Dark Chocolate Pistachio Cookies

Slice and bake cookies stand alone nicely. They are slightly crisp on the outside, soft on the inside and have a tender buttery crumb.

Dark Chocolate Pistachio cookies are so easy and made with just 6 ingredients. These buttery shortbread cookies are loaded with pistachios and then dunked in dark chocolate.

Tips for Baking Shortbread Cookies

Measuring the flour – to ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If there’s too much flour, the shortbread cookies will turn out dry and crumbly.
Room temperature butter – it’s important that the butter is at room temperature. If it’s too cold, the dough will be too crumbly. If it’s too soft, the dough will be too sticky. Allow the butter to sit out at room temperature for about an hour before starting.
Chill the cookie dough – once you’ve made the dough, roll, wrap and refrigerate the dough. It’s important that the dough is firm and chilled before baking.
Cutting the dough – work with a sharp knife. Place the knife where you need to slice, and press down firmly (don’t saw the dough).

Some other flavours that you can add to shortbread dough:

Vanilla-Nutmeg
Orange zest and cranberry
Lavender
Chopped Toblerone or any chocolate
Pistachio-Cardamom
You can leave the dough plain and just roll the dough in nuts or sprinkles.

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Dark Chocolate Pistachio Cookies

Course Dessert

Ingredients

1 cup unsalted pistachios, shelled
4 ounces unsalted butter, room temperature
½ cup granulated sugar
1 large egg, room temperature
1½ cups all-purpose flour
8 ounces dark chocolate, chopped

Instructions

Place the pistachios in a small bowl and cover with water; set aside for 30 minutes.
Drain the pistachios well and place them on a paper towel to air dry while you assemble the cookie dough.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium-high speed until pale and fluffy. Add in the egg and beat until combined. Add in the flour and pistachios and beat until combined. The dough should be stiff.
Sprinkle 2 tbsp flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that’s roughly 2″ in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
When you’re ready to bake, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into ¼” rounds. Place the cookies ½“ apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden. Remove from the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing.

For the Chocolate Coating

Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
Dip each cookie halfway into the chocolate then return to the lined baking sheet. Sprinkle with sea salt or additional chopped pistachios, if desired. Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator. Once set, serve and enjoy. Recipe from BakerByNature

I hope you enjoy this recipe!

Be sure to leave a comment below if you try it.