If you love warm, gooey cookies served right from the skillet and go wild for anything pistachio, this Pistachio Cream Skillet Cookie will absolutely win your heart. Imagine a perfectly golden, buttery cookie crust with pockets of creamy pistachio spread swirled throughout, melting together with chunks of white chocolate and roasted pistachios—all enjoyed straight from the pan, still decadently warm. It’s a showstopper of a dessert, but surprisingly simple to whip up, and the kind of treat that’ll have your family and friends begging for “just one more slice.” Trust me, the Pistachio Cream Skillet Cookie is that irresistible.

Ingredients You’ll Need

Pistachio Cream Skillet Cookie Recipe - Recipe Image

Ingredients You’ll Need

There’s a little magic in this list—each ingredient plays a starring role in the flavor, texture, or color of your Pistachio Cream Skillet Cookie. From the rich, melty butter base to the unique nuttiness of the pistachio cream, these pantry staples join forces for pure dessert bliss.

Unsalted butter (1/2 cup, softened): This creates a soft, rich base, so don’t skimp on quality.
Granulated sugar (1/2 cup): Sweetens and helps build a tender crumb, ensuring the cookie isn’t overly dense.
Light brown sugar (1/4 cup, packed): Adds a touch of moisture and a caramel-like depth—absolutely key for gooey centers.
Large egg (1): Binds the dough and gives lift, making each bite perfectly chewy.
Vanilla extract (1 tsp): Enhances all the flavors and gives everything a cozy, bakery-style aroma.
All-purpose flour (1 cup): The foundation—just enough for structure while keeping things soft.
Baking soda (1/2 tsp): Gives your cookie a gentle rise and helps the edges crisp just right.
Salt (1/4 tsp): Brings out the sweetness and balances all that richness.
Shelled pistachios, chopped (1/2 cup): For crunch, color, and a boost of nutty flavor—toast them for even more depth.
White chocolate chips (1/3 cup): Melty bursts of sweetness that complement the pistachio cream beautifully.
Pistachio cream spread (1/3 cup): The superstar ingredient! Swirled in for ribbons of luxurious pistachio flavor.
Optional vanilla ice cream (for serving): A scoop on top takes this Pistachio Cream Skillet Cookie over the top—totally recommended!

How to Make Pistachio Cream Skillet Cookie

Step 1: Prep Your Skillet and Preheat the Oven

Start by preheating your oven to 350°F and lightly grease a 9-inch oven-safe skillet. This not only prevents sticking but encourages those irresistible golden edges. Make sure your butter is out of the fridge and softening—it’ll cream so much more smoothly.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light, fluffy, and pale. Don’t rush this step; well-creamed butter means a tender cookie base, which is what makes a Pistachio Cream Skillet Cookie so amazing.

Step 3: Add the Egg and Vanilla

Crack in your egg and pour in the vanilla extract. Beat again until the mixture is smooth, silky, and cohesive. This is when that signature cookie dough aroma will really start to fill the kitchen—it’s pure happiness in a bowl.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk the all-purpose flour, baking soda, and salt together. By mixing them ahead, you get even leavening and flavor, ensuring your Pistachio Cream Skillet Cookie bakes up perfectly every time.

Step 5: Add Dry to Wet & Mix

Gradually add the dry ingredients into the creamed butter mixture. Stir gently until just incorporated—overmixing will toughen your cookie, and you want it plush and tender.

Step 6: Fold in the Pistachios and White Chocolate Chips

Using a spatula, fold in your chopped pistachios and white chocolate chips. You’ll see green and white speckles all through the dough, promising crunch and melty bites throughout your cookie.

Step 7: Spread the Dough in the Skillet

Transfer the dough to your prepared skillet and press it into an even layer. No need for perfection—the magic of a Pistachio Cream Skillet Cookie is in its rustic appeal.

Step 8: Swirl in the Pistachio Cream

Drop spoonfuls of pistachio cream spread all over the dough. Take a knife and gently swirl it through—not too much, or you’ll lose those gorgeous streaks. This is the signature moment that sets this dessert apart!

Step 9: Bake to Golden Perfection

Slide the skillet into your preheated oven and bake for 18 to 22 minutes, just until the edges are golden but the center is still soft. Remember, it’ll keep baking for a few minutes after you take it out, resulting in that famous gooey center.

Step 10: Serve Warm—And Enjoy!

