Description

These Pistachio Chocolate Sandwich Cookies are a decadent blend of buttery shortbread, nutty pistachios, and rich chocolate ganache. Perfectly crisp on the outside and creamy in the center, they make an irresistible treat for holidays, tea time, or gifting.

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 tsp vanilla extract
1 large egg
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup shelled pistachios, finely chopped
1/2 cup mini chocolate chips
1 cup semisweet chocolate, chopped or chips
1/2 cup heavy cream

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Instructions

Preheat Oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
Cream Butter & Sugar: Beat butter and sugar until light and fluffy. Add vanilla and egg; mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture until just combined.
Add Pistachios & Chips: Fold in chopped pistachios and mini chocolate chips.
Shape Cookies: Roll dough into 1-inch balls. Place 2 inches apart on baking sheets and flatten gently with the back of a spoon.
Bake: Bake for 10–12 minutes, or until edges are lightly golden. Let cool on a rack.
Make Ganache: Heat cream until just simmering. Pour over semisweet chocolate in a bowl and stir until smooth and glossy.
Assemble Sandwiches: Pair cookies by size. Spread ganache on one cookie and sandwich with another. Allow to set before serving.

Notes

Toast pistachios lightly before adding for enhanced flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
For a twist, add a pinch of sea salt on top of the ganache before sandwiching.