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.
White Chocolate-Orange-Pistachio Thumbprint Cookies
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 40 mins
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SERVING36 People
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VIEWS12
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
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Carbohydrate17 g
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Cholesterol27 mg
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Fiber0 g
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Protein2 g
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Saturated Fat6 g
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Sodium109 mg
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Sugar9 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)
02
StepBeat in the egg yolks and vanilla extract until well combined. (2 minutes)
03
StepIn 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
StepWrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to prevent spreading during baking. (30 minutes)
05
StepPreheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. (5 minutes)
06
StepRoll the chilled dough into 1-inch balls and place them on the prepared baking sheets, leaving some space between each cookie. (10 minutes)
07
StepUse your thumb or the back of a small spoon to make a deep indentation in the center of each cookie. (5 minutes)
08
StepBake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. (10-12 minutes)
09
StepRemove 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
StepWhile 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
StepTransfer 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
StepImmediately sprinkle the filled cookies with finely chopped pistachios. (5 minutes)
13
StepLet the cookies sit until the white chocolate filling has set. (30 minutes)
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Please Rate
Maryse Feil
Jun 28, 2025I made these for a party and they were a huge hit! Everyone loved the combination of flavors and textures.
Brad Dibbert
Jun 10, 2025These cookies are absolutely divine! The orange zest really elevates the white chocolate.
Lew Lesch
May 28, 2025The recipe was easy to follow and the cookies turned out perfectly. I will definitely be making these again!
Nikki Thiel
May 27, 2025I added a pinch of cardamom to the dough and it was amazing!