BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chocolate Fudge Pistachio Thumbprints

Hi friends! I’m Jessica, creator of the blog How Sweet it Is. Since 2009, I’ve been sharing my daily rambles and recipes with my invisible internet friends, talking about bacon and cheese and chocolate and the occasional vegetable. I’m so excited to be here because today we are kicking off the Month of Cookies here on the Delish Dish. I’ll be sharing a new cookie recipe with you each week, bulking up your holiday baking list until it’s uncomfortably plump. ‘Tis the season!


Is everyone else having a difficult time controlling their excitement over holiday cookie time? Me too!

The exact emotions that holiday baking evoke inside of me can barely be described. The nostalgia I feel can occasionally be overwhelming to the point where I’m tearing up while frosting a cookie. I mean, I am definitely a bit dramatic, but cookie baking hits me deep in my soul. Cookie baking therapy is a thing.

Even though my ever-growing baking list is beginning to spiral out of control, I can never help but come up with a few more favorites each year. These cookies (adapted from these Chocolaty Caramel Thumbprints) have definitely made the list. If you’re someone who loves a bit of salt with your sweets, these cookies will win you over too.

So much chocolate combined with savory pistachios? Three words: to die for.

My grandma always made a holiday thumbprint rolled in red and green coconut and topped with buttercream. I wanted to take the chocolate route because, well… it’s chocolate. The cookies are quite simple – once you make the chocolate dough and chill it for a bit, you roll it into 1-inch balls. Take about a cup of pistachios and pulse them in your food processor until crumbly, then roll the balls in the egg white wash and through the pistachios.

When it comes to thumbprints, I like to bake them for five minutes, then push my thumb in the center to create the well for the chocolate. A little heat on the thumb is worth it. The cookies bake a bit longer and then once cooled completely, you pour in the fudgiest chocolate ganache. To make the ganache, I simply  poured 1/3 cup of warmed heavy cream over eight ounces of chopped high-quality dark chocolate and stirred until it was smooth and thick.


Can hardly take these beauties.



Recipe adapted from Chocolaty Caramel Thumbprints.

26 Responses to “ Chocolate Fudge Pistachio Thumbprints ”

  1. Where’s the recipe ?? Would love to make them

  2. Looks tempting enough!

  3. I also would love to make these. Where’s the recipe?

  4. Brilliant! We need more specifics! Recipe recipe. What adaptions did you make to the original?

  5. I need this recipe please!

  6. I’ve hit links, googled and I cannot find this recipe. The above comments indicate that I’m not the only one who wants it! PLEASE publish!

  7. At the bottom of the post it says “recipe adapted from” – just use that recipe and ignore the directions for making the caramel (instead use the directions included here for the ganache) and use pistachios instead of pecans. Everything else is the same!

  8. You should have included that information in the blog. The way it reads you are just citing the recipe.

  9. Way to go Jessica! So happy for you and your new bhg adventure. Adding these cookies to my list. Enjoy your success!

  10. Where’s the recipe?! I see the link to the Carmel Thumbprints but not for this one…. Maybe I’m just having a bad morning! ha!

  11. It took me five minutes to figure out there is no recipe to follow on this page. It’s kind of lame to have to go between the two pages to figure out what you did. :(

  12. yes, after 20 min and 3 links, no recipe. I dont get it

  13. OK, ladies. Just follow either link to the Chocolatly Caramel Thumbprints recipe. One is toward the beginning. One is at the end. Make the chocolate dough. Follow recipe until you roll the balls in egg whites. STOP! Now in this article is says to pulse one cup pistachios in your processor. Now roll the egg white covered dough balls in the pistachios. Bake for 5 minutes then push a thumbprint in the warm cookies and continue to bake until done. Now according to this post you mix 1/3 cup warm heavy cream with 8 oz. of chopped high quality dark chocolate until its smooth and thick. Pour a smidge of the ganache into the middle of each completely cooled cookie. Yum!

  14. Epic user experience fail… recipe should be MORE than easy to find!

    Lost a reader here…

  15. What a bunch of whiners! Click the link to see the recipe. LOL! Relax. Go buy a recipe book if you don’t want to use FREE ones.

  16. Your thumbprint cookies look absolutely amazing!!!

  17. Don’t agree with you at all, Sarah. If you’re posting to a recipe blog, and raving about how amazing the cookie is, then have it together and post the proper recipe. Kate has it right, this is an epic fail and in fact disturbing that the author would turn it into such a thankless hunt.

  18. PLease send recipe for Choc Fudge Pistachio Thumbprints

  19. hi, I’ve hit links, googled and I cannot find this recipe. The above comments indicate that I’m not the only one who wants it! PLEASE publish!

  20. I am at a lose to finding the recipe attached to this posting. I have hit the heart link as suggested in the recipe box to no avail. Please advise!.

  21. I followed several links and found this: Ms. Merchant indicates she adapted the chocolaty caramel cookie recipe, so I replaced the caramel with ganache, and pecans to pistachios. Hope this works; I’ll try it later this week.

    Pistachio Fudge Thumbprints

    1 egg
    ½ cup butter, softened
    ⅔ cup sugar
    2 tablespoons milk
    1 teaspoon vanilla
    1 cup all-purpose flour
    ⅓ cup unsweetened cocoa powder
    ¼ teaspoon salt

    Chocolate Ganache
    ⅓ Cup heavy cream and 8oz chocolate

    1 ¼ Cups finely chopped pistachios

    1) Preheat oven to 350 degrees F.

    2) Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed.

    3) In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

    4) In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

    5) Warm ⅓ Cup heavy cream and pour over 8oz chocolate; stir until smooth. Set aside.

    6) Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pistachios to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

    7) Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb.
    8) Spoon chocolate ganache indentations of cookies. Transfer cookies to wire racks; cool.

    Makes 36 cookies.

  22. where is recipe

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