Pistachio Cream Skillet Cookie

Steps

1. 1

   Preheat oven to 175°C | 175°C. Line a 8” cast iron skillet (or pie dish) with baking/parchment paper and set aside.

2. 2

   In a large bowl, whisk the butter, sugar and vanilla until light and creamy. Whisk in the egg and orange zest until combined.

3. 3

   Add the flour, baking soda and salt, and mix the dry ingredients into the wet until just combined.

4. 4

   Fold in half of the chocolate chips and half of the pistachios.

5. 5

   Spread half of the cookie dough evenly onto the prepared skillet.

6. 6

   Melt the pistachio cream in the microwave for 30 seconds until it becomes thinner in consistency. Spread the pistachio cream over the cookie dough in the skillet evenly to 1-inch of the edges.

7. 7

   Top with remaining cookie dough, smoothing the layer with the back of a metal spoon (and your fingers if you need to). Sprinkle with remaining chocolate chips and chopped pistachios.

8. 8

   Bake in preheated oven for 20 minutes for a gooey cookie, or cover after 20 minutes with aluminum foil and bake for a further 10 minutes for a 'set' cookie. Cool for about 10 minutes before serving.