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Pistachio Chocolate Sandwich Cookies

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Pistachio Chocolate Sandwich Cookies are a decadent treat combining soft, brownie-like chocolate cookies with vibrant pistachio buttercream filling and a crunchy pistachio coating.

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

  1. 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.
  2. Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
  3. 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.
  4. 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.
  5. For the buttercream, beat softened butter until creamy. Add pistachio paste and mix until fully incorporated.
  6. 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.
  7. 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.
  8. Roll the edges of each sandwich cookie in chopped pistachios.
  9. 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

Find it online: https://chocolatecoveredamy.com/pistachio-chocolate-sandwich-cookies/