Pistachio Chocolate Ganache Thumbprint Cookies
Pistachio Chocolate Ganache Thumbprint Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
Instructions
- 1
In a large mixing bowl, cream together the room temperature unsalted butter and powdered sugar with a spatula or electric mixer until well combined and creamy.
⏱️ 5 min
- 2
Gradually add the all-purpose flour to the butter mixture, mixing with a spatula until mostly incorporated. Then, add the finely ground pistachios. Continue to work the dough by hand until it forms a cohesive, light green mass.
⏱️ 5 min
- 3
Shape the dough into a disc, place it into a zip-top bag, and refrigerate or freeze for approximately 30 minutes to chill. This will make the dough easier to handle.
⏱️ 30 min
- 4
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 5
Remove the chilled dough from the freezer. Take small pieces, about 1 tablespoon in size, and roll them into smooth balls. Place them on the prepared baking sheet.
⏱️ 10 min
- 6
Gently press your thumb into the center of each dough ball to create an indentation, forming the 'thumbprint' shape.
⏱️ 5 min
- 7
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on the baking sheet.
⏱️ 12 min•🌡️ 350
- 8
While the cookies cool, prepare the chocolate ganache. Pour the heavy cream into a small saucepan and bring it to a gentle boil over medium heat. Once boiling, remove from heat.
⏱️ 3 min
- 9
Add the dark chocolate chips to the hot cream. Let it sit for 2-3 minutes without stirring, then whisk until smooth and glossy. If the ganache is too thick, you can gently warm it again over low heat.
⏱️ 5 min
- 10
Once the cookies are completely cool, spoon or pipe the chocolate ganache into the thumbprint indentations. Allow the ganache to set before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Chocolate Ganache Thumbprint Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup powdered sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup dark chocolate chips
Instructions
- 1
In a large mixing bowl, cream together the room temperature unsalted butter and powdered sugar with a spatula or electric mixer until well combined and creamy.
⏱️ 5 min - 2
Gradually add the all-purpose flour to the butter mixture, mixing with a spatula until mostly incorporated. Then, add the finely ground pistachios. Continue to work the dough by hand until it forms a cohesive, light green mass.
⏱️ 5 min - 3
Shape the dough into a disc, place it into a zip-top bag, and refrigerate or freeze for approximately 30 minutes to chill. This will make the dough easier to handle.
⏱️ 30 min - 4
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 5
Remove the chilled dough from the freezer. Take small pieces, about 1 tablespoon in size, and roll them into smooth balls. Place them on the prepared baking sheet.
⏱️ 10 min - 6
Gently press your thumb into the center of each dough ball to create an indentation, forming the 'thumbprint' shape.
⏱️ 5 min - 7
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely on the baking sheet.
⏱️ 12 min•🌡️ 350 - 8
While the cookies cool, prepare the chocolate ganache. Pour the heavy cream into a small saucepan and bring it to a gentle boil over medium heat. Once boiling, remove from heat.
⏱️ 3 min - 9
Add the dark chocolate chips to the hot cream. Let it sit for 2-3 minutes without stirring, then whisk until smooth and glossy. If the ganache is too thick, you can gently warm it again over low heat.
⏱️ 5 min - 10
Once the cookies are completely cool, spoon or pipe the chocolate ganache into the thumbprint indentations. Allow the ganache to set before serving.
⏱️ 5 min