Chocolate Pistachio Thumbprint Cookies

Chocolate Pistachio Thumbprint Cookies Recipe

Add these Chocolate Pistachio Thumbprint Cookies to your list right beside other traditional Christmas cookies like Gingerbread Cookies. The combination of chocolate and pistachio is a classic. The raspberry jam in the centre provides just the right amount of sweetness.

Chocolate Pistachio Thumbprint Cookies

Chocolate Pistachio Thumbprint Cookies


  • ¾ cup unsalted butter at room temperature
  • ½ cup sugar
  • 1 egg yolk large
  • 1 teaspoon baking powder
  • 1 ¼ cup flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup pistachios blanched
  • 1 egg white
  • raspberry jam for the thumbprint


  • Preheat oven to 325 F.
  • In a large bowl, using an electric mixer, cream together the sugar and butter for 5 minutes.
  • Add the egg yolk and beat.
  • Whisk together the baking powder, cocoa powder, and flour in a smaller bowl.
  • Add to the creamed sugar mixture and beat just until incorporated.
  • Wrap the dough and place it in the refrigerator to cool.
  • Next, place the pistachios in a food processor and grind them into small pieces.
  • Roll out the dough into 1-inch balls.
  • Make an imprint by pressing your thumb into each cookie.
  • Add the egg white into a small bowl and whisk.
  • Roll the edge of the cookie into the egg white.
  • Roll the edges of the cookie into the crushed pistachios.
  • Place on a parchment-lined baking sheet.
  • Repeat until all cookies are garnished.
  • Using a spoon, add a small amount of raspberry jam into the centre of each.
  • Bake for approximately 15 minutes.
  • Allow cookies to cool before transferring to a wire rack.

Pastry Chef Tips and Tricks for Chocolate Pistachio Thumbprint Cookies

Work with room-temperature ingredients. This allows everything to blend easily.

Refrigerate the dough for at least 30 minutes. Then, shape it into rounds. To help the cookies keep their shape in the oven, place the tray in the refrigerator for 15 minutes before baking.

Store your Chocolate Pistachio Thumbprint Cookies in an air-tight container for up to a week.

Cookie Variations

These cookies are so easy to make. To make it even easier, you can eliminate the pistachios. For variety, try a different type of nut, such as crushed pecans or crushed sliced almonds. Think about changing the filling up with different types of jam.

For a double chocolate experience, place a Hersey’s chocolate kiss in the centre of each just before baking.

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