Chocolate Pistachio Cream Thumbprints
These Chocolate Pistachio Cream Thumbprints are a rich, nutty delight with luscious cream filling—perfect for gifting or indulging anytime!
Equipment
- Mixing Bowls
- Electric Mixer
- Cookie Scoop
- Baking Sheet
- Oven thermometer
- Double boiler or microwave-safe bowl
- Cooling rack
Ingredients
For the Cookie Dough:
- 10 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract optional
- 1 1/2 cups all-purpose flour
- 1/3 cup Dutch-processed cocoa powder sifted
- 1/2 teaspoon fine sea salt
- 1/2 cup coarsely chopped pistachios optional, for rolling
For the Pistachio Cream 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
Prepare the Dough
- In a large mixing bowl, combine 10 tablespoons of unsalted butter and ¾ cup of granulated sugar. Using an electric mixer, cream them together on medium speed until light and fluffy, about 2-3 minutes.
- Add 1 large egg yolk, 1 teaspoon of vanilla extract, and ½ teaspoon of pistachio extract (if using). Beat until fully incorporated.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of cocoa powder, and ½ teaspoon of fine sea salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape while baking.
Shape and Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, use a cookie scoop to portion out the dough. Roll each piece into a ball and, if desired, roll them in ½ cup of coarsely chopped pistachios for added crunch.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each ball.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Prepare and Fill the Cream
- In a double boiler or microwave, melt 1.5 ounces of chopped white chocolate until smooth.
- In a separate bowl, mix 3 tablespoons of pistachio butter, 2 teaspoons of powdered sugar, ⅛ teaspoon of fine sea salt, ⅛ teaspoon of pistachio extract (if using), and ⅛ teaspoon of vanilla powder (if using). Stir in the melted white chocolate until creamy and well combined.
- Using a small spoon or piping bag, fill each thumbprint indentation with the pistachio cream filling. Allow cookies to set for a few minutes before serving.
Notes
- Chilling the dough is essential to prevent spreading and maintain the thumbprint shape.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend.
- Leftover pistachio cream filling can be stored refrigerated for up to one week and used as a spread or dessert topping.
- Try rolling cookies in different nuts or shredded coconut for seasonal variations.
- Use an oven thermometer to ensure accurate baking temperature for best results.