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Chocolate Dipped Pistachio Cookies

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Delicious pistachio cookies coated in rich chocolate, perfect for any occasion.

Ingredients

Scale
  • 1 cup (130g) shelled unsalted pistachios
  • 1 ¾ cups (220g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • â…” cup (135g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1–2 drops green gel food coloring (adjust for preferred shade)
  • 6 oz (170g) semi-sweet or dark chocolate, chopped
  • 1 teaspoon coconut oil
  • 2 tablespoons chopped pistachios

Instructions

  1. Prepare the Pistachios: Grind the shelled pistachios in a food processor until they reach a coarse, flour-like texture.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt until evenly combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  4. Add Egg, Extracts, and Coloring: Incorporate the egg, vanilla extract, almond extract, and green gel food coloring into the creamed mixture.
  5. Combine Wet and Dry: Add the dry ingredients to the wet mixture, mixing just until a dough forms. Wrap and refrigerate for 1 hour.
  6. Roll and Cut: Preheat oven to 350°F (175°C). Roll the chilled dough to about ¼-inch thickness and cut into rounds.
  7. Bake the Cookies: Bake for 10 to 12 minutes, or until edges are set and bottoms are golden. Cool on a wire rack.
  8. Dip in Chocolate: Melt chopped chocolate and coconut oil, then dip half of each cookie and sprinkle with chopped pistachios.

Notes

Store leftover cookies in an airtight container for up to a week or freeze unbaked dough for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/chocolate-dipped-pistachio-cookies-recipe/

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