Description
Delight in these decadent Chocolate Pistachio Cream Thumbprints, featuring a rich cocoa cookie base rolled in crunchy pistachios and filled with a smooth, creamy pistachio-infused cream cheese center. Perfectly baked to tender perfection, these thumbprint cookies offer a delightful balance of chocolate and nutty flavors, ideal for serving with tea or coffee.
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
- 1/2 cup finely chopped pistachios (for coating)
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)
- 2 tablespoons chopped pistachios (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy cookie removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
- Form Dough Balls: Roll the cookie dough into 1-inch balls and evenly coat each ball by rolling them in the finely chopped pistachios. Place the coated balls spaced about 2 inches apart on the prepared baking sheet.
- Create Indentations: Using your thumb or the back of a spoon, gently press into the center of each dough ball to create a deep indentation for the filling.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until set. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, heavy cream, and pistachio paste until smooth and creamy.
- Fill Cookies: Once the cookies are completely cooled, spoon or pipe a small amount of the pistachio cream filling into the indentation of each cookie.
- Garnish: Sprinkle the top of each filled cookie with chopped pistachios to add a crunchy texture and enhance the nutty flavor.
- Set and Serve: Allow the filling to set for a few minutes at room temperature before serving. Enjoy these chocolate pistachio thumbprints alongside your favorite cup of tea or coffee!
Notes
- The pistachio paste can be substituted with finely ground pistachios or store-bought pistachio butter if unavailable.
- Ensure the cream cheese is softened to room temperature for easiest mixing and a smooth filling texture.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to fully cool before adding the filling to prevent melting or curdling of the cream.
- For a dairy-free adaptation, substitute cream cheese and heavy cream with vegan alternatives.
