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January 13, 2019

Dark Chocolate Pistachio Slice & Bake 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! 

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!

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 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.

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! 

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! 

How do you make Pistachio Slice and Bake Cookies? It’s so EASY!

This recipe is a one-bowl wonder, my friend! First you’ll assemble the cookie dough. This can be done in the bowl of a stand mixer that’s fitted with the paddle attachment, or in a large or medium bowl using a handheld electric mixer. You need an electric mixer so you can beat the butter and sugar on medium high speed until it’s pale and creamy. Then you just add the remaining ingredients and mix until a stiff dough forms.
Once your cookie dough is assembled, you’ll divide the dough into two and roll each into a long log, making each log roughly 2 inches in diameter. Finally, you’re going to wrap each log in plastic wrap and refrigerate for at least 2 hours. The good news? This cookie dough can be kept in the fridge for up to a week. Or frozen for up to 2 months. If frozen, let the logs thaw in the fridge overnight before baking.
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! 
When you’re ready to bake, simply preheat your oven to 350 (F), cut the logs into 1/4 inch rounds, place them on parchment paper (or a silpat mat), and bake. I find mine are perfectly done at 12 minutes!
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! 
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! 
And the final step? That’s the best one because it’s when you DIP THEM IN CHOCOLATE!!! And if you love the combination of salty and sweet, I suggest sprinkling the wet chocolate with a little sea salt. Totally optional, but soooooo good! Enjoy ♥
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! 
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! 

More Slice and Bake Cookies:

  • Butter Pecan Slice and Bake Cookies 
  • Dark Chocolate Cranberry Orange Slice and Bake 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! 

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 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!

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! 

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Print

Dark Chocolate Pistachio Slice & Bake Cookies

Prep 10 mins

Cook 12 mins

Inactive 2 hours

Total 2 hours, 22 mins

Author Ashley Manila

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

  1. Place the pistachios in a small bowl and cover with water; set aside for 30 minutes. 
  2. Drain the pistachios well and place them on a paper towel to air dry while you assemble the cookie dough. 
  3. 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. 
  4. 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). 
  5. 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.
  6. 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. 
  7. In the meantime, make the chocolate coating. 
  8. 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.
  9. 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

70K Shares

Filed Under: Chocolate, Cookies

Reader Interactions

Comments

  1. Somaya says

    January 27, 2019 at 8:01 pm

    Hi
    Do you use raw or roasted pistachios?
    Thanks

    Reply
    • bakerbynature says

      January 29, 2019 at 7:44 pm

      Either will work!

      Reply
  2. istanbul gezilecek yerler says

    February 16, 2019 at 3:24 pm

    Woow. I want to this. Thanks

    Reply
  3. Rekha K says

    February 19, 2019 at 10:35 am

    Can we skip the egg?

    Reply
  4. Nat says

    March 4, 2019 at 3:44 pm

    Do the pistachios used to sprinkle need to have been soaked in water too?
    Thanks

    Reply
    • bakerbynature says

      March 5, 2019 at 12:24 pm

      No 🙂

      Reply
  5. Dorothy Tanski says

    April 17, 2019 at 9:24 pm

    can the cookies be frozen once dripped in chocolate? very tasty Thanks

    Reply
  6. Divya Bhalla says

    June 21, 2019 at 9:14 pm

    What we can use instead of egg, if I want eggless cookie

    Reply
  7. Elizabeth says

    June 24, 2019 at 1:29 pm

    Love these cookies. I add dried cherries during the holidays. Super easy and super delicious!!

    Reply
  8. Toni says

    October 1, 2019 at 2:28 am

    What type of chocolate do you use? Bar or chips?
    Can’t wait to try!

    Reply
  9. Emily says

    October 18, 2019 at 4:13 am

    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!

    Reply
  10. Janet says

    November 23, 2019 at 11:29 pm

    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.

    Reply
    • bakerbynature says

      November 24, 2019 at 1:43 pm

      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!

      Reply
  11. Laurilee says

    November 26, 2019 at 4:43 pm

    Would this recipe work if the I rolled out the dough to 1/4” and used a cookie cutter?

    Reply
  12. Kelsey says

    December 15, 2019 at 4:42 am

    Made these today and they turned out amazing!

    Reply
  13. Adriana says

    December 16, 2019 at 5:07 pm

    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. 😉

    Reply
  14. Yvonne says

    December 18, 2019 at 6:35 pm

    Could I use gluten free flour with this recipe?

    Reply
  15. Marissa Gardner says

    April 1, 2020 at 1:40 am

    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!

    Reply
  16. Monika says

    May 1, 2020 at 7:25 am

    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.

    Reply
    • bakerbynature says

      May 1, 2020 at 12:37 pm

      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.

      Reply
  17. Audra Zaranka says

    May 11, 2020 at 1:55 am

    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.

    Reply
    • bakerbynature says

      May 11, 2020 at 12:34 pm

      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.

      Reply
    • Sandi Gileo says

      December 11, 2020 at 10:22 pm

      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!!

      Reply
  18. Simone says

    July 2, 2020 at 12:35 am

    Made these super easy. Always great recipes. Thanks

    Reply
  19. Sana Najeeb says

    September 23, 2020 at 10:09 pm

    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!

    Reply
  20. Karen says

    December 2, 2020 at 2:31 pm

    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!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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