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Chocolate-Dipped Pistachio Cookies

Chocolate-Dipped Pistachio Cookies

These Chocolate-Dipped Pistachio Cookies are buttery, crisp-edged, and chewy in the center, with a rich chocolate dip and a sprinkle of chopped pistachios. Elegant enough for gifting, easy enough for everyday baking!
Print Recipe
PREP: 14 minutes
COOK: 10 minutes
TOTAL: 30 minutes
Servings: 24 Cookies
Course: Dessert, Snack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • ½ tsp salt
  • ¾ cup shelled pistachios chopped (plus extra for topping)
  • 6 oz dark chocolate chopped (or dark chocolate chips)

Instructions
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add egg and vanilla; mix until smooth.
  4. Stir in flour, oats, baking soda, and salt until just combined.
  5. Fold in chopped pistachios.
  6. Scoop 2 tablespoons of dough per cookie onto the baking sheet.
  7. Bake for 10–12 minutes, until edges are lightly golden. Let cool completely.
  8. Melt chocolate in the microwave in short bursts, stirring until smooth.
  9. Dip cooled cookies halfway into chocolate; place on parchment paper.
  10. Sprinkle with extra pistachios before the chocolate sets. Let firm up before serving.

Notes

  • Serve at room temperature.
  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze (without chocolate dip) for up to 2 months. Dip after thawing!
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