Chocolate-Dipped Pistachio Shortbread Cookies
Deliciously crispy and buttery, these Chocolate-Dipped Pistachio Shortbread Cookies make the perfect little treat for any occasion. Loaded with lightly salted pistachios and dipped into dark chocolate with more crushed pistachios on top. So good, everyone will go bonkers over these shortbread cookies. Today, we’ll show you how easy it is to make these slice-and-bake pistachio shortbread cookies.
Pistachio Shortbread Cookies Dipped in Chocolate
Crispy, crunchy, slightly salted pistachios are added to the cookie dough, and then after they are baked, we sprinkle some crushed pistachios on top of melted chocolate, which makes these shortbread cookies elegant.
So delicious, everyone should try these cookies.
Sicily… and these Pistachio Shortbread Cookies
During our travels to Italy, we visited beautiful Sicily these past few years and noticed the “flavor of pistachio” was everywhere. It was and still is the most popular flavor, besides lemon, throughout the region.
So much so, they even created and decided to market it in jars, and sell them as pistachio cream, and pistachio butter, which are as popular as the famous Nutella we adore.
Not only are these pistachio-flavored items sold throughout Europe, but we can now enjoy them here, too, because they’re now sold on Amazon.
But today, we decided to make our pistachio shortbread cookies using real pistachios. And we used a brand called Wonderful lightly salted pistachios. And, they’re sold in stores everywhere, or you can get them on Amazon as well.
OK, Let’s Make These Cookies!
Ingredients to Make Pistachio Shortbread Cookies:
To make these pistachio shortbread cookies, you will need 5 ingredients: butter, sugar, flour, vanilla extract, and, of course, pistachios. Plus, semi-sweet dark chocolate chips and some coconut oil to dip them into. The rest is easy!
How to Make Chocolate-Dipped Pistachio Shortbread Cookies?
Before you begin, gather all the ingredients needed for this recipe. Then you can get started. Plus, our full recipe card is located at the bottom. But first, let’s go through these easy-to-follow steps so you’ll know what’s involved before you start.
- First, make the Cookie Dough: In a mixing bowl, combine 2 sticks (1 cup) of butter, 1/2 cup of sugar, salt, and vanilla extract, and beat on low speed until they are combined but not smooth, about 1 to 2 minutes. Next, add the flour and chopped pistachios and beat until the flour and pistachios are well incorporated into the butter. Do not overbeat. The cookie dough will be very crumbly at this point.
- Shape and Make a Log: Remove the beaters and work the dough using your hands until the cookie dough is smooth enough to mold and shape into a log.
QUICK TIP: You can shape it into a cylinder, a rectangle, or a square-shaped log. It’s totally up to your preference.
3. Next, chill the Cookie Dough: Once you’ve shaped the cookie dough into a log, wrap it with a sheet of wax paper, and transfer it to the refrigerator to chill.
Another Helpful Tip! This is where you can make the cookie dough days in advance and slice and bake when you’re ready.
4. When ready, Slice-and-Bake: Preheat the oven to 375°F. Place a sheet of parchment paper on two baking sheets. Remove the cookie log from the fridge, remove the wax paper, place it onto a cutting board, and slice it about 1/4-inch thick. Bake for 10 to 12 minutes, depending on the thickness of the cookies. Allow to cool completely before dipping in melted chocolate.
5. FOR DIPPING INTO CHOCOLATE: Place the chocolate chips and the coconut oil in a small heat-proof bowl and set it over a small pot of simmering water. Melt the chocolate, stirring, until it’s smooth. Transfer to a small bowl for dipping. Dip half of each cookie into the chocolate. Alternatively, you can spoon the melted chocolate over half of each cookie and return them to the parchment. Scatter with crushed pistachios on top, and allow them to cool completely for the chocolate to set, about 2 hours.
Storing & Freezing
- Store these cookies in a sealed container; they will stay fresh for up to one week, and maybe longer. Best to keep them in the refrigerator; they will stay fresh longer.
- They freeze great! And up to 3 months.
Quick Recipe Tips
- If Your Butter is Frozen? Allow it to warm up to room temperature before you start.
- Chill the Dough: You can chill the cookie dough after you shape it into a log. Keep it in your refrigerator or in your freezer.
- For Easy Clean-Up: Line your baking sheets with a sheet of parchment paper, so you can toss it out. Makes for an easy clean-up when you’re done.
