These delicious Pistachio and Chocolate Cookies are made with a whipped butter based dough that is spiked with coconut and roasted pistachio. The dough is then stuffed with a salted caramel chocolate for ultra decadence and goo factor. Whip these up in no time and take a moment to treat yourself and your loved ones.
Pihitāhio (pistachios) are really have their time in the spotlight these days. So I knew that these Pistachio and Chocolate Cookies were going to be a hit. I made this recipe last year for Whittakers in celebration of Te Wiki o Te Reo Māori (Māori Language Week). I used their tiakarete karamea tote (salted caramel chocolate) to stuff the pihikete pihitāhio (pistachio biscuits) with. The result is a gooey, indulgent pihikete (cookie) that is both sweet and salty. Take a little walk with me as we look at this simple tohutao (recipe).
A breakdown of the Pistachio and Chocolate Cookies recipe:
Start these pihikete (biscuits) by whipping pata kūteretere (softened butter), huka (sugar), tote (salt) and wanira (vanilla). Then add in chopped pihitāhio (pistachios), puehu parāoa (flour) and kokonati pūtī (desiccated coconut). Mix everything together until a dough forms. Now stuff the tiakarete karamea tote (salted caramel chocolate) inside the pokenga pihikete (cookie dough). Roll them in extra kongakonga pihitāhio (pistachio crumbs) and bake them until golden and gooey. The result? Well you will just have to make them and see for yourself!
If you can’t be bothered faffing around with rolling the dough, I have got you covered. This Pistachio, Coconut and Chocolate Cookie Slice is the same recipe but made in to a slice. You’re welcome!
Other cookie recipes to try:
Are you craving gooey cookie pies? Or do you want a simpler version? These Brown butter Chocolate Chip Cookies will work perfectly. Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Look no further than my Ultimate Peanut Butter Cookies. Or do you prefer hānati (hazelnuts)? My Forerro Rocher Cookies make the perfect entertaining cookie.
There are so many pihikete (biscuits) for different occasions, find more recipes here.
Videography and photography by Sarah Henderson.
Pistachio and Salted Carmel Chocolate Cookies – Pihikete Pihitāhio me te Tiakarete Karamea Tote
Ingredients
The Biscuits – Ngā Pihikete
- 150 g pata kūteretere (softened butter)
- ⅔ C (130 g) huka hāura (brown sugar, tightly packed)
- ⅓ C (75 g) huka one (caster sugar)
- ½ tsp tote (salt, fine)
- 2 tsp wanira (vanilla)
- 1 hēki iti (small egg)
- ¾ C (80 g) pihitāhio (pistachios, roasted and salted with shells removed)
- ¾ C (70 g) kokonati pūtī (desiccated coconut)
- 1 ⅓ C (200 g) puehu parāoa noa (plain flour)
- 250 g tiakarete parauri me te karamea tote (dark chocolate with salted caramel), I definitely recommend the Whittakers one here.
Instructions
The Biscuits – Ngā Pihikete
- Pre-heat the oven to 170 °C.Line two baking trays with baking paper.
- Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt) and wanira (vanilla) in to a large bowl.Whip on high for five minutes until light and fluffy in colour.
- Add the hēki (egg) and whip again for 20 seconds until combined.
- Chop the pihitāhio (pistachios) in to fine pieces. Add ⅓ cup of the pihitāhio (pistachios) in to the butter mixture and add the rest on to a plate for the coating.
- Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour) in to the butter mixture. Stir it all together to combine.
- Roll the dough in to 10 jumbo sized balls. You can make 15 if you want and add 2 pieces of tiakarete (chocolate) in to the centre. Note: If you find the mixture is a bit sticky here, refrigerate for 15 minutes to firm up a little bit.
- Flatten a piece of dough in to your hands, add 3 pieces (or 2) of the tiakarete (chocolate) in to the centre. Enclose the dough around the tiakarete and gently roll it in to a ball.
- Roll the top of the stuffed cookie in to the pihitāhio (pistachios) and place one more piece of tiakarete (chocolate) on top. Repeat until all of the biscuits are prepared.
- Place the cookies on to two trays lined with baking paper, make sure there is heaps of room for them to spread.
- Bake them a tray at a time for 15 minutes or 12 minutes if they are smaller. Shape them fresh from the oven using a cookie cutter or something that is round and slightly larger than the cookie.
- Allow to sit for five minutes or so and enjoy the gooey goodness.This will keep well in a sealed container for a week but I guarantee they won't last that long.
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