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Chocolate Pistachio Shortbread Cookies

chocolate and pistachio shortbread dipped in chocolate ganache and sprinkled with pistachios

It's National Cookie Day and I wanted to create a new tasty cookie to celebrate.  I have been SO in to pistachios during Covid.  We never have less than at least three huge club size bags here - shelled, unshelled, sweet, spicy - I'm not fussy, I just love a handful as a snack when I am working.  Even right now I have roasted, lightly salted, chili, BBQ chipotle and honey roasted in the pantry!   

I knew I wanted pistachios in this cookie and I knew I wanted a shortbread type cookie.  I love shortbread but don't make it very much which is kind of funny being that my mum is 100% Scottish.  My initial idea was to do a sliced roll shortbread cookie with a swirl of Nutella, chocolate chips and chopped pistachios running through it, but it was just one of those days that everything went wrong.  I was out of Nutella - HOW DOES THAT EVEN HAPPEN?!?!?!  (Don't worry - I have rectified that.)  Then I rolled the dough out too thin and the logs just crumbled into pieces.  I ended up kneading all the dough back together with the chocolate chips and pistachios in it and what I ended up with was SO delicious that I decided that this was how it was supposed to be from the get go.  Don't you love when accidents like that happen???

So here it is, a quick and easy chocolate pistachio shortbread cookie which I partially dipped in more melted chocolate and sprinkled with additional chopped pistachios.  They are so festive and so delicious my hubby has not been able to stop eating them.  (He had eaten at least six before I even got them dipped.)  Dipping these is completely optional, but I think it makes them look just beautiful, and who doesn't like some extra melted chocolate on their cookies?!?!?

  • 1 cup softened butter
  • 1 cup powdered sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 - 1/2 cups AP flour
  • 1 cup mini chocolate chips
  • 1/2 cup finely chopped pistachios

For garnish, (optional)
  • 1 cup chocolate chips
  • 2 tsp shortening
  • Additional chopped pistachios
  1. Cream together the butter, sugar, salt and vanilla extract.  
  2. Add the flour and mix until incorporated.  
  3. Add the chocolate chips and pistachios on low speed until incorporated.  Roll the dough in to a ball, wrap in plastic wrap and refrigerate for at least 60 minutes. 
  4. Once the dough is chilled, pre-heat your oven to 375 and line two baking sheets with silicone mats or parchment paper.  
  5. Divide the dough in half, gently shape in to a rough rectangle and then roll the dough between two pieces of parchment or wax paper in to a square, about 8x8 inches.  Remove the top piece of parchment paper, even out the square using your knife and then cut it in to 16 even pieces.  (Half and half again both ways.)  Repeat with the other half of the dough.  
  6. Transfer the cookies from the parchment paper on to the prepared baking sheets and bake at 375 for 10-12 minutes.  
  7. Let cool on the baking sheet for 2 minutes, then transfer the cookies to a cooling rack.  Once completely cooled, you can store covered for up to a few days.  (Cookies can be frozen to keep longer.)  

For the garnish:
  1. Melt together the chocolate chips and the shortening in the microwave for 1 to 1-1/2 mins on high until melted, then stir until smooth.  
  2. Partially dip each cookie in melted chocolate and place on wax or parchment paper - immediately garnish with some additional chopped pistachios so that they can stick to the chocolate as it dries.  

chocolate and pistachio shortbread dipped in chocolate ganache and sprinkled with pistachios

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Chocolate Pistachio Shortbread Cookies


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