These decadent Pistachio Cookies sandwiched with Nutella are a treat I like to whip up around the holidays. Ok, call them a Christmas cookie if you want, but they can also be made any time of year you desire!
A little crunchy, crispy, and gooey, these pistachio cookies are beyond delicious, so no matter when you make them, you'll be a fan after your first bite.
Ingredients
A little butter, sugar, flour, and some nuts and you are on your way to greatness. What I love about this recipe is that you could really swap most of these ingredients around for other things and you'd still get a great cookie.
This recipe fits the bill of what makes one become a favorite, a short ingredients list. Just a handful of really great supplies is all you need to make any recipe. And the simple ones are always the best.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, make and chill the dough for these cookies. You want to start with all room temp ingredients to get everything well blended, but the dough needs a good chill before baking.
Next, use a small cookie scoop to make evenly portioned dough balls. I like to portion all the dough at once so I can make quick work of rolling them. Then finely chop some pistachio nuts and roll the portioned dough in them.
Bake the cookies 2 inches apart and cool them fully on a wire rack when they are done. They must be fully cooled before you fill them.
Then turn half the cookies over and pipe some Nutella onto them. This can be done with a piping bag or even by placing it in a zip-top bag and snipping off one of the corners. It just makes quick, less messy work of filling these cookies. You could also just spoon some on in a pinch.
Then place the other half of the cookies on top of the filled ones and they are ready to be enjoyed!
Notes & Tips
There are a couple of things that will help you make these cookies quickly and easily.
This recipe makes a lot of cookies because you want double for sandwiching, so using a portion scoop makes quick easy work of LOTS of cookies. Plus it helps create uniform cookies of the same size.
I also like to work in sequences to work quickly. I first scoop all the cookies out onto a tray. Then roll them all through the nuts, and bake them all at the same time. You want to work fairly quickly so the cookie dough stays as cool as possible before baking.
For filling the cookies I like to put the Nutella in a piping bag. You could also put it in a zip-top back and snip off one corner and push it out one corner to fill the cookies.
Substitutions
The great thing about this cookie is that you could take it on a couple of fun twists. The Nutella could easily be swapped for peanut, almond, or cashew butter, even one mixed with chocolate to mimic the hazelnut spread but with a different nut.
You could also swap the nut you roll the cookies in to match the nut butter you swap for. Or you could even make them as written and swap them for your favorite nut on the outside. There really is no wrong you can do here!
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📖 Recipe
Pistachio Cookies with Nutella
These decadent Pistachio Cookies sandwiched with Nutella are a treat I like to whip up around the holidays. Ok, call them a Christmas cookie if you want, but they can also be made any time of year you desire!
Ingredients
- ½ cup Unsalted Butter, soft
- ⅔ cup Granulated Sugar
- ½ cup Brown Sugar, packed
- 2 Eggs room temperature
- 1 cup Nutella
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- 2 cups All-Purpose Flour
- ¼ cup Dark Cocoa Powder
- 1 cup Pistachios, finely chopped
- additional Nutella for sandwiching cookies
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugars to the bowl and beat together until fluffy, 2 minutes longer.
- Add the eggs one at a time, beating well and scraping down the bowl after each. Add in 1 cup chocolate-hazelnut spread the vanilla extract, baking soda, and salt. Continue beating until well mixed.
- Place flour and cocoa powder in the bowl and beat on low speed just until mixed and no streaks of flour remain in the bowl.
- Cover the mixing bowl with plastic cling film and refrigerate the dough for at least an hour.
- When ready to bake the cookies, preheat the oven to 350°F and line two or more baking sheets with parchment, and reserve until needed.
- Place the chopped pistachios in a shallow bowl and drop tablespoon-sized balls into them and roll to coat, pressing some in as needed.
- Space the rolled cookies 2 inches apart on your prepared baking sheets.
- Bake the cookies in the preheated oven for 12-14 minutes, then let them cool on the pans for about 5 minutes.
- Remove to wire racks and let rest until completely cooled.
- When cookies have cooled, spread 2-3 teaspoons from the remaining 1 cup of chocolate-hazelnut spread onto the bottom of a cookie, then top with another cookie, gently pressing them together to form a filled cookie sandwich.
- Store cookie sandwiches in an airtight container at room temperature for 5-7 days.
Notes
Notes & Tips
There are a couple of things that will help you make these cookies quickly and easily.
This recipe makes a lot of cookies because you want double for sandwiching, so using a portion scoop makes quick easy work of LOTS of cookies. Plus it helps create uniform cookies of the same size.
I also like to work in sequences to work quickly. I first scoop all the cookies out onto a tray. Then roll them all through the nuts, and bake them all at the same time. You want to work fairly quickly so the cookie dough stays as cool as possible before baking.
For filling the cookies I like to put the Nutella in a piping bag. You could also put it in a zip-top back and snip off one corner and push it out one corner to fill the cookies.
Substitutions
The great thing about this cookie is that you could take it on a couple of fun twists. The Nutella could easily be swapped for peanut, almond, or cashew butter, even one mixed with chocolate to mimic the hazelnut spread but with a different nut.
You could also swap the nut you roll the cookies in to match the nut butter you swap for. Or you could even make them as written and swap them for your favorite nut on the outside. There really is no wrong you can do here!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Racks for Cooking & Baking - 8” x 11 ¾" -
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12x16 Inches Non-Stick Precut Baking Parchment, Perfect for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)
-
Norpro Stainless Steel Scoop, 25MM (.5 Tablespoon)
-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 77mgCarbohydrates: 27gFiber: 2gSugar: 16gProtein: 4g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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