Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

Pistachios are so delicious in cookies. They add the perfect crunch and just the right amount of flavor to a simple cookie recipe. Dip the cookies in dark chocolate for the most perfect flavor combination!

Why you’ll love this Chocolate Dipped Pistachio Cookie Recipe

• Simple ingredients. This recipe uses very simple and easy-to-find ingredients. You may even find that most of the ingredients for these cookies are already in your home and pantry.
• Easy to follow steps. None of the steps in this recipe are too complicated so even novice cookie bakers should have a pretty easy time whipping the dough together. Just grab a mixing bowl and an electric mixer and you’re good to go!
• Make the dough ahead of time. After making the dough, roll it into a log and freeze until ready to slice and bake. You only need to freeze the dough for a couple of hours, but you can leave it in the freezer for longer if needed.

Ingredients in Chocolate Dipped Pistachio Cookies

Pistachios – You will need a cup of pistachios, with the shells removed. Make sure to hydrate them before adding to the cookie dough. Save a few extra nuts to chop and sprinkle on top of the dipped cookies.

Butter – Make sure the butter is softened to room temperature before mixing with the other ingredients. For best results, use real butter.

Sugar – Just 1/2 cup of sugar adds the perfect amount of sweetness to the cookie dough.

Egg – One large egg will bind all of the other ingredients together.

Flour – All-purpose flour works best, but you can use a gluten-free substitute if needed.

Vanilla extract – The higher the quality of the vanilla, the better. I have found that using vanilla bean paste adds a much more intense vanilla flavor when baking.

Dark chocolate chips or melting wafers – You can use milk chocolate or semi-sweet if you prefer. You can’t go wrong with chocolate!

How to make Chocolate Dipped Pistachio Cookies

Preparation of the Pistachios: Soak the pistachios in water for at least 1-2 hours to hydrate them. You can soak them for up to 6 hours. Drain them and dry them with paper towels. Set aside.

Making the Dough: Cream the butter and sugar and then add the vanilla extract and egg.

Mix in the flour and the hydrated pistachios that have been dried with paper towels. Mix everything until just combined.

Forming and Freezing: Place the dough on a sheet of plastic wrap. Roll it into a cylinder or candy shape, making sure to seal the ends well. Freeze until firm.

Baking and cooling: Slice the dough and bake the cookies. Cool before dipping in melted chocolate and topping with chopped pistachios.

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Chocolate Dipped Pistachio Cookie Recipe

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

Course Cookies

Cuisine American

Keyword Chocolate Dipped Pistachio Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Freeze Time 2 hours hours

Servings 12 cookies

Calories 302kcal

Author Jessica & Nellie

Ingredients

• 1 cup pistachios
• ½ cup butter softened to room temperature
• ½ cup sugar
• 1 egg
• 1 ½ cups all-purpose flour
• 1 tsp vanilla extract
• 1 cup dark chocolate chips or melting wafers
• Chopped pistachios for decoration

Instructions

• Preparation of the Pistachios: Soak the pistachios in water for at least 1-2 hours to hydrate them. You can soak them for up to 6 hours. Drain them and dry them with paper towels. Set aside.
• Making the Dough: In a large bowl, cream together the butter and sugar until smooth and creamy (about 2-3 minutes). Add the vanilla extract and egg, and continue beating for 2-3 minutes. Add the flour and the hydrated pistachios that have been dried with paper towels. Mix everything until just combined.
• Forming and Freezing: Place the dough on a sheet of plastic wrap. Roll it into a cylinder or candy shape, making sure to seal the ends well. Freeze the dough for at least 2 hours or until firm.
• Baking and cooling: Preheat the oven to 350°F. 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 a baking sheet lined with parchment paper, 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.
• Decoration: Place the dark chocolate chips in a small glass bowl. Microwave for 30 seconds and then stir. Microwave in 20-second intervals, stirring in between each one until the chocolate is melted and smooth. Be careful not to overheat or the chocolate will seize.
• Drizzle the chocolate on top of the cookies, or dip half of each cookie in the chocolate. Sprinkle chopped pistachios on the cookies while the chocolate is still wet, and then set them on waxed paper until the chocolate is set.

Notes

These pistachio cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 302kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 83mg | Potassium: 225mg | Fiber: 2g | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Tips for making pistachio cookies:

• Pistachios: Make sure the pistachios are well-dried before incorporating them into the dough to avoid moisture affecting the cookie texture.
• Chilled Dough: Freezing the dough before baking helps maintain the cookies’ shape and prevents them from spreading too much in the oven.
• Dark Chocolate: Use good quality dark chocolate for better flavor. You can choose between high cocoa percentage chocolate for a more intense flavor or a milder one if you prefer a sweeter taste.
• Spacing on the Baking Sheet: Leave enough space between the cookies on the baking sheet to allow them to expand without sticking to each other.
• Cooling: Allow the cookies to cool completely on a cooling rack before decorating to ensure the chocolate adheres well and doesn’t melt.

How to store Chocolate Dipped Pistachio Cookies

The cookies will stay fresh in an airtight container at room temperature for several days. You can also freeze the baked and decorated cookies, ensuring they are well-wrapped to prevent them from drying out.

More delicious pistachio recipes to try:

• We love cookies! These Toasted Pistachio Chocolate Chip Cookies are incredible, and Pistachio Pudding Cookies are delicious too…and easy to make!
• If you’re in the mood for cake, you need to try this Pistachio Pineapple Cake – it’s so light and sweet! Pistachio Bundt Cake starts with a cake mix – it doesn’t get much easier than that!
• This Easy Pistachio Salad recipe is perfect for a side dish or dessert that you can take to potlucks.

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

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