Christmas Chocolate Pistachio Thumbprints

Indulge in the festive flavors of Christmas with these Chocolate Pistachio Thumbprints, a holiday treat that combines decadence and crunch in every bite. These rich and tender chocolate cookies are made with creamy unsalted butter, a touch of unsweetened cocoa, and a luscious ganache filling that melts in your mouth. Topped with finely chopped pistachios, they deliver a delightful nutty contrast to the smooth chocolate center. Perfectly portioned for holiday sharing, these cookies come together easily with a 20-minute prep time and a touch of elegance. Whether you're baking gifts for loved ones or adding to your Christmas cookie tray, these Chocolate Pistachio Thumbprints will steal the show with their irresistibly festive appeal!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 24

Ingredients

• 1 cup unsalted butter, softened
• 0.5 cup granulated sugar
• 0.5 cup light brown sugar, packed
• 2 pieces large egg yolks
• 2 teaspoons pure vanilla extract
• 2.25 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 0.25 teaspoon salt
• 1 cup semisweet chocolate chips
• 0.25 cup heavy cream
• 0.5 cup pistachios, shelled and finely chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the egg yolks and vanilla extract to the butter mixture and beat until fully combined.

Step 4

In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft but not sticky.

Step 6

Scoop 1 tablespoon of dough at a time and roll it into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.

Step 7

Use your thumb or the back of a small measuring spoon to create an indentation in the center of each dough ball.

Step 8

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set. Remove and allow the cookies to cool completely on the baking sheets.

Step 9

To make the chocolate ganache, place the semisweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Step 10

Pour the hot cream over the chocolate chips and let sit for 1 minute. Stir until the mixture is smooth and glossy.

Step 11

Once the cookies are cooled, spoon or pipe the ganache into the indentations of the cookies.

Step 12

Top each cookie with a sprinkle of chopped pistachios while the ganache is still soft.

Step 13

Let the ganache set at room temperature or refrigerate the cookies for about 15 minutes before serving.

Nutrition Facts

Serving size	(1210.6g)

Amount per serving	% Daily Value*
Calories	5498.2

Total Fat 330.0g	0%
Saturated Fat 187.4g	0%
Polyunsaturated Fat g
Cholesterol 576.7mg	0%
Sodium 676.8mg	0%
Total Carbohydrate 644.5g	0%
Dietary Fiber 74.2g	0%
Total Sugars 333.5g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 552.6mg	0%
Iron 43.4mg	0%
Potassium 3862.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 5.8%

Carbs: 43.8%