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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!

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

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.