Chocolate-Dipped Pistachio Sugar Cookies


This sugar cookie is full of Mediterranean flavors. It's simply amazing.

Nutritional info
per serving

Calories 184
Fat 11g
Saturated fat 6g
Carbohydrates 19g
Sodium 82mg
Fiber 1g
Protein 3g
Cholesterol 32mg

Chocolate-Dipped Pistachio Sugar Cookies

36 cookies
Prep time: Cook time: Total time:


  • 1 cup butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 TB. vanilla extract
  • 2[1/2] cups all-purpose flour
  • 1 tsp. baking powder
  • [1/2] tsp. salt
  • 2 cups milk chocolate chips
  • [1/2] cup heavy cream
  • 1 cup pistachios, finely chopped


In a blender, cream together butter and sugar for about 2 minutes.

Beat in eggs and vanilla extract for about 30 seconds.

Stir in all-purpose flour, baking powder, and salt until well combined.

Transfer dough to a sheet of plastic wrap. Using the plastic wrap, form dough into a 3x12-inch flat rectangle, and refrigerate for 1 hour.

Preheat the oven to 375ºF. Line a baking sheet with parchment paper.

Cut dough log into about 36 ([1/3]-inch) slices. Place slices 1 inch apart on the prepared baking sheet. Bake for 12 minutes or until edges start to turn slightly golden brown.

Cool cookies for 15 minutes.

In a medium bowl, combine milk chocolate chips and heavy cream. Using a double boiler or a microwave, melt chocolate, stirring intermittently until melted.

Dip half of each cookie in chocolate, and roll chocolate-dipped part of cookie in pistachios. Place cookies on a piece of parchment paper and allow chocolate to firm up.

Tasty Tip
White chocolate is a great replacement for the milk chocolate if you don't like the taste of the latter.

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