Description
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.
Ingredients
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
Instructions
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.
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!
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.
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.
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.
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.
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.
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.
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.