Go Back Email Link
–+ servings

Chocolate Pistachio Cream Thumbprints

Chocolate Pistachio Cream thumbprint cookies with a rich chocolate filling
Delicious bite-sized chocolate shortbread cookies filled with a glossy chocolate ganache and topped with crunchy pistachios, perfect for any dessert platter or holiday cookie swap.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 24 cookies

Ingredients

Cookie Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened room temperature for easy creaming
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cocoa powder (unsweetened)

Filling Ingredients

  • 1/2 cup heavy cream
  • 1/2 cup chocolate chips (semi-sweet or bittersweet)
  • 1/3 cup pistachios, chopped reserve a few whole halves for decoration if you like
  • 1 teaspoon almond extract

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • In a bowl, beat the softened butter and sugar until creamy and smooth.
  • Add the vanilla and salt; mix briefly to combine.
  • Stir in the cocoa powder, then gradually add the flour until a soft dough forms. Don’t overmix.
  • Roll the dough into 1-inch (about 1 tablespoon) balls and arrange them on the prepared baking sheet, spaced about 1 inch apart.
  • Press a shallow dent into the center of each ball with your thumb or the back of a measuring spoon.

Baking

  • Bake for 12–15 minutes, until the edges are set but the centers are slightly soft.
  • Remove from oven and let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Filling

  • For the filling: heat the heavy cream in a small saucepan until it just begins to simmer — do not boil vigorously.
  • Pour the hot cream over the chocolate chips in a heatproof bowl.
  • Let sit for 1 minute, then stir until smooth and glossy. Stir in the almond extract.
  • Spoon or pipe the chocolate mixture into each cooled thumbprint. Sprinkle with chopped pistachios.
  • Let the ganache set at room temperature, or chill for 10–15 minutes for a firmer center before serving.

Notes

Measure flour by spooning it into the cup and leveling with a knife to avoid dense cookies. Can be made dairy-free by substituting vegan butter and non-dairy cream.