Get ready to have a blast baking these pistachio thumbprint cookies! These delightful little treats feature a soft, buttery cookie with the lovely Peppertux Pistachio Butter or Pistachio Cream center that melts in your mouth. Roll up your sleeves, press those thumbs in, and enjoy the delicious fun of baking and devouring these tasty cookies!
INGREDIENTS
Cookies
- 10 tablespoons, softened
- 2/3 cup granulated sugar
- 1 egg, yolk and egg white separated
- 1 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/3 cup cocoa powder
- Salt to taste
- 1/2 cup chopped pistachiosÂ
- Salt to taste
Pistachio Filling
- 1/4Â cup
- Peppertux Unsweetened Pistachio Butter + 2 tbsp sugar
- Peppertux Original Pistachio Butter OR
- Peppertux Pistachio Cream
Directions:
- Preheat oven to 350 degrees Fahrenheit. Line a tray with parchment paper and set aside.
- Using a handheld mixer or a stand mixer, beat butter and sugar together. Add in egg yolk and vanilla until well combined.Â
- In a separate bowl, combine flour, cocoa powder and salt. Fold into butter mixture.Â
- Using a 1" cookie scoop, scoop 1" balls of dough and place on tray, roughly 1" apart.
- Coat the cookie dough in egg white and then roll in chopped pistachios until completely covered. Place on tray and press the center of the dough gently to make a well.Â
- Bake cookies for about 10~11 minutes. Gently press the center of the dough once again if the well has disappeared.Â
- Now it's time for the pistachio filling! Add a teaspoon (or two!) of Peppertux Pistachio Butter of Pistachio Cream into the center of the cookies. Let the cookies cool for about 20 minutes and enjoy!