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Pistachio Cream Stuffed Cookies Recipe

Pistachio Cream Stuffed Cookies Recipe
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★★★★★

5 from 27 reviews

These Pistachio Cream Stuffed Cookies combine a buttery, soft cookie loaded with chopped pistachios and white chocolate chunks, filled with creamy pistachio spread, and topped with a luscious white chocolate glaze. Perfectly balanced in texture and flavor, these cookies make an elegant treat for any occasion.

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

  1. 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.
  2. 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.
  3. Add Eggs and Vanilla Extract: Beat in the eggs (or applesauce for vegan cookies) and vanilla extract. Mix until fully incorporated and smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  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 vegan version, substitute eggs with applesauce and use dairy-free butter and coconut condensed milk.
  • To make gluten-free cookies, choose a high-quality gluten-free flour blend.
  • Use dark chocolate chunks instead of white chocolate if you prefer a less sweet cookie.
  • Ensure cookies are completely cooled before assembling to prevent melting of the filling.
  • Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pistachio cookies, cream filled cookies, white chocolate cookies, stuffed cookies, holiday cookies, easy dessert

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