These delicious Pistachio and Chocolate Cookies are made with a whipped butter based dough, spiked with coconut and roasted pistachio. The dough is then stuffed with salted caramel chocolate for ultra decadence and goo factor. Whip these up in no time and take a moment to treat you 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) and they are a special time!
Remix of this tohutao (recipe):
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!
Videography and photography by Sarah Henderson.
Pistachio and Chocolate Cookie Ingredient Tips:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies.
- White sugar: Helps crisp up the cookies a little.
- Pistachios: I use roasted and salted pistachios in this recipe because it adds a delicious salty and toasty flavour to the cookies but raw pistachios will work too.
- Flour: Plain or high grade flour both work in this recipe.
- Chocolate: I used Whittakers dark chocolate with a salted caramel centre because this provides the best gooey centre but use what you love.
Expert Advice:
Take the time to whip the pata (butter) and huka (sugars) for the specified time. This will ensure a nice rise to the cookies and give the sugars time to dissolve into the butter.
Chill the cookie dough for 10 - 15 minutes if the mixture is too sticky when you are filling the cookies. Do this instead of adding extra flour in to the mixture so the dough remains the correct consistency for perfect baked pihikete (cookies).
If the cookies are misshapen once they are baked, take a cookie cutter or large round object to reshape them. This needs to be done as soon as they are removed from the oven and must be done quickly before the cookies start to set.
Step by Step Instructions for the Pistachio and Chocolate Cookies:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Pre-heat the oven to 170 °C.
Line two baking trays with baking paper.
2. Whip the Butter and Sugar:
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.
3. Add the Egg:
Add the hēki (egg) and whip again for 20 seconds until combined.
4. Add the Dry Ingredients:
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 coating the cookies.
Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour) in to the butter mixture.
Stir it all together to combine.
5. Divide the Dough:
Roll the dough in to 10 jumbo sized balls.
You can make 15 balls instead add 2 pieces of tiakarete (chocolate) in to the centre instead of 3.
Note: If you find the mixture is a bit sticky here, refrigerate for 15 minutes to firm up a little bit.
6. Add the Chocolate:
Flatten a piece of dough in to your hands, add 3 pieces (or 2 if you are making 15 cookies) of the tiakarete (chocolate) in to the centre.
Enclose the dough around the tiakarete and gently roll it in to a ball.
7. Roll in Pistachio Crumb:
Roll the top of the stuffed cookie in to the reserved pihitāhio (pistachios) and place one more piece of tiakarete (chocolate) on top.
Repeat until all of the biscuits are prepared.
8. Bake the Cookies:
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.
9. Shape the Cookies:
Shape them fresh from the oven using a cookie cutter or something that is round and slightly larger than the cookie.
10. Serve:
Allow the pihikete (cookies) to sit for five minutes or so and enjoy the gooey goodness.
These will keep well in a sealed container for a week but I guarantee they won't last that long.
Check out more
Pihikete (Biscuit) Recipes
A hand held delicacy that creates a special eating experience.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
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 teaspoon tote (salt, fine)
- 2 teaspoon wanira (vanilla)
- 1 hēki iti (small egg)
- ¾ C (80 g) pihitāhio (pistachios, roasted and salted with shells removed)
- ¾ C (60 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
Preheat the Oven:
- Pre-heat the oven to 170 °C.Line two baking trays with baking paper.
Whip the Butter and Sugar:
- 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 Egg:
- Add the hēki (egg) and whip again for 20 seconds until combined.
Add the Dry Ingredients:
- 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.
Divide the Dough:
- Roll the dough in to 10 jumbo sized balls. You can make 15 balls instead add 2 pieces of tiakarete (chocolate) in to the centre instead of 3.
- Note: If you find the mixture is a bit sticky here, refrigerate for 15 minutes to firm up a little bit.
Add the Chocolate:
- Flatten a piece of dough in to your hands, add 3 pieces (or 2 if you are making 15 cookies) of the tiakarete (chocolate) in to the centre. Enclose the dough around the tiakarete and gently roll it in to a ball.
Roll in Pistachio Crumb:
- Roll the top of the stuffed cookie in to the reserved pihitāhio (pistachios) and place one more piece of tiakarete (chocolate) on top.
- Repeat until all of the biscuits are prepared.
Bake the Cookies:
- 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 the Cookies:
- Shape them fresh from the oven using a cookie cutter or something that is round and slightly larger than the cookie.
Serve:
- Allow the pihikete (cookies) to sit for five minutes or so and enjoy the gooey goodness.These will keep well in a sealed container for a week but I guarantee they won't last that long.
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