Introduction

These Pistachio Thumbprint Cookies with Cream Cheese Filling and White Chocolate Drizzle are a delightful treat that combines nutty flavors with a creamy center and a sweet drizzle. Perfect for special occasions or whenever you want to impress with a homemade cookie, they offer both beauty and taste in every bite.

The image shows a white plate holding seven thumbprint cookies arranged in a round pattern on a white marbled surface. There are two kinds of cookies: three are light green with a smooth texture and have a creamy light tan filling in the center, some drizzled with white icing in diagonal lines. The other four cookies have a rough texture with bits of nuts or seeds on the edges, a light green base, also with the same creamy light tan filling in the middle, topped with white icing drizzled in thin lines. The plate is set on two green patterned cloth napkins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1/3 cup powdered sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 (3.4 oz.) box instant pistachio pudding mix
2 cups all-purpose flour
2 cups finely chopped pecans, for rolling
1 tablespoon unsalted butter, softened (for filling)
2 oz. cream cheese (for filling)
3/4 cup powdered sugar (for filling)
1 teaspoon vanilla extract (for filling)
Milk (optional, for adjusting filling consistency)
1/2 cup white chocolate chips (for drizzle)
1 teaspoon shortening (for drizzle)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Step 3: Add the egg, vanilla extract, and almond extract, mixing well until combined.
Step 4: Stir in the pistachio pudding mix and flour until the dough forms.
Step 5: Roll the dough into 1 1/2-inch balls, then roll each ball in the finely chopped pecans.
Step 6: Place the coated dough balls on a lightly greased cookie sheet.
Step 7: Use the bottom of a rounded teaspoon or your thumb to create an indent in the center of each dough ball.
Step 8: Bake the cookies for 10-11 minutes until just set. Remove from the oven and press the teaspoon into the indent again to reshape it if needed.
Step 9: Transfer the cookies to a wire rack and let them cool completely.
Step 10: For the filling, microwave the cream cheese in a microwave-safe bowl for about 15 seconds until softened.
Step 11: Stir in the softened butter until smooth.
Step 12: Add powdered sugar and vanilla extract, mixing until creamy. Add a little milk if needed to reach a thick glaze-like consistency.
Step 13: Once the cookies are cool, spoon the cream cheese filling into each indent.
Step 14: Melt the white chocolate chips and shortening together in the microwave in 30-second intervals, stirring until smooth.
Step 15: Drizzle the melted white chocolate over the filled cookies using a fork.
Step 16: Allow the white chocolate drizzle to set before serving.

Tips & Variations

For a different nutty flavor, try swapping pecans with finely chopped pistachios or almonds for rolling the dough.
If you prefer a stronger pistachio flavor, add a teaspoon of pistachio extract along with the vanilla and almond extracts.
Ensure cream cheese is softened to avoid lumps in the filling; you can let it sit at room temperature for 30 minutes if you don’t want to microwave it.
Use white chocolate melts instead of chips for easier melting and smoother drizzle.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. Before serving, let them sit at room temperature for 10-15 minutes to soften slightly. The white chocolate drizzle may firm up when chilled, so allow them to come to room temperature for the best texture.

How to Serve

The image shows a white plate on a white marbled surface holding seven round cookies arranged loosely. There are two types: one type has a light green base with a smooth texture and a glossy, pale cream center, topped with thin white lines of icing drizzled across the top. The other type has a pale dough center, surrounded by a rough, nut-covered ring with a creamy pale center and also drizzled with white icing lines. The cookies look soft and moist, with the green ones smooth and the nut-covered ones textured. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies without filling or drizzle in an airtight container for up to 3 months. Thaw them at room temperature, then prepare the filling and drizzle fresh before serving.

Can I use regular pudding mix instead of instant pistachio pudding mix?

Instant pudding mix is recommended as it helps the dough bind and adds flavor without the need to cook. Using regular pudding mix may alter the texture and outcome of the cookies.