If you’re a fan of cookies that are both elegant and indulgent, these Chocolate Pistachio Cream Thumbprints are about to become your new favorite. Imagine a buttery, melt-in-your-mouth cookie filled with a creamy chocolate pistachio filling and topped with a sprinkle of crunchy pistachios. They’re the perfect combination of textures and flavors, and they’re sure to impress anyone who tries them.

Whether you’re baking for a holiday party, gifting to a friend, or just treating yourself, these cookies are a winner. Let’s get started!

Why You’ll Love This Chocolate Pistachio Cream Thumbprints Recipe

These cookies are a crowd-pleaser, and here’s why you’ll love them:

Buttery and tender: The cookie base is soft, crumbly, and melts in your mouth.
Nutty and chocolatey: The combination of pistachios and chocolate is pure heaven.
Perfect for gifting: These cookies look as good as they taste, making them ideal for cookie boxes or holiday gifts.
Easy to make: No fancy techniques or equipment required.

Whether you’re a seasoned baker or a beginner, this recipe is foolproof and fun. Let’s dive in!

How to Make It

Making these Chocolate Pistachio Cream Thumbprints is a fun and rewarding process. Let’s break it down into simple steps.

Start by creaming together softened butter and sugar until the mixture is light and fluffy.

Add egg yolks and vanilla extract, and mix until everything is well combined. Gradually add the dry ingredients—flour and salt—and mix until the dough comes together.

Chill the dough in the fridge for at least 30 minutes to make it easier to handle.

Once the dough is chilled, roll it into 1-inch balls and place them on a parchment-lined baking sheet.

Use your thumb or the back of a spoon to make an indentation in the center of each cookie.

Bake until the edges are lightly golden but the centers are still soft. Let the cookies cool completely on the baking sheet before filling.

For the filling, grind shelled pistachios into a fine powder and mix them with melted chocolate and heavy cream until smooth. Pipe or spoon the filling into the centers of the cooled cookies, then sprinkle with chopped pistachios for a beautiful finishing touch.

And there you have it—buttery, nutty, and chocolatey Chocolate Pistachio Cream Thumbprints!

Make Ahead Method

These cookies are perfect for planning ahead, whether you’re prepping for a party or just want to have a sweet treat ready to go. Here’s how to do it:

Unbaked Dough

You can prepare the dough up to 3 days in advance. Store it in the fridge in an airtight container. When you’re ready to bake, let the dough sit at room temperature for 10-15 minutes to soften slightly before shaping and baking.

Baked Cookies (Unfilled)

Once baked and cooled (but unfilled), the cookies can be stored in an airtight container at room temperature for up to 3 days. Fill them just before serving to keep the cookies crisp and the filling fresh.

Filled Cookies

Once filled, the cookies can be stored in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store them in the fridge for up to 5 days. Let them come to room temperature before serving.

Freezing Option

You can freeze the unbaked dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding 1-2 minutes to the baking time.

Pro Tips

Here are some expert tips to ensure your Chocolate Pistachio Cream Thumbprints turn out perfect every time:

For the Cookie Dough:

Use Room-Temperature Butter: This ensures the butter creams evenly with the sugar, resulting in a light and fluffy dough.
Don’t Overmix: Mix the dough just until the ingredients are combined. Overmixing can lead to tough cookies.
Chill the Dough: Chilling the dough for at least 30 minutes makes it easier to handle and helps the cookies hold their shape during baking.

For Baking:

Use Parchment Paper: Line your baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
Don’t Overbake: The cookies are done when the edges are lightly golden but the centers are still soft. They’ll continue to cook as they cool, so it’s better to underbake slightly than overbake.
Rotate the Pan: If your oven has hot spots, rotate the pan halfway through baking for even browning.

For the Filling:

Grind the Pistachios Finely: Use a food processor to grind the pistachios into a fine powder. This ensures a smooth filling.
Use High-Quality Chocolate: Since chocolate is a key flavor in the filling, opt for a good-quality variety.
Pipe Neatly: Use a piping bag or a small spoon to fill the cookie centers for a clean, professional look.

For Serving:

Garnish with Pistachios: Sprinkle chopped pistachios on top of the filled cookies for extra crunch and visual appeal.
Serve at Room Temperature: These cookies are best enjoyed at room temperature, when the filling is soft and creamy.

