Pistachio and Dark Chocolate Cookies

Pistachio and Dark Chocolate Cookies
A sophisticated twist on the peanut butter cookie, this recipe uses pistachio nut butter and bitter dark chocolate for a delicious result. Makes 20-30 cookies.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 20
Pistachio and Dark Chocolate Cookies


  • 500g white flour
  • 180g white sugar
  • 170g soft brown sugar
  • 2 eggs
  • 1tsp baking powder
  • 1tsp vanilla essence
  • 250g butter, melted
  • 200g chocolate chips
  • 1 jar (170g) Nutural World Smooth Pistachio Butter - £8.30

How to make

  1. Preheat the oven to 160°C.

  2. Mix the flour, sugar, and baking powder in a large bowl.

  3. Add the melted butter, vanilla essence, and eggs. Stir and knead until all combined into a thick dough.

  4. Add the chocolate and pistachio butter, and knead into the dough. (This will make it somewhat sticky!)

  5. Form into small balls, arrange on a greased baking sheet, and press gently to flatten. Make sure to leave enough space around each cookie, as they will spread to approximately double the size as they cook.

  6. Bake for 10-15 minutes (until golden brown), then transfer to a wire rack to cool.

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Products used in this recipe

Smooth Pistachio Butter

  • Icon_pricetage_grey Created with Sketch.


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