These Dubai Chocolate Pistachio Thumbprint Cookies are a fun twist on a classic thumbprint cookie - made easy with refrigerated chocolate cookie dough, filled with a creamy pistachio and crispy rice cereal center, and drizzled with melted chocolate. They’re rich, chewy, and gluten-free when made with store bought cookie dough and rice chex cereal. Perfect for holidays, gifting, or anytime you’re craving a chocolate-pistachio treat!
Why You’ll Love Dubai Chocolate Pistachio Thumbprint Cookies
• Easy shortcut: Start with refrigerated chocolate cookie dough (I used Sweet Loren’s gluten-free).
• Unique flavor: Pistachio cream filling with crunchy rice chex adds texture and Middle Eastern-inspired flavor.
• Gluten-free option: We used gluten free cookie dough and rice chex which are also gluten-free, but you can swap in your favorite brands too.
• Beautiful presentation: The drizzle of chocolate makes them look extra fancy with very little effort.
What You Need
Ingredient Notes
• Cookie Dough: I used Sweet Loren’s gluten-free chocolate cookie dough, but any refrigerated chocolate cookie dough will work.
• Pistachio Cream: Look for pistachio cream or pistachio butter at specialty stores or online. You can substitute with Nutella if pistachio isn’t available.
• Rice Chex Cereal: Naturally gluten-free and easy to crush. Adds a nice crunch to the filling.
• Chocolate Chips: Use your favorite chocolate - semi-sweet, dark, or even white chocolate for drizzling.
How to Make Dubai Chocolate Pistachio Thumbprint Cookies
• Bake the cookies: Preheat oven according to package directions. Place cookie dough portions on a baking sheet lined with parchment paper and bake as directed.
• Make indentations: Immediately after baking, press the center of each warm cookie with the handle of a wooden spoon to create a “thumbprint.” Let cool completely.
• Prepare filling: In a small bowl, mix pistachio cream with crushed rice chex cereal until blended.
• Fill the cookies: Spoon about 1 teaspoon of pistachio mixture into each cooled cookie indentation.
• Add chocolate drizzle: Melt chocolate chips, stir in a little oil and drizzle over the filled cookies. Let set before serving.
Storage Tips
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen (unfilled) and then filled/drizzled when ready to serve.
Frequently Asked Questions
• Can I make these ahead of time? Yes! Bake the cookies and store them unfilled in the freezer. Add the pistachio filling and chocolate drizzle right before serving.
• What if I can’t find pistachio cream? You can order it online if you can't find it in your local grocery store. I found it at Winn Dixie.
• Are these cookies gluten-free? Yes, if you use Sweet Loren’s gluten-free cookie dough and rice chex cereal. Always check labels to be sure.
• Can I double the recipe? Absolutely! Just use two packs of cookie dough and double the filling.
Quick Tips
• Crush the rice chex by placing in a zip-top plastic bag, seal and pound with rolling pin.
• Press the indentations right away while cookies are hot, or they’ll crack when cooled.
• Use a piping bag or zip-top bag to drizzle chocolate neatly over the cookies.
• Let the drizzle set completely in the refrigerator before stacking or storing, to avoid smudging.
Related Recipes
Dubai Chocolate Pistachio Thumbprint Cookies
Video
Ingredients
- 1 package refrigerated chocolate cookie dough (such as Sweet Loren’s gluten-free)
- ½ cup pistachio cream
- ½ cup rice chex cereal, crushed
- ¼ cup semi-sweet chocolate chips, melted
- ½ teaspoon vegetable oil or coconut oil
Instructions
- Preheat oven to 350°F. Place cookie dough portions on a baking sheet lined with parchment paper and bake for 10–12 minutes until edges are set but centers still soft.
- Immediately after baking, press the center of each warm cookie with the handle of a wooden spoon to create a “thumbprint.” Let cool completely.
- In a small bowl, mix pistachio cream with crushed rice chex cereal until blended. Spoon about 1 teaspoon of pistachio mixture into each cooled cookie indentation.
- Melt chocolate chips and stir in oil until smooth. Drizzle over the filled cookies, or for neater lines, transfer the melted chocolate to a small plastic bag and snip off a tiny corner before drizzling. Refrigerate for 20 minutes to set, then store the cookies covered in the refrigerator.
Notes
Nutrition
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