Christmas chocolate and kiwi cookies: easy, spectacular little treats perfect for those looking for quick Christmas ideas. These no-bake cookies, made with Pan di Stelle, fresh kiwi and chocolate, are a delicious idea to enrich your holiday dessert tray, for a party buffet or as a last-minute homemade gift. They combine the intense taste of chocolate with the fresh, slightly tart touch of kiwi, creating a surprising contrast.
Christmas cookies
I often make them when I have little time but want a dessert that looks impressive: everyone always likes them and they disappear in no time. They are also a perfect recipe to make with children, as they are assembled in a few minutes and decorating them is great fun.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Christmas, All seasons
- Energy 211.63 (Kcal)
- Carbohydrates 18.67 (g) of which sugars 2.79 (g)
- Proteins 4.55 (g)
- Fat 14.48 (g) of which saturated 1.92 (g)of which unsaturated 0.82 (g)
- Fibers 1.53 (g)
- Sodium 160.08 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Christmas chocolate and kiwi cookies
- 4.6 oz cookies (Pan di Stelle without sugar or regular if you prefer, about 16 in number)
- 2 kiwi
- 4 tbsp pistachio spread (sugar-free or regular, or any other spread you like)
- 8 edible wafer decorations (in star shapes or other decorations of your choice)
- 5.3 oz dark chocolate (no sugar added) (or regular dark chocolate if you prefer)
Useful tools for Christmas chocolate and kiwi cookies
You will need:
- 1 Piping bag or pastry bag
Preparation of Christmas chocolate and kiwi cookies
Peel the kiwis, cut them into 8 slices about 3/8 inch thick (approx 1 cm) and remove the white core.
Put a little dark chocolate in the center of each cookie, place the kiwi slices on top and, using a piping bag, fill the central holes with the pistachio spread. Close with the remaining cookies.
Let them firm up for 15 minutes in the freezer (or 30 minutes at room temperature).
Dip the filled cookies into the dark chocolate: first one side, up to near the kiwi slice, let it solidify, then dip the other side.
Decorate with a little wafer star and let dry completely.
Storage for Christmas chocolate and kiwi cookies
Store the cookies in an airtight box in a cool place (or in the fridge). Since they contain fresh fruit, I recommend consuming the cookies within 3 days.
Variations for Christmas chocolate and kiwi cookies
You can use any other type of fruit instead of kiwi, adapting it to the size of the cookie by cutting it with a round cutter or cookie cutter.
You can substitute dark chocolate with white or milk chocolate.
The pistachio cream in the center of the fruit can be omitted or replaced with any other spread to taste.
As for the little white stars used to decorate the cookies, you can use wafer stars or make them at home with classic fondant (if sugar is not an issue), or choose a different decoration.
Helpful questions for Christmas chocolate and kiwi cookies
Can I use another type of cookie instead of Pan di Stelle?
Yes, round and slightly crunchy cookies of the same diameter as the kiwi slices work well.
Can the pistachio cream be substituted?
Of course! You can use hazelnut spread, chocolate spread or peanut butter.
Do kiwis release water?
No, if cut into thick slices and consumed within 2–3 days they won’t ruin the texture of the dessert.
Can I fully dip the cookie in chocolate?
Yes, but drying times will increase and the flavor will be more intense. Half dips remain more balanced.
Can I prepare them in advance?
Absolutely yes: in fact, after a few hours in the fridge they become even more compact and tasty.
Should the kiwis be ripe?
Yes, the kiwis should be ripe but firm.
Ripe: to have the sweet and slightly tart flavor typical of the recipe.
Firm: so they hold their shape when sliced and don’t release too much water, preventing the cookies from becoming soggy.
If too unripe, they will be too hard and lack flavor; if too ripe, too soft and moist, making assembly and storage difficult.
