Chocolate Cherry Pistachio Cookies Recipe

Name: Chocolate Cherry Pistachio Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, At Room Temperature; 3/4 cups Sugar; 3/4 cups Light Brown Sugar; 1 teaspoon Baking Soda; 3 ounces, weight Semi-sweet Chocolate, Melted And Cooled; 2 whole Eggs; 1-1/2 teaspoon Pure Vanilla Extract; 2 cups All-purpose Flour; 1-1/2 cup Dried Cherries, Chopped; 1 cup Pistachio Nuts, Chopped; 2-1/2 ounces, weight White Chocolate, Chopped; 1/2 Tablespoons Shortening; 1/4 cups Pistachio Nuts, Finely Chopped, For Topping

Servings: persons

1 cup Unsalted Butter, At Room Temperature
3/4 cups Sugar
3/4 cups Light Brown Sugar
1 teaspoon Baking Soda
3 ounces, weight Semi-sweet Chocolate, Melted And Cooled
2 whole Eggs
1-1/2 teaspoon Pure Vanilla Extract
2 cups All-purpose Flour
1-1/2 cup Dried Cherries, Chopped
1 cup Pistachio Nuts, Chopped
2-1/2 ounces, weight White Chocolate, Chopped
1/2 Tablespoons Shortening
1/4 cups Pistachio Nuts, Finely Chopped, For Topping

1
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper; I used 5 baking sheets total for baking all the cookies. Set aside until needed.
2
In the bowl of a stand mixer, beat the butter for one minute. Add the sugar, brown sugar, and baking soda and beat until light and fluffy. Mix in the melted chocolate, eggs, and vanilla, and beat until incorporated. Add the flour and beat until the batter is smooth. Stir in the dried cherries and pistachios.
3
Using a cookie scoop, scoop rounds of cookie dough and place them on the prepared baking sheets, leaving 2 inches in between each cookie.
4
Bake the cookies in the preheated oven until the edges start to crisp and the centers have set, about 10 minutes. Remove the cookies from the oven and let them sit on baking sheets for 3 minutes. Transfer the cookies to a cooling rack and cool completely.
5
While the cookies are cooling, place the white chocolate in a heatproof and microwave-safe bowl. Microwave the chocolate for 30 seconds, then remove it and stir. Place it back in the microwave and repeat microwaving for 30 seconds at a time and stirring in between until the chocolate has completely melted and is smooth. Add the shortening and stir until it has completely melted into the white chocolate.
6
When the cookies have cooled completely, drizzle the white chocolate over the cookies. After drizzling the white chocolate, sprinkle the chopped pistachio nuts on top. Allow the white chocolate to set before serving. Enjoy!
7
These cookies last about 1 week in a sealed container.
8
Recipe adapted from Better Homes and Gardens (100 Best Cookies Magazine).

1460

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Unsalted Butter, At Room Temperature, 3/4 cups Sugar, 3/4 cups Light Brown Sugar, 1 teaspoon Baking Soda, and more.

Yes, Chocolate Cherry Pistachio Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cherry Pistachio Cookies

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