Description
These Pistachio Cream Stuffed Cookies are the ultimate sweet and nutty indulgence! With a buttery cookie base, a luscious pistachio cream filling, and a drizzle of white chocolate glaze, they’re as beautiful as they are delicious. Perfect for any occasion, these cookies are easy to customize with gluten-free, vegan, or dairy-free options.
Ingredients
- 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 a vegan option)
- 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 chunks for less sweetness)
- 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
- Preheat Your Oven:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. - 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. - Add Eggs and Vanilla:
Beat in the eggs (or applesauce) and vanilla extract. Mix well until the wet ingredients are fully combined. - 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. - Incorporate Pistachios and Chocolate:
Gently fold in the chopped pistachios and white chocolate chunks for extra flavor and texture. - 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. - 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. - 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. - 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
- Chill for Thicker Cookies: Refrigerate the dough for 30 minutes before baking to prevent spreading.
- Storage: Store assembled cookies in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- Freezing: Freeze unassembled cookies and pistachio cream separately. Thaw before assembling.
- Customization: Substitute pistachio cream with Nutella, almond butter, or a fruity jam for variety.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American