Chocolate Pistachio Cookies Recipes

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CHOCOLATE CHIP PISTACHIO COOKIES



Chocolate Chip Pistachio Cookies image

Of all the cookies I prepare at Christmas, these are the most popular. My husband and sons gobble them up so fast, I make at least three batches!-Lynne Ogg, Cedar, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1 teaspoon baking powder
1 cup dark chocolate chips

Steps:

  • In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 80 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

AMAZING WHITE CHOCOLATE CHIP PISTACHIO COOKIES



Amazing White Chocolate Chip Pistachio Cookies image

This is a new recipe I made for pistachio lovers and its absolutely amazing! I hope you like it!

Provided by Debbie S

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 10

1 cup butter, melted
¾ cup brown sugar
¾ cup white sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed pistachios
½ cup white chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract.
  • Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough.
  • Drop spoonfuls of dough onto the prepared baking sheet.
  • Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 224 calories, Carbohydrate 26.6 g, Cholesterol 36.6 mg, Fat 12 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 238.6 mg, Sugar 15.6 g

CHOCOLATE AND PISTACHIO COOKIES



Chocolate and Pistachio Cookies image

This recipe is from Gourmet magazine and was adapted from the Ritz-Carlton. Makes 6 dough logs that make about 20 cookies each. You can bake as many cookies as you like, then freeze the remaining logs for other occasions. Don't use the red dyed pistachios. I only put in prep time because the rest of the time depends on how many logs you make.

Provided by Little Suzy Homemak

Categories     Dessert

Time 20m

Yield 120 serving(s)

Number Of Ingredients 10

6 ounces bittersweet chocolate
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1 tablespoon unsalted butter, softened
1 1/4 cups light brown sugar, packed
1 large egg
1/2 teaspoon vanilla
1 1/3 cups shelled salted pistachios, finely chopped

Steps:

  • Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
  • Finely chop remaining 3 1/2 ounces chocolate.
  • Sift together flour, baking powder and baking soda.
  • Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
  • Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
  • Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
  • Put oven rack in middle position and preheat oven to 350 degrees F.
  • Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
  • Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
  • Transfer cookies to a rack to cool.
  • Make more cookies on cooled baking sheets in the same manner.
  • Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
  • Wrapped dough logs can be frozen for 3 months.

Nutrition Facts : Calories 30.2, Fat 1.5, SaturatedFat 0.6, Cholesterol 4, Sodium 15.2, Carbohydrate 3.8, Fiber 0.2, Sugar 2.3, Protein 0.5

VINCENT'S PISTACHIO-DARK CHOCOLATE CHIP COOKIES



Vincent's Pistachio-Dark Chocolate Chip Cookies image

I wanted to make this with white chocolate but my boyfriend is not a fan of white chocolate. So I used dark chocolate (both of us love dark chocolate.) If you love sweet and salty treats, this is for you.

Provided by Vincent Warnock

Categories     Chocolate Chip Cookies

Time 40m

Yield 40

Number Of Ingredients 11

¼ cup crushed pistachios
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, melted
¾ cup brown sugar
¾ cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 cup crushed pistachios
½ cup dark chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone baking mats (such as Silpat®).
  • Place 1/4 cup crushed pistachios in a food processor and process to a powder.
  • Transfer pistachio powder to a bowl and stir in flour, baking soda, and salt.
  • Combine butter and both sugars in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually stir in flour mixture until just combined. Fold in remaining 1 cup crushed pistachios and dark chocolate chips.
  • Drop tablespoonfuls of dough 3/4 inch apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool on the baking sheet for 2 to 3 minutes before removing to a wire rack to cool completely, 8 to 10 minutes more.

Nutrition Facts : Calories 131 calories, Carbohydrate 15 g, Cholesterol 21.5 mg, Fat 7.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 112.3 mg, Sugar 6.8 g

PISTACHIO COOKIES



Pistachio Cookies image

This wonderful cookie is always part of my holiday cookie treats. They are fun to make and everyone will be impress with how pretty the green coloring is.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup confectioners' sugar
2 eggs
1 teaspoon almond extract
1 to 3 drops green food coloring
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup chopped pistachios or pecans
1/2 cup green colored sugar

Steps:

  • In a large bowl, beat the butter, oil and confectioners' sugar until blended (mixture will clump together). Add eggs, one at a time, beating well after each addition. Beat in extract and food coloring. , Combine the flour, pudding mix, baking soda, cream of tarter and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour., Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

Nutrition Facts : Calories 117 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-PISTACHIO COOKIES



Chocolate-Pistachio Cookies image

Crisp pistachio cookies, sandwiched around a soft, chocolate filling, are dipped in bittersweet chocolate and garnished with a sprinkle of bright-green pistachios.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15

Number Of Ingredients 10

1/2 cup sugar
2 large egg yolks, lightly beaten
3 ounces semisweet chocolate, melted and cooled
4 ounces salted shelled pistachios (about 1 cup), ground to a paste in a food processor
1 large egg white
1/8 teaspoon pure vanilla extract
Pinch of coarse salt
6 ounces bittersweet chocolate, chopped
1 tablespoon vegetable shortening
For the garnish: slivered, unsalted, shelled pistachios (optional)

Steps:

  • Make filling: Bring 1/4 cup sugar and 1/4 cup water to a simmer in a small saucepan over medium heat, stirring until sugar has dissolved; set aside.
  • 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, about 2 minutes. Fit mixer with the whisk attachment. Mix yolks on medium speed; pour in sugar syrup. Raise speed to high; mix until mixture is cool and fluffy, about 3 minutes. Reduce speed to medium; drizzle in melted chocolate. Refrigerate until firm, about 45 minutes.
  • Make cookies: 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.
  • Preheat oven to 350 degrees. Transfer dough to a pastry bag fitted with a small (about 1/4 inch) plain round tip (such as Ateco #10). Pipe 1-inch rounds onto a baking sheet lined with parchment paper, spacing about 1 inch apart.
  • Bake cookies until firm and golden around edges, about 10 minutes. Transfer on parchment to a wire rack, and let cool completely.
  • Place cookies, bottom sides up, on a wire rack set over a baking sheet. Spread 1 to 1 1/2 teaspoons chocolate filling on bottom of half of the cookies. Sandwich with remaining cookies. Freeze 1 hour.
  • Make glaze: 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.
  • 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. Garnish with slivered pistachios. Refrigerate until set, 5 minutes.

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