Sunday, September 24, 2023
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Chocolate Pistachio Cookies


Pictures don’t even do these cookies justice. That is cookie perfection: salty, candy, chocolatey. The proper mixture! Is that this my new favourite cookie recipe?! Right here buttery sugar cookies are topped with wealthy darkish chocolate ganache and topped with crunchy salted pistachios. Pure bliss!

Chocolate Pistachio Cookies

I don’t know why it’s by no means occurred to me to prime sugar cookies with ganache. I’ve been lacking out! I gave lots of people these cookies to attempt to everyone had the identical suggestions, “That is one of the best cookie ever!” 

I reduce the sugar cookie dough into rounds utilizing biscuit cutter. These cookies really feel simple to me than conventional sugar cookies as a result of ganache is faster to make than frosting and naturally spooning it on is rather a lot sooner than adorning sugar cookies. (Which I like to do for holidays however not on a Tuesday!) The variety of cookies will after all rely on the scale of your cookies however I obtained 45 good sized cookies out of this and had precisely the correct quantity of ganache. 

You wish to spoon the ganache instantly on the middle of the cookies, letting it ooze out to the perimeters. Begin with lower than you suppose you want; you may all the time add extra ganache however you don’t need it working off the perimeters. And sure, the ganache units to the place you may simply stack the cookies on prime of one another. I put the cookies again on cookie sheets after they’ve cooled to assemble, then popped the cookie sheets within the fridge for ten minutes to set the ganache.

Chocolate Pistachio Cookies

These cookies have been at their greatest the primary two days as a result of the pistachios lose their crunch after days in ganache however they have been nonetheless mushy and scrumptious for about 5 days. Good luck not consuming them earlier than then!

Chocolate Pistachio CookiesChocolate Pistachio Cookies
For the cookies:
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 giant egg
1 Tbsp vanilla extract
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt

For the topping:
8 oz semi-sweet baking chocolate bars
1 cup heavy cream
1/2 cup roasted salted pistachios, chopped

  1. In a big bowl or stand mixer, cream collectively butter and sugar on excessive. Combine in egg and vanilla extract. Add flour, baking powder, and salt and blend simply till mixed. 
  2. Divide dough in half and flatten into disks. Wrap every disk with plastic wrap and refrigerate for 1-2 hours.
  3. Preheat oven to 350 levels. On a floured floor, roll parts of dough out to about 1/4″ thickness. Use a big spherical cookie cutter to chop out cookies. Bake on an ungreased cookie sheet for 8-10 minutes, let cool for one minute on the cookie sheet, then take away from sheet and funky utterly. 
  4. To make the ganache, chop the chocolate and set in a heat-proof bowl. Warmth the cream in a small saucepan till it’s effervescent across the edges, then pour over chopped chocolate and let stand for 2-3 minutes earlier than whisking till clean. Spoon a little bit of ganache within the heart of every cookies, letting it ooze in the direction of the perimeters.
  5. Sprinkle with chopped pistachios, then refrigerate the cookies for 10-Quarter-hour to set the ganache. Retailer at room temperature.

Pleased baking,

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