Pistachio Skillet Cookie (Gooey & Stuffed With Pistachio Cream

Move over, viral Dubai Chocolate Bars. This Pistachio Skillet Cookie is the gooey, warm dessert you actually want to be eating. Baking this in a cast-iron skillet creates crispy, caramelized edges that hold up a soft, underbaked center stuffed with rich pistachio cream . It isn’t just a cookie, it’s a giant, nutty mess that needs a scoop of vanilla ice cream immediately!

• Why this skillet cookie works?
• Perfect Pistachio Skillet Cookie: Key Ingredients
• Additions And Substitutions
• Chocolate Chip Pistachio Skillet Cookie: Easy Step-By-Step Guide
• Recipe FAQ’s
• Pistachio Cream Skillet Cookie Recipe

Why this skillet cookie works?

I developed this recipe after seeing the Dubai Chocolate Bar takeover on TikTok . I wanted that same flavor profile—pistachio cream and chocolate—but in a warm, scoopable format.

Here is what makes this recipe different

Use a cast iron skillet. Just like my Chocolate Chip Skillet Brookie , using a cast iron skillet is non-negotiable. It retains high heat, frying the edges in butter while keeping the center underbaked and molten.

How to add the crunch. The viral chocolate bars use toasted knafeh for crunch. To replicate that texture in a soft cookie, I folded in crushed Italian biscotti . It stays crunchy even after baking, giving you that necessary texture contrast against the soft dough.

Pistachio Overload We aren’t just using nuts; we are using pistachio cream ( Pisti Cream of Pistachio from Sicily or similar) right in the batter and as a topping. I use the same one in my amazing Dubai chocolate inspired Christmas cake.

Perfect Pistachio Skillet Cookie: Key Ingredients

The magic of this Pistachio Skillet Cookie lies in its ingredients . Each one adds a special touch, creating a decadent nutty flavor and a harmonious balance of textures. Let’s dive into what makes this recipe truly exceptional :

• Chopped Pistachios – For the best flavor and texture, choose high-quality, unsalted pistachios, just as we did in this recipe for Caramelised Fig Toasted Oatmeal . They should be fresh, vibrant green, and evenly sized. Coarsely chop them to ensure they add a delightful crunch and distribute evenly throughout the cookie.
• Pistachio Cream (Not Butter) You are looking for Sweet Pistachio Cream . Think of it as the pistachio version of Nutella. Do not buy “Pistachio Butter” from the health food aisle, it is savory, usually unsweetened, and will make your cookie taste like dirt, trust me not the vibe! You can buy this at Costco Look for the Pistì brand (Sicilian Pistachio Cream). It comes in a large jar and is usually the best value. If you want the viral experience, order Pistachio Papi (it’s pricier but has that intense green color, it’s common in Australia)
• The Biscotti – I used Cantuccini (hard Italian almond biscuits) for the crunch. You can find these in the cookie aisle at Trader Joe’s or most US grocery stores.
• Chocolate Chips – Semi-sweet cuts the sugar of the pistachio cream best. Ghirardelli or Guittard melt the best in skillets.

• Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.

Additions And Substitutions

When it comes to the Pistachio Skillet Cookie, indulgence is key. Don’t worry if you’re missing a specific ingredient —there are plenty of delicious alternatives to maintain the rich, nutty goodness of this delightful dessert.

• Toppings: Top your warm cookie with a drizzle of caramel sauce or sprinkle of sea salt to elevate the flavors. For an extra touch, add a dollop of whipped cream alongside the melting vanilla ice cream or serve it with Coconut Whipped Cream .
• Nut Swaps: If you’re out of pistachios or want to try something different, you can easily swap them for almonds or macadamia nuts. They bring a different texture and flavor without altering the core of the recipe.
• Add-ins: Mix in white chocolate chips or chunks to complement the nutty pistachio flavor. Dried cranberries or cherries can also add a delightful tartness and a pop of color, making each bite more exciting.

