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Chocolate Pistachio Cream Thumbprints

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Decadent chocolate thumbprint cookies coated in pistachios and filled with a luscious pistachio cream filling. These cookies are a perfect blend of rich chocolate and nutty pistachio flavors, ideal for special occasions or as a luxurious treat.

Ingredients

Scale

For the Cookies:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped pistachios (for coating)

For the Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/4 cup pistachio paste (or finely ground pistachios)
  • 2 tablespoons chopped pistachios (for garnish)

Instructions

  • Preheat Oven & Prep Pans:
    • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Prepare the Dough:
    • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    • In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy (2-3 minutes).
    • Add the egg and vanilla extract, mixing until fully incorporated.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Shape the Cookies:
    • Roll the dough into 1-inch balls.
    • Roll each ball in finely chopped pistachios to coat evenly.
    • Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
  • Make the Thumbprint:
    • Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
  • Bake:
    • Bake the cookies for 8-10 minutes, or until the edges are set.
    • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • Prepare the Filling:
    • In a medium bowl, beat together the cream cheese, powdered sugar, heavy cream, and pistachio paste until smooth and creamy.
  • Fill the Cookies:
    • Spoon or pipe a small amount of the pistachio cream into the center of each cooled cookie.
  • Garnish:
    • Sprinkle each cookie with chopped pistachios for added crunch and flavor.
  • Serve & Enjoy:
    • Allow the filling to set for a few minutes before serving.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 5 days.
  • For an extra flavor boost, lightly toast the pistachios before using them as a coating or garnish.

Nutrition

Find it online: https://easyfoodflash.com/chocolate-pistachio-cream-thumbprints/