Description
Delight in these Chocolate Pistachio Cream Thumbprints, buttery and tender cookies filled with luscious pistachio cream and topped with melted chocolate. Perfectly crunchy pistachio-coated edges add a nutty twist to this classic treat, making them an irresistible dessert or festive holiday snack.
Ingredients
Scale
Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (softened)
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup shelled pistachios (finely chopped)
Filling and Topping
- 1/2 cup chocolate chips (semi-sweet or dark)
- 2 tablespoons heavy cream
- 1/4 cup pistachio cream or pistachio butter
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure non-stick cookies and easy cleanup.
- Make the Dough: In a medium bowl, cream together the softened butter, powdered sugar, salt, vanilla extract, and almond extract until the mixture is smooth and creamy. Gradually incorporate the all-purpose flour to form a soft dough.
- Shape and Coat Cookies: Roll the dough into 1-inch balls. Roll each ball in finely chopped pistachios, gently pressing to ensure an even coating.
- Form Thumbprints: Place the pistachio-covered dough balls on the prepared baking sheet spaced about 2 inches apart. Use your thumb or the back of a teaspoon to gently press an indentation in the center of each ball to create room for the filling.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Once baked, remove from the oven and if needed, press the centers gently again to maintain the thumbprint shape.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely before filling.
- Prepare Filling: In a microwave-safe bowl, heat the chocolate chips and heavy cream in 20-second intervals, stirring between each until the mixture is smooth and melted.
- Fill and Top Cookies: Spoon a small amount of pistachio cream into each cookie’s indentation, then add a dollop of the melted chocolate on top.
- Set and Serve: Allow the chocolate to set before serving to achieve the perfect texture and presentation.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- You may substitute pistachio cream with Nutella or almond butter for a different flavor variation.
- Use semi-sweet or dark chocolate chips based on your preferred sweetness level.
- For a crunchier texture, toast the chopped pistachios lightly before coating the dough balls.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
