Triple Chocolate Pistachio Mint Cookies Recipe

Triple Chocolate Pistachio Mint Cookies Recipe
Staff Writer
McCormick

The classic holiday flavor pairing of chocolate and peppermint is updated in this bittersweet and white chocolate chunk studded cookie.

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33
Servings
168
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups flour
  • 2/3 Cups unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Cup butter, softened
  • 1 Cup sugar
  • 2/3 Cups firmly packed light brown sugar
  • 2 eggs
  • 1 Teaspoon peppermint extract
  • 3 Ounces bittersweet baking chocolate, coarsely chopped
  • 3 Ounces white baking chocolate, coarsely chopped
  • 1/2 Cup chopped pistachio nuts

Directions

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in large bowl. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolates and nuts.
Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.

Bake 8 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Nutritional Facts

Total Fat
7g
10%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
3mg
1%
Carbohydrate, by difference
22g
17%
Protein
4g
9%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
25mg
3%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
26µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
2µg
4%
Sodium, Na
123mg
8%
Water
6g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.