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Who doesn’t love cookies? Especially when they’re dipped in chocolate! Now what do you say to these Pistachio Cookies dipped in chocolate?
These pistachio cookies are just about the most mouthwatering things to ever come out of my kitchen.
What’s so special about them, you ask? Well, they have a rich pistachio flavor that comes from using real pistachios!
The cookies are soft and chewy on the inside, with a slight crunch from the chopped pistachios.
Then, we dip them in smooth dark chocolate for that extra touch of sweetness. I’m drooling just thinking about it!
You don’t need a food processor or any special equipment—just a large mixing bowl, a medium bowl, and a spoon. The kids love helping, too!
These cookies are great for any occasion. Want to make something special for St. Patrick’s Day? Add a little green food coloring for that festive green color.
Looking for a quick cookie recipe to satisfy your sweet tooth? This is it! Plus, Pistachio Cookies make amazing holiday gifts!
Some of our other favorite Pistachio recipes we have on our site include: Pistachio Lush Cake Dessert Recipe, Bakery Style Pistachio Muffins with Pudding Mix, and Easy Soft Pistachio Cookies Recipe with Pudding Mix.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PISTACHIO COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHY DO I HAVE TO SOAK THE PISTACHIOS?
- CAN I USE A DIFFERENT CHOCOLATE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Chocolate Dipped Pistachio Cookies Recipe
WHY THIS RECIPE WORKS:
- Simple Ingredients: Uses common items like butter, sugar, and all-purpose flour that you probably already have.
- Fantastic Flavor: Combines the nutty taste of pistachios with rich dark chocolate chunks for a unique treat.
- Easy Preparation: No complicated steps—great for both beginners and experienced bakers using just a large mixing bowl and a rubber spatula.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Pistachios
- Butter
- Sugar
- Egg
- All-purpose flour
- Vanilla extract
- Salt
- Dark chocolate
- Chopped pistachios for decoration
HOW TO MAKE PISTACHIO COOKIES:
- Soak the pistachios in water for 4 hours to hydrate them. Or, boil water and take it off the heat. Add the pistachios and let sit for 5 minutes, continue on with the recipe.
- Then, drain and dry them with paper towels. Set aside.
- In a large bowl, cream the butter and sugar until smooth and creamy.
- Add the vanilla extract and egg, and continue beating until well incorporated.
- Add the flour, a pinch of salt, and the hydrated pistachios dried with paper towels. Mix everything until you have a dough.
- Place the dough on a sheet of plastic wrap.
- Roll it into a cylinder, making sure to seal the ends well.
- Freeze the dough for at least 2 hours or until firm.
- Preheat the oven to 350°F (175°C). Line sheet trays with parchment paper.
- Remove the dough from the freezer and discard the plastic wrap.
- Cut the dough into slices about 1/2 inch thick.
- Place the dough slices on prepared baking sheets, leaving space between them to prevent sticking while baking.
- Bake the cookies for 12 minutes or until the edges are slightly golden.
- Once the cookies are baked, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Drizzle or decorate the cookies with melted dark chocolate and sprinkle some chopped pistachios on top. Place in the fridge for the chocolate to harden or allow them to sit out until set, serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DO I HAVE TO SOAK THE PISTACHIOS?
Soaking the pistachios helps to hydrate them so they aren’t super hard in the cookies.
This makes them softer and more amazing to bite into.
Plus, it prevents the cookies from having hard bits that could hurt your teeth!
The last thing you want is a rock-hard pistachio inside your nice, soft cookie.
CAN I USE A DIFFERENT CHOCOLATE?
Absolutely! You can use milk chocolate or even white chocolate chips if you prefer.
It’s all about what you like best.
Some people even use both dark and white chocolate for extra fun.
You could make layers of different flavors!
ANY ADDITIONS?
You don’t need my permission here. Think of all the amazing additions you can.
I’m sure there are more than what I’ve got here.
- Sprinkle flaky salt on top for a sweet and salty combo.
- Add lemon zest to the dough for a citrus twist.
- Mix in some almond extract for extra flavor.
- Drizzle white chocolate over the dark chocolate layer.
- Include dried cranberries or cherries for a fruity touch.
- Add a little green food coloring for a festive look, perfect for St. Patrick’s Day.
- Mix in brown butter for a richer taste.
- Top with crushed pistachio flour or ground pistachios for more nutty flavor.
