Golden Summer Pistachio Dream Cookies ☀️
A delightful recipe for healthy pistachio cookies with a crispy kunafa filling, perfect for a golden summer treat.
Equipment
- Kitchen scissors
- Medium Bowl
- Large deep skillet
- Baking Sheet
- Parchment Paper
- Stand mixer (or hand mixer)
- Separate bowl
- Wooden spoon or spatula
- Wire Rack
Ingredients
Pistachio Kunafa Filling
- 1 tablespoon unsalted butter
- 1/4 cup shredded kunafa (kataifi) pastry
- 1/3 cup pistachio spread (or pistachio cream) heaping
Wholesome Cookie Dough
- 1/2 cup unsalted butter softened
- 3/4 cup light brown sugar tightly packed
- 3 tablespoons granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt heaped
- 1 cup semi-sweet chocolate chips or chunks
- flaky sea salt for topping
Instructions
- Crafting the Pistachio Kunafa Filling:
- 1. Start by using kitchen scissors to snip the 1/4 cup of kunafa pastry into very small, uniform pieces.
- 2. In a medium bowl, gently toss the chopped kunafa with 1 tablespoon of melted unsalted butter until it's nicely coated. Heat a large, deep skillet over medium heat, then add the buttered kunafa. Stir continuously for about 5-7 minutes until it achieves a beautiful, golden-brown crispness.
- 3. Transfer the golden kunafa to a bowl, then add a generous 1/3 cup of pistachio spread. Stir everything together until well combined.
- 4. Scoop out small, 2-teaspoon sized portions of this delicious filling onto a baking sheet lined with parchment paper. Pop them into the freezer for at least 30 minutes, or until they are firm enough to handle.
- Whipping Up the Healthy Cookie Dough:
- 1. In the bowl of your stand mixer (or using a hand mixer), cream together the 1/2 cup softened unsalted butter, 3/4 cup light brown sugar, and 3 tablespoons granulated sugar. Beat on medium speed for about 5 minutes until the mixture is light and fluffy.
- 2. Next, gently mix in the 1 room temperature egg and 1 teaspoon of vanilla extract until they are just incorporated.
- 3. In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 teaspoon baking soda, and a heaped 1/4 teaspoon sea salt.
- 4. Gradually add the whisked dry ingredients to the butter mixture on low speed, mixing only until just combined. Be careful not to overmix, as this keeps the cookies tender!
- 5. Using a wooden spoon or spatula, gently fold in 1 cup of semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- 6. Cover the bowl of cookie dough and place it in the fridge to chill for at least 30 minutes. This essential step helps the flavors develop and prevents the cookies from spreading too much during baking.
- Assemble & Bake to Perfection:
- 1. While your dough chills, preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
- 2. Take out your chilled cookie dough. For each cookie, scoop out about 3 tablespoons of dough, flatten it slightly, and place one of your frozen pistachio kunafa disks right in the center. Carefully wrap the cookie dough around the filling, ensuring it’s completely sealed on all sides.
- 3. Arrange the stuffed cookie balls at least 2 inches apart on your prepared baking sheets. (Optional: Press a few extra chocolate chips on top for an extra-tempting look!) Bake for 13-14 minutes, or until the edges are beautifully golden brown and the centers are just set.
- 4. Remove the cookies from the oven, immediately sprinkle with a touch of flaky sea salt, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Savor these delightful, golden treats!
Notes
Tips: Keep an eye on the kunafa; it toasts quickly! For an alternative, you can air fry the kunafa at 350°F (180°C) for 10 minutes, stirring every few minutes for even browning.
Remember, these wholesome cookies will continue to cook slightly as they cool, so avoid overbaking!
Nutrition Information (per serving):
Calories: 325 kcal
Total Carbs: 45 g
Net Carbs: 44 g
Fats: 15 g
Protein: 3 g
Calories: 325 kcal
Total Carbs: 45 g
Net Carbs: 44 g
Fats: 15 g
Protein: 3 g
