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Homemade Chocolate Pistachio Cream Thumbprints photo

Chocolate Pistachio Cream Thumbprints

These Chocolate Pistachio Cream Thumbprints are a delicious fusion of rich chocolate and crunchy pistachios!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 tablespoons unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 1 large egg yolk reserve the white if rolling in nuts
  • 1 teaspoon vanilla extract
  • ½ teaspoon pistachio extract optional
  • 1 ¾ cups all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder sifted
  • ¼ teaspoon fine sea salt
  • ½ cup coarsely chopped pistachios optional, for rolling
  • 1.5 ounces white chocolate chopped
  • 3 tablespoons pistachio butter
  • 2 teaspoons powdered sugar sifted
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon pistachio extract optional
  • ⅛ teaspoon vanilla powder optional

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Cookie scoop
  • Measuring cups and spoons
  • Whisk
  • Small spoon or thumb

Method
 

Prepare the Dough
  1. In a large mixing bowl, combine the 10 tablespoons of softened unsalted butter and ¾ cup of granulated sugar. Using an electric mixer, beat the mixture until it becomes light and fluffy. This process usually takes about 2-3 minutes.
  2. Next, add in the large egg yolk, 1 teaspoon of vanilla extract, and optional ½ teaspoon of pistachio extract. Mix until fully incorporated.
  3. In a separate bowl, whisk together the 1 ¾ cups of all-purpose flour, ⅓ cup of sifted Dutch-processed cocoa powder, and ¼ teaspoon of fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling will help the cookies maintain their shape during baking.
Bake the Cookies
  1. While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Once the dough is chilled, scoop out tablespoon-sized portions and roll them into balls. If you’d like to roll your cookies in chopped pistachios, dip each ball into the reserved egg white before rolling it in the nuts.
  3. Place the dough balls on the prepared baking sheet, leaving space between them. Use your thumb or the back of a small spoon to create an indentation in the center of each ball.
  4. Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set, and the centers will look slightly soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Filling
  1. While the cookies cool, prepare the filling. In a small microwave-safe bowl, melt the 1.5 ounces of chopped white chocolate in short bursts, stirring in between until smooth. Once melted, stir in 3 tablespoons of pistachio butter, 2 teaspoons of powdered sugar, ⅛ teaspoon of fine sea salt, and optional extracts. Mix until well combined.
Assemble the Cookies
  1. Once the cookies have completely cooled, spoon or pipe the pistachio cream filling into the indentations of each cookie.

Notes

  • Make sure your butter is at room temperature for easy creaming.
  • Chilling the dough is crucial; it helps the cookies hold their shape during baking.
  • For a richer flavor, consider using high-quality cocoa powder.
  • Don’t skip the sifted cocoa powder; it helps prevent clumps in the dough.