Chocolate Pistachio Cream Thumbprints

Indulging in the delightful combination of rich chocolate and crunchy pistachios is a treat for the senses. Imagine buttery cookies, their centers filled with a luscious pistachio cream, topped with a sprinkle of coarsely chopped nuts. These Chocolate Pistachio Cream Thumbprints are not just a feast for your taste buds but also a celebration of textures. Perfect for a cozy afternoon tea or as an elegant dessert at any gathering, this recipe is bound to impress.

Why You’ll Love This Recipe

These Chocolate Pistachio Cream Thumbprints offer a unique twist on the classic thumbprint cookie. The combination of cocoa and pistachio brings a balance of flavors that is both decadent and nutty. The buttery cookie base melts in your mouth, while the creamy pistachio filling adds a delightful richness. Plus, they are visually stunning, making them a perfect addition to any dessert platter. Whether you’re a chocolate lover or a fan of nuts, these cookies are sure to become a favorite.

Ingredient List

• 10 tablespoons (142g) unsalted butter, at room temperature
• 1 cup (140g) granulated sugar
• 1 large egg yolk (reserve the white if you will be rolling in nuts)
• 1 teaspoon vanilla extract
• ½ teaspoon pistachio extract (optional)
• 1 ½ cups (156g) all-purpose flour
• ⅓ cup (33g) Dutch-processed cocoa powder, sifted
• ¼ teaspoon fine sea salt
• ¾ cup (60g) coarsely chopped pistachios (optional, for rolling)
• 1.5 ounces (43g) white chocolate, chopped
• 3 tablespoons (48g) pistachio butter
• 2 teaspoons (4g) powdered sugar, sifted
• ¼ teaspoon fine sea salt
• ¼ teaspoon pistachio extract (optional)
• ¼ teaspoon vanilla powder (optional)

Must-Have Equipment

• Baking sheet – For baking the cookies.
• Parchment paper – To prevent sticking and make cleanup easier.
• Mixing bowls – For combining ingredients.
• Electric mixer – To cream the butter and sugar effectively.
• Cookie scoop or spoon – For portioning the dough.
• Measuring cups and spoons – For accurate ingredient measurements.
• Double boiler or microwave-safe bowl – For melting the white chocolate.

The Method for Chocolate Pistachio Cream Thumbprints

Step 1: Prepare the Dough

In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for creating a tender cookie base.

Step 2: Add Egg Yolk and Extracts

Add the egg yolk, vanilla extract, and pistachio extract (if using) to the butter mixture. Mix until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps the cookies maintain their shape during baking.

Step 5: Preheat the Oven

While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 6: Form the Cookies

Once chilled, scoop out tablespoons of dough and roll them into balls. If you wish to roll the cookies in chopped pistachios, first dip each dough ball into the reserved egg white and then roll in the coarsely chopped pistachios.

Step 7: Create Thumbprints

Place the dough balls on the prepared baking sheet, leaving space between each cookie. Use your thumb or the back of a measuring spoon to gently press an indentation into the center of each dough ball.

Step 8: Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Step 9: Prepare the Pistachio Cream Filling

While the cookies are cooling, melt the white chocolate using a double boiler or microwave. Once melted, allow it to cool slightly before mixing in the pistachio butter, powdered sugar, fine sea salt, and any optional extracts. Stir until smooth.

Step 10: Fill the Cookies

Once the cookies are completely cool, use a spoon or piping bag to fill the thumbprint indentations with the pistachio cream mixture.

Spring–Summer–Fall–Winter Ideas

• Spring: Add a light lemon zest to the pistachio cream for a fresh, citrusy twist.
• Summer: Serve with a scoop of vanilla ice cream for a delightful dessert.
• Fall: Incorporate a pinch of cinnamon into the cookie dough for a cozy flavor.
• Winter: Pair with a warm mug of hot chocolate for a comforting treat.

Pitfalls & How to Prevent Them

• Overmixing the dough: This can lead to tough cookies. Mix until just combined.
• Cookies spreading too much: Ensure your dough is chilled before baking.
• Undercooked cookies: Keep an eye on baking time; they should be set at the edges and slightly soft in the center.
• Filling hardening: If the pistachio cream cools too much, it may become too thick to fill the cookies easily. Gently warm it if needed.

Store, Freeze & Reheat

These Chocolate Pistachio Cream Thumbprints can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfilled cookies. Once cooled, place them in a freezer-safe bag and they can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw and fill with the pistachio cream. The filled cookies are best enjoyed fresh, but can be refrigerated for a couple of days.

Handy Q&A

Can I substitute the white chocolate in the pistachio cream?

Yes, you can use a dairy-free white chocolate alternative or even a white chocolate-flavored spread for a different flavor profile.

Is there a way to make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that works well for baking.

Can I use different nuts instead of pistachios?

Yes, feel free to experiment with other nuts like almonds or hazelnuts for a different taste and texture.

What can I use if I don’t have pistachio extract?

You can simply omit it or replace it with additional vanilla extract for a different flavor dimension.

Serve & Enjoy

These Chocolate Pistachio Cream Thumbprints are perfect for any occasion, whether it’s a casual family gathering or a fancy holiday celebration. Their beautiful appearance and delightful flavor are sure to impress your guests and delight your taste buds. Pair them with a cup of tea or coffee for a lovely afternoon treat.

The joy of baking is not just in the finished product but also in the process of creating something special. So gather your ingredients, roll up your sleeves, and dive into the delicious world of Chocolate Pistachio Cream Thumbprints. Happy baking!

Chocolate Pistachio Cream Thumbprints

Indulge in these decadent Chocolate Pistachio Cream Thumbprints! Buttery cookies filled with creamy pistachio and topped with crunchy nuts.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 10 tablespoons unsalted butter at room temperature
• 1 cup granulated sugar
• 1 large egg yolk reserve the white if rolling in nuts
• 1 teaspoon vanilla extract
• ½ teaspoon pistachio extract optional
• 1 ½ cups all-purpose flour
• ⅓ cup Dutch-processed cocoa powder sifted
• ¼ teaspoon fine sea salt
• ¾ cup coarsely chopped pistachios optional, for rolling
• 1.5 ounces white chocolate chopped
• 3 tablespoons pistachio butter
• 2 teaspoons powdered sugar sifted
• ¼ teaspoon fine sea salt
• ¼ teaspoon pistachio extract optional
• ¼ teaspoon vanilla powder optional

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Electric mixer
• Cookie scoop or spoon
• Measuring cups and spoons
• Double boiler or microwave-safe bowl

Method

 

1. In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
2. Add the egg yolk, vanilla extract, and pistachio extract (if using) to the butter mixture. Mix until well combined.
3. In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
5. While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Once chilled, scoop out tablespoons of dough and roll them into balls. If you wish to roll the cookies in chopped pistachios, first dip each dough ball into the reserved egg white and then roll in the coarsely chopped pistachios.
7. Place the dough balls on the prepared baking sheet, leaving space between each cookie. Use your thumb or the back of a measuring spoon to gently press an indentation into the center of each dough ball.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. While the cookies are cooling, melt the white chocolate using a double boiler or microwave. Once melted, allow it to cool slightly before mixing in the pistachio butter, powdered sugar, fine sea salt, and any optional extracts. Stir until smooth.
10. Once the cookies are completely cool, use a spoon or piping bag to fill the thumbprint indentations with the pistachio cream mixture.

Notes

• For a fresh twist, add lemon zest to the pistachio cream.
• These cookies pair perfectly with vanilla ice cream.
• Store in an airtight container for up to 5 days.