Description
Indulge in the delightful combination of rich chocolate and nutty pistachios with these Chocolate-Pistachio Sandwich Cookies. Perfect for any occasion, these cookies feature a soft, chewy texture complemented by a creamy pistachio frosting. They are not only visually stunning but also easy to make, making them a hit at parties or as a sweet treat for yourself. Elevate your dessert game with this irresistible recipe that promises to impress family and friends alike.
Ingredients
Scale
- 1.12 oz all-purpose flour (1/4 cup)
- 1/4 tsp baking powder
- 14 oz dark chocolate (2 ⅓ cups), chopped, divided use
- 1.5 oz unsalted butter (3 tbsp)
- 2 large eggs (room temperature)
- 4.6 oz granulated sugar (2/3 cup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 oz roasted salted pistachios (1/2 cup), coarsely chopped
- 1 box pistachio instant pudding mix (3.4 oz box), do not use sugar-free
- 1/3 cup milk
- 2.5 oz unsalted butter (5 tbsp)
- 8 oz powdered sugar (2 cups)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 tsp almond extract
- 2 oz roasted salted pistachios (1/2 cup), coarsely chopped
Instructions
- In a mixing bowl, combine the flour and baking powder; set aside.
- Melt 10 ounces of dark chocolate with 1.5 ounces of unsalted butter in a heatproof bowl over simmering water or in the microwave until smooth.
- In another bowl, beat together eggs, granulated sugar, vanilla extract, and salt until creamy.
- Gradually mix in the melted chocolate mixture until fully combined.
- Slowly add the flour mixture until just combined; fold in chopped pistachios.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10 minutes or until edges look firm but centers remain soft.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- In a clean mixing bowl, whisk together the pistachio pudding mix and milk until thickened.
- Beat in softened butter until smooth; gradually add powdered sugar while mixing.
- Stir in vanilla extract, salt, almond extract, and additional chopped pistachios.
- Place half of the cooled cookies upside down on your workspace.
- Spread a generous amount of frosting onto each cookie's flat side.
- Top with another cookie to create a sandwich; press gently to adhere.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (55g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For gluten-free cookies, substitute all-purpose flour with a gluten-free blend. Feel free to experiment with different nuts if you want a varied flavor.