- Allow the Cookies to Rest: After the cookies are baked, allow them to cool completely before handling, or they will crumble and fall apart. Then you can dip them in melted chocolate.
- To Chill Them Faster: If you can make room in your refrigerator for the baking sheet, transfer the entire tray to your refrigerator to chill quickly. Then you can dip them in melted chocolate.
More Recipes for Cookies
- Orange Sage Scented Biscuits
- Tea Shortbread Cookies (Jasmine Tea)
- Chewy Dark Chocolate Chip Cookies
- Cranberry Shortbread Cookies
Your comments help us! If you try our Chocolate-Dipped Pistachio Shortbread Cookies, please leave a comment in the recipe card below, and don’t forget to rate us ⭐! Sharing your insights and experiences will help everyone who reads them, including us! Snap a photo and hashtag us @2sistersrecipes! We’d love to see what you cook!
Chocolate-Dipped Pistachio Shortbread Cookies
Chocolate-Dipped Pistachio Shortbread Cookies are loaded with lightly salted pistachios and dipped into dark chocolate with more crushed pistachios on top. So good, everyone will go bonkers over these shortbread cookies. Perfect treat for any occasion.
Ingredients
- 1 cup ( 2 sticks) cold unsalted butter - cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 cups of unbleached all-purpose flour
- 3/4 pistachios - finely chopped
FOR CHOCOLATE DIPPING:
- 1 + 1/4 cups semi-sweet chocolate chips
- 1 Tbsp. coconut oil (or vegetable oil)
- 1/4 cup pistachios - finely chopped
Instructions
1. First, make the Cookie Dough: In a mixing bowl, combine 2 sticks (1 cup) of butter, 1/2 cup of sugar, salt, and vanilla extract, and beat on low speed until they are combined but not smooth, about 1 to 2 minutes. Next, add the flour and chopped pistachios and beat until the flour and pistachios are well incorporated into the butter. Do not overbeat. The cookie dough will be very crumbly at this point.
2. Shape and Make a Log: Remove the beaters and work the dough using your hands until the cookie dough is smooth enough to mold and shape into a log. QUICK NOTE: You can shape it into a cylinder, a rectangle, or a square-shaped log. It's totally up to your preference.
3. Next, chill the Cookie Dough: Once you've shaped the cookie dough into a log, wrap it with a sheet of wax paper, and transfer it to the refrigerator to chill. QUICK TIP: This is where you can make the cookie dough days in advance and slice and bake when you need to.
4. When ready, Slice-and-Bake: Preheat the oven to 375°F (190C).. Place a sheet of parchment paper on two baking sheets. Remove the cookie log from the fridge, remove the wax paper, place it onto a cutting board, and slice it about 1/4-inch thick.
5. Bake the shortbreads for 10 to 12 minutes, depending on the thickness of the cookies. These cookies are done when the tops and around the bottom edges are golden. Remove and allow to cool completely before dipping in melted chocolate.
6. FOR DIPPING INTO CHOCOLATE: Place the chocolate chips and the coconut oil in a small heat-proof bowl and set it over a small pot of simmering water. Melt the chocolate, stirring, until it's smooth. Transfer to a small bowl for dipping. Dip half of each cookie into the chocolate. Alternatively, you can spoon the melted chocolate over half of each cookie and return them to the parchment. Scatter with crushed pistachios on top, and allow them to cool completely for the chocolate to set, about 2 hours.
Notes
Storing & Freezing
- 1 Store these cookies in a sealed container; they will stay fresh for up to one week, and maybe longer. Best to keep them in the refrigerator; they will stay fresh longer.
- They freeze great! And up to 3 months.
Nutrition Information:
Yield: 12 srevings Serving Size: 1 serving (3 cookies)Amount Per Serving: Calories: 290Total Fat: 21.2gCarbohydrates: 23gFiber: 1.6gSugar: 7.9gProtein: 3.8g
In case you missed it….
Most Popular Recipes of the Week:
- Marry Me Chicken & Orzo (one-skillet)
- Chicken Rollatini with Prosciutto and Cheese
- Easy Baked Swordfish
- Best Traditional Hungarian Goulash
Have a Delicious Day! 🙂
Thanks for stopping by… xo anna and liz
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
These cookies are so pretty!!! I will make them today, great recipe! thanks
Thanks so much, Mimi!