Let your Pistachio Cream Skillet Cookie cool for a few minutes, then dig in while it’s still warm and melty. Don’t forget that scoop of vanilla ice cream on top—now’s the moment to go all out.

How to Serve Pistachio Cream Skillet Cookie

Garnishes

A Pistachio Cream Skillet Cookie is delicious on its own, but a little garnish can make it feel even more festive! Sprinkle with extra chopped pistachios for crunch and a pop of color. A dusting of powdered sugar, a few white chocolate shavings, or a drizzle of extra pistachio cream can also take your presentation and flavor to the next level.

Side Dishes

This dessert is a showstopper all by itself, but if you want a creative spread, pair small slices of the cookie with fresh berries or a simple fruit compote. The tartness from berries and the sweetness of the cookie balance each other beautifully, giving your dessert table a lovely sense of contrast.

Creative Ways to Present

If you’re serving a crowd, consider baking the Pistachio Cream Skillet Cookie in several mini skillets for individual portions—so fun and Instagram-worthy! Or, cut wedges from the large skillet and serve them with a scoop of ice cream, a drizzle of honey, or a pinch of sea salt. For something different, try sandwiching scoops of gelato between cookie wedges to make pistachio ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio Cream Skillet Cookie (if you’re lucky enough to have any!) keeps beautifully at room temperature, covered tightly with foil or in an airtight container, for up to two days. Beyond that, pop it in the fridge to maintain freshness and that wonderful chewy texture.

Freezing

You can absolutely freeze this cookie. Let it cool completely, then wrap individual wedges or the whole skillet in plastic and foil. Freeze for up to 2 months. Thaw at room temperature or reheat from frozen as desired.

Reheating

To bring back that gooey, just-baked experience, reheat individual slices in the microwave for 15–20 seconds or warm the whole skillet in a low oven (around 300°F) for 10 minutes. That way, every bite of pistachio cream and melty white chocolate comes alive again.

FAQs

Can I make this without a skillet?

Absolutely! If you don’t have an oven-safe skillet, use a 9-inch round cake pan or a square baking dish. The texture may be a little different, but you’ll still get those gorgeous pistachio swirls and gooey cookie center.

Where can I find pistachio cream spread?

Look for pistachio cream spread in the specialty or international section of your grocery store, Italian markets, or online. It’s decadent, rich, and adds such a luxurious flavor to the Pistachio Cream Skillet Cookie.

Can I use other nuts instead of pistachios?

Certainly! While pistachios are the star here, chopped almonds or hazelnuts work beautifully if you want to experiment. Just be sure to toast them beforehand for best flavor.

Is there a vegan version of this recipe?

Absolutely! Swap the butter for vegan butter, use a flax egg or a store-bought egg replacer, and make sure your white chocolate chips are dairy-free. There are also some delicious vegan pistachio cream spreads on the market—making this treat accessible for everyone.

How do I keep the cookie gooey in the middle?

The secret to that gooey center is baking just until the edges are set and the middle still looks a bit soft. Don’t overbake! As the Pistachio Cream Skillet Cookie cools in the hot skillet, it’ll firm up, creating that luscious, melt-in-your-mouth texture.

Final Thoughts

If you’re craving a dessert that’s comforting, festive, and just a little bit impressive, the Pistachio Cream Skillet Cookie is calling your name. There’s nothing quite like sharing a bubbling skillet of warm cookie with friends or treating yourself on a cozy night in. Give it a try—you deserve every gooey, nutty bite!

Pistachio Cream Skillet Cookie Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful combination of pistachios, white chocolate, and pistachio cream with this irresistible Pistachio Cream Skillet Cookie. A warm, gooey cookie baked in a skillet that’s perfect for sharing!

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shelled pistachios, chopped
1/3 cup white chocolate chips

Topping:

1/3 cup pistachio cream spread

Serving:

optional vanilla ice cream for serving

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Instructions

Preheat oven: Preheat oven to 350°F.
Prepare dough: Cream butter, sugars until fluffy. Add egg, vanilla. In a separate bowl, mix flour, baking soda, salt. Combine wet and dry ingredients, fold in pistachios and white chocolate.
Spread dough: Spread dough in a greased skillet. Drop spoonfuls of pistachio cream on top, swirl gently.
Bake: Bake for 18–22 minutes until edges are golden.
Serve: Serve warm, optionally with vanilla ice cream.

Notes

For a richer flavor, toast the pistachios before adding to the dough.
Avoid overbaking for a gooey center as the cookie continues to cook slightly in the skillet.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American