Imagine the aroma of espresso swirling with nutty pistachio as you bite into a tender, creamy dessert—these Pistachio Latte Sandwich Cookies are pure coffeehouse magic in homemade form! Two buttery pistachio espresso cookies hug a dreamy cream cheese filling, making every bite an adventure for your senses. The flavors are bold yet perfectly balanced, striking that delightful place where cozy comfort meets elegant treat. If you want to impress friends, brighten up a gathering, or just treat yourself to something spectacular, these cookies are a must-try sensation.
Ingredients You’ll Need
You might be amazed by how short and approachable the ingredient list for these Pistachio Latte Sandwich Cookies really is! Each component, from aromatic espresso powder to creamy pistachios, brings something essential to the delicious flavor, irresistible texture, or signature look of these melt-in-your-mouth treats.
- Unsalted butter (½ cup, softened): Gives the cookies their rich, tender crumb—room temperature is key for creaming!
- Granulated sugar (⅓ cup): Sweetens the cookies and helps them spread just right while baking.
- Light brown sugar (⅓ cup, packed): Adds caramel notes and soft chewiness that contrasts the crunchy pistachios.
- Egg (1 large): Binds everything together and gives the cookies structure.
- Vanilla extract (1 teaspoon for dough, ½ teaspoon for filling): Infuses warmth and rounds out the flavors in both cookies and filling.
- Instant espresso powder (1 tablespoon): Brings a bold, coffee-forward flavor that’s the star of the latte twist!
- All-purpose flour (1¼ cups): The reliable base for the perfect cookie bite.
- Baking soda (½ teaspoon): Lends the cookies their lovely, pillowy texture.
- Salt (¼ teaspoon): Brightens and balances all the sweetness.
- Finely chopped pistachios (½ cup for dough, 2 tablespoons ground for filling, optional): Add crunch, color, and that irresistible nutty flavor—plus extra if you want a pistachio boost in the filling!
- Cream cheese (4 oz, softened): The backbone of a tangy, fluffy cookie filling.
- Butter (2 tablespoons, softened for filling): Makes the cream cheese filling extra spreadable and luscious.
- Powdered sugar (¾ cup): Sweetens and thickens the filling to the perfect consistency.
How to Make Pistachio Latte Sandwich Cookies
Step 1: Prepare Your Oven and Pan
First things first, set yourself up for success by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the tray with ease (no crunchy bottoms or sticky surprises!).
Step 2: Cream Butter and Sugars
Grab a large mixing bowl and beat together the softened butter, granulated sugar, and brown sugar. Really go for it—let the mixture get fluffy and pale, for at least 2–3 minutes. This is where you start creating that light, melt-away texture everyone loves in Pistachio Latte Sandwich Cookies.
Step 3: Incorporate Egg, Vanilla, and Espresso
Now, beat in the egg, vanilla extract, and instant espresso powder. The mixture will turn silky and rich as the aroma of coffee starts to bloom! Scrape down the sides as needed to make sure everything gets fully incorporated for the best cookie flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures your leavening and salt get evenly dispersed, leading to perfectly risen cookies without uneven spots of flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, mixing just until combined—overmixing is a no-go for tender cookies. Fold in the finely chopped pistachios, making sure they’re evenly distributed so there’s nutty goodness in every bite.
Step 6: Shape and Bake
Using a small tablespoon, scoop dough and roll it into neat balls. Space them about two inches apart on your prepared baking sheet, as these cookies love a little room. Gently flatten each ball for a uniform sandwich shape. Bake for 8–10 minutes, just until the edges are set but the centers are still irresistibly soft. Let them cool for 5 minutes on the sheet before transferring to a wire rack.
Step 7: Whip Up the Filling
While your cookies cool, beat together the cream cheese and softened butter until silky and smooth. Add in vanilla and powdered sugar, then whip until fluffy. For a flavor boost, fold in finely ground pistachios—it’s optional, but I highly recommend it for next-level Pistachio Latte Sandwich Cookies!
Step 8: Assemble Your Sandwiches
Once the cookies are completely cool, spread or pipe a generous layer of that dreamy filling onto the flat side of one cookie. Top with another cookie to finish your sandwich. Repeat for all (and try to resist sampling before you’re done!).
