Dark Chocolate Pistachio Slice and Bake Cookies

Why You’ll Love This Recipe

• Buttery, crisp texture with melty chocolate bits
• Rich flavor from dark chocolate and roasted pistachios
• Easy to prep ahead—just slice and bake when ready
• Elegant look with minimal effort
• Freezer-friendly dough for instant fresh cookies
• No special equipment needed
• Versatile for holidays or everyday treats
• Perfect balance of sweet, salty, and nutty
• Simple ingredients, big flavor
• Customizable with different nuts or chocolate

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)
• Granulated sugar
• Brown sugar (optional, for added depth)
• Egg yolk
• Vanilla extract
• All-purpose flour
• Salt
• Chopped pistachios (preferably roasted and unsalted)
• Dark chocolate chunks or chips
• Optional: coarse sugar for rolling

Directions

1. Make the dough: In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the egg yolk and vanilla extract.
2. Add dry ingredients: Stir in the flour and salt until just combined. Fold in chopped pistachios and dark chocolate.
3. Shape and chill: Divide the dough and roll into logs about 1.5 to 2 inches in diameter. Wrap in plastic wrap and chill in the fridge for at least 2 hours or overnight. For longer storage, freeze for up to 3 months.
4. Slice and bake: Preheat the oven to 350°F (175°C). Slice chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking sheet. If desired, roll the edges in coarse sugar before baking.
5. Bake: Bake for 10–12 minutes or until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Servings and timing

This recipe yields about 24–30 cookies, depending on the thickness of your slices.
Prep Time: 15 minutes
Chill Time: 2 hours (minimum)
Bake Time: 10–12 minutes
Total Time: About 2 hours 30 minutes

Variations

• White Chocolate Pistachio: Swap dark chocolate for white chocolate for a sweeter twist.
• Espresso Version: Add 1/2 tsp of instant espresso powder to enhance the chocolate flavor.
• Orange Zest: Add zest of one orange for a citrusy brightness.
• Sea Salt Finish: Sprinkle with flaky sea salt just before baking for a gourmet touch.
• Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
• Slice-and-Dip: After baking, dip half of each cookie in melted chocolate and top with chopped pistachios.
• Holiday Spice: Add a pinch of cinnamon or cardamom for seasonal flair.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 1 week.
For longer storage, freeze baked cookies for up to 2 months.
Unbaked cookie dough logs can be stored in the fridge for 3 days or frozen for up to 3 months.
To bake from frozen, let the dough thaw slightly before slicing and baking as usual.

FAQs

Can I use salted pistachios?

Yes, but reduce the added salt in the dough. Roasted, unsalted pistachios give you better control over flavor.

Can I use chocolate chips instead of chopped chocolate?

Yes, but chopped chocolate creates more variation in texture with larger and smaller melty bits.

Why did my cookies spread too much?

The dough may have been too soft. Make sure it’s well chilled before slicing and baking.

How thick should I slice the dough?

Aim for 1/4 inch thick slices for the best balance of texture and even baking.

Can I freeze the dough?

Absolutely. Wrap logs tightly in plastic wrap and freeze for up to 3 months. Slice and bake directly from frozen or let thaw slightly first.

How can I make the edges prettier?

Roll the dough log in coarse sugar before slicing for a sparkly, crunchy edge.

Do I need a mixer to make the dough?

No, it can be made by hand with a sturdy spoon or spatula, though a mixer will make the process faster.

Can I make these cookies vegan?

Yes, use plant-based butter and substitute the egg yolk with 1 tablespoon of plant-based milk or a flax egg.

What type of chocolate works best?

Use high-quality dark chocolate (around 60–70% cocoa) for a rich flavor without being too bitter.

Can I use other nuts?

Yes, almonds, hazelnuts, or pecans can be used, but pistachios pair exceptionally well with dark chocolate.

Conclusion

Dark Chocolate Pistachio Slice and Bake Cookies are a perfect blend of simplicity and sophistication. With buttery dough, crunchy nuts, and rich chocolate, these cookies are ideal for everything from casual snacking to festive holiday trays. Easy to prepare ahead and endlessly customizable, they’re a delicious and reliable recipe you’ll turn to again and again.

Dark Chocolate Pistachio Slice and Bake Cookies

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Dark Chocolate Pistachio Slice and Bake Cookies are buttery, crisp-edged cookies studded with roasted pistachios and chunks of dark chocolate. Easy to prep ahead, these cookies are perfect for everyday snacking or elegant gifting.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 30 minutes
• Yield: 24–30 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (optional)
• 1 large egg yolk
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup chopped pistachios (roasted, unsalted preferred)
• 1/2 cup dark chocolate chunks or chips
• Optional: coarse sugar for rolling

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Instructions

1. Cream the butter, granulated sugar, and brown sugar (if using) until light and fluffy.
2. Mix in the egg yolk and vanilla extract until combined.
3. Add flour and salt, mixing just until dough forms. Fold in chopped pistachios and chocolate.
4. Divide dough and roll into two logs about 1.5–2 inches in diameter. Wrap in plastic and chill for at least 2 hours or freeze for later use.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. Slice chilled dough into 1/4-inch thick rounds. Roll edges in coarse sugar if desired. Arrange on baking sheet with spacing.
7. Bake for 10–12 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Chill the dough well to prevent spreading during baking.
• Use high-quality dark chocolate for best flavor.
• Rolling the edges in coarse sugar adds texture and sparkle.
• Dough can be frozen for up to 3 months.
• Bake cookies straight from frozen—just add 1–2 minutes to baking time.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 60mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg