Description
These Chocolate Pistachio Cream Thumbprints combine rich cocoa-infused cookies coated in chopped pistachios with a luscious pistachio cream cheese filling. Perfectly balanced between chocolate and nutty flavors, these thumbprint cookies offer a delightful crunch and creamy center, making them an irresistible treat for tea time or dessert.
Ingredients
Scale
Cookie Dough
- 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
Coating and Garnish
- 1/2 cup finely chopped pistachios (for coating)
- 2 tablespoons chopped pistachios (for garnish)
Pistachio Cream 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This forms the dry base for the dough.
- Prepare the Dough Balls: Roll the cookie dough into 1-inch balls. Then roll each ball in finely chopped pistachios to coat the exterior completely. Place the coated dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Make Indentations: Using your thumb or the back of a spoon, create an indentation in the center of each dough ball. This will hold the pistachio cream filling later.
- Bake Cookies: Bake the cookies in the preheated oven for 8-10 minutes until set. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Prepare Pistachio Cream Filling: In a medium bowl, beat together softened cream cheese, powdered sugar, heavy cream, and pistachio paste until the mixture is smooth and creamy, ensuring a luscious filling.
- Fill the Cookies: Once the cookies have fully cooled, spoon or pipe a small amount of the pistachio cream into each thumbprint indentation to fill the center.
- Garnish Cookies: Sprinkle chopped pistachios over the filled centers to add texture and enhance the nutty flavor.
- Set and Serve: Allow the cream filling to set for a few minutes before serving. These thumbprints are best enjoyed with a cup of tea or coffee for a decadent treat.
Notes
- Ensure the cookies are completely cool before adding the cream filling to prevent melting.
- Pistachio paste can be substituted with finely ground pistachios if preferred.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.
- For a stronger chocolate flavor, consider increasing the cocoa powder slightly, but beware of changing dough texture.
- Use unsalted butter to control the salt level in the cookies.
