There’s something irresistibly magical about sandwich cookies. They’re like the best kind of secret—you bite in expecting a simple cookie, but tucked inside is a creamy surprise that takes the experience to a whole new level. These Chocolate Pistachio Sandwich Cookies are one of those treats that sneak up on you and quietly become unforgettable.

This particular cookie brings together the deep, comforting richness of chocolate with the delicate, slightly sweet nuttiness of pistachios. The combination is a classic, but when you sandwich them together with a creamy chocolate pistachio filling, they become something really special.

This recipe has roots in simple joys—those quiet afternoons baking in the kitchen, where the scent of cocoa fills the house and there’s a sprinkle of chopped pistachios over everything. It feels a little fancy, but it’s completely doable at home. These cookies are perfect for holidays, gifts, or just treating yourself to something that feels a bit more elevated than your everyday chocolate chip cookie.

Growing up, my grandmother used to make pistachio thumbprint cookies every winter, pressing each little nut into the dough with so much care. This recipe is my twist on that memory—familiar flavors, but dressed up in chocolate and sandwiched with a luscious ganache. Whether you’re baking for a crowd or just want to enjoy something special with your afternoon coffee, these cookies will definitely bring smiles.

Why You’ll Love This Recipe:

• Gourmet flavor with easy-to-find ingredients – You won’t need a specialty store to find what you need.
• Perfect texture combo – Crisp around the edges, soft in the center, and creamy in the middle.
• Great make-ahead dessert – These cookies store beautifully and taste even better the next day.
• Elevated look, simple method – Impress your friends and family without stress.
• Nutty + chocolatey = perfect balance – The sweet nuttiness of pistachio complements rich chocolate flawlessly.

INGREDIENTS YOU’LL NEED:

For the Cookies:

• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 large egg yolks
• 2 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 cup finely chopped pistachios

For the Ganache Filling:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup finely chopped pistachios

HOW TO MAKE CHOCOLATE PISTACHIO SANDWICH COOKIES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cream the butter and sugars

Start by beating the butter, granulated sugar, and powdered sugar together until light and fluffy. This step is key to making the cookies tender and just a little crisp at the edges. Make sure the butter is at room temperature so it creams nicely and holds air.

Step 2: Add in egg yolks and vanilla

Once the butter mixture is fluffy, mix in the egg yolks and vanilla extract. The yolks help bind the dough while keeping it rich—don’t skip them!

Step 3: Mix in dry ingredients

In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add this to the butter mixture until a soft dough forms. Fold in the finely chopped pistachios for that nutty surprise in every bite.

Step 4: Chill the dough

Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30–45 minutes. Chilling firms up the dough so the cookies don’t spread too much while baking and makes rolling them out easier.

Step 5: Roll and cut the cookies

Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness. Use a round cutter (or a heart or star shape for a festive touch!) to cut out cookies. Transfer them to a parchment-lined baking sheet.

Step 6: Bake to perfection

Bake the cookies for 9–11 minutes, until they’re set around the edges. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They’ll firm up a bit more as they cool.

Step 7: Make the ganache

In a small saucepan, heat the cream just until it begins to simmer. Pour it over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Stir in the chopped pistachios. Let the ganache cool until it’s thick enough to spread.

Step 8: Assemble the sandwiches

Once the cookies and ganache are both cool, spread a layer of ganache on the flat side of one cookie, then press another cookie on top. Don’t worry about perfection—these cookies are all about rustic charm and homemade goodness.

HELPFUL TIPS:

• Use good-quality chocolate – The ganache is the heart of this recipe, so splurge on chocolate you love to eat on its own.
• Don’t overbake – The cookies may look slightly soft when you pull them from the oven. That’s okay! They firm up as they cool.
• Want extra flair? – Roll the edges of the sandwich cookies in chopped pistachios before the ganache sets. It adds a pop of color and texture.
• No cookie cutter? – Use the rim of a glass or even a jar lid. Get creative!

DETAILS:

• Prep Time: 30 minutes (+ chilling time)
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 20 sandwich cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can store unfilled cookies in an airtight container and fill them with ganache when you’re ready to serve for the freshest texture. The pistachios can be swapped for other nuts like almonds or hazelnuts if desired, though pistachios give this recipe its signature flavor.

NUTRITIONAL INFORMATION:

(Per sandwich cookie – approximate)

• Calories: 210
• Fat: 14g
• Carbohydrates: 21g
• Protein: 3g
• Sugar: 12g
• Fiber: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use store-bought pistachios that are salted?
Yes, but try to use lightly salted ones, and adjust the added salt in the dough. You can also give them a quick rinse and pat dry to tone down the saltiness.

Can I make these ahead of time?
Absolutely! You can make the cookies up to a week in advance and store them in an airtight container. The ganache can be made a day ahead and gently reheated until spreadable.

Do I need to refrigerate the finished cookies?
Not necessarily. If your kitchen is cool, they’re fine at room temperature for 2–3 days. Otherwise, refrigerate and let them sit out for a few minutes before serving to soften the ganache.

Can I freeze them?
Yes! These freeze beautifully. Freeze filled cookies in layers between parchment, or freeze the unfilled cookies and ganache separately.

STORAGE INSTRUCTIONS:

Store sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Let come to room temperature before serving for the best texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other chewy and chocolatey delights:

• Pistachio Cheesecake
• Homemade Reese’s Cups
• Lotus Biscoff Dessert Lasagna
• Nutella Cheesecake Bars

CONCLUSION

There’s something deeply comforting about a homemade cookie, especially when it combines nostalgic flavors with a little sophistication. These Chocolate Pistachio Sandwich Cookies are just that—cozy yet classy, simple to make but impressive enough for a celebration. They’re a little bit of luxury tucked between two layers of chocolate, perfect for gifting, sharing, or enjoying solo with a cup of tea.

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