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Pistachio Cream Skillet Cookie Recipe

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4.3 from 89 reviews

This Pistachio Cream Skillet Cookie is a decadent and indulgent dessert featuring a soft, buttery cookie baked right in a cast iron skillet. Layers of chopped pistachios, rich chocolate, and creamy melted pistachio cream create a deliciously gooey and nutty treat that’s perfect for sharing and easy to make at home.

  • Total Time: 50 minutes
  • Yield: 16 servings

Ingredients

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)

Filling

  • 1/2 cup pistachio cream (melted)

Instructions

  1. Preheat the Oven and Prepare the Skillet: Preheat your oven to 350°F (175°C). Line an 8-inch cast iron skillet or pie dish with baking or parchment paper and set it aside to prepare the dough.
  2. Mix Butter, Sugars, and Vanilla: In a large bowl, whisk together the softened butter, light brown sugar, caster sugar, and vanilla extract until the mixture is light and creamy, ensuring a smooth base for the cookie dough.
  3. Add Egg and Orange Zest: Whisk in the egg and the half teaspoon of orange zest until fully combined, adding a fresh citrus aroma to the dough.
  4. Incorporate Dry Ingredients: Add the plain flour, baking soda, and salt to the wet mixture, mixing only until the dry ingredients are just combined to avoid overworking the dough.
  5. Fold in Chocolate and Pistachios: Gently fold in half of the chopped chocolate and half of the chopped pistachios to distribute the flavors evenly within the dough.
  6. Layer First Dough Portion: Spread half of the cookie dough evenly into the prepared skillet, creating a base layer for the pistachio cream.
  7. Add Pistachio Cream Layer: Melt the pistachio cream in the microwave for about 30 seconds until it becomes thinner and spreadable. Evenly spread the melted pistachio cream over the cookie dough layer, leaving about one inch from the edges.
  8. Top with Remaining Dough and Nuts: Spread the remaining cookie dough over the pistachio cream layer, smoothing it out with the back of a metal spoon or your fingers. Sprinkle the remaining chopped chocolate and pistachios on top to finish the layering.
  9. Bake the Cookie: Bake the skillet cookie in the preheated oven for 20 minutes for a soft, gooey texture. For a more set cookie, cover the skillet with aluminum foil after 20 minutes and continue baking for another 10 minutes.
  10. Cool and Serve: Remove from the oven and allow the cookie to cool for about 10 minutes before slicing and serving to enjoy the rich, nutty flavors at their best.

Notes

  • Use a lined cast iron skillet or pie dish to ensure easy removal of the cookie after baking.
  • For a stronger citrus flavor, use freshly grated orange zest and avoid the bitter white pith.
  • Adjust baking time slightly depending on your oven and desired gooeyness.
  • The cookie can be served warm with a scoop of vanilla ice cream for an extra indulgent dessert.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pistachio-cream-skillet-cookie-recipe/