A homemade pistachio paste is the key element to the wonderful nutty flavor complementing the chocolate cookie. Of course, the pistachio coating adds even more to the flavor, while also adding a bit of crunch.

Source: Better Homes and Gardens


Credit: Adam Albright

Recipe Summary test

40 mins
3 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl whisk together flour, cocoa powder, 1 teaspoon salt, the baking powder, and baking soda.

  • In a large bowl beat brown sugar, 3/4 cup butter, 1/4 cup granulated sugar, the oil, and vanilla 2 minutes on medium or until well-combined. Add 1 egg and egg yolk; beat on low until combined.

  • Add flour mixture. Beat on low until some streaks of flour remain. Stir by hand until combined. (Dough will be sticky.) Chill, covered, 2 to 24 hours.

  • For pistachio paste: In a food processor combine 1 cup pistachios and remaining 1/4 cup granulated sugar. Pulse until finely chopped. Add 2 tablespoons water, remaining 1 tablespoon butter and egg, the almond extract, and remaining 1/8 teaspoon salt. Pulse until a thick paste forms. Add a few drops of green food coloring. Pulse to combine. Transfer to a bowl. Chill, covered, 30 minutes.

  • Roll out half the chilled dough to a 10x8-inch rectangle between two sheets of parchment paper sprinkled with cocoa powder; repeat with the other half of the dough. Chill 15 to 30 minutes or until just firm.

  • Remove top sheet of parchment from one sheet of dough. Spread with half the pistachio paste, leaving a 1/2-inch border. Tightly roll up dough, starting from a long side, using parchment paper to help. (If dough sticks, use a thin metal spatula to scrape dough away from the paper.) Repeat with remaining dough and pistachio paste. Chill, covered, overnight. (Roll the logs occasionally to help keep their shape.)

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Finely chop remaining pistachios; place in a small bowl. Place milk in another small bowl. Using a sharp knife, cut logs into 1/2-inch thick slices. Roll edge of each slice in milk, then pistachios. Place slices 2 inches apart on prepared sheet. Bake 11 to 13 minutes or until edges are firm. Let cool on a wire rack. Store in an airtight container at room temperature up to 3 days. Makes 38 cookies.

Nutrition Facts

141 calories; fat 8g; cholesterol 25mg; saturated fat 3g; carbohydrates 16g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; vitamin a 162.9IU; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 11.6mcg; sodium 137mg; potassium 120mg; calcium 26mg; iron 0.8mg.