Christmas Chocolate Pistachio Thumbprints
Indulge in the festive flavors of Christmas with these Chocolate Pistachio Thumbprints, a holiday treat that combines decadence and crunch in every bite. These rich and tender chocolate cookies are made with creamy unsalted butter, a touch of unsweetened cocoa, and a luscious ganache filling that melts in your mouth. Topped with finely chopped pistachios, they deliver a delightful nutty contrast to the smooth chocolate center. Perfectly portioned for holiday sharing, these cookies come together easily with a 20-minute prep time and a touch of elegance. Whether you're baking gifts for loved ones or adding to your Christmas cookie tray, these Chocolate Pistachio Thumbprints will steal the show with their irresistibly festive appeal!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 pieces large egg yolks
- 2 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.25 teaspoon salt
- 1 cup semisweet chocolate chips
- 0.25 cup heavy cream
- 0.5 cup pistachios, shelled and finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the egg yolks and vanilla extract to the butter mixture and beat until fully combined.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft but not sticky.
Scoop 1 tablespoon of dough at a time and roll it into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a small measuring spoon to create an indentation in the center of each dough ball.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Remove and allow the cookies to cool completely on the baking sheets.
To make the chocolate ganache, place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chocolate chips and let sit for 1 minute. Stir until the mixture is smooth and glossy.
Once the cookies are cooled, spoon or pipe the ganache into the indentations of the cookies.
Top each cookie with a sprinkle of chopped pistachios while the ganache is still soft.
Let the ganache set at room temperature or refrigerate the cookies for about 15 minutes before serving.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 11.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 130 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
