Introduction

These Moist Chocolate Pistachio Cookies combine rich cocoa with a tender, nutty pistachio filling for an irresistible treat. Soft, flavorful, and beautifully decorated, they’re perfect for sharing or savoring with a cup of tea or coffee.

A white plate holds a pile of round chocolate cookies with rough, cracked tops, each cookie drizzled with dark chocolate in thin lines across the surface. Crushed green pistachio pieces are scattered on top of the cookies, adding texture and color contrast. One cookie on top is broken to show a bright green pistachio filling inside, with a smooth and creamy texture sitting between two thick chocolate cookie layers. The plate sits on a burnt orange cloth with stripes, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pistachio Filling:

120 g unsalted pistachio kernels
50 g powdered sugar
30 g soft butter
2–3 tbsp milk or cream (depending on consistency)
1/4 tsp almond extract (optional)
A pinch of green food coloring (optional, for an intense green color)

For the Chocolate Cookie Dough:

180 g all-purpose flour
60 g unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
120 g soft butter
100 g brown sugar (light or dark)
50 g granulated sugar
1 large egg (room temperature)
1 tsp vanilla extract

For the Topping:

50 g dark chocolate
1–2 tsp coconut oil or neutral-flavored oil
20 g chopped pistachios

Instructions

Step 1: Prepare the filling by finely grinding the pistachios until they resemble flour, avoiding over-processing. In a small bowl, mix the ground pistachios with powdered sugar, soft butter, almond extract, and green food coloring if using. Gradually add milk or cream until the mixture is moldable but not sticky. Shape into 20–24 small balls and refrigerate for at least 30 minutes to set.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream the butter with both sugars until light and fluffy. Add the egg and vanilla, mixing until combined. Gradually fold in the dry ingredients, mixing just until combined to avoid toughness. Wrap the dough and chill for at least 1 hour.
Step 3: Preheat the oven to 175°C (350°F). Line baking trays with parchment paper. Take 1½ tablespoons of dough, flatten it, and place a pistachio filling ball in the center. Enclose the filling fully, roll into a ball, and place on the tray. Repeat with remaining dough and filling.
Step 4: Bake for 10–12 minutes until edges are set but centers appear slightly underbaked. Let cookies rest on the hot tray for 5–10 minutes before transferring to a wire rack to cool completely.
Step 5: Melt dark chocolate with coconut or neutral oil over a water bath or microwave. Drizzle over cooled cookies and immediately sprinkle with chopped pistachios.
Step 6: Enjoy your moist and tender chocolate pistachio cookies fresh for the best flavor and texture.

Tips & Variations

Use almond extract for a subtle nutty aroma, or omit for a milder taste.
Green food coloring adds a striking color to the filling but is optional.
Chilling both filling and dough helps maintain shape and texture during baking.
For a different nutty twist, try substituting pistachios with finely ground almonds or hazelnuts.
Ensure not to overmix the dough to keep cookies tender and soft.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 1 month. When reheating, allow cookies to come to room temperature for best texture; avoid microwaving directly to prevent softening the chocolate topping.

How to Serve

A stack of chocolate cookies sits on a white plate with a slightly raised edge on a white marbled surface. Each cookie is dark brown with cracked tops, and they are drizzled with thick, glossy dark chocolate lines. The cookies are topped with small chunks of green pistachios. One cookie in the front is broken in half, showing a bright green, smooth filling inside. The focus is close-up, highlighting the texture of the cookies, the glossy drizzle, and the crunchy pistachio pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted pistachios for the filling?

It’s best to use unsalted, raw pistachios to control the salt and flavor in the filling. Roasted pistachios may alter the taste and texture.

Why are the cookies slightly underbaked when removed from the oven?

Removing the cookies when centers are still soft ensures they remain moist and tender once cooled. They continue baking on the hot tray, preventing dryness.