There’s something about sandwich cookies that feels a little bit extra—like the cookie equivalent of dressing up just because. These Chocolate Pistachio Sandwich Cookies are elegant, flavorful, and have that perfect balance between indulgence and sophistication. I always find myself reaching for recipes like this when I want to treat someone (or myself!) to something special. Whether it’s a small afternoon tea with friends or a holiday cookie box that needs just one more standout treat, these cookies fit the bill beautifully.
The inspiration for this recipe came from a trip I took a few years back during the holiday season. I wandered into a tiny European bakery tucked away on a snowy side street, lured in by the scent of roasted nuts and warm chocolate. Among all the charming, buttery pastries was a tray of delicate pistachio cookies filled with ganache. They looked simple but had such a rich, layered flavor. I had one, then another… and I haven’t stopped thinking about them since.
Back home, I wanted to capture that memory in a cookie that blends the nutty, slightly salty crunch of pistachios with the deep flavor of dark chocolate. These cookies do just that. The pistachio shortbread is tender and buttery, while the chocolate filling adds a rich and creamy contrast. And that touch of extra pistachio around the edges? Pure magic.
These cookies aren’t just delicious—they’re a conversation starter, a memory in the making, and the kind of treat people ask about long after they’ve had their first bite.
Why You’ll Love This Recipe:
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Perfectly balanced flavors – The pistachio adds a nutty crunch that pairs beautifully with rich chocolate.
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Elegant appearance – The dipped edges rolled in chopped pistachios make them look bakery-worthy.
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Make-ahead friendly – The dough can be prepared in advance, and the cookies store well, too.
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Great for gifting – These cookies hold up well and are a stunning addition to holiday tins or party trays.
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Unique yet approachable – They look fancy, but the recipe is simple enough for beginner bakers.
INGREDIENTS YOU’LL NEED:
For the Cookies:
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1 cup unsalted butter, at room temperature
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2/3 cup powdered sugar
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1/2 tsp almond extract
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1/2 tsp vanilla extract
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1/2 tsp salt
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2 cups all-purpose flour
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1 cup finely chopped pistachios
For the Filling:
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6 oz semi-sweet chocolate, chopped
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1/2 cup heavy cream
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1/4 tsp salt
For Decorating:
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4 oz chocolate, melted (for dipping)
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1/2 cup finely chopped pistachios (for rolling edges)
HOW TO MAKE CHOCOLATE PISTACHIO SANDWICH COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the cookie dough
Start by creaming the softened butter and powdered sugar together in a large mixing bowl. Use a hand mixer or stand mixer until the mixture is fluffy and light in color—about 2–3 minutes. Add the almond extract, vanilla extract, and salt, mixing just until combined.
Now stir in the flour gradually. Once it’s mostly incorporated, mix in the finely chopped pistachios. The dough should be soft but not sticky. Wrap it in plastic wrap and let it chill for at least 30–60 minutes. This helps the cookies keep their shape while baking.
Step 2: Roll and bake
Preheat your oven to 350°F (175°C). Lightly flour your work surface, then roll out the chilled dough to about 1/4-inch thickness. Use a round cookie cutter (or any shape you love!) to cut out the cookies. Place them on a parchment-lined baking sheet about an inch apart.
Bake for 10–12 minutes, or until the edges are just beginning to turn golden. Let them cool completely on a wire rack before assembling.
Step 3: Prepare the ganache filling
While the cookies cool, make the ganache. Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just starts to simmer—don’t boil it. Pour the hot cream over the chocolate and let it sit for a minute before stirring. Add a pinch of salt and stir until smooth and shiny. Let the ganache thicken to a spreadable consistency, which usually takes about 15–20 minutes at room temperature.
Step 4: Assemble the sandwich cookies
Spread a generous dollop of ganache onto the bottom of one cookie and gently press another on top to make a sandwich. Repeat with the rest.
Step 5: Decorate the edges
Once all your sandwich cookies are assembled, dip the edges in melted chocolate, then roll them in the finely chopped pistachios. Place them on parchment to set. You can speed this up by popping them into the fridge for a bit.
HELPFUL TIPS:
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Use roasted, unsalted pistachios for the best flavor and control over saltiness.
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If you don’t have a food processor, you can finely chop the pistachios by hand—it just takes a little patience.
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The ganache filling can be flavored with a splash of vanilla or almond extract for a subtle twist.
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Want a firmer ganache? Chill it slightly longer to thicken it up before spreading.
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These cookies taste even better the next day after the flavors have had a chance to meld.
DETAILS:
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Prep Time: 1 hour (includes chilling time)
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Cook Time: 12 minutes
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Total Time: 1 hour 12 minutes
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Yield: About 20 sandwich cookies
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Category: Dessert
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Method: Baking
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Cuisine: American with European influence
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Diet: Vegetarian
NOTES:
These cookies are easy to scale up for big gatherings or gifting. You can also make the pistachio shortbread dough up to 2 days in advance—just keep it tightly wrapped in the fridge. If you’re feeling creative, try switching up the ganache for a white chocolate version or a citrus-infused filling for a fresh take.
NUTRITIONAL INFORMATION: (Per sandwich cookie, approx.)
