These Pistachio Espresso Cookies are egg-free, dairy-free, and completely delicious! They’re crispy on the outside, gooey on the inside, and packed with nutty pistachio and bold espresso flavor.
The cookie dough has a rich buttery note from the pistachios, with a sweet earthy espresso taste. Each bite is indulgent, with melty chocolate puddles and whole pistachios.
These Pistachio Espresso Cookies are thick, gooey, and perfect for any coffee lover. Enjoy!
Espresso Pistachio Cookies
These Pistachio Espresso Cookies are egg-free, dairy-free, and completely delicious! They're crispy on the outside, gooey on the inside, and packed with nutty pistachio and bold espresso flavor.
Ingredients
- 220 g 1¾ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp espresso powder
- 100 g ½ cup granulated sugar
- 100 g ½ cup light brown sugar
- 130 g 9 tbsp dairy-free butter, melted (or regular butter)
- 50 g ¼ cup pistachio butter
- 60 g ¼ cup dairy-free yogurt (or full-fat yogurt, room temp)
- 100 g ¾ cup crushed pistachios
- 100 g ¾ cup dairy-free dark chocolate chips
Ganache Filling:
- 125 g ½ cup dairy-free heavy cream
- 90 g ¾ cup dark chocolate, chopped
- 1 tsp espresso powder
Instructions
Make the Ganache:
- Heat the cream in a saucepan until it just starts to boil. Stir in the espresso powder, then add the chopped chocolate. Let it sit for 10 minutes, then stir until smooth. Drop 8 spoonfuls of ganache onto a parchment-lined tray and freeze while preparing the cookie dough.
Prepare the Cookie Dough:
- In a large bowl, cream together the melted butter, granulated sugar, and brown sugar. Mix in the yogurt and pistachio butter until well combined.
Add the Dry Ingredients:
- Stir in the flour, baking soda, and espresso powder until just combined—be careful not to overmix. Fold in the chocolate chips and crushed pistachios.
Fill the Cookies:
- Scoop out 8 portions of cookie dough. Flatten each dough ball and place a frozen ganache portion in the center. Roll the dough around the ganache to form a ball.
Chill the Dough:
- Place the cookie dough balls onto a parchment-lined baking sheet (4 per sheet) and refrigerate for at least 30 minutes.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Bake the cookies for 8-12 minutes until golden on the edges but still soft in the middle.
Cool and Shape:
- If needed, use a large cookie cutter to shape the cookies while still warm. Let them cool on a wire rack before enjoying!