Pistachio-Filled Brigadeiro Crinkle Cookies

Tips for perfect results Keep pistachio filling cold while working Seal edges well so filling doesn’t leak Don’t overbake → center should stay fudgy Let cookies cool on the tray (they firm up after)

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Step 1

Scoop small teaspoons of pistachio paste onto a plate Freeze 20–30 minutes

Step 2

Mix cake mix + eggs + oil You’ll get a thick, sticky dough Chill in the fridge for 30–45 minutes

Step 3

Scoop some dough and flatten it in your hand Place a frozen pistachio center in the middle Wrap dough around it and seal completely Roll into a ball

Step 4

Roll each ball generously in powdered sugar

Step 5

350°F (175°C) 10–12 minutes