Description
These Chocolate Pistachio Cream Thumbprints combine rich chocolatey cookies with a creamy pistachio filling, topped with crunchy pistachios. Perfect for any occasion, these thumbprint cookies are a delicious treat that blends sweet and savory flavors in each bite.
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) and line a baking sheet with parchment paper.
- Prepare the Dough: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. - Shape the Cookies: Roll the dough into 1-inch balls and roll each ball in the finely chopped pistachios to coat. 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 make an indentation in the center of each cookie.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes. Once baked, let them cool for about 5 minutes on the baking sheet before transferring 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: Once the cookies are completely cool, spoon or pipe a small amount of pistachio cream into the center of each thumbprint.
- Garnish: Top each cookie with a sprinkle of chopped pistachios for extra crunch and flavor.
- Serve & Enjoy: Allow the filling to set for a few minutes before serving. Enjoy these decadent thumbprints with a cup of tea or coffee!
Notes
- You can substitute pistachio paste with finely ground pistachios if needed.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a richer flavor, consider adding a pinch of sea salt to the pistachio cream filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg