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–+ servings
Total Time :1 hour 45 minutes
Servings: 16

INGREDIENTS
 

  • 1/2 cup/100 grams sugar
  • 1/2 cup/100 grams light brown sugar
  • 1 cup/250 grams unsalted butter, at room temperature
  • 2 large eggs
  • 3 3/4 cups/500 grams all-purpose flour
  • 1 1/2 teaspoons/6 grams baking soda
  • 1/2 teaspoon salt

Filling:

  • 2 cups/350 grams white chocolate, finely chopped
  • 3 tablespoons/50 grams pistachio paste

INSTRUCTIONS

  • In a large bowl, using a hand mixer or stand mixer, beat the white sugar, brown sugar, and eggs on medium speed until pale and thick, about 2 minutes. Add the butter and beat until smooth. Add the flour, baking soda, and salt, and mix on low speed just until the dough comes together. Cover and refrigerate for 30 minutes.
  • Place the white chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring between each, until smooth. Stir in the pistachio purée until fully combined. Spoon the mixture into silicone molds or onto a parchment-lined tray in 1-teaspoon mounds. Freeze until solid, about 1 hour.
  • Heat the oven to 355°F/180°C. Line a baking sheet with parchment paper.
  • Scoop about 2 tablespoons of dough and flatten it into a disc. Place a frozen pistachio-white chocolate center in the middle and top with another piece of flattened dough. Pinch the edges to seal, then roll gently into a ball. Repeat with the remaining dough and filling.
  • Arrange the cookies on the baking sheet, spacing them 2 inches apart. Bake until the edges are lightly golden and the centers are just set, about 9 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.