Description
Experience the bliss of Chocolate-Pistachio Sandwich Cookies, where rich chocolate meets creamy pistachio frosting. These decadent treats are perfect for any occasion, whether you’re celebrating with friends or treating yourself to something special. With a chewy chocolate exterior and a vibrant pistachio filling, these cookies not only taste amazing but also look stunning on any dessert table. Simple to make and easy to customize, these sandwich cookies offer a gourmet touch right from your kitchen. Delight in every bite, and impress everyone with your baking skills!
Ingredients
- 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)
- 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
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour and baking powder.
- Melt 10 oz of dark chocolate with 1.5 oz of butter in a microwave or double boiler until smooth.
- In another bowl, beat eggs and granulated sugar until light and fluffy.
- Add melted chocolate mixture and vanilla extract into the egg mixture; stir well.
- Gradually add dry ingredients into wet mixture until combined.
- Fold in coarsely chopped pistachios.
- Line baking sheets with parchment paper.
- Drop tablespoon-sized portions of dough onto prepared sheets, leaving space between each cookie.
- Bake for about 10 minutes or until edges are set but centers remain soft.
- Allow cookies to cool on sheets for 5 minutes before transferring them to wire racks.
- In a mixing bowl, combine pistachio pudding mix with milk; whisk until thickened.
- In another bowl, beat softened butter until creamy; gradually add powdered sugar until well combined.
- Mix in vanilla extract, salt, almond extract, and finally fold in remaining chopped pistachios.
- Spread or pipe frosting onto half of the cooled cookies.
- Top with remaining cookies to create sandwiches.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: For variety, substitute pistachios with almonds or walnuts. Experiment with different extracts like hazelnut or coconut for unique flavors. Chill the cookie dough for 30 minutes before baking to help maintain shape.