Dubai Chocolate Pistachio Thumbprint Cookies
Delicious Dubai Chocolate Pistachio Thumbprint Cookies using refrigerated cookie dough, pistachio cream, and chocolate drizzle—simple and festive!
Servings 12 cookies
Calories 232kcal
Ingredients
- 1 package refrigerated chocolate cookie dough (such as Sweet Loren’s gluten-free)
- 1/2 cup pistachio cream
- 1/2 cup rice chex cereal, crushed
- 1/4 cup semi-sweet chocolate chips, melted
- 1/2 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.
Video
Notes
Store cookies in an airtight container in refrigerator for up to a week. They can also be frozen (unfilled) and then filled/drizzled when ready to serve.
Nutrition
Calories: 232kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 99mg | Potassium: 136mg | Fiber: 2g | Sugar: 19g | Vitamin A: 55IU | Vitamin C: 0.5mg | Calcium: 29mg | Iron: 2mg