Looking for a gourmet cookie that’s as elegant as it is delicious? These dark chocolate pistachio cookies strike the perfect balance between nutty richness and buttery sweetness. Whether you’re prepping for a round of holiday baking or looking for special cookie desserts to impress your guests, this easy pistachio cookies recipe is your new go-to.
Why You’ll Love This Pistachio Cookies Recipe
These icebox cookies aren’t just a treat – they’re a showstopper! Their preparation is simple, yet elegant. No rolling or cutting, just slice and bake.
Finished with a drizzle of melted dark chocolate and a sprinkle of chopped pistachios, they make a stunning food gift, an impressive addition to the bake sale, or a delicious yet simple pistachio dessert for entertaining.
Pistachio Cookie Ingredients
To make these chocolate dipped pistachio cookies you’ll need the following ingredients. A complete list of ingredients and quantities can be found in the recipe card below.
- Butter: I prefer to use unsalted butter so I can control the amount of salt added, but you can also use salted butter (just omit the extra salt). Bring the butter to room temperature before using.
- Egg: Just a single egg needed – also bring to room temperature.
- Flour: The third essential ingredient to bring our cookie dough together. Use all purpose flour.
- Sugar: Use granulated white sugar.
- Pistachios: Shelled and roughly chopped, these are the hero of these cookies. You can use roasted or unroasted pistachios.
- Dark Chocolate: Use a high quality dark chocolate. If you don’t like dark chocolate, you can also use milk chocolate, or skip the chocolate altogether.
- Vanilla extract
- Salt
How To Make Pistachio Cookies
Here’s a quick overview of how to make dark chocolate pistachio cookies at home. For the full recipe and ingredient list, scroll down to the printable recipe card.
You will need a large bowl, plastic wrap, a baking sheet and parchment paper to get started.
Step 1: Cream the butter and sugar together until well combined. Add the egg and vanilla, and mix to combine. Then add the flour and pistachios and mix until just combined.
Use your hands to combine the mixture into a smooth dough then roughly form the dough into a log shape.
Step 2: Lay of piece of plastic wrap on your work surface and place the dough log onto the wrap. Tightly wrap it and seal the dough. Roll gently on the surface to form a smooth log.
Chill the dough in the freezer for 1-2 hours, or until it is firm to touch.
Step 3: When ready to bake, preheat the oven and remove the plastic wrap from the dough.
Slice the dough roll into 1/2 inch rounds. Place rounds on a lined baking sheet, leaving space between each cookie, and bake for 12-15 minutes, or until slightly golden on the edges.
Leave cookies to cool on the tray for 5 minutes then carefully move them to a wire rack to cool completely.
Step 4: While the cookies are cooling, melt the dark chocolate. Place the chocolate in a heat-proof bowl and microwave in 30 second increments, stirring in between each increment, until the chocolate is just melted. Don’t overheat or the chocolate will split.
Dip each cookie halfway into the melted chocolate then return to the wire rack. Sprinkle with chopped pistachios. Leave to set.
Recipe Variations
White Chocolate Instead of Dark Chocolate: For a sweeter, Christmas cookie idea, swap the dark chocolate with melted white chocolate. It pairs beautifully with pistachios and gives the cookies a lighter, more delicate finish.
Add Orange Zest to the Dough: Mix in 1–2 teaspoons of fresh orange zest to the cookie dough for a subtle citrus note that enhances the nutty pistachio flavor and complements the richness of the chocolate.
Skip The Chocolate: For a lower calorie alternative, skip the chocolate altogether.
Recipe Tips For Success
Room temperature ingredients: Using room temperature butter and eggs is essential for the best tasting cookies.
Firm Roll: Wrap the dough tightly and roll it on the bench to achieve a well shaped roll with smooth edges. This enhances the shape of the cookies before baking.
How To Store Pistachio Cookies
Store: Keep leftover cookies in an airtight container at room temperature for up to 1 week.
Freeze: I don’t recommend freezing the cookies once they are decorated, but you can absolutely freeze the cookie dough before baking. Simply store the wrapped dough in an airtight container or freezer bag for up to 3 months.
You can even slice and store individual uncooked cookie rounds in the freezer so you can enjoy a single pistachio cookie any time you please!
Serving Suggestions
I love these cookies with a hot cup of tea or coffee any day of the week.
But they are also perfect for entertaining and holiday gifting:
- Add these pistachio flavored cookies to a pretty holiday cookie box
- Arrange them on a platter for high tea
- Serve cookies alongside a scoop of ice cream and a drizzle of chocolate syrup for an easy dessert with friends.
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Chocolate Pistachio Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ¼ teaspoon salt
- 1 cup pistachios shelled, roughly chopped
- 8 ounces dark chocolate chopped
- ¼ cup pistachios shelled, finely chopped, extra for sprinkling
Instructions
- Using a stand mixer or hand mixer, cream the butter and sugar together until just combined.
- Add the egg and vanilla and mix until combined.
- Add the flour, salt, and pistachios and mix until combined. Use your hands to bring the mixture together into a smooth dough. Form the dough into a rough log shape.
- Lay a 15 inch length of plastic wrap on the bench and place the roll of dough on the plastic wrap. Wrap the dough tightly with the plastic wrap and twist the ends to seal. Roll the wrapped dough on the bench to form a smooth log shape about 6-8 inches long.
- Chill the dough in the freezer for 1-2 hours, or until it feels firm to touch.
- Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Remove the dough from the freezer and discard the plastic wrap. Using a sharp knife, cut the dough into ½ inch slices.
- Place the dough slices onto the baking sheet, leaving space between them so they don't join while cooking.
- Bake for 12-15 minutes, or until the edges are slightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before placing on a wire rack to cook completely.
- While the cookies are cooling, prepare the melted chocolate. Place the chopped dark chocolate in a heat proof bowl and microwave on medium power in 30 second increments, stirring with a metal spoon after each increment, until just melted.
- When you're ready to dip, place a tray or a piece of parchment paper underneath the wire rack to catch the chocolate drips. Dip each cookie halfway into the melted chocolate then place back on the wire rack. Sprinkle the chocolate side of the cookie with the extra chopped pistachios and leave for the chocolate to set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
