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Chocolate Pistachio Cream Thumbprints Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 69 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour
  • Yield: 24 servings 1x
  • Category: Dessert Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these rich and indulgent Chocolate Pistachio Cream Thumbprints, featuring a tender cocoa-infused cookie base topped with a luscious pistachio butter and white chocolate filling. Perfectly baked to have a soft center and crunchy edges, these cookies offer a perfect balance of chocolate and nutty flavors, enhanced by hints of pistachio extract and vanilla. Ideal for festive occasions, gift-giving, or a special treat with tea or coffee.

Ingredients

Scale

Cookie Dough

  • 10 tablespoons unsalted butter (at room temperature)
  • 2/3 cup granulated sugar
  • 1 large egg yolk (reserve the white if rolling in nuts)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pistachio extract (optional)
  • 1 1/4 cups all-purpose flour
  • 1/3 cup dutch-processed cocoa powder (sifted)
  • 1/2 teaspoon fine sea salt
  • 1/2 cup coarsely chopped pistachios (for coating)

Filling

  • 1.5 ounces white chocolate (chopped)
  • 3 tablespoons pistachio butter
  • 2 teaspoons powdered sugar (sifted)
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon pistachio extract (optional)
  • 1/8 teaspoon vanilla powder (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat to ensure even baking and easy cleanup.
  2. Mix Butter and Sugar: Using an electric mixer on medium-high speed, beat the room-temperature butter and granulated sugar for 2 to 3 minutes until the mixture is light and fluffy, creating an airy base for the cookies.
  3. Add Egg Yolk and Extracts: Beat in the egg yolk, vanilla extract, and optional pistachio extract until fully incorporated, which enhances flavor and adds moisture.
  4. Combine Dry Ingredients: Sift together the all-purpose flour, dutch-processed cocoa powder, and salt to evenly distribute and remove lumps.
  5. Form Dough: Add sifted dry ingredients to the butter mixture and mix on low speed just until the dough comes together into a stiff ball. If the dough cracks or feels too crumbly, add 1 to 2 teaspoons of milk cautiously; this may cause some spreading during baking.
  6. Shape Cookies: Roll dough into 1-inch balls and place them on the prepared baking sheet evenly spaced.
  7. Indent Cookies: For plain cookies, gently flatten each ball slightly with your thumb or the back of a 1/2 teaspoon measuring spoon, creating an indentation without cracking the dough. Flour the spoon to prevent sticking. For nut-coated cookies, lightly dip each dough ball into reserved egg white to moisten, roll it in chopped pistachios until coated, then place on the sheet and press to form an indentation.
  8. Bake: Bake in the preheated oven for 10 to 12 minutes, or until centers are set and slightly puffed, with edges showing a darker color, indicating perfect doneness. Remove from oven.
  9. Refine Indentations: While cookies are still warm, gently press the indentations again with the measuring spoon to allow more space for the filling, as they puff slightly during baking.
  10. Melt White Chocolate: Place chopped white chocolate in a microwave-safe bowl and heat at 50% power, stirring every 30 seconds, until fully melted and smooth.
  11. Make Filling: Stir the pistachio butter, powdered sugar, sea salt, optional pistachio extract, and vanilla powder into the melted white chocolate until the filling is smooth and creamy.
  12. Fill Cookies: Spoon about 1/2 teaspoon of filling into each cookie indentation. Adjust quantity slightly depending on the size of each indentation to avoid overflow.
  13. Cool and Set: Allow cookies to cool at room temperature for about 2 hours until the filling sets firmly. Alternatively, chill them in the refrigerator for 10 to 15 minutes to speed up the process.
  14. Store: Keep cookies in an airtight container at room temperature or refrigerated for up to 5 days to maintain freshness and texture.

Notes

  • Optionally add pistachio extract to both dough and filling to intensify pistachio flavor.
  • If dough is crumbly, adding a teaspoon or two of milk can help bind it but may slightly affect spread during baking.
  • Use a light or medium-colored baking sheet to prevent bottoms from overbrowning.
  • Coating with chopped pistachios adds texture and nutty flavor but can be skipped for simpler cookies.
  • Handle the indentations gently to avoid cracking the cookies.
  • Filling measurements are approximations; adjust according to indentation sizes.
  • Cookies keep well for up to 5 days stored properly.

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