How to Serve Pistachio Latte Sandwich Cookies
Garnishes
Take your Pistachio Latte Sandwich Cookies from delicious to downright stunning by rolling the edges in extra chopped pistachios, a dusting of espresso powder, or even white chocolate shavings. Not only does this add color and crunch, but it brings a little hint of pizzazz to every plate or platter.
Side Dishes
Pair these cookies with your favorite warm latte, a scoop of vanilla bean ice cream, or a bowl of fresh berries. If you’re serving them at a party, arrange alongside other coffee-inspired treats for a sophisticated sweet table that shines with complementary flavors.
Creative Ways to Present
For truly memorable Pistachio Latte Sandwich Cookies, package a few in a pretty box for gifting, stack in mason jars for a rustic feel, or skewer mini cookies for a whimsical dessert kabob. They’re also beautiful arranged on tiered cake stands for an afternoon tea or dessert buffet.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pistachio Latte Sandwich Cookies in an airtight container in the refrigerator for up to 4 days. The filling stays fresh and creamy, and the cookies hold their lovely tenderness—just remember to let them come to room temperature before serving for the best bite!
Freezing
Both the baked cookies and the assembled sandwich cookies freeze wonderfully. Store unfilled cookies in a sealed freezer bag for up to 2 months, or freeze sandwiched cookies (with parchment between layers) the same way. Defrost overnight in the fridge before enjoying.
Reheating
No need to reheat—the joy of Pistachio Latte Sandwich Cookies is all in their cool, creamy center! If they’ve chilled a bit too much, let them sit out for 20–30 minutes before serving so the filling softens to dreamy perfection.
FAQs
Can I use regular coffee instead of instant espresso powder?
While instant espresso powder packs the most punch in a small amount, you can substitute with finely ground instant coffee if necessary. Just note the coffee flavor may be milder, so feel free to add an extra teaspoon to taste.
Are there any nut-free alternatives to pistachios?
If you or your guests are avoiding nuts, try using sunflower seeds or pumpkin seeds for the crunch. The cookies won’t have the same pistachio character, but they’ll still be delicious and satisfying!
How do I get my Pistachio Latte Sandwich Cookies extra thick?
For a thicker, bakery-style cookie, chill the assembled dough balls for 30 minutes before baking. This helps the cookies hold their shape and results in a gorgeously plump center that’s perfect for sandwiching.
Is it okay to make the filling in advance?
Absolutely! The cream cheese filling can be whipped a day ahead and stored in the fridge. Just give it a quick stir before spreading. If it’s too firm, let it sit at room temp for 10–15 minutes.
Do the cookies need to be refrigerated once assembled?
Yes, because of the cream cheese filling, they should be stored in the refrigerator. They’ll keep perfectly for several days and taste their best when brought to room temp before eating.
Final Thoughts
Let yourself indulge in something truly special—these Pistachio Latte Sandwich Cookies are guaranteed to brighten your day, wow your friends, and spark so many smiles. Give them a try, and I bet they’ll find a permanent spot in your cookie rotation!
Print
Pistachio Latte Sandwich Cookies Recipe
- Total Time: 30 minutes
- Yield: 15 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of these Pistachio Latte Sandwich Cookies. Soft pistachio cookies filled with a creamy latte-flavored filling make for a delightful treat!
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup finely chopped pistachios
For the Filling:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
- 2 tablespoons finely ground pistachios (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: Cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg, vanilla, and espresso powder. In a separate bowl, whisk flour, baking soda, and salt. Combine wet and dry ingredients, then fold in pistachios.
- Bake the cookies: Scoop dough into balls, flatten, and bake for 8–10 minutes. Cool on a wire rack.
- Make the filling: Beat cream cheese and butter until smooth. Add vanilla, powdered sugar, and ground pistachios if desired.
- Assemble the cookies: Spread or pipe filling onto one cookie and sandwich with another.
Notes
- Chill dough for thicker cookies.
- Store cookies in the fridge for up to 4 days.
- Bring cookies to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
