Description
Delightful chocolate pistachio cream thumbprints showcase a perfect blend of rich chocolate and nutty pistachios in one irresistible cookie. Crumbly shortbread meets silky cream filling, creating a sophisticated treat that will transport taste buds to culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup (150 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
Chocolate and Nut Components:
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/2 cup (60 grams) finely chopped pistachios
Seasoning and Flavoring:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and prepare a baking sheet with parchment paper or silicone mat.
- Combine flour, cocoa powder, baking powder, and salt in a medium mixing bowl.
- Cream butter and sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter mixture until fully blended.
- Gradually fold dry ingredients into the wet mixture, mixing until just combined.
- Form dough into 1-inch uniform balls.
- Coat each dough ball completely with finely chopped pistachios.
- Arrange pistachio-coated balls on the prepared baking sheet, maintaining 2-inch spacing.
- Create a gentle indentation in the center of each cookie using your thumb or the back of a spoon.
- Bake for 8-10 minutes, ensuring cookie edges are set and slightly firm.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
- Whip cream cheese, powdered sugar, heavy cream, and pistachio paste until smooth and creamy.
- Fill each cooled cookie’s center with pistachio cream using a spoon or piping bag.
- Garnish with additional chopped pistachios for texture and visual appeal.
- Let cookies rest briefly to allow filling to stabilize before serving.
Notes
- Chill the dough for 30 minutes before rolling to prevent sticky hands and ensure a cleaner shape.
- Toast pistachios lightly before chopping to enhance their nutty flavor and create a more intense taste profile.
- Swap cream cheese with dairy-free alternatives like cashew cream for a vegan-friendly version of these decadent cookies.
- Use a small measuring spoon or melon baller to create perfectly uniform indentations in the cookie centers for consistent appearance.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 95 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg