Pistachio Chocolate Sandwich Cookies Recipe

Why You’ll Love Pistachio Chocolate Sandwich Cookies Recipe Recipe

This recipe brings together the perfect balance of flavors and textures. The buttery, nutty pistachio cookies are complemented by a rich, creamy chocolate filling, making each bite a delightful experience. Not only do they look beautiful, but they’re also easy to make and can be prepared in advance, making them an excellent choice for parties or gifts. These cookies are perfect for anyone who enjoys gourmet-style cookies with a sophisticated twist.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened

• 3/4 cup powdered sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1/2 cup ground pistachios

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

For the Chocolate Filling:

• 4 ounces semisweet chocolate, chopped

• 1/4 cup heavy cream

• 2 tablespoons unsalted butter

• 2 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pistachio Cookies:

   • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

   • In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

   • Beat in the egg and vanilla extract until fully combined.

   • In a separate bowl, whisk together the all-purpose flour, ground pistachios, salt, and baking powder.

   • Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together.

   • Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

   • Gently flatten each dough ball with a fork or the back of a spoon.

   • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

2. Prepare the Chocolate Filling:

   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

   • Remove the saucepan from the heat and add the chopped semisweet chocolate. Stir until the chocolate is fully melted and smooth.

   • Stir in the butter, powdered sugar, and vanilla extract until the mixture is glossy and smooth.

   • Allow the filling to cool to room temperature and thicken slightly.

3. Assemble the Cookies:

   • Once the cookies have cooled, spread a generous amount of the chocolate filling on the bottom of one cookie.

   • Top with another cookie to create a sandwich. Press down gently to ensure the cookies stick together.

   • Repeat the process with the remaining cookies and filling.

Servings and Timing

This recipe yields approximately 16 sandwich cookies (8 pairs). The preparation time is about 15 minutes, with a baking time of 10-12 minutes. After the cookies cool, assembly takes another 10 minutes.

Variations

• Nut Butter Filling: For a different twist, substitute the chocolate filling with a pistachio or almond butter filling for a richer nutty flavor.

• Flavorful Add-ins: Add chopped pistachios or even mini chocolate chips into the dough for an added texture in the cookies.

• Dark Chocolate: Swap out semisweet chocolate for dark chocolate if you prefer a more intense cocoa flavor.

• Vegan Version: Use vegan butter and a dairy-free chocolate for a plant-based alternative.

Storage/Reheating

Store the pistachio chocolate sandwich cookies in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, you can refrigerate them for up to 1 week. For even longer storage, freeze the cookies by wrapping each sandwich cookie individually in plastic wrap, and then storing them in a freezer-safe container for up to 3 months.

FAQs

1. Can I use salted pistachios for this recipe?

It’s best to use unsalted pistachios to avoid an overly salty taste. However, if you use salted pistachios, reduce or omit the salt in the dough.

2. Can I use a different type of nut for the cookies?

Yes! If you don’t have pistachios, you can substitute with ground almonds, walnuts, or hazelnuts for a similar nutty flavor.

3. How can I thicken the chocolate filling?

If your chocolate filling is too thin, allow it to cool longer or refrigerate it for a bit. You can also add a little extra powdered sugar to help thicken it.

4. Can I freeze the dough before baking?

Yes, you can freeze the dough. Roll the dough into balls and place them on a baking sheet. Freeze them for 1-2 hours, then transfer the frozen dough balls into a Ziploc bag. Bake as directed from frozen, adding an extra minute or two to the baking time.

5. How do I prevent the cookies from spreading too much while baking?

Make sure your butter is softened but not too melted. If the dough is too soft, you can chill it in the refrigerator for 30 minutes before baking.

6. Can I make these cookies without a stand mixer?

Yes, you can make them using a hand mixer or by mixing the dough by hand. Just ensure all ingredients are well combined.

7. Can I make the chocolate filling ahead of time?

Yes, you can make the filling in advance. Just store it in the refrigerator, and bring it to room temperature before assembling the cookies.

8. How can I make these cookies look more festive?

For a decorative touch, roll the cookie dough balls in finely chopped pistachios before baking or drizzle melted chocolate on top of the assembled cookies.

9. Can I substitute the all-purpose flour with a gluten-free option?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version of these cookies.

10. Can I use milk chocolate for the filling?

Yes, milk chocolate can be used for a sweeter, creamier filling. Just make sure to adjust the sweetness level to your taste.

Conclusion

Pistachio Chocolate Sandwich Cookies are a perfect combination of rich, nutty flavors and decadent chocolate. Whether you’re baking for a special occasion or just indulging in a treat, these cookies offer a unique and irresistible taste that’s hard to beat. With a simple dough, easy-to-make chocolate filling, and plenty of options for customization, these cookies are sure to be a hit with family and friends. Enjoy them fresh or store them for later—either way, they’re a delightful treat!

Pistachio Chocolate Sandwich Cookies Recipe

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These Pistachio Chocolate Sandwich Cookies offer the perfect balance of nutty pistachios and creamy chocolate filling. A crunchy pistachio-infused cookie sandwich with rich chocolate ganache will satisfy all your sweet cravings. Perfect for an elegant treat or a fun baking project with friends and family!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Total Time: 40-45 minutes
• Yield: 12-14 sandwich cookies
• Category: Dessert
• Method: Baking
• Cuisine: American, Dessert
• Diet: Vegetarian

Ingredients

• For the Pistachio Cookies:
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup ground pistachios (finely ground)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• For the Chocolate Filling:
• 1/2 cup semi-sweet chocolate chips
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• Pinch of salt

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Instructions

• For the Pistachio Cookies:
• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
• Add in the ground pistachios, salt, and vanilla extract. Mix well to combine.
• Gradually stir in the flour until the dough comes together. It will be soft but not sticky.
• Roll the dough into 1-inch balls and place them on the prepared baking sheets. Space them about 2 inches apart.
• Gently press each dough ball down with the back of a spoon to flatten slightly.
• Bake for 10-12 minutes, or until the edges are just starting to turn golden. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
• For the Chocolate Filling:
• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
• Remove the saucepan from the heat and add the chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
• Stir in the vanilla extract and a pinch of salt. Let the filling cool to room temperature, thickening as it cools.
• Assembling the Sandwich Cookies:
• Once the cookies have cooled completely, pair them up in similar-sized pairs.
• Spread a generous amount of the chocolate filling onto the flat side of one cookie from each pair.
• Top with the other cookie, pressing gently to form a sandwich.
• Optional: Roll the edges of the sandwich cookies in extra chopped pistachios for added crunch and visual appeal.
• Chill and Serve:
• Place the assembled sandwich cookies in the refrigerator for 15-20 minutes to set the chocolate filling.
• Serve and enjoy!

Notes

• If you want extra pistachio flavor, you can add more finely ground pistachios to the dough.
• To make this recipe even more decadent, sprinkle a little sea salt on top of the chocolate filling before sandwiching the cookies.
• These cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for a week.