General Tips:

Toast the Pistachios: Toasting the pistachios before adding them to the filling enhances their flavor. Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. Let them cool before grinding.
Customize the Filling: Feel free to add a splash of almond extract or a pinch of cinnamon to the filling for a unique twist.
Make Uniform Cookies: Use a cookie scoop to portion the dough into evenly sized balls. This ensures all the cookies bake at the same rate.

Storage Options

Room Temperature: Store filled cookies in an airtight container for up to 3 days.
Fridge: If your kitchen is warm, you can store the filled cookies in the fridge for up to 5 days. Let them come to room temperature before serving.
Freezer: Freeze unfilled cookies for up to 3 months. Thaw at room temperature and fill just before serving.

Tools For This Recipe

Stand mixer or hand mixer for creaming the butter and sugar.
Baking sheets for baking the cookies.
Parchment paper to prevent sticking.
Food processor for grinding pistachios.
Piping bag or small spoon for filling the cookies.

FAQs!

Can I use almond flour instead of all-purpose flour?
Yes, but the texture will be different. Use a 1:1 gluten-free flour blend for a gluten-free version.

Can I use a different nut?
Absolutely! Almonds or hazelnuts would work beautifully.

Why did my cookies spread too much?
This can happen if the dough isn’t chilled long enough or if the butter is too warm. Be sure to chill the dough for at least 30 minutes.

Variations and Substitutions

Swap pistachios for almonds or walnuts.
Use dark chocolate instead of milk chocolate for a richer filling.
Add a splash of orange zest to the dough for a citrusy twist.
For a festive touch, add a sprinkle of edible glitter to the filled cookies.

Let’s Wrap It Up!

These Chocolate Pistachio Cream Thumbprints are a buttery, nutty, and chocolatey treat that’s perfect for any occasion. They’re easy to make, customizable, and always a hit with everyone who tries them.

I’d love to hear how they turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.

Chocolate Pistachio Cream Thumbprints

Buttery thumbprint cookies filled with a creamy chocolate pistachio filling and topped with chopped pistachios.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Chilling Time 30

Total Time 1 2

Course Dessert

Cuisine American

Servings 24 cookies

Ingredients

For the Cookies:
1 cup 230g unsalted butter, room temperature
½ cup 100g granulated sugar
2 large egg yolks
1 tsp vanilla extract
2 cups 250g all-purpose flour
¼ tsp salt
For the Filling:
½ cup 60g shelled pistachios, finely ground
½ cup 90g semi-sweet or dark chocolate, melted
¼ cup 60ml heavy cream
For Garnish:
¼ cup 30g chopped pistachios

Instructions

Step 1: Make the Cookie Dough
Start by creaming together 1 cup of room-temperature unsalted butter and ½ cup of granulated sugar in a large mixing bowl. Use a stand mixer or hand mixer to beat the mixture until it’s light and fluffy, about 2-3 minutes.
Add 2 large egg yolks and 1 teaspoon of vanilla extract to the butter mixture. Mix until everything is well combined and the mixture looks smooth.
In a separate bowl, whisk together 2 cups of all-purpose flour and ¼ teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix—this can make the cookies tough.
Cover the dough with plastic wrap and chill it in the fridge for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
Step 2: Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Use a cookie scoop or a tablespoon to portion the dough into 1-inch balls. Roll each ball between your palms to smooth it out, then place it on the prepared baking sheet.
Use your thumb or the back of a small spoon to make an indentation in the center of each cookie. Be gentle—you don’t want to press all the way through the dough.
Step 3: Bake the Cookies
Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. The cookies will continue to cook as they cool, so it’s better to underbake slightly than overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Make the Filling
While the cookies are cooling, prepare the filling. In a food processor, grind ½ cup of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.
In a microwave-safe bowl, melt ½ cup of semi-sweet or dark chocolate in 30-second intervals, stirring between each interval, until smooth. Let the chocolate cool slightly.
In a mixing bowl, combine the ground pistachios, melted chocolate, and ¼ cup of heavy cream. Stir until the mixture is smooth and creamy.
Step 5: Fill the Cookies
Once the cookies are completely cool, use a piping bag or a small spoon to fill the centers with the chocolate pistachio filling. Be generous—these cookies are all about that creamy center!
Sprinkle the filled cookies with ¼ cup of chopped pistachios for a beautiful finishing touch.
Step 6: Serve and Enjoy
Let the filled cookies sit for about 10 minutes to allow the filling to set slightly. Serve them at room temperature with a glass of milk, a cup of coffee, or your favorite tea.