Chocolate Dipped Pistachio Cookies
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!
Servings: 12 cookies
Ingredients
- 1 cup pistachios
- ½ cup butter softened to room temperature
- ½ cup sugar
- 1 egg
- 1 ½ cups all-purpose flour
- 1 teaspoon 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.