These buttery, chocolate pistachio cookies are perfect for the holidays! Pistachio cookie dough is twisted with chocolate dough to make a beautiful cookie shaped like a holiday wreath. These are fun to make and even better to eat!
There is something about a classic butter Christmas cookie that I love. Similar to my Santa cookies, these are flavored with chocolate and pistachio. They look adorable and would be great for a Christmas party or cookie swap!
If you love these wreath cookies, try my chocolate sable cookies with pistachios.
Chocolate Pistachio Cookies Ingredients
Unsalted butter: Adds all the buttery flavor you want in a butter cookie. Make sure it’s room temperature before you start.
Granulated Sugar: Adds sweetness and gives them a little crisp crunch
All-purpose flour: I find this is best for these cookies. You could use whole wheat flour, but it will change the texture slightly.
Unsweetened cocoa powder: Use good quality cocoa powder for the best flavor.
Chopped Pistachios: Get shelled pistachios to pulse in a food processor or chip. You want the pieces to be small, but some variation is good for texture. You can buy them already chopped as well.
Egg Yolk: This adds moisture and helps hold everything together.
Vanilla and Almond Extract: Use pure vanilla extract for the best flavor. Almond extract adds a lot of taste to these cookies, and you only need a little. If you don’t want to use it, use more vanilla.
Green Food Coloring: I used a natural green dye, so the green looks lighter. You can use regular dye or natural, where the color comes from natural sources like spices and food.
Natural Food Coloring Versus Food Dye
Many people are trying to avoid artificial food dyes, so natural alternatives have become increasingly popular. While they may not give the same vibrant colors as traditional food dyes, they are made from natural ingredients and have no artificial additives.
Some examples of natural food coloring include beet juice, spinach powder, and turmeric. You can experiment with these in different recipes to find the right balance of color and flavor.
Tips for Recipe Success
- Make sure to use unsalted butter, as the salt content can significantly affect the flavor of the cookies.
- Use good quality cocoa powder for the best chocolate flavor in the dough.
- Chill the dough before shaping and baking to prevent spreading and to make it easier to handle.
- Add a few drops of green food dye for a more intense green color.
- Use a ruler to measure the dough so the wreaths are all the same size.
- Feel free to experiment with different extracts, such as peppermint or orange, to customize the flavor of these cookies.
- These also make great gifts during the holiday season. Pack them in festive tins or jars and tie a ribbon around them for an extra touch.
How to Store Chocolate Pistachio Cookies
Store in an airtight container for up to 5 days.
You can freeze baked cookies in freezer bags or containers for up to 3 months.
More Holiday Cookie Recipes
- Gingersnap Cookie Recipe
- Gooey Chocolate Caramel Bars
- Holiday Wreath Cookies
- Rosemary Shortbread Cookies
Try a few more of my pistachio recipes: Easy Pistachio Cake, Pistachio Muffins and Pistachio Biscotti.
This pistachio cookie recipe is fantastic whether you want something to indulge in on a holiday weekend or bring to a gathering or party. The combination of chocolate and nuts gives you an indulgent and nutty flavor that’s downright delicious.
Let me know what you think by leaving a comment and star rating below! Happy baking!
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Chocolate Pistachio Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 3/4 cup all-purpose flour
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup pistachios , chopped
- 3 tbsp cocoa powder
- 2 tbsp milk
- 6 drops green food coloring, you decide how many drops you need.
Instructions
- In a large mixing bowl beatbutter with an electric mixer on medium to high speed for 30 seconds
- Add granulated sugar and baking powder.
- Beat until combined, scraping the sides of the bowl occasionally.
- Beat in egg, almond extract, and vanilla extract.
- Turn the mixer to low and add in the flour. Mix just until incorporated.
- Divide dough in half. Leave one in the bowl of the electric mixer and place 1/2 in a medium mixing bowl.
- In the electric mixer, add cocoa powder and the 2 tablespoons of milk to the dough and turn the mixer to low to mix.
- In the smaller bowl, add chopped pistachios and green food coloring and mix.
- Cover both doughs and chill dough for 30 minutes.
- Preheat oven to 375°F.
- Shape each dough portion on a lightly floured surface into a 12-inch-long log. Cut each log into twenty-four /2-inch pieces. Roll each piece into a 6-inch rope.
- Place a light and a dark rope side by side; twist together five or six times.
- Shape the twisted rope into a circle, gently pinching ends together. Place 2 inches apart on a parchment-lined cookie sheet.
- Bake in preheated oven for 8 to 10 minutes or until edges are light brown.
- Cool on the cookie sheet for 1 minute. Transfer to wire racks; cool.
