Dark Chocolate Pistachio Slice & Bake Cookies are so easy and made with just 6 ingredients! These buttery shortbread cookies are loaded with pistachios and then dunked in dark chocolate. So good with a cup of coffee or tea!
Pistachio Slice and Bake Cookies
It’s no secret we LOVE cookies. I mean, just look at all of these cookie recipes!!! And yet, up until today, I’ve never shared a slice and bake cookie recipe with you. Which is crazy! Because we make them ALL THE TIME.
So, without further ado, let’s dive into today’s recipe for dark chocolate and pistachio slice and bake cookies!!! They’re salty, sweet, and seriously so easy!
Ingredients to make slice and bake chocolate pistachio cookies:
Only a handful of very simple ones you probably have in your kitchen! To make this cookie recipe you’ll need:
- pistachios: we will soak the pistachios in water for 30 minutes… this makes it easy for you to slice the dough before baking.
- unsalted butter: in a pinch, salted butter may be used. be sure your butter is at room temperature before baking!
- granulated sugar: you may use light or dark brown sugar, if you prefer.
- an egg: at room temperature.
- all-purpose flour
- and chocolate
Can you believe that’s it?! Just 6 ingredients to make this impressive recipe. The chocolate and pistachios are definitely the most costly ingredients on the list, but personally I think they’re worth the splurge. If you live near Trader Joe’s, check out their nut section for cheap-ish pistachios. I suggest buying your pistachios unshelled to save you time! And of course, I suggest using high-quality dark chocolate, such as Lindt.
How do you make Pistachio Slice and Bake Cookies? It’s so EASY!
More Slice and Bake Cookies:
AND IF YOU TRY THIS RECIPE FOR DARK CHOCOLATE PISTACHIO SLICE AND BAKE COOKIES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
Dark Chocolate Pistachio Slice & Bake Cookies
Prep
Cook
Inactive
Total
Yield 2 dozen cookies
Dark Chocolate Pistachio Slice & Bake Cookies are so easy and made with just 6 ingredients! These buttery shortbread cookies are loaded with pistachios and then dunked in dark chocolate. So good with a cup of coffee or tea!
Ingredients
- 1 cup unsalted pistachios, shelled
- 4 ounces unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 and 1/2 cups all-purpose flour
- 8 ounces dark chocolate, chopped
Instructions
- Place the pistachios in a small bowl and cover with water; set aside for 30 minutes.
- Drain the pistachios well and place them on a paper towel to air dry while you assemble the cookie dough.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and sugar and beat on medium-high speed until pale and fluffy. Add in the egg and beat until combined. Add in the flour and pistachios and beat until combined. Your dough should be stiff.
- Sprinkle 2 Tablespoons of flour over a clean work surface. Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that's roughly 2" in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
- When you're ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat baking mat.
- Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4" rounds. Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden. Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing.
- In the meantime, make the chocolate coating.
- Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
- Dip each cookie halfway into the chocolate then return to the lined baking sheet. Sprinkle with sea salt or additional chopped pistachios, if desired. Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator. Once set, serve and enjoy! These are really good with coffee or tea.
Courses Dessert
Cuisine Cookies
Hi
Do you use raw or roasted pistachios?
Thanks
Either will work!
Woow. I want to this. Thanks
Can we skip the egg?
Do the pistachios used to sprinkle need to have been soaked in water too?
Thanks
No 🙂
can the cookies be frozen once dripped in chocolate? very tasty Thanks
What we can use instead of egg, if I want eggless cookie
Love these cookies. I add dried cherries during the holidays. Super easy and super delicious!!
What type of chocolate do you use? Bar or chips?
Can’t wait to try!
Umm… WOW. These are pretty incredible. They were less crunchy and more soft and chewy than I expected, but I think that was for the best. It had never crossed my mind that slice and bake could be anything other than those nasty pumpkin face logs you buy in the grocery store, but these are so easy and come out so neat!
Wonderingly why there is no salt is used in this recipe? I’d like to add them to our Christmas cookie platter. Something a bit different. Thank you.
Hi Janet. When recipe testing, I found the added salt did nothing, so I left it out. You can always add a sprinkle of salt if you really want to, or add a sprinkle of sea salt on the chocolate. Happy Holidays!
Would this recipe work if the I rolled out the dough to 1/4” and used a cookie cutter?
Made these today and they turned out amazing!
Just made these at a holiday cookie baking party and they were by far my favorites. I love that they are not overly sweet. A nice balance among all the sugary holiday treats. Great with a glass of red wine too. 😉
Could I use gluten free flour with this recipe?
I made these and they turned out delicious! The dough is perfect, not too dry or too moist. The soaked pistachios are soft. I loved biting into the crisp cookie and it not being too sweet. I will for sure make these again!
I just baked these and they came out a bit dry (and not as crunchy as I hoped). Any ideas as to what I did wrong? Any help / feedback would be appreciated. Thanks.
These are not super crunchy cookies, they’re more tender and buttery. If they seemed dry, you may want to decrease the flour a touch, and decrease the bake time by 1 to 2 minutes. Make sure when you’re measuring the flour, you’re not packing it into the cup.
I made these cookies today and was wondering if you could add a bit of vanilla to the dough? What could I do to make these a bit crunchier, or not so soft? Lastly, would it work if you don’t soak the pistachios? They are a super pretty cookie and easy to make.
Hi Audra. I think a 1/4 to a 1/2 teaspoon of vanilla would work ok. I do not suggest skipping soaking the pistachios; this will make them almost impossible to slice through.
I am in the midst of trying them. To make them crunchier I am going to add some more flour,(at least 1/4 cup) and a tiny bit more sugar(to compensate for added flour) and I am going to add some dried CRANBERRIES!! ps I have had quite a bit of experience making crunchie cookies) If this helps: add enough flour so that you can still make a ball of dough with it without it falling apart. if you’ve added too much and it falls apart you can add a tad more butter..just so the dough stays together. Also I am going to make the rolls smaller because I want smaller cookies. Hope this helps. This is one exciting recipe!!! THANK-YOU AUDRA!!
Made these super easy. Always great recipes. Thanks
I’m soooooo excited to make these and so thankful I found your page <3 seeing your posts inspire me so much to bake. I’m making these this weekend but was wondering can you make the dough before hand and put in the fridge overnight to cook in morning? I’m making these for brunch and worried I’ll be crunched on time to make the dough same day and have time to refrigerate for 2 hours. Thanks again!
I made a double batch of these last night (using the above comment that suggested the addition of dried cherries, yum!), but they spread a TON. I ended up with a really thin and chewy, but delicious, cookie. They were definitely too thin to dip in chocolate. The chocolate would have overpowered the flavor of the cookie. As I thought it through, I wonder, roughly what is your altitude? I live at sea level, but my grandparents lived in the mountains and I remember that I had to adjust the flour in cookie recipes to prevent spread for them. I’m thinking add an extra 2 tbsp flour? I wish I had done a single batch in hindsight to test the recipe. Again, so good, but I will need to adjust to get the texture right. Thanks!