Chocolate Dunked Pistachio Shortbread Cookies

Chocolate Dunked Pistachio Shortbread Cookies

Can you believe Christmas is less than a week away? We’re finally in the home stretch and my holiday baking is kicking into high gear. Each holiday season there are 5 to 6 cookies that I always make. Friends, family, and neighbors can count on getting Double Chocolate Treasures, Pecan Tassies and a few other favorites. Every year I try to mix things up a bit and try a couple of new cookie recipes. I think I have found a new favorite in these Chocolate Dunked Pistachio Shortbread Cookies. They encompass everything you want in a cookie. Biting into the tender butter cookie and getting that bit of sweet chocolate and crunch from the pistachios is total perfection.

Chocolate Dunked Pistachio Shortbread Cookies

When doing my holiday baking, it’s important that I have the right tools like a Stainless Steel Cookie Dropper from Good Cook, to ensure all of my cookies are the same size. As a Good Cook Kitchen Expert I am participating in the Sweet Creations Cookie Exchange, and received some fabulous new baking supplies to share this recipe with you.

Chocolate Dunked Pistachio Shortbread Cookies


1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/3 cup sugar
1/2 plus 1/3 cup raw unsalted pistachios, coarsely chopped, divided
1 teaspoon vanilla extract
4 ounces high-quality bittersweet chocolate, chopped


Position a rack in center of the oven and preheat to 325°F. Line a large baking sheet with parchment paper.

Whisk flour, baking powder, and salt in medium bowl and set aside. In a large bowl using an hand mixer or in a stand mixer fitted with the paddle attachment, beat butter and sugar until smooth. Add 1/2 cup pistachios and vanilla. Beat in flour mixture until just combined.

Shape tablespoonfuls of dough into logs about 3 inches long. Place on baking sheet, leaving about 1 inch of room between each cookie. Bake until golden brown around edges, 18-20 minutes. Cool completely.

Put chopped chocolate in a double boiler set over barely-simmering water. Stir chocolate until melted and smooth, about 5 minutes. Remove from heat. Place remaining 1/3 cup pistachios in a small shallow bowl. Dip one end of each cookie in the melted chocolate about 1-1 1/2 inches deep. Let excess chocolate drip back into bowl, then roll chocolate-coated end in chopped pistachios. Repeat with the rest of the cookies. Let stand until chocolate has hardened, at least one hour. Cookies will keep in airtight container up to 1 week.

This recipe yields 1 1/2 dozen cookies and can easily be doubled.

Recipe Source: Food52

Chocolate Dunked Pistachio Shortbread Cookies

Win 1 of 10 Sweet Creations Cookie Making Sets

Head on over to the Good Cook Sweet Creations page and like your favorite cookie recipes for a chance to win 1 of 10 Sweet Creations sets! I have this set and love it! You can like up to 3 cookie recipes per day to better your chances of winning. The contest runs through December 31, 2013.

Of course, I would love it if you clicked “like” for my Chocolate Dunked Pistachio Shortbread Cookies!

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  1. M.Clark says

    These cookies look so delicious. I think it’s a great idea to dip the cookies in pistachios as well as chocolate. I can’t wait to try this, thank you for sharing this recipe.

  2. saminder gumer says

    these look great. i have had them before (but not homemade) and they were great. i got them from a bakery and these look better than the ones i got there. thanks for the recipe. i will definitely be using ths.

  3. says

    My mom just recently asked me what kind of cookies I wanted to make for the holiday season this year and I was thinking something a little different than our normal go-to cookies.

    This definitely is different and going on the list :D

  4. says

    No, I cannot believe Christmas is almost here. Sigh. :) We love pistachios so I’ll give this a try during my son’s Christmas break… now that I have some time to breathe.

  5. Rosie says

    I love shortbread and always want to share It with people, but typically it looks too “plain jane” or if it is made in a circle, a big pie slice seems too big. This is sooo perfect because It dresses them up and gives them a cute shape, they look irresistible! And easy, too. Also, this doesn’t make such a huge batch that you’ll be at it for hours and hours!!! Great recipe – I want to make it for the holiday week!

  6. David Smith says

    I love shortbread and really like pistachios, so these cookies are looking incredibly good. The chocolate dip adds even more goodness. Thanks for the recipe, we are going to try it.

  7. Jo-Ann Brightman says

    I love shortbread and lately I have been using pistachios more in baking. However I have not yet made a shortbread cookie with pistachios and now that you have given me this delicious recipe I shall try it soon.

  8. nicole dz says

    they look so pretty, and I bet the pistachios pair great with the shortbread and chocolate. I would even wrap these up and gift some of these. Would make a great gift stuck inside a mug for mothers day.

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