Pistachio Chocolate Sandwich Cookies

Pistachio Chocolate Sandwich Cookies are a delightful fusion of nutty crunch and rich chocolate, creating an irresistible treat perfect for sharing or savoring solo. With a soft pistachio cookie base and smooth chocolate ganache filling, these sandwich cookies are elegant, flavorful, and ideal for any occasion.

Why You’ll Love This Recipe
These cookies are the perfect blend of texture and taste. Here’s why they stand out:

Buttery, melt-in-your-mouth cookies with a tender crumb

Finely chopped pistachios offer a rich, nutty flavor

Mini chocolate chips add pockets of sweetness in every bite

Smooth semisweet ganache makes for a decadent filling

Simple ingredients and straightforward steps

A beautiful, giftable treat for holidays and celebrations

Can be made in advance for convenience

Customizable with different nuts or chocolate types

Ideal for afternoon tea or dessert trays

Kid-friendly and freezer-friendly

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unsalted butter, softened

granulated sugar

vanilla extract

large egg

all-purpose flour

baking powder

salt

shelled pistachios, finely chopped

mini chocolate chips

semisweet chocolate, melted

heavy cream

directions
Preheat the oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.

Add wet ingredients: Mix in the vanilla extract and egg until fully incorporated.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined.

Incorporate mix-ins: Fold in the chopped pistachios and mini chocolate chips.

Shape and bake: Roll dough into 1-inch balls and place 2 inches apart on baking sheets. Gently flatten each with the back of a spoon. Bake for 10–12 minutes or until edges are lightly golden. Cool completely on a wire rack.

Make ganache: Heat the heavy cream until it begins to simmer. Pour over the semisweet chocolate in a bowl and stir until smooth.

Assemble cookies: Pair cookies by size. Spread or pipe a layer of ganache on the bottom of one cookie and top with another to form a sandwich. Let the ganache set before serving.

Servings and timing
Prep time: 20 minutes

Baking time: 12 minutes

Total time: 32 minutes

Servings: 24 cookies

Calories per serving: Approximately 180 kcal

Difficulty: Easy

Variations
Nut-free version: Replace pistachios with sunflower seeds or omit altogether.

Different nuts: Use almonds, pecans, or hazelnuts for a unique twist.

White chocolate ganache: Swap semisweet chocolate for white chocolate for a sweeter contrast.

Spiced cookies: Add a pinch of cinnamon or cardamom to the dough.

Gluten-free version: Use a gluten-free all-purpose flour blend.

Double chocolate: Mix cocoa powder into the dough for a chocolate base.

Fruit layer: Add a thin spread of raspberry or apricot jam beneath the ganache.

Mint chocolate: Stir a drop of peppermint extract into the ganache.

Coconut crunch: Add shredded coconut to the dough for extra texture.

Mini sandwiches: Make smaller cookies for bite-sized treats.

storage/reheating
Store the assembled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Allow to come to room temperature before serving for the best texture.

To freeze, place unfilled cookies in a single layer in an airtight container or zip-top bag. Freeze for up to 2 months. Defrost and fill with ganache just before serving.

Reheating is not necessary, but if preferred warm, gently microwave for 5–7 seconds.

FAQs
Can I use salted pistachios?
Yes, but reduce or omit the added salt in the recipe to balance the flavors.

How long does the ganache take to set?
The ganache will begin to set within 15–20 minutes at room temperature or faster in the refrigerator.

Can I make the dough ahead of time?
Yes, the dough can be prepared and chilled for up to 48 hours before baking.

What’s the best way to chop pistachios?
Use a sharp knife or pulse briefly in a food processor. Avoid over-processing into a paste.

Can I skip the ganache and eat the cookies plain?
Absolutely. These cookies are delicious on their own as well.

Can I substitute the heavy cream?
You can use coconut cream or full-fat canned coconut milk as a non-dairy alternative.

Do I need to temper the chocolate?
Tempering is not required for the ganache, as it is stabilized by the cream.

Can I freeze the assembled sandwich cookies?
Yes, though the texture may soften slightly upon thawing. Freeze in a single layer and separate with parchment paper.

How can I make the cookies more uniform?
Use a cookie scoop for even portions and pair similar-sized cookies when assembling.

Why are my cookies spreading too much?
Ensure your butter is just softened, not melted, and measure flour accurately using the spoon-and-level method.

Conclusion
Pistachio Chocolate Sandwich Cookies are a sophisticated yet easy-to-make treat, combining tender, nutty cookies with luscious chocolate ganache. Whether served at a gathering, gifted during the holidays, or enjoyed with a warm beverage, these cookies promise both elegance and comfort in every bite. Perfect for elevating your everyday cookie game.

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