Description

Indulge 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 filling. Perfect for dessert or a special teatime treat, these bite-sized delights offer a perfect balance of chocolate and nutty flavors with a luscious creamy center.

Ingredients

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)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and set aside.
Shape and Coat Dough Balls: Roll the cookie dough into 1-inch balls, then roll each ball in the finely chopped pistachios to coat thoroughly. Place the pistachio-coated dough balls spaced about 2 inches apart on the prepared baking sheet.
Create Thumbprints: Use your thumb or the back of a spoon to press a gentle indentation into the center of each cookie ball to form the classic thumbprint shape.
Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. After baking, 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.
Fill Cookies: Once cookies are fully cooled, spoon or pipe a small amount of the pistachio cream filling into the indentation of each thumbprint cookie.
Add Garnish: Sprinkle each filled cookie with chopped pistachios to add extra crunch and enhance flavor.
Set and Serve: Allow the filling to set for a few minutes before serving. Enjoy your Chocolate Pistachio Cream Thumbprints with a cup of tea or coffee for a delightful treat.

Notes

Ensure the cookies are completely cool before filling to prevent the cream from melting or running.
You can substitute pistachio paste with finely ground pistachios mixed with a little bit of neutral oil if you prefer a natural homemade option.
Store finished cookies in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Use softened ingredients at room temperature for easier mixing and better texture.