Chocolate Pistachio Cookies Makes 5 dozen
Prep Time 20 min
Cook Time 25 min
Stand Time 20 min

Nutritional Information

Serving Size 1 cookie
Amount Per Serving
Calories 80
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 55 mg
Total Carbs 11 g
Dietary Fiber 1 g
Sugars 6 g
Protein 2 g
Vitamin A 2 %
Vitamin C 0 %
Calcium 2 %
Iron 4 %

Chocolate Pistachio Cookies


  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 2 eggs
  • 3 oz unsweetened chocolate, melted
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 2 cups shelled pistachio or macadamia nuts, finely chopped


  1. Preheat oven to 375°. Lightly spray baking sheets with no-stick cooking spray; set aside.
  2. Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.
  3. Beat I Can't Believe It's Not Butter!® Spread, granulated sugar and brown sugar until light and fluffy in large bowl with electric mixer, about 5 minutes. Beat in eggs, one at a time, beating 30 seconds after each addition. Beat in melted chocolate and extracts. Beat in flour mixture just until blended. Stir in pistachios.
  4. Drop dough by rounded tablespoonfuls, 1-inch apart on prepared baking sheets. Bake one sheet at a time 8 minutes or until tops are puffed and dry but still soft when touched. (DO NOT OVER BAKE). Cool 5 minutes on wire rack; remove from sheets and cool completely.

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