Chocolate Pistachio Cookies are wonderfully crisp on the outside and soft on the inside. These slice-and-bake cookies are no-fuss, making them ideal for holiday baking.
Pair these chocolate-studded cookies with another slice-and-bake favorite - cherry-studded Santa's Whiskers cookies.
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I love creating holiday cookie platters with various flavors and textures. From minty divinity cookies and buttery almond candy cane cookies to chocolate chip snowball cookies and chewy molasses crinkle cookies, there's something for everyone.
These chocolate pistachio cookies combine two delicious holiday flavors with a tender, buttery dough. It's impossible to eat just one! You will find me curled up by the fire with a cup of coffee and a plate of these tasty morsels!
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Why This Recipe Works
- Chocolate and pistachio is a heavenly flavor combination.
- Shortbread-style dough is buttery and indulgent.
- Sliced thick for soft centers.
- Fuss-free slice-and-bake method. Prepare the cookie dough one day and bake the next.
- This large-batch recipe is ideal for holiday baking, such as cookie swaps, bake sales, holiday potlucks, and sharing with neighbors.
Ingredient Notes
- I use unsalted butter to control the amount of salt. Two sticks are needed for this recipe.
- I love the flavor of dark chocolate, like Ghirardelli's bittersweet baking bars. Semi-sweet or milk chocolate can also be used.
See the recipe card for complete instructions and ingredient amounts.
Variations
Substitute any of these ingredient swaps for the chocolate and pistachios.
- White chocolate and dried cranberries rolled in coconut
- Dark chocolate and dried cherries rolled in chopped almonds
- White chocolate and macadamia nuts
How to Make Chocolate Pistachio Cookies
Step 1: Combine the flour, baking powder, and salt in a mixing bowl. Whisk to combine. Set aside.
Step 2: Add the butter and sugar to the bowl of a stand mixer. Mix for two minutes until creamy and well combined. Add in the milk and vanilla extract and mix to incorporate.
Step 3: Slowly add the flour mixture. Mix until just combined. Gently mix in the chopped chocolate and ½ cup chopped pistachios.
Step 4: Form the dough into two logs, each approx. 2 inches in diameter. Roll the logs in the remaining ½ cup chopped pistachios. Wrap in waxed paper and chill until firm, at least two hours or overnight.
Step 5: Preheat oven to 350℉. Slice the cookies ¼ inch thick.
Step 6: Place the cookies on parchment-lined baking sheets. Bake for 11-12 minutes until lightly brown around the edges. Cool on the sheet pan for 5 minutes before transferring them to a rack to cool completely.
Expert Tips
- Shape the dough into two logs to make it easier to handle and roll in the pistachios.
- Don't skip the chilling time. It's necessary for the cookies to keep their shape.
- The dough can be chilled for up to 5 days. If you plan to chill the dough longer than overnight, wrap the parchment-wrapped dough in plastic wrap for freshness.
- Batch your holiday baking. One day, make several batches of slice-and-bake cookie dough and bake them over the next few days.
Recipe FAQs
Store these cookies in an airtight container for up to one week.
To freeze unbaked cookies, prepare the dough, shape it into logs, and roll it in the pistachios. Wrap tightly and freeze for up to three months. Thaw it overnight in the refrigerator, and bake according to the recipe's directions.
To freeze baked cookies, cool them completely, then wrap them tightly and freeze them for up to three months. Thaw at room temperature.
More Holiday Recipes You Will Love
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📖 Recipe Card
Chocolate Pistachio Cookies
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Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 4 ounces dark chocolate (chopped)
- 1 cup chopped pistachios (divided)
Instructions
- Whisk the flour, baking powder, and salt together in a bowl. Set aside.2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon Kosher salt
- Add the butter and sugar to the bowl of a stand mixer and cream together until well blended, about two minutes. Add the milk and vanilla extract and mix to combine. Slowly add the flour mixture. Mix until combined. Gently mix in the chocolate and ½ cup chopped pistachios.1 cup unsalted butter, 1 cup granulated sugar, 2 tablespoons milk, 1 teaspoon pure vanilla extract, 4 ounces dark chocolate
- Form the dough into two logs, each 2 inches in diameter. Roll the logs in the remaining ½ cup chopped pistachios. Wrap in waxed paper and chill for at least two hours or overnight.
- Preheat oven to 350℉. Slice the cookies ¼ inches thick. Place cookie dough on parchment-lined baking sheets. Bake for 11-12 minutes until just set. Cool the cookies on the sheet pan for 5 minutes before transferring them to a rack to cool completely.
Notes
- The dough can be chilled for up to 5 days. If you plan to chill the dough longer than overnight, wrap the parchment-wrapped dough in plastic wrap for freshness.
- Store these cookies in an airtight container for up to one week.
- To freeze unbaked cookies, prepare the dough, shape it into logs, and roll it in the pistachios. Wrap tightly and freeze for up to three months. Thaw it overnight in the refrigerator, and bake according to the recipe's directions.
- To freeze baked cookies, cool them completely, then wrap them tightly and freeze them for up to three months. Thaw at room temperature.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
Add ease to your holiday baking with these slice-and-bake cookies. They will not disappoint!