These chewy cookies are rich, nutty, and full of flavor — a standout twist on classic holiday cookies. Ground pistachios give the dough a tender texture and vibrant color, while dark chocolate and crushed peanut-butter candies add a sweet, crunchy finish. They’re perfect for parties, baking with family, or gifting during the holidays.
Ingredients
For the Cookies
- 3 cups raw pistachios, unsalted
- 1 1/2 cups light brown sugar
- 1/2 cup powdered sugar
- 3 large egg whites, at room temperature
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt (if pistachios aren’t salted)
For the Topping
- 8 ounces dark chocolate, melted
- 1 cup crushed peanut butter hard candies
(If you can’t find peanut-butter hard candies, use crushed peanut-butter chips or even finely chopped peanut brittle.)
Equipment
- Food processor
- Baking sheets
- Parchment paper or silicone mats
- Mixing bowls
- Small cookie scoop or spoon
- Microwave-safe bowl for chocolate
Step-by-Step Instructions
1. Prepare Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
2. Grind the Pistachios
Place the raw pistachios in a food processor. Pulse until they are finely ground, almost like coarse flour. Make sure not to overblend into a paste — you want tiny bits of pistachio left for texture.
3. Mix Dry Ingredients
Add the brown sugar and powdered sugar to the ground pistachios in the food processor. Pulse a few times until the sugars are distributed evenly through the nut mixture.
4. Add Egg Whites
In a separate bowl, whisk the egg whites until they become frothy (you don’t need stiff peaks — just slightly foamy). Add the egg whites to the nut-sugar mixture along with the vanilla extract (if using). Blend until a sticky dough forms.
5. Scoop the Dough
Use a small cookie scoop or two spoons to scoop rounded tablespoons of dough onto your prepared baking sheets. Space them about 2 inches apart — these cookies spread slightly but stay relatively compact.
6. Bake
Bake in the preheated oven for about 12–14 minutes, or until the edges are set and the tops are slightly cracked. The centers should still look soft — this helps keep them chewy.
7. Cool
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before decorating.
8. Melt the Chocolate
While the cookies cool, place the dark chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until the chocolate is smooth and fully melted.
9. Dip and Decorate
Dip the top of each cooled cookie into the melted dark chocolate. While the chocolate is still wet, sprinkle the crushed peanut-butter candies on top. Press gently so the toppings stick.
10. Set
Allow the chocolate to firm up before serving. You can speed this up by placing the cookies in the fridge for 10–15 minutes.
Tips for Best Results
- Don’t overbake: Chewy cookies should be soft in the middle. They’ll firm up more as they cool.
- Use fresh nuts: Fresh pistachios make the biggest difference in flavor.
- Crush toppings finely: Small pieces of candy stick better and make each bite balanced.
What to Expect
These cookies are:
- Chewy and tender inside
- Boldly nutty from pistachios
- Sweet with deep chocolate notes
- Crunchy from the candy topping
They’re a crowd-pleasing dessert with a fun mix of textures and flavors — great for holiday cookie swaps or everyday baking.