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Pistachio and Cream Thumbprint Cookies

A delicious mix of pistachio, cream and chocolate!
Author: Landeelu.com



  • 1 cup butter
  • 1/3 cup powdered sugar
  • 1 egg
  • 3/4 tsp. almond extract
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 3.4 oz pkg. instant pistachio pudding, dry mix
  • 1/2 cup mini chocolate chips
  • 2 cups chopped pecans


  • 2 tbsp. butter room temp
  • 2 cups powdered sugar room temp
  • 4 oz. cream cheese
  • 1 tsp. vanilla
  • 2-3 tbsp. milk
  • Plus some extra chocolate to melt and drizzle!


  • Cookie Directions: 1) Cream together the butter and powdered sugar. 2) Add egg, almond extract and vanilla. 3) Beat in flour and pistachio pudding mix. 4) Stir in mini chocolate chips. 5) Roll dough into 1 inch balls and roll in chopped pecans. 6) Place on greased cookie sheet and press thumb into each cookie. 7) Bake at 350 for 10 minutes and let cool.
  • Cream Filling Directions: Mix all ingredients for cream filling together. Fill each cookie with a dollop of cream filling.
  • Melt chocolate and drizzle over cookies!


To drizzle my chocolate, I put some chocolate melting wafers in a ziplock baggie and microwaved it in 10 second increments, massaging the bag each time, until it had melted. I then snipped off a tiny bit of one corner of the baggie and drizzled the chocolate that way. Super easy!