Soft Espresso and Pistachio Cookies: A Gourmet and Nutty Delight

These Espresso Pistachio Cookies are a decadent treat, offering the perfect blend of rich, nutty pistachio and bold espresso flavors. With a crisp exterior and gooey chocolate center, each cookie is filled with melting chocolate chips, crunchy crushed pistachios, and a creamy espresso chocolate ganache hidden inside. The buttery pistachio dough enhances the earthy undertones of the espresso, while the combination of dark chocolate and pistachios makes these cookies a gourmet delight for any chocolate or coffee lover.

Why you’ll love this recipe
These cookies are a dream come true for those who love the combination of coffee and chocolate. The nutty flavor of pistachio butter and crushed pistachios adds a rich texture, while the espresso powder provides a subtle hint of coffee that perfectly balances the sweetness. The gooey ganache center takes these cookies to the next level, delivering a molten chocolate surprise in every bite. These cookies are both crunchy and chewy, making them a satisfying treat whether you enjoy them with a cup of coffee or as a dessert on their own.

Perfect opportunity
These Pistachio Espresso Cookies are perfect for any occasion where you want to impress with a luxurious treat. They are perfect for an afternoon coffee break, special gatherings or as a thoughtful homemade gift. Their rich flavours make them particularly suitable for the colder months, providing comfort with their warm and indulgent taste. The cookies are also perfect for sharing at potlucks, holiday parties or even as a late night snack to satisfy your sweet tooth.

Decorating Tips
For an extra touch of elegance, sprinkle a few crushed pistachios on top of each cookie before baking to add visual flair and extra texture. You can also drizzle melted chocolate over the cooled cookies for a more decadent look. If you’re serving them at a party, consider dusting them lightly with icing sugar or cocoa powder to enhance their appearance. For a fun twist, you can even use edible gold leaf on a few pieces of pistachios to make them even more sophisticated.

Ingredients:

For cookies:

• 220 g plain flour
• ½ teaspoon baking soda
• 1 teaspoon fine espresso powder
• 100 g caster sugar
• 100 g light brown sugar
• 130g dairy-free butter (or regular butter), melted
• 50 g pistachio butter
• 60 g soy yogurt (or whole thick yogurt), at room temperature
• 100 g crushed pistachios
• 100g dairy-free dark chocolate chips

For the ganache core:

• 125g dairy-free double cream
• 90 g chopped dark chocolate
• 1 teaspoon fine espresso powder

Instructions:

1. Prepare the ganache core: In a small saucepan, heat the dairy-free cream until it begins to boil. Remove from heat and stir in the espresso powder. Add the chopped dark chocolate and let it melt for about 10 minutes. Stir until the mixture becomes a smooth ganache.
2. Adjust the ganache: Line a baking sheet with parchment paper. Spoon 8 tablespoons of ganache onto the sheet and place in the freezer to set while you prepare the cookie dough.
3. Prepare the cookie dough: In a large bowl, beat together melted butter, powdered sugar and brown sugar until well combined. Add soy yogurt and pistachio butter and mix until smooth.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and espresso powder. Slowly add the dry mixture to the wet ingredients, mixing until well combined. Be careful not to overmix.
5. Add chocolate and pistachios:Gently fold in the crushed pistachios and dark chocolate chips until evenly distributed throughout the batter.
6. Shape the cookies: Scoop out 8 portions of dough. Flatten each ball of dough and place a piece of frozen ganache in the center. Roll the dough around the ganache to form a ball, making sure the ganache is completely enclosed. Place the cookies on a lined baking sheet, 4 per sheet, and refrigerate for at least 30 minutes to chill.
7. Cook: Preheat your oven to 175°C (fan-assisted). Bake the cooled cookies for 8 to 12 minutes, or until the edges are golden but the center remains soft and melting.
8. Shape and freshness:If desired, use a large cookie cutter to reshape cookies while they are still warm. Transfer cookies to a wire rack to cool completely before serving.

Enjoy these soft and nutty espresso-pistachio cookies with their surprise chocolate ganache center, perfect for satisfying your sweet tooth!