Ingredients

200 grams Unsalted butter

125 grams Light brown sugar

100 grams White caster sugar

2 large Eggs

250 grams Self-raising flour

100 grams Plain flour

50 grams Cocoa powder

0.5 teaspoon Salt

100 grams Milk chocolate chips

1 teaspoon Unsalted butter

2 sheets Filo pastry (75 grams each)

200 grams Pistachio cream

Instructions

Step 1: Melt 1 teaspoon of unsalted butter in a large saucepan over low heat.

Step 2: Tear the filo pastry into small pieces and add them to the saucepan.

Step 3: Stir the filo over medium heat for about 5 minutes until crunchy, golden, and toasted. Remove from heat and transfer to a bowl.

Step 4: Microwave the pistachio cream for 10–20 seconds until melted and smooth. Pour it over the toasted filo, reserving 2 tablespoons for decoration. Stir until well coated and set aside to cool.

Step 5: Chop the 200 grams of butter into chunks and place in a large mixing bowl. Beat until soft and broken up.

Step 6: Mix in the light brown sugar and white caster sugar until combined.

Step 7: Add the eggs and combine thoroughly.

Step 8: In a separate bowl, whisk together the self-raising flour, plain flour, cocoa powder, and salt. Fold this dry mixture into the butter mixture to form a thick cookie dough.

Step 9: Fold in the milk chocolate chips evenly.

Step 10: Line a baking tray with greaseproof paper. Take large heaped tablespoons of dough, flatten each, and place a teaspoon of the pistachio filling in the center. Wrap the dough around to form balls. Repeat to make 12 cookies.

Step 11: Place the cookies on the baking tray and wrap tightly in foil. Freeze for 90 minutes.

Step 12: Preheat the oven to 200°C fan or 220°C conventional. Line a large baking tray with greaseproof paper and preheat it for 5 minutes.

Step 13: Bake 4 to 5 frozen cookies on the preheated tray for 12–15 minutes until edges are firm but centers remain soft.

Step 14: Allow cookies to cool on the tray for 15 minutes.

Step 15: Microwave the reserved pistachio cream for 10–20 seconds and stir until smooth. Drizzle or pipe over the cooled cookies before serving.

Tips & Variations

For extra crunch, sprinkle chopped pistachios on top after drizzling pistachio cream.

If you prefer a less sweet filling, mix pistachio cream with a little plain yogurt before using.

White chocolate chips can substitute milk chocolate chips for a different flavor twist.

Make sure cookies are well wrapped in foil before freezing to prevent freezer burn.

FAQs

Can I use regular puff pastry instead of filo pastry?

Filo pastry is key for the crunchy texture in the pistachio filling, but if unavailable, you can substitute with puff pastry; just toast it lightly and break into small pieces before mixing with pistachio cream.

Do I have to freeze the cookies before baking?

Yes, freezing helps the cookies hold their shape and bake evenly while keeping the pistachio filling intact. Skipping this step may cause the cookies to spread too much during baking.