Dark chocolate pistachio crinkle cookies- These decadent dark chocolate crinkle cookies are made even better with the addition of roasted ground pistachios! They're easy to put together and will definitely be the star on your next holiday cookie tray or simply a treat for any day of the week!
The crunchy pistachios add a wonderful depth of flavor to these simple classic cookies. Our favorite part about these delicious cookies is the confectioners' sugar crust on the outside and the rich dark chocolate texture of the cake like centers. This easy cookie recipe is sure to please the pistachio lovers in your life and become one of your new favorite recipes.
In 20-30 minutes, with a few simple pantry ingredients you can whip up a batch of these pistachio crinkle cookies that are sure to bring a smile to everyone's face! We have always loved the texture of crinkle cookies. I was recently inspired to add an additional crunch and pistachio flavor to this simple recipe, and we are so pleased with the results. We hope you enjoy this delicious cookie recipe as much as we do!
For more delicious cookie recipes, check out our brown sugar dark chocolate chunk cookies and our strawberry shortbread cookies. If it's the delicious flavors of crunchy pistachios that you are looking for try our chef's scone recipe!
If you're needing some really great information about crinkle cookies, what they are, why make them, etc... Check out this article, "What are crinkle cookies?" on allrecipes.com
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What You're Going to Need!
- Cocoa powder - dark high quality cocoa powder adds the best flavor.
- Roasted pistachios - we used the roasted, shelled, and salted nuts.
- Salt - kosher salt is our go to, because of its purity.
- Vanilla Paste - has a more intense vanilla flavor that we love!
- Powdered sugar - also referred to as confectioners' sugar.
See recipe card for quantities.
Recipe
Dark Chocolate Pistachio Crinkle Cookies
Ingredients
Equipment
Method
- Using a food processor or a large kitchen knife chop the roasted pistachios.
- In a large bowl, combine the vegetable oil and cocoa powder.
- Add the chopped pistachios and using the wooden spoon stir until combine.
- Then add the granulated sugar and vanilla paste and stir to combine.
- Add the eggs one at a time stirring to combine between each addition.
- In a separate medium bowl stir together the all-purpose flour, salt, and baking powder.
- Add ½ of the flour mixture to the wet ingredients and stir to combine, repeat this process with the remaining dry ingredients. Stir until everything is completely combined.
- Cover the mixed dough with plastic wrap and place in the refrigerator for at least 2 hours. However, chilling the dough overnight will work better.
- Preheat the oven to 350℉.
- Once the dough is chilled, line 2 baking sheet pans with parchment paper.
- Using a cookie scoop or spoon roll walnut sized balls of the dough. Place the confectioners' sugar into a small bowl.
- Roll the cookie dough balls of in the confectioners' sugar and place them on the sheet pans 2 inches apart. Place one pan at a time into the oven on the center rack. Bake cookies for 10 minutes, remove from the oven and allow to cool on the sheet pan for 2-3 minutes before transferring the cookies to a cooling rack.
- Repeat the above process until the dough is finished.
Nutrition
Tried this recipe?
Let us know how it was!How to Make Dark Chocolate & Pistachio Crinkle Cookies
1. In a large mixing bowl combine the oil and cocoa powder using a wooden spoon.
2. Put the ground pistachios in and stir to combine.
3. Add the granulated sugar and vanilla paste and stir to combine.
4. Add the eggs one at a time, stir to combine after each egg.
5. Finish mixing by adding the dry ingredients, stir to combine. Cover the completed dough with plastic wrap and refrigerate for at least 2 hours.
6. Once the dough is chilled, using a cookie scoop or a spoon form walnut sized balls and roll the balls in the confectioners' sugar. Place the dough balls on a large baking sheet spaced 2 inches apart.
7. Bake the cookies for 10 minutes in a preheated 350-degree oven. Allow the cookies to rest for 2-3 minutes before placing them on a wire rack to finish cooling for the best results.
8. Once the cookies have cooled down, dig in and enjoy the wonderful warm cake-like texture!
Chef Tip
I find that leaving the cookies on the baking pan for 2-3 minutes after removing them from the oven, and before placing them on the cooling rack works the best. When the cookies are very hot, they tend to be more delicate and might crumble when you try to transfer them to soon.
Substitutions & Variations
- Nuts - if pistachios are not your favorite nut variety, try using almonds. The nuts can be completely omitted if you have a nut allergy.
- Gluten-free - 1x1 flour can be substituted for all-purpose flour.
- Chocolate - chips can be added to boost the chocolatey goodness!
- Spice - I love adding a small amount of chili powder to the mix to spice things up! Chocolate and chili work so well together!
Storage & Helpful Hints
Chilling the mixed dough for at least 2 hours will make a difference in the final cookie. But chilling the dough overnight is the ideal amount of time for chilling and resting the dough. The additional resting time will result in a wonderful cake like texture and produce the best results.
These delightful cookies are best served and enjoyed fresh. However, they can be stored in an airtight container for up to 5 days. Make certain to completely cool them before placing them in a storage container. Or if you prefer, the raw dough can be stored in the refrigerator for 4 days covered tightly with plastic wrap.
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FAQ
Yes, you can, the nuts add a wonderful depth of flavor and crunch, but they can be omitted without changing the rest of the recipe.
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Jason Miller says
Fabulous texture!