These chocolate pistachio slice and bake cookies are thick, soft in the center and crunchy around the edges. For slice and bake cookies you roll the cookie dough into logs, chill these in the fridge for at least a couple of hours and then slice them up and bake.
You just need a handful of basic ingredients like brown sugar, flour, egg, salt and butter. Then you can add further ingredients you prefer. I used semi-sweet chocolate, vanilla extract and chopped pistachios.
I love the combo of pistachios and chocolate, therefore you can find chocolate and pistachio in the cookies and even more pistachios on the edges of the cookies. No matter what kind of chocolate you like most, they all work great in this recipe.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats or parchment
- Cutting board
- Plastic wrap
- Sharp knife
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Chocolate: use high quality chocolate, you will taste the difference. You can use chocolate baking bars or chocolate chips. Depending on what you prefer, you can use milk chocolate, semi-sweet chocolate, white chocolate or dark chocolate.
Pistachios: you can use salted or unsalted pistachios, whatever you like best. Especially if you use white or milk chocolate, which are sweeter, salted pistachios are a great fit. I used unsalted pistachios and put a little more sea salt on top of the cookies, which creates a perfect balance of sweet and salty.
Chill the Dough: wrap the logs tightly in plastic and chill in the fridge for at least 3 hours. Cooling is important for this type of dough. I prefer to chill the logs overnight, in fact the colder the dough, the thicker the cookies.
Directions – How to Make Chocolate Pistachio Slice and Bake Cookies
Gather your ingredients and chop the pistachios into small pieces.
Beat the butter and brown sugar in the bowl of a stand mixer on medium-high until creamy, for about 2 minutes. Then beat in the egg and vanilla extract on high speed until completely combined, for about 1 minute. Scrape down the sides and bottom of the bowl.
Add flour and salt on low speed until combined. Stir in the chocolate and 50g of pistachios on high speed until combined. The dough is now thick and slightly sticky.
Flour your surface and your hands. Cut the dough into two halves and shape each half into a 20cm / 8-inch log with a diameter of about 6cm / 2, 5-inch. Roll the log into the remaining pistachios, wrap tightly in plastic and chill in the fridge for at least 3 hours or overnight.
Preheat the oven to 177°C / 350°F. Line 2 large baking sheets with silicone baking mats. Slice each log into 12 cookies of the same thickness and place them on the baking sheet about 5 cm /2-inch apart. The chocolate in the dough is hard and a little tough to slice, this can cause gaps in the cookies. Fill these gaps with the remaining chocolate pieces and sprinkle sea salt on top before baking.
Bake the cookies for 12-14 minutes or until brown around the edges. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before placing them on a wire rack to cool completely.
Storage: keep baked cookies covered at room temperature for up to 1 week or freeze for up to 3 months. Thaw in the fridge overnight and bring to room temperature before serving. You can prepare the dough logs and keep them in the fridge for up to 5 days (step 6) or freeze them for up to 3 months. Let the logs thaw overnight in the fridge and then proceed with step 7 of the recipe.
My Summary for Chocolate Pistachio Slice and Bake Cookies
Taste: these cookies are loaded with high-quality chocolate, so they taste chocolaty for sure, but also buttery and nutty with a nice hint of vanilla.
Texture: slice and bake cookies are thick, dense, soft in the center and crunchy on the edges.
PROS: the cookies are easy to make and you can prepare the dough logs up to 5 days ahead and keep them in the fridge until ready to use.
CONS: you cannot make these cookies on the fly, because it is essential to chill the dough for at least 3 hours, preferably overnight. So here it makes sense to plan ahead.
More “Cookie” Recipes
- Brownie Crinkle Cookies
- Caramel Snickerdoodles
- Coconut Macaroons
- Peppermint Bark Cookies
- White Chocolate Matcha Cookies
- 170g butter, at room temperature
- 130g light brown sugar
- 1 large egg, at room temperature
- 8g vanilla extract
- 250g all-purpose flour (550)
- 3g salt
- 170g semi-sweet chocolate chips
- 60g pistachios, finely chopped and divided
- Sea salt, for sprinkling on top
- Beat the butter and brown sugar in the bowl of a stand mixer, fitted with the paddle attachment, on medium-high speed until creamy, for about 2 minutes.
- Then beat in the egg and vanilla extract on high speed until completely combined, for about 1 minute. Scrape down the sides and bottom of the bowl.
- Add flour and salt on low speed until combined. The dough is now thick and slightly sticky. Stir in most of the chocolate (keep some pieces for later) and 50g of pistachios on high speed until combined.
- Flour your work surface and hands. Place the dough on the surface and then cut into two halves.
- Shape each half into a 20cm / 8-inch log with a diameter of about 6cm / 2, 5-inch. Roll each log into the leftover pistachios.
- Wrap the logs tightly in plastic and let them chill in the fridge for at least 3 hours or preferably overnight.
- Preheat the oven to 177°C / 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
- Remove the logs from the fridge and slice each log into 12 cookies of the same thickness. Place the cookies on the baking sheet about 5 cm /2-inch apart. The chocolate pieces in the dough are hard and a little tough to slice, which can cause gaps in some cookies. Press the remaining chocolate pieces you put aside into the gaps.
- Sprinkle the top of the cookies with sea salt.
- Bake the cookies on the middle rack for 12-14 minutes or until brown around the edges.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before placing them on a wire rack to cool completely.