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Pistachio Praline Cookies｜Gourmet Caramel-Filled Recipe

Pistachio Cookies｜Rich Praline & Caramel-Filled Gourmet Cookies

Crispy on the outside and filled with pistachio praline and smooth caramel sauce, these cookies offer a luxurious flavor experience. Perfect for gifting or serving on special occasions, they bring café-style elegance straight to your home kitchen.

✅ Ingredients

▸ Pistachio Praline

  • Pistachios 250g
  • Water 26g
  • Sugar 105g
  • Pinch of salt
  • Vegetable oil 12.5g

▸ Caramel Sauce

  • Water 15g
  • Sugar 35g
  • Corn syrup 25g
  • Heavy cream 75g
  • Salt 2g
  • Butter 30g

▸ Cookie Dough (35g per cookie)

  • Butter 50g
  • Pistachio praline 55g
  • Light brown sugar 130g
  • Salt 2g
  • Egg 50g
  • Baking soda 4g
  • Cake flour 165g
  • A small amount of green food coloring

🥣 Instructions

1) Make the Pistachio Praline

  1. Combine sugar and water in a saucepan and heat over medium-low until it reaches a syrupy consistency.
  2. Add pistachios, stirring until evenly coated, and cook until lightly golden.
  3. Spread onto a silicone mat to cool, then grind finely. Blend with vegetable oil until smooth.

2) Make the Caramel Sauce

  1. In a saucepan, heat sugar, water, and corn syrup over medium heat until it turns amber.
  2. Reduce the heat and slowly add pre-warmed heavy cream, stirring well.
  3. Add butter and salt, stir until fully melted, and let cool.

3) Make the Cookies

  1. Mix softened butter with pistachio praline until well combined, then add sugar and salt and mix until smooth.
  2. Add the egg, then sift in the flour, baking soda, and food coloring. Mix gently until incorporated.
  3. Portion the dough into 35g balls, place on a baking tray, and refrigerate for 30 minutes.
  4. Press pistachios on top and bake at 165℃ (330℉) for about 5 minutes for the first bake.
  5. While the cookies are still soft, pipe small amounts of pistachio praline and caramel sauce into the center.
  6. Bake again at 165℃ (330℉) for 5 more minutes.
  7. Garnish with extra pistachios and cool completely.

💡 Tips

  • Chilling the dough before baking helps the cookies hold their shape.
  • Don’t overfill with praline or caramel to prevent overflow during baking.
  • Pistachios stick better if you garnish the cookies right after baking, as the residual heat helps them adhere.
  • Prepare the caramel sauce in advance and let it cool so it incorporates well into the cookie dough.

Habibi Sweets

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