Pistachio Chocolate Crescent Cookies – a delicious recipe with flour, pistachios, powdered sugar, salt, butter, chocolate chip. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line cookie sheets with parchment. Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
2
Beat 1 c butter in a large bowl with an electric mixer until fluffy. Add flour mixture; beat until light dough forms. Beat in mini chocolate chips just until blended. Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes. Arrange 1 inch apart on cookie sheets. Chill 30 minutes.
3
Preheat oven to 300. Bake cookies 10 minutes or until firm and lightly browned. Cool 1 minute then remove from pan to cool completely.
4
In a deep bowl, combine semisweet chocolate chips and 1/4 c butter. Microwave on low for 1 minute. Stir and repeat until chocolate is smooth. Spread remaining pistachios on a piece of foil. Dip one end of cookie into chocolate and then roll in nuts. Let cool on a wire rack for 30 minutes or until chocolate is set.
1133
kcal
Calories
76
g
Fat
104
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups flour, 2 cups finely chopped salted pistachios, 3/4 cup powdered sugar, 1/4 teaspoon salt, and more.
Yes, Pistachio Chocolate Crescent 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.
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