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!