Introduction

These Chocolate Pistachio Cream Thumbprints combine rich cocoa dough with a smooth, nutty filling for a delightful treat. Perfectly soft with a crisp edge, they offer a lovely balance of chocolate and pistachio flavors in every bite.

The image shows two rows of chocolate thumbprint cookies placed on white baking paper over a metal cooling rack, set on a white marbled surface. Each cookie has one layer of rich, dark brown chocolate dough as the base, shaped into a round with a slight dome. At the center of each cookie, there is a shiny, smooth dollop of green pistachio cream, creating the second layer. Some of the cookies have an added layer of chopped green and yellow pistachio nuts pressed around the edges, forming a thick ring around the cream. The nuts add a rough texture, contrasting with the smoothness of the cream and the soft cookie. The cookies are neatly arranged in straight lines, creating an organized and appetizing look. 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 your 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: Using an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the egg yolk, vanilla, and pistachio extract; beat until combined.
Step 3: Sift the flour, cocoa powder, and salt together. Gradually add this to the butter mixture and mix on low speed until just incorporated and a stiff dough forms. If the dough is too crumbly, add 1 to 2 teaspoons of milk to bring it together, noting this may cause more spreading during baking.
Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheet.
Step 5: For plain cookies, gently press the balls with your thumb or the back of a 1/2 teaspoon measuring spoon to create an indentation without cracking the dough. Dust the spoon with flour to prevent sticking.
Step 6: For nut-coated cookies, dip the dough balls lightly in reserved egg white, roll them in chopped pistachios to coat evenly, place on the baking sheet, then press to indent as described above.
Step 7: Bake for 10 to 12 minutes, until the centers are set and puffed slightly, and the edges darken a bit. Remove from the oven.
Step 8: While warm, redefine the indentations with the measuring spoon to create space for filling, as the dough will have puffed during baking.
Step 9: To prepare the filling, melt the white chocolate in a small microwave-safe bowl at 50% power, stirring every 30 seconds until smooth.
Step 10: Stir the pistachio butter, powdered sugar, sea salt, pistachio extract, and vanilla powder into the melted chocolate until fully combined.
Step 11: Spoon about 1/2 teaspoon of filling into each cookie indentation, being careful not to overfill.
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 this process.

Tips & Variations

If your dough is crumbly, adding a small amount of milk helps but expect slight spreading during baking.
Use pistachio extract sparingly or omit if unavailable—vanilla extract alone provides great flavor.
For extra texture, try rolling some cookies in finely chopped pistachios instead of plain.
Substitute white chocolate with milk or dark chocolate for a different filling taste.

Storage

Store these cookies in an airtight container at room temperature or in the refrigerator. They stay fresh for up to 5 days. To enjoy the filling soft, bring refrigerated cookies to room temperature before serving.

How to Serve

The image shows two rows of dark brown thumbprint cookies neatly arranged on a white parchment paper over a silver cooling rack, placed on a white marbled surface. Each cookie has a smooth, round shape with a small, shiny light green-green dollop of filling in the center. Some cookies have their edges dipped in a mix of crushed green pistachio nuts, adding texture and color contrast, while others keep a clean edge, showcasing the dark cookie base. The cookies have a soft, slightly risen look with a matte finish, and the pistachio pieces provide a rough, crunchy texture around the creamy filling. The scene is bright with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all of the egg instead of just the yolk?

Using the whole egg will change the dough’s texture and moisture, possibly making it less tender. The yolk alone provides richness without extra moisture, which is ideal for these cookies.

What if I don’t have pistachio butter or extract?

You can omit the pistachio butter and extract; the cookies will still taste delicious. Consider substituting with almond butter and almond extract for a similar nutty flavor.