Instructions

• Line a plate with parchment paper. Pour the pistachio spread on top and spread it into a thick sheet. Freeze for at least 1 hour or overnight until solid.
• Line a cutting board or plate with parchment paper to chill the cookie dough on.
• In a small bowl, stir together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, add melted and cooled butter, brown sugar, and granulated sugar. Whisk until combined. Add the egg and vanilla extract. Whisk until smooth.
• Add the flour mixture and whisk until just barely combined with some flour patches left.
• Add the chopped chocolate and chopped pistachios. Fold in with a spatula until just combined.
• Use a 4-tablespoon cookie scoop to scoop the dough onto your lined board. Chill the dough in the fridge for about 1 hour.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Press a dough ball into a flat round. Place a frozen stack of pistachio cream in the middle and close the dough around it to seal.
• Place the stuffed cookie dough balls on the baking sheet, leaving about 2" in between each cookie. Press chocolate chunks, pistachios, and frozen pistachio cream on top.
• Bake for about 11-12 minutes or until the edges are set but the cookies are still soft. Immediately sprinkle with flaky salt.
• Let the cookies cool on the baking sheet for 5 minutes and then enjoy them warm or let them cool.