1-Ready to bake: Start by freezing the pistachio cream spread on parchment paper for at least 1 hour until it’s solid, then cut it into squares or scoop it into dollops and keep it frozen. This step ensures the creamy center stays gooey without melting into the dough during baking.

2-Next: line a cutting board or plate with parchment paper to chill the cookie dough later. In a bowl, mix together 180 g all-purpose flour, 1 tablespoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until well combined. For easier mixing, whisk the dry ingredients gently to avoid lumps.

3-In a large bowl, whisk 115 g melted and cooled unsalted butter with 100 g brown sugar and 50 g granulated sugar until smooth. Add 1 large egg and 1 teaspoon vanilla extract, whisking until the mixture is thick and creamy. Now, add the flour mixture to the wet ingredients and whisk just until barely combined, being careful not to overmix.

4-Fold in 100 g chopped semi-sweet or dark chocolate and 50 g chopped pistachios to add that extra crunch and flavor. Use a 4-tablespoon scoop to form dough balls and chill them for about 1 hour until firm; this helps the cookies hold their shape. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

5-Flatten each dough ball, place a piece of the frozen pistachio cream in the center, and seal the dough around it completely. Space the dough balls apart on the baking sheet and press extra chocolate chunks, pistachios, and pistachio cream on top for a beautiful finish. Bake for 11-12 minutes until the edges set but the centers stay soft, then immediately sprinkle flaky salt on the warm cookies.

6-Let them cool on the baking sheet for 5 minutes before serving warm, or allow the filling to firm up as they cool. If you’re looking for more breakfast ideas, check out this homemade cinnamon roll recipe on our site for another sweet treat to try.