Why You’ll Love This Recipe
These cookies offer the perfect balance of flavors, from the rich chocolatey taste of the cookies to the smooth, nutty sweetness of the pistachio buttercream. The bright green pistachio filling adds an eye-catching pop of color, while the chopped pistachios on the edges provide texture and an extra pistachio kick. With a combination of soft cookies and creamy filling, they are a delightful twist on traditional sandwich cookies. They’re not only delicious but also make a stunning addition to any dessert table or special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Pistachio Buttercream:
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup pistachio paste (unsweetened preferred)
- 1 3/4 cups (210g) powdered sugar, sifted
- 2 tbsp heavy cream (adjust as needed)
- 1/2 tsp vanilla extract
- Pinch of salt
- Green gel food coloring, 1–2 drops (optional)
For Assembly:
- 1/2 cup chopped roasted pistachios (for rolling edges)
Directions
- Make the Cookie Dough: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until a dough forms and no dry spots remain.
- Portion and Bake: Scoop about 1.5 tablespoons of dough for each cookie and place them on the prepared baking sheets, spacing them a few inches apart. Flatten each cookie slightly with your fingers or the bottom of a glass. Bake for 9-11 minutes, or until the edges are set but the centers remain soft. Let the cookies cool completely on a wire rack.
- Make the Buttercream: In a mixing bowl, beat the softened butter until creamy and smooth. Add the pistachio paste and continue mixing until fully blended.
- Add Sugar and Flavorings: Gradually add the powdered sugar, mixing on low speed until combined. Stir in the heavy cream, vanilla extract, and salt. If using, add 1 to 2 drops of green gel food coloring and whip until the buttercream is light and fluffy.
- Assemble the Cookies: Once the cookies are completely cool, pipe or spoon a generous amount of pistachio buttercream onto the flat side of half the cookies. Top each with a second cookie and press gently to create a sandwich.
- Roll in Pistachios: Gently roll the edges of each sandwich cookie in the chopped roasted pistachios to coat the buttercream border.
- Chill or Serve: Refrigerate the assembled cookies briefly to help the buttercream set, or serve immediately at room temperature.
Servings and Timing
- Servings: 18-20 cookies
- Prep time: 30 minutes
- Cook time: 10 minutes
- Additional time: 30 minutes (for chilling)
- Total time: 1 hour 10 minutes
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 4 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week. For a slightly firmer texture, you can refrigerate the cookies, though they are delicious at room temperature as well. If storing them in the fridge, let them sit at room temperature for a few minutes before serving for the best texture.
FAQs
Can I use salted pistachio paste?
If you’re using salted pistachio paste, reduce the pinch of salt in the buttercream to avoid making the cookies too salty.
Can I substitute the pistachio paste with chopped pistachios?
While pistachio paste offers a smoother texture, you can use finely chopped pistachios in the buttercream as a substitute. This will add more texture but still give a nice pistachio flavor.
How do I make the buttercream more colorful?
If you prefer a more vibrant color, you can adjust the number of drops of green gel food coloring until you achieve the desired shade.
Can I make the cookies ahead of time?
Yes, you can make the cookies and store them in an airtight container for up to 3 days. Assemble the cookies the day you plan to serve them for the freshest taste.
Can I freeze these cookies?
Yes, you can freeze the assembled cookies. Wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Let them thaw at room temperature before serving.
Can I use a different nut butter in place of pistachio paste?
While pistachio paste is ideal for this recipe, you could substitute it with almond paste or another nut butter, though the flavor and texture may be different.
How can I make the cookies more decadent?
To make the cookies even more indulgent, consider adding a layer of chocolate ganache in addition to the pistachio buttercream. It will give a rich, extra chocolatey bite.
Can I use regular food coloring instead of gel?
You can use regular liquid food coloring, but gel food coloring provides a more vibrant, concentrated color and won’t thin out the buttercream.
Do the pistachios need to be roasted for the filling?
No, the pistachios for the buttercream don’t need to be roasted, but using roasted pistachios for the edges adds extra flavor and crunch.
How do I store leftover pistachio buttercream?
Leftover pistachio buttercream can be stored in the refrigerator in an airtight container for up to 1 week. Let it soften at room temperature before using again.
Conclusion
Pistachio Chocolate Sandwich Cookies are the perfect treat for those who enjoy a delicious combination of chocolate and pistachio. With soft, rich cookies and a creamy, flavorful pistachio buttercream filling, they’re an irresistible dessert. Whether you’re looking to impress at a holiday gathering or simply want to indulge in something special, these cookies are sure to be a hit. Enjoy the delightful texture and flavor in every bite!
Pistachio Chocolate Sandwich Cookies
Pistachio Chocolate Sandwich Cookies are a decadent treat combining soft, brownie-like chocolate cookies with vibrant pistachio buttercream filling and a crunchy pistachio coating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups (250g) all-purpose flour
3/4 cup (75g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (113g) unsalted butter, softened
1/3 cup pistachio paste (unsweetened preferred)
1 3/4 cups (210g) powdered sugar, sifted
2 tbsp heavy cream (adjust as needed)
1/2 tsp vanilla extract
Pinch of salt
Green gel food coloring, 1–2 drops (optional)
1/2 cup chopped roasted pistachios (for rolling edges)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture until a dough forms.
- Scoop 1.5 tablespoons of dough for each cookie and place them on the prepared baking sheets. Flatten each cookie slightly and bake for 9-11 minutes, or until edges are set and centers remain soft. Let cool completely on a wire rack.
- For the buttercream, beat softened butter until creamy. Add pistachio paste and mix until fully incorporated.
- Gradually add powdered sugar, mixing on low speed. Stir in heavy cream, vanilla, and salt. If using, add green food coloring and whip until light and fluffy.
- Once cookies are completely cool, pipe or spoon pistachio buttercream onto the flat side of half the cookies. Top with remaining cookies to create sandwiches.
- Roll the edges of each sandwich cookie in chopped pistachios.
- Refrigerate briefly to set buttercream or serve immediately at room temperature.
Notes
For a milder flavor, use salted pistachio paste but reduce the pinch of salt in the buttercream.
If you prefer a different nut butter, almond or hazelnut paste can be used as a substitute for pistachio paste.
To make the buttercream more colorful, adjust the amount of green food coloring to your preference.
For added decadence, layer chocolate ganache alongside the pistachio buttercream.
The cookies can be made ahead of time and stored for up to 3 days. Assemble just before serving for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 22g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
