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Pistachio Cream Stuffed Cookies Recipe

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These Pistachio Cream Stuffed Cookies are delightful sandwich cookies filled with smooth pistachio cream and topped with a white chocolate glaze and pistachio garnish. Perfectly soft and buttery with crunchy pistachios and chunks of white chocolate inside, these cookies combine rich flavors and textures for a sophisticated treat.

Ingredients

Units 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
  • 1/2 cup granulated sugar
  • 2 large eggs or 1/4 cup applesauce per egg for a vegan option
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour or a gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pistachios, unsalted
  • 1/2 cup white chocolate chunks or dark chocolate chunks for less sweetness

Filling and Garnish

  • 1/4 cup pistachio cream spread for filling
  • 1/2 cup sweetened condensed milk or coconut condensed milk for dairy-free cookies
  • 1/4 cup melted white chocolate for glaze
  • Extra chopped pistachios and white chocolate squares for garnish

Instructions

  1. Preheat Your Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs (or applesauce) and vanilla extract. Mix well until the wet ingredients are fully combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until a smooth dough forms.
  5. Incorporate Pistachios and Chocolate: Gently fold in the chopped pistachios and white chocolate chunks for extra flavor and texture.
  6. Shape the Dough: Scoop 2-tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Flatten each ball slightly.
  7. Bake the Cookies: Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are golden brown. Allow the cookies to cool completely on a wire rack.
  8. Assemble the Cookie Sandwiches: Once the cookies have cooled, spread about 1 teaspoon of pistachio cream on the flat side of one cookie. Top it with another cookie to create a sandwich.
  9. 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 a lactose-free option, substitute unsalted butter and sweetened condensed milk with dairy-free alternatives.
  • Use applesauce instead of eggs to make the cookies vegan.
  • To reduce sweetness, use dark chocolate chunks instead of white chocolate.
  • Make sure cookies are fully cooled before assembling sandwiches to prevent melting.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://queenrecipe.com/pistachio-cream-stuffed-cookies-recipe/