Salted Chocolate Pistachio Shortbread Cookies are the kind of treat that instantly feels elegant yet comforting. First, their buttery crumb melts softly with every bite. Then, the rich dark chocolate adds depth, while pistachios bring a subtle crunch. Finally, a touch of flaky sea salt ties everything together beautifully.
Although shortbread dates back to Scotland, modern versions like this one highlight how simple ingredients can feel luxurious. Traditionally, shortbread was reserved for celebrations, which explains its timeless appeal. Today, however, adding chocolate and nuts transforms it into an everyday indulgence.
Because this recipe uses minimal ingredients, each one truly shines. Meanwhile, the dough comes together easily, making it perfect for both experienced bakers and beginners. Whether served with coffee, gifted during the holidays, or enjoyed quietly at home, these cookies always feel special. Above all, they prove that classic recipes can still feel modern, refined, and irresistibly delicious.
Recipe Yield: 24 cookies
INGREDIENTS
2 cups all-purpose flour
1 cup unsalted butter, softened
½ cup powdered sugar
1 tsp vanilla extract
¼ tsp fine sea salt
¾ cup roasted pistachios, finely chopped
6 oz dark chocolate, chopped or chips
Flaky sea salt, for finishing
INSTRUCTIONS
1. Cream the base:
First, add the softened butter and powdered sugar to a large bowl. Beat until light, smooth, and creamy. Then, mix in the vanilla extract until fully combined.
2. Form the dough:
Next, add the flour and fine sea salt. Mix gently just until a soft dough forms. Afterward, fold in the chopped pistachios, distributing them evenly throughout.
3. Shape and chill:
Now, shape the dough into a log about 2 inches thick. Wrap tightly and refrigerate for at least 45 minutes, which helps the cookies hold their shape.
4. Slice and bake:
Meanwhile, preheat the oven to 325°F (165°C). Slice the chilled dough into ½-inch rounds and place on a parchment-lined baking sheet. Bake for 14–16 minutes, until the edges are lightly golden. Cool completely.
5. Dip and finish:
Finally, melt the dark chocolate gently until smooth. Dip half of each cookie into the chocolate, then place on parchment. Immediately sprinkle lightly with flaky sea salt and a pinch of finely chopped pistachios. Let set fully before serving.
Helpful Tips to Perfect This Recipe
- Use quality butter: Because shortbread relies on butter for flavor, a high-quality unsalted butter creates a richer, more delicate crumb and deeper taste.
- Chill for clean slices: Chilling firms the dough, therefore allowing clean, even slices and preventing spreading while baking.
- Balance the salt: Add flaky sea salt lightly; it enhances the chocolate without overpowering the pistachio flavor.
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