Chocolate Pistachio Cut Out Cookies

Chocolate Pistachio Cut Out Cookies are delicious chocolate cookies dipped in chocolate and edged with pistachios.

chocolate pistachio cut out cookie hearts dipped in chocolate and pistachios

These Chocolate Pistachio Cut Outs look gorgeous on a cookie platter! They look great with any cookie cutters that are symmetrical- hearts and Christmas trees work well. You can even cut them into circles or squares.

ingredients displayed for making chocolate pistachio cut out cookies

🛒 Ingredients Needed:

  • salted butter
  • brown sugar
  • vanilla extract
  • egg
  • all purpose flour
  • unsweetened cocoa powder
  • chopped pistachios
  • semisweet chocolate (chips or chopped chocolate)
  • shortening
four photos showing how to make chocolate pistachio cut out cookies

✏️ How to make Chocolate Pistachio Cut Out Cookies:

*The complete, printable recipe is in the recipe card at the end of this post.

  1. Combine the butter and sugar in a saucepan; heat and stir until butter is melted and mixture is smooth. Remove the pan from heat and stir in the vanilla. Cool for 15 minutes.
  2. Whisk in the egg, flour and cocoa, then the ¾ cup of pistachios. Cover and chill for 30 minutes, or until easy to handle.
  3. Preheat the oven to 350 degrees F. On a floured surface, roll the dough to ¼ inch thickness. Cut into 2-inch hearts, trees or any other symmetrical shape. Bake on an ungreased cookie sheet until firm, about 9 minutes. Cool.
  4. Melt the chocolate and shortening in a small pan (or Pyrex container in microwave) and stir until smooth. Dip half of each heart in mixture. Edge with ground pistachios.
chocolate pistachio cut out cookies

Place the dipped cookies on waxed paper until the chocolate sets completely.

➡️ Recipe Tips and Substitutions:bc

  • When melting the chocolate and shortening in the microwave, cook for 30 seconds, take out and stir, cook a little more, stir until nice and smooth for dipping.
  • White chocolate may be used in place of semisweet chocolate.
  • Almonds may be substituted for pistachios.
  • Try edging the chocolate in sprinkles or other goodies too!
chocolate heart cookies dipped in chocolate and pistachio

✔️ How to Store:

Store these chocolate pistachio cut out cookies in a covered container with sheets of waxed paper dividing the layers so they don’t stick together. They also freeze well. Freeze in the same manner (waxed paper dividing the layers in a sealed container) for up to 3 months.

chocolate heart cookies on a platter

What I Love About This Recipe:

  1. These are such a cute cookie for gifting.
  2. The cookies are a chocolate shortbread type of cookie, and they look so pretty dunked halfway in chocolate. That makes them perfect for displaying on holiday cookie platters.
  3. I enjoy almonds, so I love that you can use almonds in place of pistachios!
chocolate pistachio cut out cookies dipped in pistachios on plates
chocolate pistachio cut out cookie hearts dipped in chocolate and pistachios

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Chocolate Pistachio Cut Out Cookies

These delicious chocolate cookies are dipped in chocolate and edged with pistachios.

Recipe Details

Prep Time: 40 minutes

Cook Time: 15 minutes

Chill Time: 45 minutes

Total Time: 1 hour 40 minutes

Course: Dessert

Cuisine: American

Keyword: chocolate, pistachio

Servings: 48 cookies (1 per serving)

Calories: 111kcal

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Ingredients

  • 1 cup (2 sticks) salted butter
  • cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, beaten
  • cups all purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¾ cup finely chopped pistachios
  • ¾ cup chopped semi-sweet chocolate (or chips)
  • 1 tablespoon shortening
  • ¼ cup very finely chopped pistachios

Instructions

  1. Combine the butter and sugar in a saucepan; heat and stir until butter is melted and mixture is smooth. Remove the pan from heat and stir in the vanilla. Cool for 15 minutes.

  2. Whisk in the egg, flour and cocoa, then the ¾ cup of pistachios. Cover and chill for 30 minutes, or until easy to handle.

  3. Preheat the oven to 350℉. On a floured surface, roll the dough to ¼ inch thickness. Cut into 2-inch hearts, trees or any other symmetrical shape. Bake on an ungreased cookie sheet until firm, about 9 minutes. Cool.

  4. Melt the chocolate and shortening in a small pan (or Pyrex container in microwave) and stir until smooth. Dip half of each heart in mixture. Edge with ground pistachios. Place the dipped cookies on waxed paper until the chocolate sets completely. Store in a covered container with sheets of waxed paper dividing layers (they also freeze well).

Notes

  • When melting chocolate and shortening in microwave, cook for 30 seconds, take out and stir, cook a little more, stir until nice and smooth for dipping.
  • Almonds may be substituted for the pistachios, if you’d like.
  • Try dipping in sprinkles or other goodies too!

Nutrition

Serving: 1cookie, Calories: 111kcal, Carbohydrates: 10g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 35mg, Potassium: 75mg, Fiber: 1g, Sugar: 4g, Vitamin A: 146IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

Chocolate Pistachio Cookies dipped in chocolate

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