White Chocolate-Orange-Pistachio Thumbprint Cookies

White Chocolate-Orange-Pistachio Thumbprint Cookies
  • PREP TIME
    30 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    36 People
  • VIEWS
    12

These delightful thumbprint cookies combine the nutty richness of pistachios with the creamy sweetness of white chocolate and a bright hint of orange. A perfect balance of flavors and textures, these cookies are sure to impress!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    17 g
  • Cholesterol
    27 mg
  • Fiber
    0 g
  • Protein
    2 g
  • Saturated Fat
    6 g
  • Sodium
    109 mg
  • Sugar
    9 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

02

Step

Beat in the egg yolks and vanilla extract until well combined. (2 minutes)

03

Step

In a separate bowl, whisk together the flour, salt, and pistachio pudding mix. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

04

Step

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to prevent spreading during baking. (30 minutes)

05

Step

Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. (5 minutes)

06

Step

Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie. (10 minutes)

07

Step

Use your thumb or the back of a small spoon to make a deep indentation in the center of each cookie. (5 minutes)

08

Step

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. (10-12 minutes)

09

Step

Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (30 minutes)

10

Step

While the cookies are cooling, prepare the white chocolate filling. In a microwave-safe bowl, combine the white chocolate chips, milk, and orange zest. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. (2 minutes)

11

Step

Transfer the melted white chocolate mixture to a piping bag or a zip-top bag with a corner snipped off. Pipe the white chocolate into the thumbprint of each cooled cookie. (15 minutes)

12

Step

Immediately sprinkle the filled cookies with finely chopped pistachios. (5 minutes)

13

Step

Let the cookies sit until the white chocolate filling has set. (30 minutes)

For a more intense pistachio flavor, add a few drops of pistachio extract to the dough.
Make sure to use high-quality white chocolate for the best flavor and texture.
The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
For a festive touch, use red and green sprinkles instead of pistachios during the holidays.

Granville Graham

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Maryse Feil

    I made these for a party and they were a huge hit! Everyone loved the combination of flavors and textures.

  • Brad Dibbert

    These cookies are absolutely divine! The orange zest really elevates the white chocolate.

  • Lew Lesch

    The recipe was easy to follow and the cookies turned out perfectly. I will definitely be making these again!

  • Nikki Thiel

    I added a pinch of cardamom to the dough and it was amazing!

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