• Barth Bakery

Chocolate Dunked Pistachio Cookies

Updated: Mar 22

These cookies are delicately flavored and colored from the addition of pudding in the dough, which makes for soft and chewy cookies. The pistachios add a crunch to perfectly contrast the tenderness of the cookies, while the chocolate adds just the right amount of sweetness to balance the nuttiness. Colored a festive shade of green from the pudding mix, these cookies make a nice addition to holiday cookie trays...or they’d be great for St. Patrick’s Day also!

These photos are horrible, but I promise you these cookies are amazing.

Makes about 4 dozen cookies


Chocolate Dunked Pistachio Cookies

  • 1 cup butter, softened

  • 1 cup white sugar

  • 1 (8 oz) package cream cheese, softened

  • 1 large egg

  • 1 ½ tsp pure vanilla extract

  • 2 ¼ cups all-purpose flour

  • 1 (3.4 oz) package instant pistachio pudding mix

  • 1 tsp baking powder

  • ½ tsp salt

  • ½ cup shelled pistachios, finely chopped

  • 4 oz semisweet chocolate chips


Chocolate Dunked Pistachio Cookies

  1. In a large bowl, use an electric mixer to cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the egg and vanilla until combined.

  2. In a separate bowl, whisk together the flour, pudding mix, baking powder, and salt. Add the flour mixture to the wet mixture and beat on low speed until incorporated. Cover the dough with plastic wrap and refrigerate for one hour.

  3. Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking spray.

  4. Shape the cookie dough into logs about 2 inches long, and place on the prepared baking sheets.

  5. Bake the cookies for 10-12 minutes, or until lightly browned on the bottoms.

  6. Remove the cookies to wire racks and allow to cool completely before decorating.

  7. Place the chocolate chips in a small microwave-safe bowl and microwave on high at 30 second intervals, stirring well after each interval, until the chocolate is melted and smooth.

  8. Once the cookies are cool, dip one end of each cookie in the melted chocolate, and let the excess chocolate drip off. Place the cookies on wax paper lined baking sheets and let sit until the chocolate has hardened, at least one hour.