Chocolate-Pistachio Sandwich Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
35g all-purpose flour (1/4 cup)
02 -
1/4 teaspoon baking powder
03 -
400g dark chocolate (2 1/3 cups), chopped, divided
04 -
42g unsalted butter (3 tablespoons)
05 -
2 large eggs, room temperature
06 -
130g granulated sugar (2/3 cup)
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon salt
09 -
56g roasted salted pistachios (1/2 cup), coarsely chopped
→ For the Pistachio Frosting
10 -
1 box pistachio instant pudding mix (96g), not sugar-free
11 -
80ml milk (1/3 cup)
12 -
70g unsalted butter (5 tablespoons)
13 -
225g powdered sugar (2 cups)
14 -
1 teaspoon vanilla extract
15 -
1/8 teaspoon salt
16 -
1/4 teaspoon almond extract
17 -
56g roasted salted pistachios (1/2 cup), coarsely chopped
# Instructions:
01 -
In a small bowl, whisk together the flour and baking powder until well combined. Set aside.
02 -
Set aside 1/3 of the chopped chocolate for later use. Place the remaining chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
03 -
In a stand mixer fitted with the paddle attachment, beat eggs, sugar, vanilla, and salt on medium-high speed for 3-4 minutes until pale and thick. Reduce speed to low and add the melted chocolate mixture, mixing until just combined.
04 -
Fold in the flour mixture with a rubber spatula until no dry streaks remain. Fold in the reserved chopped chocolate and 1/2 cup of chopped pistachios. The dough will be soft and glossy.
05 -
Cover the bowl and refrigerate for 30-45 minutes until the dough firms up enough to scoop.
06 -
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
07 -
Using a tablespoon or small cookie scoop, portion the dough into balls and place on prepared baking sheets, leaving 5cm (2 inches) between each cookie.
08 -
Bake for 8-10 minutes until the edges are set but centers still appear slightly soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
09 -
In a medium bowl, whisk together the pistachio pudding mix and milk until smooth and beginning to thicken. In a stand mixer fitted with the paddle attachment, beat butter until creamy. Add the pudding mixture and beat until combined.
10 -
Gradually add powdered sugar, vanilla extract, salt, and almond extract, beating on low speed until incorporated, then on medium-high until light and fluffy. Fold in the remaining chopped pistachios.
11 -
Spread or pipe a generous amount of pistachio frosting onto the flat side of half the cookies. Top with remaining cookies, pressing gently to adhere. Serve immediately or store in an airtight container.
# Notes:
01 -
Allow cookies to cool completely before filling to prevent melting the frosting.
02 -
For best flavor, use high-quality dark chocolate with 60-70% cocoa content.
03 -
These cookies will keep for up to 3 days in an airtight container at room temperature.