Chocolate Chip Pistachio Skillet Cookie: Easy Step-By-Step Guide

Ready to whip up a mouthwatering Pistachio Skillet Cookie? Follow these simple steps with images to guide you along the way. You’ll end up with a perfectly baked cookie, topped with melting vanilla ice cream and a drizzle of chocolate that’s guaranteed to impress and delight:

1. Preheat Oven: Preheat oven to 350° F | 175°C. Line a 6” cast iron skillet (or pie dish) with baking/parchment paper and set aside.

1. Whisk Ingredients: In a large bowl, whisk the butter, sugar, and vanilla until light and creamy. Whisk in the egg and orange zest until combined.

1. Mix Dry Ingredients: Add the flour, baking soda, and salt. Mix the dry ingredients into the wet until just combined.

1. Fold in Add-ins: Fold in half of the chocolate chips and half of the pistachios.

1. Spread Dough: Spread half of the cookie dough evenly onto the prepared skillet.

1. Melt Pistachio Cream: Microwave the pistachio cream for 30 seconds until it becomes thinner in consistency.

1. Layer Pistachio Cream: Spread the pistachio cream over the cookie dough, leaving a 1-inch border. Add the remaining dough, smooth with a metal spoon (or fingers), and top with remaining chocolate chips and chopped pistachios.

1. Bake and Cool: Bake for 20 minutes for a gooey cookie. Cover with foil after 20 minutes, then bake an additional 10 minutes for a ‘set’ cookie. Cool for 10 minutes before serving.

And just like that, your Pistachio Skillet Cookie is ready to steal the show. If you love a little drama at dessert ( I know I do ), don’t skip my gooey Nutella Stuffed Deep Dish Chocolate Chip Skillet Cookie —it’s a guaranteed hit every single time.

But if you’re in the mood to play the field, I’ve got more sweet temptations waiting for you. Think Maple Grilled Peaches & Almond Cookie Crumb , Chocolate Molten Lava Cakes with their dreamy molten centers, the fruity magic of Easy Mango Blueberry Crumble , or the silky perfection of my Basque Cheesecake . Dessert goals, unlocked .

The edges should be golden brown, and the center should be set but still slightly soft. For a gooey cookie, bake for 20 minutes, or for a more set cookie, bake for an additional 10 minutes after covering with foil.

Yes, you can use dark, semi-sweet, or even white chocolate. The key is to choose high-quality chocolate to ensure it melts evenly and tastes delicious.

Store any leftover cookie in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh longer.

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Ingredients1x2x3x

• ▢ 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
• ▢ 1/2 cup pistachio cream melted

Instructions

• Preheat oven to 350° F | 175°C. Line a 8” cast iron skillet (or pie dish) with baking/parchment paper and set aside.
• In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg and orange zest until combined.
• Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined.
• Fold in half of the chocolate chips and half of the pistachios.
• Spread half of the cookie dough evenly onto the prepared skillet.
• Melt the pistachio cream in the microwave for 30 seconds until it becomes thinner in consistency. Spread the pistachio cream over the cookie dough in the skillet evenly to 1-inch of the edges.
• Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips and chopped pistachios.
• Bake in preheated oven for 20 minutes for a gooey cookie, or cover after 20 minutes with aluminum foil and bake for a further 10 minutes for a ‘set’ cookie. Cool for about 10 minutes before serving.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Pistachio Cream Skillet Cookie

Ingredients

• 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
• 1/2 cup pistachio cream melted

Instructions

• Preheat oven to 350° F | 175°C. Line a 8” cast iron skillet (or pie dish) with baking/parchment paper and set aside.
• In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg and orange zest until combined.
• Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined.
• Fold in half of the chocolate chips and half of the pistachios.
• Spread half of the cookie dough evenly onto the prepared skillet.
• Melt the pistachio cream in the microwave for 30 seconds until it becomes thinner in consistency. Spread the pistachio cream over the cookie dough in the skillet evenly to 1-inch of the edges.
• Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips and chopped pistachios.
• Bake in preheated oven for 20 minutes for a gooey cookie, or cover after 20 minutes with aluminum foil and bake for a further 10 minutes for a ‘set’ cookie. Cool for about 10 minutes before serving.

Notes

Nutrition

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