Chocolate Dipped Pistachio Cookies Recipe

Why You’ll Love This Recipe

I like this recipe because it balances flavor and texture so well—the soft, nutty cookie contrasts perfectly with the crisp chocolate coating. I also enjoy how customizable they are; I can shape them into rounds, hearts, or any cutter design I like. Plus, that little hint of green coloring makes them look extra festive and professional.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the pistachio cookie dough:
1 cup (130g) shelled unsalted pistachios
1 ¾ cups (220g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
⅔ cup (135g) granulated sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, but recommended)
1–2 drops green gel food coloring (adjust for preferred shade)

For dipping:
6 oz (170g) semi-sweet or dark chocolate, chopped
1 teaspoon coconut oil
2 tablespoons chopped pistachios

Directions

1. Grind pistachios in a food processor until they resemble coarse flour, without letting them turn into a paste.

2. In a bowl, whisk flour, ground pistachios, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy, 2–3 minutes.

4. Beat in the egg, vanilla, almond extract (if using), and food coloring until smooth and evenly colored.

5. Add the dry mixture in batches to the wet mixture, mixing just until combined. Wrap the dough in plastic wrap and chill for 1 hour.

6. Preheat oven to 350°F (175°C). Roll dough to ¼-inch thickness on a floured surface. Cut into shapes and place on parchment-lined baking sheets.

7. Bake 10–12 minutes, until edges are set and bottoms lightly golden. Cool on the pan for 5 minutes, then transfer to a rack.

8. Melt chocolate with coconut oil using a microwave or double boiler until smooth. Dip half of each cooled cookie in chocolate, place on parchment, and sprinkle with chopped pistachios. Let chocolate set before serving.

Servings and Timing

This recipe makes about 24 cookies, depending on size. Prep time is 25 minutes, baking takes 10 minutes, chilling is 1 hour, and the total time is around 1 hour and 35 minutes.

Variations

I sometimes use white chocolate instead of dark for a sweeter look. For festive occasions, I swap pistachios with hazelnuts or almonds and use red or gold sprinkles on the chocolate. If I want a sandwich cookie, I spread Nutella or pistachio cream between two cookies before dipping.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—without the chocolate coating—for up to 2 months. After thawing, I dip them in fresh chocolate for the best texture. These cookies don’t need reheating, but I like serving them slightly chilled for a firm chocolate snap.

FAQs

Can I use salted pistachios?

Yes, but I reduce or omit the added salt to balance the flavor.

Do I need to add food coloring?

No, it’s optional, but I like it for a more vibrant green color.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly for creaming the butter and sugar.

Can I skip the almond extract?

Yes, but I love the subtle nutty depth it adds to the pistachio flavor.

How do I prevent the dough from sticking when rolling?

I lightly flour the surface and rolling pin, and chill the dough well before rolling.

Can I shape these cookies differently?

Yes, I use round cutters, stars, or seasonal shapes depending on the occasion.

Can I use milk chocolate instead of dark?

Yes, but the cookies will be sweeter and less intense in flavor.

Do the cookies spread much while baking?

Not much—they hold their shape well, especially when the dough is chilled.

Can I double the recipe?

Yes, it doubles easily and is great for holiday baking.

How long does the chocolate take to set?

At room temperature, about 30 minutes; in the fridge, around 10 minutes.

Conclusion

I love making these Chocolate Dipped Pistachio Cookies because they’re elegant, flavorful, and surprisingly easy. The nutty pistachio base, rich chocolate coating, and pretty garnish make them perfect for gifting or enjoying with coffee. They always look as good as they taste, and that’s why I keep this recipe in my favorites.