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Chocolate cookies with pistachio ganache filling and milk bottle
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5 from 1 vote

Chocolate Pistachio Cookies

Prep Time15 mins
Cook Time15 mins
Assemble Time15 mins
Servings: 18 cookies


Chocolate Cookies

  • 125 g softened unsalted butter
  • ½ cup icing sugar
  • ¼ cup cocoa powder
  • pinch salt
  • 1 cup plain flour

Pistachio Ganache

  • 1 cup white chocolate
  • 4 tbsp pistachio spread


  • Pre heat oven to 160c and line 2 baking sheets with baking paper.
  • In a stand mixer or bowl for a hand mixer, place in your butter and icing sugar.
  • Beat the butter and sugar until light and creamy.
  • Add in your cocoa powder, salt and flour and beat until everything is well combined and a dough forms.
  • Remove the dough onto a piece of baking paper or floured surface and roll to 1/2cm (less than 1/4 inch) thick.
  • Use a 5cm round cutter (or cutter of your choice) and cut the cookies.
  • Place onto baking sheets and place in the oven for 15 - 17 minutes.
  • Remove from the oven and set aside to cool.

Pistachio Ganache

  • Place your white chocolate in the microwave for 20 seconds at a time until it is mostly melted.
  • Give the white chocolate a good mix till it is fully melted and add in the pistachio spread.
  • Mix well and put aside to set.
  • When the cookies are cool, place the ganache into a piping bag (if your ganache is too runny you can place in the fridge for a few minutes, if it is too firm place it in the microwave for a few minutes). Pipe a mound into the centre of half the cookies. Place the other half cookies on top of each filled cookie.
  • Drizzle with left over ganache.