A Chocolate Brownie Pistachio Cookies Recipe!

These chocolate brownie pistachio cookies are AMAZING! So full of flavor so perfectly textured! Everyone will love these tasty treats!

This is going to sound weird but it won’t if you have been rocking with me on the blog for a while. I have the weirdest, pickiest food habits. I’ll give you a few examples of what I mean:

• Avocados
• Chili
• Quinoa

The amazing ladies of Momtrends invited me to a cooking party to try some of the amazing ways pistachios could be prepared in everyday meals. Quite honestly they had me at cooking party.

We got a quick knife lesson (much needed–those knives were ginormous!) and we were off to work. I knew I wanted to cook something in the dessert arena because I am a baker before anything else. Baking is one of my most natural forms of existing. (Remember those seven months of obsessive baking I did when my second child was born?!)

Our mission was to bake Chocolate Brownie Pistachio Cookies. All of the ingredients were prepared so I didn’t have to do much but mix and scoop on the baking plate. Easy and oh so therapeutic.

So here is the recipe for Chocolate Brownie Pistachio Cookies:

 

Yield: 40 cookies

A Chocolate Brownie Pistachio Cookie Recipe!

Prep Time: 20 minutes

Total Time: 20 minutes

These chocolate brownie pistachio cookies are AMAZING! So full of flavor so perfectly textured! Everyone will love these!

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Ingredients

• ⅓ cup all-purpose flour
• 2 tablespoons cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 16 ounces chopped dark chocolate (about 2¾ cups)
• ¼ cup unsalted butter (4 tablespoons)
• 3 eggs, plus 1 egg yolk
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 2 cups, shelled Wonderful Pistachios Roasted & Salted, roughly chopped
• 3 ounces bittersweet chocolate, chopped (about ⅓ cup)
• 2 teaspoons flaked sea salt

Instructions

1. Heat oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together flour, cocoa powder, baking powder and salt; set aside.
3. Place chocolate and butter in a microwave-safe bowl and heat in the microwave until just hot and butter is melted, 1 to 2 minutes. Remove bowl from heat and stir mixture, until completely melted; set aside to cool.
4. Beat eggs and both sugars in an electric mixer, with the whisk attachment, at medium speed, about 5 minutes, until thickened and light. Pour cooled chocolate mixture in two batches, mixing after each addition. Add flour mixture and mix until just combined. Stir in 1½ cups Wonderful Pistachios by hand.
5. Drop heaping tablespoons of dough, about 2 inches apart, onto baking sheets. Bake about 10 minutes, alternating pans half-way through, until cookies are puffed and cracked on top. Remove to wire rack to cool completely. Repeat with remaining batter.
6. Meanwhile, chop remaining Wonderful Pistachios finely. Melt bittersweet chocolate. Place wire rack with cookies on baking sheet. Drizzle chocolate over cookies and sprinkle with remaining finely chopped Wonderful Pistachios and flaked sea salt.

Did you make this recipe?

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Wonderful Pistachios, Peach and Barley Salad

A fresh summer salad with the crunch of Wonderful Pistachios and delicious peaches.

Prep: 15 minutes / Time to Table: 1 hour a 5 minutes / Serves: 4

• ⅔ cup pearled barley
• 1 tablespoon chopped flat-leaf parsley
• 2 cups trimmed green beans
• ¼ cup pistachio oil, or olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 cups baby arugula

2 ripe peaches, sliced ¼-inch thick

⅓ cup crumbled ricotta salata

⅓ cup shelled Wonderful Pistachios Roasted & Salted, roughly chopped

1. Bring 2 cups water to a boil in a medium saucepan. Stir in barley, reduce to a simmer, and cover. Cook about 45 minutes, until barley is tender and water is absorbed. Remove from heat, and set aside 10 minutes. Add parsley, fluff barley with a fork and set aside.
2. Meanwhile, bring water to a boil in another saucepan; boil string beans about 5 minutes, until crisp and tender. Blanch in ice water and set aside.
3. In a large bowl, whisk pistachio oil, lemon juice, salt and pepper; toss with arugula, string beans, and half the sliced peaches.
4. Place greens mixture on individual plates. Top with a scoop of barley, remaining peaches, ricotta salata and pistachios. Season with additional salt and pepper if desired.

Have you ever used pistachios in such fun ways? Have you ever been to a cooking party?

If you liked these fun Pistachio Cookies be sure to try these Rich and Chocolatey Zucchini Brownies!

Nellie

Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!

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