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Chocolate dipped Pistachio Cookie offers a festive and delicious option for the holidays or any other time. I’m sure you’re family will like this. You need 7 ingredients and minutes of dough chilling. Easy-peasy right? These burst with abundant flavor from their soft and crumbly textures. This shortbread-type cookie melts in your mouth in bite-sized pieces.

 

Chocolate Dipped Pistachio Cookie – Shortbread Style

 

Before baking, chill the Chocolate Pistachio Cookie dough for the best results. The chilling helps ensure less spread and puffer cookies. If you are short on time put the cookie tray in the freezer for 15 to 20 minutes while the oven heats up.

This pistachio cookie offers a heavenly option over pistachio pudding mix, We flavor these pistachio cookies with fresh pistachios and almond extract. Chocolate icing is optional but worth the extra few minutes! If you want to make your shortbread perfect, you must know the pro tips on how to make these extra special. Below I list all you need to know.

 

chocolate dipped pistachio cookies

 

 

 

Important Notes/Tips

By knowing these important notes/tips you can make your Chocolate Pistachios Cookies delicious and yummy!

  • For Pistachios: In this cookie dough, you’ll need 3/4 cup finely chopped pistachios. In a food processor, combine them until small crumbs form. If you have any leftovers, use them as a garnish on the icing or sprinkle on ice cream, salad, cake, and other desserts.
  • For Confectioners Sugar: Confectioners’ (powdered) sugar should be used. Use granulated sugar instead. The cookies will spread and have a granular texture when baked.
  • Options for Color Icing: Chocolate lovers might always prefer chocolate. But for more Holiday coloring, consider the option of using white chocolate and add the coloring to the icing before dipping. While we know that red and green call out “tradition”, you might choose a variety of colors.
  • Take it up another notch with colored sprinkles. Using white or chocolate icing, you can always sprinkle on the colored sugar sprinkles for a creative look.

 

 

It’s time to pop these shortbread cookies in your mouth!

Chocolate Pistachio Cookies Recipe:

Chocolate dipped Pistachio Shortbread

Soft and crumbly, these Chocolate Pistachio Shortbreads are delicious. They're dipped in chocolate icing and made with REAL pistachios. The cookie dough is made with only seven simple ingredients and only one mixing bowl. This is a quick cookie recipe because the cookie dough only needs to chill for 30 minutes.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 min
Course Dessert
Cuisine American
Servings 3 Dozen
Calories 1471 kcal

Ingredients
  

Ingredients:

  • 1-2 cup pistachios unsalted or salted
  • 2 sticks unsalted butter softened to room temperature
  • 6 oz confectioners’ sugar
  • 3 tsp pure vanilla extract
  • 2 tsp almond extract
  • 2 ¼ all-purpose flour spoon and leveled
  • 1-2 drops green food coloring I used 1 drop of gel, optional

Chocolate Icing

  • 12 ounce dark chocolate melting piece or bar

Instructions
 

Instructions:

  • In a food processor, pulse pistachios until small crumbs form. 6 oz. very finely chopped nuts are needed.
  • Combine the confectioners' sugar, vanilla extract, and almond extract in a medium-high-powered mixer and beat until smooth.
  • Refrigerate the cookie dough for 30 minutes or up to 3 days if covered tightly (See note)
  • Preheat the oven to 350°F and prepare large baking sheets with parchment paper or silicone baking mats.
  • Roll the cookie dough into 1-tablespoon balls and space them 2 inches apart on the baking sheets.
  • Continue rolling and working the dough with your hands if it becomes too crumbly. Your hands' warmth will aid in bringing it all together.
  • Bake the cookies for 15 minutes, or until lightly browned on top and bottom, for medium-rare cookies.
  • While the cookies cool, melt the chocolate in a double boiler or use a bowl over a pan of water.
  • Make sure cookies are cool to the touch before dipping them in icing, or they will stick to the bottoms of the pans.
  • Dip half of each cookie in the icing and set onto the parchment to harden. The chocolate should harden within a few minutes.
  • Cover leftover iced cookies tightly with plastic wrap and store at room temperature for 1 day or in the refrigerator for up to 1 week.

Notes

Notes:

  • Allow it to come to room temperature for at least 30 minutes before rolling into balls if chilling for more than 2 hours. After that long in the fridge, the cookie dough will be very stiff.
 

Options:

Of course, we choose green food coloring for the pistachios. But consider using red food coloring for half the batch to make that traditional red and green effect.
Alternatively, use white chocolate and add the red or green food coloring to the icing before dipping!
Still another option is to decorate with colored sugar bits after dipping. Make sure to add these when the icing is still soft!
 
 
 

Nutrition

Calories: 1471kcalCarbohydrates: 121gProtein: 18gFat: 128gSaturated Fat: 69gPolyunsaturated Fat: 9gMonounsaturated Fat: 40gTrans Fat: 3gCholesterol: 165mgSodium: 32mgPotassium: 1260mgFiber: 17gSugar: 31gVitamin A: 2097IUVitamin C: 2mgCalcium: 145mgIron: 15mg
Keyword chocolate, pistachio, shortbread
Tried this recipe?Let us know how it was!

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