Gluten-Free Chocolate Pistachio Cookies

To make the filling: In a medium bowl, stir together the pistachio cream, confectioners’ sugar, crispy rice cereal, and salt. The filling will seem dry initially, but continue mixing until everything comes together and is the consistency of chunky peanut butter.

Divide the filling into six even portions (about 30g each); a mounded Tablespoon Scoop works well here. Using lightly greased hands, gently roll each portion of filling into neat balls between your palms. Place each ball of filling onto a lightly greased plate or piece of parchment and set aside. 

To make the cookies: In the bowl of a stand mixer fitted with the flat beater attachment, combine the cookie mix, butter, and egg. Mix on low speed briefly until combined; the mixture will be dry and crumbly. Increase the speed to medium and beat for 1 to 2 minutes, scraping the bowl as needed, until the dough is soft, sticky, and smooth. Alternatively, to make the dough by hand, combine the ingredients in a large bowl and stir vigorously with a flexible spatula until thoroughly combined. The dough will be soft and sticky. 

Scoop the dough into 12 equal portions (about 2 tablespoons or 43g each); a level 2-Tablespoon Scoop works well here. Using lightly greased hands, flatten the dough into disks about 2 1/2" in diameter.  

Place each scoop of pistachio filling onto one disk of dough, then place another disk of dough on top to form a stack. 

Working with one stack at a time, pinch the seams shut to enclose the filling, then roll the dough ball between your palms to smooth the surface (grease your hands as needed to prevent sticking). Place the filled cookie ball onto a parchment-lined or ungreased baking sheet, spacing 2" apart. Repeat with the remaining dough. 

Use the palm of your hand to gently flatten each dough ball to 3" wide. Transfer the baking sheet to the freezer, uncovered, for 30 minutes. While the cookie dough chills, preheat the oven to 375°F with a rack in the center. (See “tips,” below if you’d like to freeze the dough.) 

Bake for 18 to 20 minutes, until the cookies have puffed and the edges are set. Remove from the oven and allow the cookies to cool directly on the baking sheet while you prepare the topping. 

To make the topping: In a small microwave-safe bowl, place the pistachio cream. Microwave in 20-second increments at 50% power, stirring after each interval, until fully melted and smooth, about 40 to 60 seconds total. Once the cookies are cool, drizzle the melted pistachio cream over each cookie using a fork to create thin stripes. Sprinkle lightly with flaky sea salt, if desired. 

Storage information: Store Gluten-Free Chocolate Pistachio Cookies in an airtight container at room temperature for up to 2 days; freeze for longer storage.