Gluten-Free Brown Butter Pistachio Cream Stuffed Cookies
Pistachio cream has been taking the internet by storm. There is a good reason for this—it’s a velvety, nutty spread that is a game-changer for desserts. Pistachio cream has become a viral sensation. It is enjoyed in various ways. This includes being drizzled over pancakes, swirled into ice cream, or savored straight from the jar. Its naturally rich flavour and luxurious texture make it irresistible, and now, it’s the star ingredient in these Gluten-Free Brown Butter Pistachio Cream Stuffed Cookies
If you’ve been searching for a trendy recipe, try this one. It combines pistachio cream with cookie perfection. These cookies elevate every element of a classic treat, starting with browned butter. By taking the extra step to brown the butter, you create a deep, nutty flavour. This flavour enhances the pistachio cream and white chocolate. The result is a cookie that feels sophisticated and indulgent, yet approachable enough for any home baker to master.
The magic doesn’t stop there. Each cookie is stuffed with a generous dollop of pistachio cream. The cream melts slightly as the cookie bakes, creating a gooey, flavour-packed center. The combination of the crispy edges, soft centers, and creamy pistachio filling is a texture lover’s dream. Add the crunch of chopped pistachios to this mix. Combine it with the sweet creaminess of white chocolate. You have a cookie that’s impossible to resist.
These cookies aren’t just delicious—they’re versatile. They’re perfect for sharing at parties, gifting during the holidays, or enjoying as a luxurious afternoon pick-me-up. The recipe makes 12 large cookies, each one substantial enough to feel like its own dessert. With their impressive size and stunning presentation, they’re sure to steal the spotlight wherever they’re served.
One of the best parts of this recipe is its simplicity. You can prepare it easily by following a few helpful tips. Freezing the pistachio cream beforehand ensures it stays in place while baking. Chilling the dough guarantees that your cookies bake up beautifully without spreading too much. These small steps make all the difference, and the result is bakery-worthy cookies right from your own kitchen.
Notes:
Brown Butter Timing: Watch the butter closely as it browns—it can go from perfect to burnt quickly. Use a light-colored pan to see the color change.
Freezing the Pistachio Cream: First, freeze the cream. This ensures it stays in the center of the cookie while baking. Freezing prevents it from melting into the dough.
Chill the Dough: Chilling the filled dough balls helps the cookies hold their shape and prevents excessive spreading.
Don’t Overbake: The cookies should look slightly underbaked in the center when you take them out of the oven. They will firm up as they cool.
Storage: These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. You can also freeze the baked cookies for longer storage.
If you’re a pistachio lover or simply curious about the viral craze, this recipe is a must-try. These Gluten-Free Brown Butter Pistachio Cream Stuffed Cookies are perfect for embracing the pistachio trend. Treat yourself to something extraordinary. Whether you’re baking them for family, friends, or just yourself, they’re guaranteed to bring joy with every bite.
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Gluten-Free Brown Butter Pistachio Cream Stuffed Cookies
Ingredients
Instructions
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Scoop 12 tablespoons of pistachio cream onto a flat dish lined with parchment paper. Freeze them until solid, about 1 hour.
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Place the butter in a light-colored saucepan over medium heat. Stir frequently as the butter melts, foams, and begins to brown. Once it turns golden brown and has a nutty aroma, remove it from the heat immediately and pour it into a heatproof bowl. Let it cool to room temperature.
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In a mixing bowl, beat the cooled browned butter with the light brown sugar and caster sugar until smooth and creamy.
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Mix in the egg and vanilla extract until fully incorporated.
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Stir in the gluten-free self-raising flour and bicarbonate of soda, ensuring there are no lumps.
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Gently fold in the chopped white chocolate and pistachios until evenly distributed.
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Divide the dough into 12 equal portions (approximately 100 grams each). Flatten each portion, place a frozen pistachio cream scoop in the center, and wrap the dough around it to seal the filling completely.
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Chill the stuffed dough balls in the freezer for about 40 minutes, or refrigerate for 1-2 hours.
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Preheat your oven to 180°C (fan) / 200°C. Line 1-2 large baking trays with non-stick parchment paper.
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Place 6 dough balls onto each tray, leaving plenty of space between them to allow for spreading. Bake for 12-14 minutes, until the edges are golden and the centers look slightly underbaked.
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Let the cookies cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Note
Brown Butter Timing: Watch the butter closely as it browns—it can go from perfect to burnt quickly. Use a light-colored pan to see the color change.
Freezing the Pistachio Cream: Freezing the cream ensures it stays in the center of the cookie while baking, preventing it from melting into the dough.
Don’t Overbake: The cookies should look slightly underbaked in the center when you take them out of the oven. They will firm up as they cool.
Storage: These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. You can also freeze the baked cookies for longer storage.
