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  • Writer's pictureBarth Bakery

Dark Chocolate Pistachio Shortbread Cookies

Updated: Aug 17, 2020

Dark chocolate and pistachios are a match made in heaven. Combine these two favorite flavors with a buttery, crispy shortbread for an upgraded take on the classic cookie. With a strong nutty flavor and a sandy texture combined with rich dark chocolate, these delicate, decadent cookies are the perfect combo of sweet and salty. These melt-in-your-mouth cookies are fantastic with a cup of coffee or hot chocolate, and make a killer addition to a holiday cookie exchange or cookie platter.

Dark Chocolate Pistachio Shortbread Cookie dough

Dark Chocolate Pistachio Shortbread Cookies on baking sheet

Dark Chocolate Pistachio Shortbread Cookie with filling

Dark Chocolate Pistachio Shortbread Cookies with Dark Chocolate Drizzle

Plated Dark Chocolate Pistachio Shortbread Cookies

Decadent Dark Chocolate Pistachio Shortbread Cookies

Makes about 3½ dozen cookies


Pistachio Shortbread Cookies

  • 1½ cups unsalted butter, softened

  • 1 cup confectioners’ sugar

  • 1½ tsp pure vanilla extract

  • 3 cups all-purpose flour

  • ¾ cup salted pistachios, finely chopped

  • Coarse sugar, for sprinkling

Dark Chocolate Filling

  • ½ cup unsalted butter, softened

  • 1½ cups confectioners’ sugar, sifted

  • 3 Tbsp special dark cocoa powder

  • 3 Tbsp whole milk

  • 2 tsp pure vanilla extract

  • ⅛ tsp salt

Dark Chocolate Drizzle

  • 6oz dark chocolate

  • 1 Tbsp vegetable shortening

  • ⅛ cup pistachios, finely chopped


Pistachio Shortbread Cookies

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined. Add the vanilla and mix until incorporated.

  2. Add the flour and pistachios and mix on low speed until the dough starts to come together. Shape the dough into a flat disc, wrap in plastic, and chill for at least 30 minutes.

  3. Once the dough is chilled, preheat the oven to 350°F.

  4. Roll out the dough onto a lightly floured surface to about ¼-inch thickness. Cut out the cookies with a 2-inch round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with the coarse sugar.

  5. Bake for 15-18 minutes, or until the edges just start to brown. Remove the cookies from the baking sheets and transfer to wire racks to cool completely before filling.

Dark Chocolate Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, cocoa powder, milk, vanilla, and salt. Mix until completely smooth. (If necessary, you can add more milk for a smoother filling or more powdered sugar for a thicker filling.)

  2. Fill a piping bag or a plastic baggie with the chocolate filling and pipe onto the bottoms of half of the cookies. Then top with a second cookie and gently press until the filling spreads to the edges.

Dark Chocolate Drizzle

  1. Combine the chocolate and shortening in a microwave safe bowl. Melt the chocolate on a low heat setting in a microwave, stirring every 20 seconds, until melted and smooth. Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate on top of the cookies.

  2. Immediately sprinkle with chopped pistachios and allow the chocolate to set.

Let’s face it…during the holidays, cookies become their own food group. Cookies are great for taking to holiday parties, leaving out for Santa, giving as a gift to a neighbor, shipping to far-away relatives, and participating in cookie swaps. Plus, cookies are perfect if you need an excuse to bake during the holiday season or just want some festive sweet treats to munch on around the house. No matter the reason, Barth Bakery has you covered with these delicious and decadent cookies for all your holiday baking needs.

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