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Chocolate-Pistachio Sandwich Cookies

Chocolate-Pistachio Sandwich Cookies for Sweet Moments

These Chocolate-Pistachio Sandwich Cookies combine rich chocolate and creamy pistachio frosting, creating an irresistible treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1.5 cups All-Purpose Flour Can substitute with a gluten-free blend
  • 1 teaspoon Baking Powder Ensure it's fresh for best results
  • 10 ounces Dark Chocolate Use semi-sweet chocolate for a sweeter treat
  • 0.5 cups Unsalted Butter Can be replaced with vegan butter
  • 2 large Eggs Substitute with flax eggs for a vegan option
  • 1 cups Granulated Sugar Brown sugar offers extra moisture and flavor
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for better taste
  • 1 pinch Salt Balancing sweetness
  • 0.5 cups Roasted Salted Pistachios Can swap with chopped walnuts or almonds
For the Frosting
  • 3.4 ounces Pistachio Instant Pudding Mix Avoid sugar-free options as they affect texture
  • 1 cups Milk Any plant-based milk can be used
  • 2 cups Powdered Sugar Adjust quantity for desired consistency
  • 1 teaspoon Almond Extract Omit if nut allergies are a concern

Equipment

  • Mixing bowls
  • microwave-safe bowl
  • Cookie scoop
  • baking sheets
  • Parchment paper
  • hand mixer

Method
 

Cookie Preparation
  1. Sift together 1 ½ cups of all-purpose flour and 1 teaspoon of baking powder into a medium bowl and set aside.
  2. In a microwave-safe bowl, melt 10 ounces of dark chocolate with ½ cup of unsalted butter in 30-second intervals.
  3. Whisk 2 large eggs, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and a pinch of salt until fluffy.
  4. Fold the cooled chocolate and butter mixture into the egg and sugar blend and then add the flour mixture.
  5. Gently fold in ½ cup of chopped chocolate and ½ cup of roasted salted pistachios, then let the dough rest for 10-15 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Drop 2 tablespoons of cookie dough onto prepared baking sheets, aiming for 24-28 cookies, spaced 2 inches apart.
  8. Bake for 10 minutes or until puffed and slightly crackly on top, then cool on sheets.
Frosting and Assembly
  1. Sift 3.4 ounces of pistachio instant pudding mix, combine with 1 cup of milk, and let sit for 5 minutes.
  2. Incorporate ½ cup of softened butter, 2 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt into the pudding.
  3. Spread frosting on the flat side of one cooled cookie and top with another, pressing gently to create a sandwich.
  4. Optionally roll the edges in chopped pistachios for added crunch, and serve.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature for fluffier texture. Avoid overmixing the dough to maintain texture.

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