Triple Chocolate Pistachio Mint Cookies Recipe

3.5 from 4 ratings

The classic holiday flavor pairing of chocolate and peppermint is updated in this bittersweet and white chocolate chunk studded cookie. Click here to see Our 50 Best Cookie Recipes

Servings

servings

Ingredients

2 cup flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup sugar
2/3 cup firmly packed light brown sugar
2 eggs
1 teaspoon peppermint extract
3 ounce bittersweet baking chocolate, coarsely chopped
3 ounce 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.