These Espresso Pistachio Cookies are a decadent treat, offering a perfect blend of rich, nutty pistachio and bold espresso flavors. With a crispy exterior and gooey chocolate center, each cookie is packed with melty chocolate chips, crunchy crushed pistachios, and a smooth chocolate espresso ganache hidden inside. The buttery pistachio dough enhances the earthy espresso undertones, while the combination of dark chocolate and pistachios makes these cookies an indulgent delight for any chocolate or coffee lover.
Why You’ll Love This Recipe
These cookies are a dream come true for those who love the combination of coffee and chocolate. The nutty flavor from the pistachio butter and crushed pistachios adds a rich texture, while the espresso powder brings a subtle coffee kick that balances the sweetness perfectly. The gooey ganache center takes these cookies to the next level, offering a surprise of melted chocolate in every bite. These cookies are both crispy and chewy, making them a satisfying treat whether you’re enjoying them with a cup of coffee or as a standalone dessert.
Perfect Occasion
These espresso pistachio cookies are perfect for any occasion where you want to impress with a luxurious, gourmet treat. They’re ideal for an afternoon coffee break, special gatherings, or as a thoughtful homemade gift. Their rich flavors make them especially suitable for the colder months, offering comfort with their warm, indulgent taste. The cookies are also great for sharing at potlucks, holiday parties, or even as a late-night snack to satisfy your sweet tooth.
Decoration Tips
For an extra touch of elegance, sprinkle some crushed pistachios on top of each cookie before baking to add a visual pop and additional texture. You could also drizzle melted chocolate over the cooled cookies for a more decadent look. If you’re serving these at a party, consider dusting them lightly with powdered sugar or cocoa powder to enhance their appearance. For a fun twist, you could even use edible gold leaf on a few pistachio pieces to make them extra fancy.
Ingredients:
For the Cookies:
- 220 g plain flour
- ½ teaspoon bicarbonate soda
- 1 teaspoon fine espresso powder
- 100 g caster sugar
- 100 g light brown sugar
- 130 g dairy-free butter (or regular butter), melted
- 50 g pistachio butter
- 60 g soy yogurt (or full-fat thick yogurt), room temperature
- 100 g crushed pistachios
- 100 g dairy-free dark chocolate chips
For the Ganache Core:
- 125 g dairy-free double cream
- 90 g dark chocolate, chopped
- 1 teaspoon fine espresso powder
Instructions:
- Make the Ganache Core: In a small saucepan, heat the dairy-free cream until it just begins to boil. Remove from heat and stir in the espresso powder. Add the chopped dark chocolate, letting it sit for about 10 minutes to melt. Stir until the mixture becomes a smooth ganache.
- Set the Ganache: Line a baking tray with parchment paper. Scoop 8 tablespoons of the ganache onto the tray and place it in the freezer to set while you prepare the cookie dough.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the melted butter, caster sugar, and brown sugar until well combined. Add in the soy yogurt and pistachio butter, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, bicarbonate soda, and espresso powder. Slowly add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate and Pistachios: Gently fold in the crushed pistachios and dark chocolate chips until evenly distributed throughout the dough.
- Shape the Cookies: Scoop out 8 portions of dough. Flatten each dough ball and place a piece of the frozen ganache in the center. Roll the dough around the ganache to form a ball, ensuring the ganache is fully enclosed. Place the cookies on a lined baking tray, 4 per tray, and refrigerate for at least 30 minutes to chill.
- Bake: Preheat your oven to 175°C (fan oven). Bake the chilled cookies for 8-12 minutes, or until the edges are golden but the centers remain soft and gooey.
- Shape and Cool: If desired, use a large cookie cutter to reshape the cookies while they’re still warm. Transfer the cookies to a wire rack to cool completely before serving.
Enjoy these gooey, nutty espresso pistachio cookies with their surprise chocolate ganache center—perfect for indulging your sweet cravings!
