Introduction

Chocolate Pistachio Cream Thumbprints are rich, fudgy cookies with a delicate pistachio twist. Their soft centers filled with a creamy pistachio and white chocolate blend make them irresistible treats perfect for any occasion.

The image shows two rows of chocolate thumbprint cookies on a white cooling rack over a sheet of parchment paper, placed on a white marbled surface. Each cookie has one layer of dark brown, soft chocolate dough forming a round base with a smooth indentation in the center filled with a shiny, thick layer of light green pistachio cream. Some cookies have an additional outer ring of chopped pistachio nuts around the filling, giving a textured green and light brown layer that contrasts with the smooth center and dark base. The cookies are evenly spaced in neat rows, creating a clean and appealing display. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 350°F (175°C). Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.
Step 2: Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg yolk, vanilla extract, and pistachio extract, and mix well.
Step 3: Sift together the flour, cocoa powder, and salt until evenly combined. Add this dry mixture to the butter mixture and mix on low speed just until dough forms a stiff consistency. If too crumbly, add 1 to 2 teaspoons of milk carefully to bring it together.
Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Step 5: For plain cookies, flatten each ball slightly with your thumb or the back of a floured 1/2 teaspoon measuring spoon to create an indentation, being careful not to crack the edges.
Step 6: For nut-coated cookies, dip each dough ball in the reserved egg white, roll between your palms to coat thinly, then roll in chopped pistachios until covered. Place on the baking sheet and press to form an indentation.
Step 7: Bake the cookies for 10 to 12 minutes until the centers are set and puffed slightly, and the edges darken. Remove from the oven.
Step 8: While warm, reshape the indentations with the measuring spoon to make room for the filling.
Step 9: To make the filling, melt the white chocolate in a microwave-safe bowl on 50% power, stirring every 30 seconds until smooth.
Step 10: Stir in pistachio butter, powdered sugar, sea salt, pistachio extract, and vanilla powder until fully combined and smooth.
Step 11: Spoon about 1/2 teaspoon of filling into the center of each cookie without overflowing.
Step 12: Allow cookies to cool at room temperature for about 2 hours until the filling sets, or refrigerate for 10 to 15 minutes to speed up the process.
Step 13: Store cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.

Tips & Variations

If the dough is too crumbly, adding a small amount of milk helps it come together but may cause slight spreading during baking.
Try rolling the cookies in finely chopped pistachios for added texture and flavor.
Use high-quality white chocolate and real pistachio butter for the best taste.
For a different flavor, substitute pistachio extract with almond extract.

Storage

Store the cookies in an airtight container at room temperature or refrigerated for up to 5 days. To reheat, allow to come to room temperature if refrigerated; filling may soften slightly and become creamier.

How to Serve

The image shows several dark chocolate thumbprint cookies arranged in neat rows on a white parchment paper-lined wire cooling rack. Each cookie has a smooth, shiny light green pistachio cream filling dolloped neatly in the center, creating one main layer, while some cookies are coated around the edges with chunky green and light brown chopped pistachios, adding a crunchy texture layer around the sides. The cookies have a round, slightly domed shape with a soft, rich color contrast between the dark brown base and the vibrant pistachio topping. The surface beneath the rack has a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but the texture may vary slightly. Be sure to choose a mix suitable for baking.

What if I don’t have pistachio butter?

If pistachio butter is unavailable, you can blend finely ground pistachios with a little neutral oil or substitute with almond butter for a similar creamy texture.