Pistachio Skillet Cookie (Gooey & Stuffed and 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?

We developed this recipe after seeing the Dubai Chocolate Bar takeover on TikTok. We 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 our Chocolate Chip Skillet Brookieusing 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, we 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. We use the same one in our good Dubai chocolate inspired Christmas cake.

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 playful dessert to level up the sweetness, we've got more treats waiting for you. The fruity magic of Easy Mango Blueberry Crumbleor the silky perfection of our Basque Cheesecake. Dessert goals unlocked.

Recipe FAQ's

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 good.

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.

5 from 3 votes

Pistachio Cream Skillet Cookie

What you need

• 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

Method

1. Preheat oven to 350° F | 175°C. Line a 8” cast iron skillet (or pie dish) with baking/parchment paper and set aside.
2. In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg and orange zest until combined.
3. Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined.
4. Fold in half of the chocolate chips and half of the pistachios.
5. Spread half of the cookie dough evenly onto the prepared skillet.
6. 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.
7. 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.
8. 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.