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Calories: 220
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Fat: 15g
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Carbohydrates: 18g
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Protein: 3g
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Sugar: 10g
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Fiber: 2g
Please note nutrition will vary based on portion sizes and specific ingredients used.
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies in advance?
Absolutely! The dough can be made and chilled ahead of time, and the baked cookies can be stored for up to a week.
What can I use instead of pistachios?
If pistachios aren’t your thing (or you’re allergic), try finely chopped almonds or hazelnuts instead.
Can I freeze them?
Yes! Freeze the baked, unfilled cookies in an airtight container for up to 2 months. Fill and decorate after thawing.
What kind of chocolate is best for ganache?
A high-quality semi-sweet or dark chocolate works best. Avoid chocolate chips, as they contain stabilizers that can affect texture.
STORAGE INSTRUCTIONS:
Store the cookies in an airtight container at room temperature for up to 5 days. If your kitchen runs warm, store them in the fridge to prevent the ganache from getting too soft. For longer storage, freeze the cookies (unassembled or assembled) in a single layer, then transfer to a freezer-safe container.
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CONCLUSION
Whether you’re whipping up a batch for a cookie exchange, a holiday gathering, or just a cozy weekend bake, these Chocolate Pistachio Sandwich Cookies bring a little touch of elegance to the table. They’re buttery, crisp, filled with silky ganache, and finished with a nutty crunch that’s sure to wow your taste buds. With a recipe this good, don’t be surprised if they become a new seasonal tradition in your kitchen. Happy baking!
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Chocolate Pistachio Sandwich Cookies
Description
There’s something about sandwich cookies that feels a little bit extra—like the cookie equivalent of dressing up just because. These Chocolate Pistachio Sandwich Cookies are elegant, flavorful, and have that perfect balance between indulgence and sophistication. I always find myself reaching for recipes like this when I want to treat someone (or myself!) to something special. Whether it’s a small afternoon tea with friends or a holiday cookie box that needs just one more standout treat, these cookies fit the bill beautifully.
The inspiration for this recipe came from a trip I took a few years back during the holiday season. I wandered into a tiny European bakery tucked away on a snowy side street, lured in by the scent of roasted nuts and warm chocolate. Among all the charming, buttery pastries was a tray of delicate pistachio cookies filled with ganache. They looked simple but had such a rich, layered flavor. I had one, then another… and I haven’t stopped thinking about them since.
Back home, I wanted to capture that memory in a cookie that blends the nutty, slightly salty crunch of pistachios with the deep flavor of dark chocolate. These cookies do just that. The pistachio shortbread is tender and buttery, while the chocolate filling adds a rich and creamy contrast. And that touch of extra pistachio around the edges? Pure magic.
These cookies aren’t just delicious—they’re a conversation starter, a memory in the making, and the kind of treat people ask about long after they’ve had their first bite.
Ingredients
For the Cookies:
1 cup unsalted butter, at room temperature
2/3 cup powdered sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp salt
2 cups all-purpose flour
1 cup finely chopped pistachios
For the Filling:
6 oz semi-sweet chocolate, chopped
1/2 cup heavy cream
1/4 tsp salt
For Decorating:
4 oz chocolate, melted (for dipping)
1/2 cup finely chopped pistachios (for rolling edges)
Instructions
Step 1: Make the cookie dough
Start by creaming the softened butter and powdered sugar together in a large mixing bowl. Use a hand mixer or stand mixer until the mixture is fluffy and light in color—about 2–3 minutes. Add the almond extract, vanilla extract, and salt, mixing just until combined.
Now stir in the flour gradually. Once it’s mostly incorporated, mix in the finely chopped pistachios. The dough should be soft but not sticky. Wrap it in plastic wrap and let it chill for at least 30–60 minutes. This helps the cookies keep their shape while baking.
Step 2: Roll and bake
Preheat your oven to 350°F (175°C). Lightly flour your work surface, then roll out the chilled dough to about 1/4-inch thickness. Use a round cookie cutter (or any shape you love!) to cut out the cookies. Place them on a parchment-lined baking sheet about an inch apart.
Bake for 10–12 minutes, or until the edges are just beginning to turn golden. Let them cool completely on a wire rack before assembling.
Step 3: Prepare the ganache filling
While the cookies cool, make the ganache. Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until it just starts to simmer—don’t boil it. Pour the hot cream over the chocolate and let it sit for a minute before stirring. Add a pinch of salt and stir until smooth and shiny. Let the ganache thicken to a spreadable consistency, which usually takes about 15–20 minutes at room temperature.
Step 4: Assemble the sandwich cookies
Spread a generous dollop of ganache onto the bottom of one cookie and gently press another on top to make a sandwich. Repeat with the rest.
Step 5: Decorate the edges
Once all your sandwich cookies are assembled, dip the edges in melted chocolate, then roll them in the finely chopped pistachios. Place them on parchment to set. You can speed this up by popping them into the fridge for a bit.
Notes
These cookies are easy to scale up for big gatherings or gifting. You can also make the pistachio shortbread dough up to 2 days in advance—just keep it tightly wrapped in the fridge. If you’re feeling creative, try switching up the ganache for a white chocolate version or a citrus-infused filling for a fresh take.