Butterfinger Cookies
This post may contain affiliate links. These Butterfinger Cookies are filled with chopped Butterfinger and chocolate chips! They have the most
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These crispy, chewy, buttery, and slightly gooey Dark Chocolate Pistachio Cookies are filled pistachios and dark chocolate chips! The perfect sweet and salty combination! Now, let’s get to baking!Â
I have been on a pistachio kick recently, so I figured it was time to bake with them! These cookies have the perfect balance of sweet and salty! You are going to love this recipe!
The ratio of light brown sugar and granulated sugar in this recipe gives the cookies the perfect texture! They have crispy edges and a chewy and slightly gooey interior! Make sure to not overbake these cookies! They may seem underdone in the center once removed from the oven, but that is exactly what you want! They will continue to bake and set once removed from the oven leaving you with the perfect cookie!Â
Ingredients for Dark Chocolate Pistachio Cookies
All you need are a handful of simple pantry ingredients to make these Dark Chocolate Pistachio Cookies!Â
- Unsalted Butter: Use unsalted butter that has been softened to room temperature.
- Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
- Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
- Eggs: The recipe calls for 1 large egg and 1 egg yolk that have been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
- All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent used to help the cookies spread.
- Cornstarch: The addition of 2 teaspoons cornstarch makes these cookies extra chewy.
- Salt: Balances the sweetness of the cookie.
- Pistachios: Use 1 full cup of chopped roasted and salted pistachios. I like to use additional to top each cookie before baking.
- Dark Chocolate Chips: Use 1 1/2 cups dark chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies.
Chilling the Cookie Dough
This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!
Making Dark Chocolate Pistachio Cookies
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in the egg and egg yolk, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chopped pistachios and dark chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with chopped pistachios and dark chocolate chips.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Tools and Equipment for the Best Cookies
Dark Chocolate Pistachio Cookies
Course: DessertDifficulty: EasyServings
16
cookiesPrep time
15
minutesCooking time
12
minutesChill Time
30
minutesCrispy, chewy, and slightly gooey Dark Chocolate Pistachio Cookies loaded with chopped pistachios and dark chocolate chips.
Ingredients
1 cup unsalted butter, room temperature
3/4 cup light brown sugar, packed
2/3 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
2 tsp vanilla extract
2 1/4 cup all-purpose flour, measured using the spoon-and-level method
1 tsp baking soda
2 tsp cornstarch
1/2 tsp salt
1 cup chopped roasted and salted pistachios (plus additional for topping each cookie)
1 1/2 cup dark chocolate chips (plus additional for topping each cookie)
Directions
- Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in the egg and egg yolk, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and salt. Add to wet ingredients and beat until just combined. Mix in chopped pistachios and dark chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with chopped pistachios and dark chocolate chips.
- Bake for 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.
Loved this Recipe?
Tried and loved this recipe? Leave a comment below and share on Instagram! Make sure to tag @simplyplatedbylindsey and use #simplyplatedbylindsey! I can’t wait to see and share your bake!
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