Chocolate Pistachio Cookies Recipe

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Samantha Kim Modified: March 25, 2022
Chocolate Pistachio Cookies Recipe

How To Make Chocolate Pistachio Cookies

Deliciously nutty pistachio cookies are made more indulgent with a rich and bittersweet chocolate coating in this exciting recipe.

Preparation: 15 minutes
Cooking: 10 minutes
Chill and Freeze Time: 1 hour 45 minutes
Total: 2 hours 10 minutes



  • ½cupsugar
  • 2large egg yolks
  • 3ozsemisweet chocolate
  • 4ozsalted pistachios,shelled
  • 1large egg white
  • 1tsppure vanilla extract
  • pinch of coarse salt
  • 6ozbittersweet chocolate
  • 1tbspvegetable shortening
  • unsalted shelled pistachios,slivered, optional



  1. Bring ¼ cup sugar and ¼ cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.

  2. Put egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk by hand until yolks are warm to the touch. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup.

  3. Raise speed to high; mix until mixture is cool and fluffy. Reduce speed to medium; drizzle in melted chocolate.

  4. Refrigerate for about 45 minutes, until firm.


  1. Put pistachio paste and rest of sugar in the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Mix in the egg white, vanilla, and salt.

  2. Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.

  3. Bake cookies for about 10 minutes, until firm and golden around edges. Transfer on parchment to a wire rack, and let cool completely.

  4. Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.


  1. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat. Add shortening; stir until combined. Let cool, stirring, until mixture is lukewarm.

  2. Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet.

  3. Garnish with slivered pistachios. Refrigerate until set, 5 minutes. Cookies can be refrigerated in single layers in airtight containers up to 3 days.


  • Calories: 166.73kcal
  • Fat: 9.99g
  • Saturated Fat: 3.87g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 4.11g
  • Polyunsaturated Fat: 1.54g
  • Carbohydrates: 19.75g
  • Fiber: 1.78g
  • Sugar: 16.57g
  • Protein: 2.85g
  • Cholesterol: 24.59mg
  • Sodium: 85.66mg
  • Calcium: 16.61mg
  • Potassium: 146.19mg
  • Iron: 0.90mg
  • Vitamin A: 10.22µg
  • Vitamin C: 0.42mg
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