#pistachios

Ingredients

• Unsalted butter — 120g (1/2 cup + 2 tsp)

• Light brown sugar — 100g (1/2 cup)

• Granulated sugar — 50g (1/4 cup)

• Large egg — 1

• Large egg yolk — 1

• Vanilla extract — 1 tsp (5ml)

• Pistachio extract — 1/2 tsp (optional)

• Food colour — tiny drop (optional)

• All‑purpose flour — 240g (2 cups)

• Cornstarch — 2 tsp (~6g)

• Baking powder — 1/2 tsp (~2.5g)

• Baking soda — 1/2 tsp (2.5g)

• Salt — 1/2 tsp (~3g)

• White chocolate chips — 142g (~3/4 cup)

• Chopped pistachios — 50g (1/2 cup)

• Sweetened coconut — 50g (1/2 cup)

• Raffaello truffles — 8 (freeze for 30-40 minutes for the best results)

• Melted white chocolate — 80–100g

• Coconut + pistachios for topping — 10–15g each

Instructions

1. Add 120g cold cubed butter to a large bowl and beat for 1 minute until slightly softened.

2. Add 100g brown sugar and 50g granulated sugar, then beat for 3–5 minutes until creamy and smooth.

3. Add 1 egg, 1 egg yolk, 1 tsp vanilla, 1/2 tsp pistachio extract, and a tiny drop of food colour directly into the butter mixture and mix until silky.

4. Add 240g flour, 2 tsp cornstarch, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt, then mix on low until a soft dough forms.

5. Fold in 142g white chocolate chips, 50g pistachios, and 50g coconut until evenly mixed.

6. Divide dough into 8 portions (each 105–106g).

7. Flatten each portion gently, place 1 Raffaello in the center, wrap the dough around it completely, roll into a smooth ball, and add soft fingertip texture on top.

8. Place dough balls on a baking tray lined with a silicone mat.

9. Freeze for 15 minutes, then bake at 350°F (177°C) for 14 minutes until edges are set and tops are soft.

10. While cookies are hot, swirl a cookie ring around each one or push edges inward with a spatula to make them perfectly round.

11. Once cooled, spread melted white chocolate on top using a spoon.