Save Buttery, crumbly shortbread cookies studded with roasted pistachios and decadent chocolate chunks, finished with a sprinkle of flaky sea salt. Perfect for gifting or indulging with coffee.
This recipe has become a holiday favorite in my family, loved for its rich flavor and perfect balance of sweet and salty.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1/2 teaspoon fine sea salt
- Wet Ingredients: 1 cup (227 g) unsalted butter room temperature, 3/4 cup (90 g) powdered sugar, 1 teaspoon pure vanilla extract
- Mix-Ins: 3/4 cup (100 g) shelled roasted pistachios roughly chopped, 3/4 cup (120 g) dark chocolate coarsely chopped (or chocolate chunks)
- Finish: 1 large egg lightly beaten (for brushing), 3 tablespoons turbinado or demerara sugar (for coating edges), Flaky sea salt for sprinkling
Instructions
- Step 1:
- In a medium bowl whisk together the flour and sea salt. Set aside.
- Step 2:
- In a large bowl using an electric mixer or stand mixer beat the butter and powdered sugar until light and creamy about 2 minutes. Beat in the vanilla extract.
- Step 3:
- Gradually mix in the flour mixture on low speed just until combined (do not overmix).
- Step 4:
- