Chocolate Drizzled Pistachio Cookies are the delicious combination of chocolate and pistachios in a delicious cookie. If you love desserts, then this is perfect for you because it will leave you wanting more! Perfect on you holiday cookie tray or for cookie exchanges.
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❤️ Why you'll love this recipe
- These cookies are the perfect mix of crunchy and chewy.
- Bake up a batch of these Italian pistachio cookies! it is the perfect treat to serve at family gatherings, holiday parties, or special occasions.
- Pistachios give this cookie an amazing flavor that everyone will love!
- The ingredients used to make these pistachio cookies will be easy to find at any grocery store.
- These cookies are always a success with my family, and they are so easy to make, you won't regret making these pistachio pudding cookies.
🛒 Ingredients
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Note: The full list of this Pistachio Cookies recipe ingredients with their amounts and options are listed in the recipe card below.
- Butter
- Mascarpone cheese -- may substitute softened cream cheese.
- White sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Kosher or sea salt
- Package Pistachio pudding mix -- either regular or instant.
- Pistachios
- Milk Chocolate Morsels
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Cream butter, mascarpone cheese, and sugar in a mixer until combined.
- Add egg and vanilla and beat until mixed.
- Add the flour, baking powder, pistachio pudding mix and salt and mix until combined.
- Stir in pistachios - the batter will be hard to stir.
- Use a medium cookie scoop and place the balls on the baking tray.
- Bake in the middle rack of the oven for 15 minutes, check after 12 in case your oven is heating hotter than ours. The cookies should be a little soft to the touch and slightly brown around the edges.
- Let the cookies rest on the cookie sheet for 5 minutes before moving them to the wire rack.
- Use a spoon to drizzle on the chocolate or place the melted chocolate in a plastic bag with the tip cut off.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Stand mixer
- Baking Sheets
- Cookie scoop - medium size
- Measuring spoons
- Cooling rack
- Double boiler --this is for making the chocolate drizzle.
🤔 FAQs
These are the questions we are most frequently asked about making (recipe name)
To make perfect pistachio cookies be sure to make your dough scoops the same size, and spread them evenly on the baking sheet.
Yes, you can bake with salted pistachios. Though they will make your baked goods have a slightly salty taste.
Pistachios go well with fruits like pineapple, cranberries, mangos, and of course chocolate!
Italian pistachio cookies are baked at 350 degrees in the oven for 12 to 15 minutes or until the edges of the cookie start to brown slightly.
👩🏻🍳 Tips
When melting the chocolate for your pistachio pudding cookies be sure to watch the chocolate carefully and stir occasionally so that your chocolate does not scorch.
If you want a more precise drizzle use a storage bag with the tip cut off. This will help you better control your drizzle if you want even designs.
When making these cookies, it is important to make sure that you follow the steps I have listed below. Not following the steps could result in your cookies not turning out how you like them too.
📚 Variations
- Use lemon or orange extract in place of the vanilla extract if you want to add a hint of citrus flavor to your pistachio cookie recipe.
- If you prefer more chocolate on your Italian pistachio cookies, you can dip half of the cookie in the chocolate instead of drizzling the top of the cookie.
- Dried cranberries make an excellent fruity addition to these cookies. I would fold about ¼ to ½ cup of dried cranberries into your cookie dough.
🥫 Storage
Keep pistachio cookies in an airtight container. These cookies will stay fresh for at least 1 week at room temperature.
Freeze these cookies for up to 2 months. Just place them in a freezer bag or freezer-safe container to protect them from freezer burn. To thaw place your cookies on the counter for 30 minutes.
📗 Related Recipes
If you love chewy and sweet cookies like these, then you will also enjoy my Salty Sweet Nutella Chocolate Chip Cookies and these Brown Butter Snickerdoodle Cookies. And you have to try our holiday twist on the oatmeal cookies, it's our Oatmeal Cranberry Walnut Cookie.
🍽 Serve with
These sweet chocolate and nut cookies pair well with any dolci (sweet), but I enjoy eating them with Cherry Amaretto No-Churn Ice Cream or Our Nutella Hazelnut Ice Cream. And if you're adding them to a Christmas cookie tray, don't forget to include the delicious spicy Chocolate Totos.
📞 Chiacchierata (chat)
Pistachios are red-fleshed nuts that come from the same family as cashews. They grow in countries like Iran, Turkey, Syria, Greece, Afghanistan, and other Mediterranean countries. Pistachios are by far my favorite nut and you will see why when you enjoy these cookies.
My Mamma and Papà reminisced about their time in Italy and enjoying pistachios during the Christmas season. Anything pistachio always brings back loving memories of them.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This recipe for Italian Pistachio Cookies are perfect for those who don't want to spend all day cooking because they are simple to make and almost foolproof! After one taste of these chocolate nutty cookies, you will fall in love with this recipe.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Chocolate Drizzled Italian Pistachio Cookies Recipe
Ingredients
- 1 cup Butter (8 ounces) 2 sticks, softened and cut into pats)
- 8 ounces Mascarpone cheese
- ¾ cup Sugar (150 grams)
- 1 Large egg
- 1-½ teaspoons Vanilla extract (6-½ grams)
- 2-¼ cups All-purpose flour (10 ounces)
- 1 teaspoon Aluminum-free baking powder( ⅛ ounce)
- ½ teaspoon Salt (⅛ ounce)
- 3.4 ounce Package Pistachio Pudding Mix Use regular but may use instant.
- ½ cup Pistachios (3 ounces)
- Few drops green food coloring Optional
- ½ cup Milk Chocolate morsels For drizzling on cookies
Equipment Needed
Instructions
- Preheat oven to 350℉.
- Cream butter, mascarpone cheese, and sugar in a mixer until combined.
- Add egg and vanilla and beat until mixed.
- Add the flour, baking powder, pistachio pudding mix and salt and mix until combined.
- Stir in pistachios - the batter will be hard to stir.
- Use a medium cookie scoop and place the balls on the baking tray.
- Bake in the middle rack of the oven for 15 minutes, check after 12 in case your oven is heating hotter than ours. The cookies should be a little soft to the touch and slightly brown around the edges.
- Let the cookies rest on the cookie sheet for 5 minutes before moving them to the wire rack.
Dipping Chocolate
- Place chocolate in a heatproof bowl or the top of a double boiler set over hot, but NOT boiling, water. Stir occasionally until chocolate is almost melted. Remove from heat and stir until chocolate is melted and smooth.
- You may use a spoon to drizzle on the chocolate or place the melted chocolate in a plastic bag with the tip cut off. Make sure the chocolate isn't too hot.