- Sprinkle coconut flakes over the chocolate.
- Add dark chocolate chunks or make white chocolate pistachio cookies by swapping the chocolate.
ANY SUBSTITUTIONS?
Do it! Try out different things and figure out how you like them best.
I love experimenting with cookies!
- Butter: Use vegan butter or coconut oil for a dairy-free option.
- All-purpose flour: Substitute with almond flour or pistachio flour for a gluten-free version.
- Sugar: Replace with brown sugar or coconut sugar for a deeper flavor.
- Egg: Use a flax egg or applesauce for a vegan version.
- Dark chocolate: Swap with white chocolate chips or milk chocolate.
- Vanilla extract: Try using almond extract or extra lemon zest for a different flavor.
HOW TO STORE:
Refrigerator: Place the cookies in an airtight container and store them in the fridge for up to a week. This helps keep the chocolate solid.
This keeps them fresh and chewy.
You can layer them with parchment paper to prevent sticking.
Freezer: You can freeze the cookies in a single layer in freezer bags or an airtight container.
They’ll keep well for up to three months.
Just thaw them at room temperature when you’re ready to enjoy.
DANA’S TIPS AND TRICKS:
- Use the Right Type of Pistachios: Raw pistachios work best for this recipe. Roasted pistachios may have added salt and oils.
- Dry the Pistachios Well: After soaking, make sure the pistachios are completely dry before adding them to the dough. Extra moisture can affect the cookie texture.
- Use Parchment Paper: Line your cookie sheet or prepared baking sheets to prevent sticking and for easy cleanup.
- Use Room Temperature Ingredients: Butter and large egg mix better when they’re at room temperature.
- Don’t Overmix: Mix the flour mixture into the wet ingredients until just combined to keep the cookies tender.
- Cool Properly: Let the cookies cool on a cooling rack or wire rack to prevent them from getting soggy.
These Pistachio Cookies are a super tasty treat that combines nutty pistachios with rich chocolate.
They’re easy to make and perfect for sharing!
If you like this recipe, you might also like:
Chocolate Dipped Pistachio Cookies Recipe
Ingredients
- 1 cup raw pistachios
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- pinch salt
- 1 cup melted dark chocolate
- chopped pistachios for garnish
Instructions
- Soak the pistachios in water for 4 hours to hydrate them. Or, boil water and take it off the heat. Add the pistachios and let sit for 5 minutes, continue on with the recipe.1 cup raw pistachios
- Then, drain and dry them with paper towels. Set aside.
- In a large bowl, cream the butter and sugar until smooth and creamy.1/2 cup butter, 1/2 cup granulated sugar
- Add the vanilla extract and egg, and continue beating until well incorporated.1 large egg, 1 teaspoon vanilla extract
- Add the flour, a pinch of salt, and the hydrated pistachios dried with paper towels. Mix everything until you have a dough.1 1/2 cups all-purpose flour, pinch salt
- Place the dough on a sheet of plastic wrap.
- Roll it into a cylinder, making sure to seal the ends well.
- Freeze the dough for at least 2 hours or until firm.
- Preheat the oven to 350°F (175°C). Line sheet trays with parchment paper.
- Remove the dough from the freezer and discard the plastic wrap.
- Cut the dough into slices about 1/2 inch thick.
- Place the dough slices on prepared baking sheets, leaving space between them to prevent sticking while baking.
- Bake the cookies for 12 minutes or until the edges are slightly golden.
- Once the cookies are baked, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Drizzle or decorate the cookies with melted dark chocolate and sprinkle some chopped pistachios on top. Place in the fridge for the chocolate to harden or allow them to sit out until set, serve.1 cup melted dark chocolate, chopped pistachios
Notes
- Use the Right Type of Pistachios: Raw pistachios work best for this recipe. Roasted pistachios may have added salt and oils.
- Dry the Pistachios Well: After soaking, make sure the pistachios are completely dry before adding them to the dough. Extra moisture can affect the cookie texture.
- Use Parchment Paper: Line your cookie sheet or prepared baking sheets to prevent sticking and for easy cleanup.
- Use Room Temperature Ingredients: Butter and large egg mix better when they’re at room temperature.
- Don’t Overmix: Mix the flour mixture into the wet ingredients until just combined to keep the cookies tender.
- Cool Properly: Let the cookies cool on a cooling rack or wire rack to prevent them from getting soggy.
Nutrition
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