Chocolate Pistachio Cookies Makes 3 1/2 dozen
Prep Time 20 min
Cook Time 25 min
Stand Time 20 min

Nutritional Information

Serving Size 1 cookie
Amount Per Serving
Calories 130
Calories from Fat 60
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 10 mg
Sodium 85 mg
Total Carbs 16 g
Dietary Fiber 1 g
Sugars 9 g
Protein 3 g
Vitamin A 4 %
Vitamin C 0 %
Calcium 2 %
Iron 6 %

Chocolate Pistachio Cookies

Ingredients

  • 2 cups shelled pistachio or macadamia nuts, finely chopped
  • 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 squares (1 oz. ea.) unsweetened chocolate
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 Tbsp. I Can't Believe It's Not Butter!® Spread, for icing
  • 1 1/2 squares (1 oz. ea.) unsweetened chocolate, for icing
  • 2 Tbsp. confectioners sugar

Directions

  1. Preheat oven to 375°. Lightly spray baking sheets with I Can't Believe It's Not Butter!® Spray Original; set aside. Reserve 3 tablespoons pistachios for garnish.
  2. Combine flour, cocoa powder, baking soda and salt in medium bowl; set aside.
  3. Beat 3/4 cup 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.
  5. For icing, melt chocolate with remaining 1 tablespoon Spread in microwave-safe bowl at HIGH 1 minute or until chocolate is melted; stir until smooth. Stir in confectioners sugar. Lightly spread 1/4 teaspoon icing on each cookie, then sprinkle with reserved pistachios. Let stand 20 minutes before serving.

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