3   62
6   95
5   69
3   82
6   86
3   71
8   79
4   62
3   60
2   59

White Chocolate Dipped Pistachio Cookies

 

These simple and easy cookies are perfect for an occasion or for yourself – it’s always great to have treats at home.

You can do what I’ve done and make round cookies, or why not jazz it up and use other cookie cutters. I actually did a few Christmas cookies to see if they would work just as well dipped in chocolate – obviously any cookie dipped in chocolate would be amazing, but I’m getting prepped to think what to do for Christmas this year. Don’t worry I haven’t included any Christmas related cookies in this post, it’s a little too early for me, plus Halloween come first!
You might see some spooktacular treats coming soon…

For this post I have not added my cookie recipe. Partly because those of you who already like baking probably have your own go-to recipe, but also because the cookies I make are somewhere in between the texture of a biscuit and a cookie, which might not be everyone’s cup of tea. So if you would like me to post the recipe then leave a comment down below and I’ll make sure I’ll put it in a future post.

You can use any cookie recipe you like, I chose a plain cookie recipe to make the chocolate and nuts stand out, but I bet these would work well with shortbread, and even with chocolate chip cookies – more chocolate is never a bad thing, right?

Ingredients:

White Chocolate

Unsalted Pistachios (usually in the home baking isle)

 

Method:

1. Bake your preferred cookies and let them cool.

2. Melt your chocolate. Put your broken up chocolate into a bowl – I use a glass pyrex bowl, but whatever you have will be fine. Put a saucepan on the hob, pour boiled water from your kettle (or hot from your tap) into the saucepan making sure there’s just enough to heat the bottom of the chocolate bowl but not so much that the water is covering the bottom.

3. Stir the chocolate occasionally while it’s melting and make sure it does not burn or over heat. Whilst your doing this crush your pistachios. You can use a pestle and mortar to do this or, using a sandwich / freezer bag pour half of your pistachios in and seal the bag making sure the air is out. Then using a rolling pin crush the pistachios so most of them are in small pieces. Be careful you don’t overly crush them as you’ll be left with pistachio powder!

4. When all the chocolate has melted turn off the heat and remove the bowl of chocolate (use a tea towel as the bowl might be hot). Leave to cool slightly, around 3-5mins.

5. While your waiting get out some baking parchment and cover come baking trays with it. This is for the cookies after they have been dipped so you can put them in the fridge to set. If you don’t have any more trays then put the parchment on chopping boards.

6. When your cookies are cool and the chocolate isn’t too hot you can now dip your cookies half way into the chocolate. Make sure you tap off the excess on the side of the bowl. Then simply place your cookies on the already prepared baking parchment and sprinkle some crushed pistachios over them.

7. Once you have dipped all your cookies, or don’t have anymore room on your baking parchment put  them in the fridge for around 10 minutes so the chocolate can set. This step is not always necessary as it depends how warm your kitchen is. If your kitchen retains it’s heat then putting them in the fridge is advised.

Repeat the process until all you cookies are done.

Tip: To keep your cookies fresh place them into an air tight container.

Enjoy baking!

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2 Comments

  1. September 25, 2016 / 7:35 am

    These look amazing! I would love to know your cookie – recipe as well 🙂

    • September 25, 2016 / 1:38 pm

      Thank you, they taste great too!
      Ok I'll include it in another post in the coming weeks 🙂 Keep your eyes peeled!

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