Description
Indulge in these delectable Chocolate Pistachio Cream Thumbprint cookies that feature a buttery base filled with rich chocolate cream and topped with crunchy pistachios. Perfect for holiday gatherings or a sweet treat any time of year.
Ingredients
Scale
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pistachios
Chocolate Cream Filling:
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon almond extract
- 1 tablespoon powdered sugar for dusting (optional)
Instructions
- Preheat the oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a large mixing bowl, cream together butter and sugar. Add egg yolk and vanilla, then mix in flour and salt to form the dough.
- Shape and bake the cookies: Roll dough into balls, coat with pistachios, make an indentation, and bake for 12-14 minutes until golden.
- Make the chocolate cream filling: Heat cream, pour over chocolate chips, let sit, then stir in almond extract.
- Fill the cookies: Spoon or pipe chocolate cream into cooled cookies and dust with powdered sugar if desired.
Notes
- Store cookies in an airtight container for up to 3 days.
- Substitute dark or white chocolate for variations.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
