Here’s my take on pistachio blossoms—a nod to classic buttery blossom cookies, updated with nutty pistachio flavor and a chocolate “blossom” center.

Pistachio Blossom Cookies

Why You’ll Love This Recipe

I adore how these cookies combine rich pistachio flavor with soft, buttery dough and a melty chocolate center. The subtle nutty sweetness pairs wonderfully with a slightly salty crunch, and the chocolate kiss creates a beautiful focal point reminiscent of a flower.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour

  • Pistachio flour (or finely ground pistachios)

  • Unsalted butter, softened

  • Granulated sugar (and optionally light brown sugar)

  • Pistachio butter (or finely processed pistachios)

  • Egg

  • Vanilla extract and optional pistachio extract

  • Salt, baking soda, baking powder

  • Granulated sugar (for rolling)

  • Chocolate kisses or similar chocolates (e.g. dark chocolate buds)

directions

  1. I whisk together flour, pistachio flour (or finely ground pistachios), salt, baking soda, and baking powder

  2. I cream together softened butter with sugar (and brown sugar, if using), then add pistachio butter and mix until smooth. I beat in the egg and extracts until fully blended

  3. I add dry ingredients and mix until no streaks remain, then chill the dough for 20–30 minutes to firm up

  4. With a small scoop (about 1 Tbsp), I roll dough into balls, then roll each in granulated sugar to coat

  5. I preheat the oven to around 350 °F (175 °C) and bake for about 9–10 minutes until tops are crackly and edges set. While they’re still soft, I gently press a chocolate kiss into the center of each cookie, then return to the oven for another 1–2 minutes until the bottoms just begin to brown

  6. I cool cookies on the sheet for 10 minutes before transferring them to a wire rack to cool completely so the chocolate sets and the cookies firm up

Servings and timing

This recipe makes approximately 40–45 cookies, depending on the dough scoop size and spacing. Prep (mixing and chilling) and bake span around 45 minutes, plus cooling time—perfect for batch baking.

Variations

  • If I don’t have pistachio extract, I substitute a small amount of almond extract for similar nutty nuance

  • I prefer using dark chocolate kisses or Wilbur chocolate buds instead of classic milk chocolate—they’re higher quality and maintain their shape better when pressed into the hot cookies

  • If I only have whole pistachios, I process them with a bit of flour to make pistachio flour and butter as needed

storage/reheating

I let the cookies cool completely before storing them in an airtight container. They keep well at room temperature for up to 5 days, or I refrigerate to extend freshness. The chocolate centers set firm after cooling. No reheating needed—they’re best enjoyed at room temperature, so that the chocolate stays soft.

FAQs

What if I can’t find pistachio flour or pistachio butter?

I grind raw pistachios in a food processor with a little flour—first to create pistachio flour, and continuing until it becomes butter. It works well, especially if I weigh ingredients correctly

Can I make a nut‑free version?

Yes—I swap pistachio flour and butter with almond flour or peanut butter and skip pistachio extract. The cookie still bakes up soft and sweet, though it won’t have that distinct green tone.

What kind of chocolate should I use?

I use dark chocolate kisses or Wilbur semisweet chocolate “buds,” which hold their shape better than milk versions. The chocolate softens beautifully without fully melting during baking

How do I stop the cookies from flattening too much?

Chilling the dough before baking helps keep the cookies thick. Also, pressing chocolate kisses while the cookies are still hot—after initial baking—creates a slight indentation that holds the shape better.

Are these cookies chewy or crisp?

They’re tender and buttery but slightly crisp at the edges with a soft center. They don’t have the crunch of gingersnaps but are delightfully melt‑in‑your‑mouth.

Conclusion

I find these pistachio blossom cookies elegant yet approachable: buttery dough enhanced with pistachio flavor, crackled sugar exterior, and a glossy chocolate kiss nuzzled in the center. They bring both visual charm and nutty sweetness to the cookie platter. Let me know if you’d like ideas on coloring, nut-free conversions, or creative flavor pairings!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pistachio Blossom Cookies

Pistachio Blossom Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alice
  • Total Time: approx. 45 minutes
  • Yield: about 40 cookies

Description

Soft, buttery blossom cookies infused with rich pistachio flavor and crowned with a chocolate kiss in the center—an elevated classic with nutty elegance.


Ingredients

1½ cups (190 g) all-purpose flour

½ cup (60 g) pistachio flour, or pistachios finely ground

½ tsp fine sea salt

¼ tsp baking soda

¼ tsp baking powder

½ cup (113 g) unsalted butter, room temperature

½ cup (100 g) granulated sugar, plus extra for rolling

¼ cup (52 g) packed light brown sugar

1 large egg, room temperature

½ cup (128 g) pistachio butter, room temperature

1 tsp vanilla extract

½ tsp pistachio extract (optional; can substitute almond extract)

About 40 chocolate kisses (unwrapped) 


Instructions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.

Whisk together flour, pistachio flour, salt, baking soda, and baking powder; set aside.

In a mixer, cream butter with both sugars until light and sandy. Mix in pistachio butter until smooth, then beat in egg, vanilla, and optional pistachio extract.

Gradually stir dry ingredients into wet until just combined. Chill dough slightly if too soft.

Scoop tablespoon-sized balls, roll in granulated sugar, and place spaced on baking sheets.

Bake 12 minutes, or until edges set and tops lightly golden.

Immediately press a chocolate kiss into the center of each cookie and allow to cool on the sheet. 

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star