Vanilla Pistachio Cookie Sandwiches



  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 egg, at room temperature
  • beans from one pod of SPRIG vanilla
  • 1+1/4  cup all-purpose flour
  • 1 Tbsp cornstarch/ corn flour
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1/2 cup ground pistachios
  • 1/4 cup white chocolate chips (optional)
  • 6 scoops of vanilla ice-cream


  • Using an electric mixer, beat butter until it is fluffy
  • Add in both brown and white sugar and cream them with the butter.
  • Beat in the egg. Add vanilla beans.
  • In a separate bowl, sift together flour, baking soda, corn starch and salt
  • Add the dry ingredients to the butter mixture and mix until blended.
  • Add pistachios and white chocolate chips. Using a spatula or a whisk, carefully mix them into the batter
  • Scoop out your dough into balls of equal sizes on a baking tray lined with baking sheet. Refregerate for 30 minutes
  • Pre heat your oven to 170C.
  • Bake for about 12-15 minutes or until the edges become golden brown.

After taking them out of the oven, let them rest on the baking tray for at least 10 minutes..


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