Pistachio Brownie Cookies

The perfect cross between brownies and cookies, these chewy dark chocolate cookies studded with pistachios are an awesome treat for holiday parties (or for those days when you're craving chocolate like it's nobody's business!).

This recipe came from the Wonderful Pistachios event that I attended last week. Click here to read more about the event, or scroll down for the easy cookie recipe.

Disclosure: This recipe was provided by Wonderful Pistachios as part of a sponsored collaboration. All opinions are strictly my own. Thank you for supporting great brands that make it possible for me to create fresh new content for you!

Pistachio Brownie Cookies
Yields 4 dozen cookies
1/3 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1 teaspoon kosher salt
16 ounces chopped dark chocolate (about 2 3/4 cups)
1/4 cup unsalted butter
3 large eggs, plus 1 egg yolk
3/4 cups light brown sugar
1/2 cup granulated white sugar
2 cups, shelled Wonderful Pistachios, roughly chopped
3 ounces bittersweet chocolate, chopped
2 teaspoons flaky sea salt

Preheat oven to 375 degrees and line two baking sheets with parchment paper.

Whisk together flour, cocoa, baking powder, and salt. Set aside.

Combine chocolate and butter in a bowl and melt in the microwave about 1-2 minutes, stir until completely melted.

Beat eggs and sugar in an electric mixer about five minutes, until thickened and light. Pour in chocolate mixture. Stir in flour, just until combined. Fold in 1 1/2 cups pistachios, by hand.

Drop heaping tablespoons of dough, about 2 inches apart, onto prepared baking sheets. Bake 10 minutes, until cookies are puffed and cracked on top. Transfer to a wire rack to cool.

Chop remaining pistachios finely. Melt bittersweet chocolate and drizzle over cookies. Garnish with pistachios and sea salt. Serve.

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