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–+ servings
Merry

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.
Print Recipe
Prep Time 15 minutes
Total Time 30 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Preheat Your Oven:
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Cream Butter and Sugars:
  1. 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:
  1. Beat in the eggs (or applesauce) and vanilla extract. Mix well until the wet ingredients are fully combined.
Combine Dry Ingredients:
  1. 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:
  1. Gently fold in the chopped pistachios and white chocolate chunks for extra flavor and texture.
Shape the Dough:
  1. 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:
  1. 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:
  1. 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:
  1. 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.

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