Soft, buttery, crisp-edged, pistachio-studded, chocolate-puddled circles of happiness that are even easier to make than they are to fall in love with.
Course Cookies, Dessert
Cuisine Dessert
Keyword Pistachio Cookies, Chocolate Pistachio, Slice and Bake Cookies
Prep Time 20 minutesminutes
Cook Time 14 minutesminutes
Dough Chilling 1 hourhour
Servings 28cookies
Calories 149kcal
Author Stephanie Simmons
Ingredients
13TBSPsalted buter, softened
3/4cupbrown sugar, packed
1egg
2tspvanilla
1 and 1/2cupall-purpose flour
1/2cupwhite whole wheat flourcan sub AP
pinchofsalt
5ouncessemi-sweet chocolate, chopped
3/4cuppistachios, shelled and chopped
2tbsppistachios, chopped, reserved for rolling
coarse sugar, for rolling
Instructions
Prep: Let the butter sit out to soften. Use a food processor to quickly and finely chop your pistachios (shell them first!). Chop your chocolate.
Make the dough: Beat softened butter in a large mixing bowl until well creamed, 2-3 minutes. Add browned sugar and mix until well creamed with the butter, 2-3 minutes. Add vanilla and egg and mix until just combined. Add flours and salt and mix until just combined. Add the chopped pistachios and semi-sweet chocolate and mix.
Chill: Divide the dough into two equal-ish sections, about 8 inches long and 2 inches wide. Add the reserved 2 tbsp chopped pistachios and some coarse sugar to a plate and roll each dough log in it to coat the outside. Wrap each log tightly in plastic wrap and chill at least 3 hours in the fridge (or up to 2 days) or 1.5 hours in the freezer.
Bake: Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Slice each log into 12-14 cookies using a serrated knife (makes it easy to cut through the chocolate chunks). Bake for 13-14 minutes. The cookies will be slightly firm and lightly browned around the edges. Let cool on cookie sheet for a few minutes. Drizzle with melted chocolate and sprinkle on flaky sea salt. Optional, but recommended. :)
Serve + Store: Enjoy immediately! Store covered tightly at room temp for up to 5 days. Dough can be kept in the freezer for up to 3 months. Let thaw in the fridge overnight before using.
Notes
NUT NOTE: If you can't stand or can't have nuts, omit them! You'll still end up with an absolutely delicious chocolate chunk shortbread cookie.