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Pistachio Cherry Chocolate-Dipped Cookies
Recipe

9 INGREDIENTS • 10 STEPS • 1HR

Pistachio Cherry Chocolate-Dipped Cookies

4.5
2 ratings
There is nothing better than these Pistachio Cherry Chocolate-Dipped Cookies Christmas cookies. Buttery and dipped in rich chocolate.
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Pistachio Cherry Chocolate-Dipped Cookies
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
There is nothing better than these Pistachio Cherry Chocolate-Dipped Cookies Christmas cookies. Buttery and dipped in rich chocolate.
1HR
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
12
US / Metric
Salt
1/2 tsp
Unsalted Butter
1 cup
Unsalted Butter
cut into 16 pieces
Pistachios
1 1/4 cups
Pistachios, toasted, finely chopped
plus extra for sprinkling
Dried Cherry
1/3 cup
Dried Cherry, finely chopped
plus extra for sprinkling
Cream Cheese
2 Tbsp
Cream Cheese
Nutrition Per Serving
VIEW ALL
Calories
440
Fat
26.3 g
Protein
6.4 g
Carbs
47.3 g
Add to plan
logo
Pistachio Cherry Chocolate-Dipped Cookies
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/

Author's Notes

Makes 24 cookies.

To toast the pistachios, just place on a baking sheet under a broiler until fragrant. Watch carefully to make sure they don't burn.
Cooking InstructionsHide images
step 1
Using a stand mixer fitted with a paddle, mix All-Purpose Flour (2 1/2 cups), Granulated Sugar (3/4 cup), and Salt (1/2 tsp) on low speed. Add Unsalted Butter (1 cup), one tablespoon at a time, and mix until crumbly, about one more minute.
step 2
Add Pistachios (1 1/4 cups), Dried Cherry (1/3 cup), Cream Cheese (2 Tbsp) and Vanilla Extract (1/2 Tbsp), and beat until it begins to form large clumps.
step 3
Knead dough by hand until it forms into a ball. Seperate the dough in half and form each into a disk. Wrap them in plastic wrap, and refrigerate for 30 minutes.
step 3 Knead dough by hand until it forms into a ball. Seperate the dough in half and form each into a disk. Wrap them in plastic wrap, and refrigerate for 30 minutes.
step 4
Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment or use Silpat mats.
step 5
Roll out dough 1/8-inch thick, and refrigerate again for 10 minutes.
step 6
Cut dough into 2 1/2-inch circles and place them one inch apart onto the Silpat mat. Bake for 10 minutes, one baking sheet at a time, until golden brown
step 7
Transfer to a wire rack and cool for 10 minutes. Set in the freezer.
step 8
Melt the Bittersweet Chocolate Chips (1 cup) by placing in the microwave and stirring every 30 seconds until smooth.
step 9
Remove cookies from the freezer and dip half the cookie into the melted chocolate. Set on clean parchment paper and sprinkle with extra dried cherries and pistachios.
step 9 Remove cookies from the freezer and dip half the cookie into the melted chocolate. Set on clean parchment paper and sprinkle with extra dried cherries and pistachios.
step 10
Once chocolate has set, serve!
step 10 Once chocolate has set, serve!
Tags
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American
Microwave
Christmas
Shellfish-Free
Cookies
Easter
Vegetarian
Dessert
Mother's Day
Spring
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