistachio Cookies

Rich, soft, and irresistibly indulgent, these Pistachio & White Chocolate Cookies are filled with a creamy pistachio center and sweetened with the golden depth of Batey Turbinado Sugar. The subtle caramel notes enhance the nutty flavor of pistachios, while white chocolate adds a smooth, creamy contrast.

Ingredients

Cookie Dough

2¼ cups all-purpose flour

¾ cup Batey Turbinado Sugar

½ cup Batey pure cane sugar

½ teaspoon baking soda

1 teaspoon baking powdered

½ teaspoon salt

¾ cup unsalted butter, softened

1 large eggs and 1 egg yolk

1 teaspoon vanilla extract

¾ cup shelled pistachios, roughly chopped

¾ cup white chocolate chips

Filling

½ cup pistachio cream (store-bought or homemade)

Scoop small portions of pistachio cream onto a lined tray and freeze for 20–30 minutes until firm.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, baking powedered and salt.

In a separate bowl, cream the butter, Batey Turbinado Sugar, and Batey pure cane sugar until light and fluffy.

Add eggs one at a time, then mix in the vanilla extract.

Gradually incorporate the dry ingredients until just combined.

Fold in chopped pistachios and white chocolate chips.

Scoop dough balls, flatten slightly, and place a frozen pistachio cream portion in the center. Cover with more dough and seal well.

Place on the baking sheet

Bake for 12–15 minutes, or until edges are lightly golden and centers remain soft.

Let cool slightly before serving.