Pistachio Cream Stuffed Cookies Recipe
Delight in these Pistachio Cream Stuffed Cookies, featuring a tender buttery cookie loaded with crunchy pistachios and chocolate chunks. Sandwiches are filled with luscious pistachio cream and finished with a drizzle of white chocolate glaze and a sprinkle of chopped pistachios for an irresistible treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (or dairy-free butter for a lactose-free option)
- 1 cup brown sugar (or coconut sugar for refined sugar-free cookies)
- ½ cup granulated sugar
- 2 large eggs (or ¼ cup applesauce per egg for vegan cookies)
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour (or a gluten-free flour blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped pistachios (unsalted)
- ½ cup white chocolate chunks (or dark chocolate for a less sweet option)
Filling & Garnish
- ¼ cup pistachio cream spread (for filling)
- ½ cup sweetened condensed milk (or coconut condensed milk for dairy-free cookies)
- ¼ cup melted white chocolate (for glaze)
- Extra chopped pistachios and white chocolate squares for garnish
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key to achieving a soft and tender cookie texture.
- Add Eggs and Vanilla Extract: Beat in the eggs (or applesauce for vegan cookies) and vanilla extract. Mix until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
- Add Pistachios and Chocolate: Gently fold in the chopped pistachios and white chocolate chunks. These add delightful bursts of flavor and texture to every bite.
- Shape the Dough: Using a cookie scoop or tablespoon, portion out the dough into 2-tablespoon-sized balls. Roll them between your palms for a smooth shape and place them on the prepared baking sheet, leaving about 2 inches of space between each. Flatten each dough ball slightly with your palm.
- Bake the Cookies: Bake in the preheated oven for 12–14 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool completely on a wire rack.
- Assemble the Cookies: Once the cookies are completely cooled, spread about 1 teaspoon of pistachio cream spread onto the flat side of one cookie. Press another cookie on top to form a sandwich.
- Add the White Chocolate Glaze: Drizzle melted white chocolate over the top of each cookie sandwich. Garnish with chopped pistachios and a square of white chocolate for a professional finish.
Notes
- For vegan cookies, substitute butter with dairy-free butter and replace eggs with applesauce.
- Use coconut sugar instead of brown sugar for a refined sugar-free option.
- All-purpose flour can be swapped with a gluten-free flour blend to make the recipe gluten-free.
- For a less sweet cookie, use dark chocolate chunks instead of white chocolate.
- Ensure cookies are completely cooled before assembling to prevent melting of the filling and glaze.
- Store assembled cookies in an airtight container for up to 3 days for best freshness.
Keywords: pistachio cookies, stuffed cookies, pistachio cream, white chocolate glaze, baked cookies, homemade cookies, dessert sandwich
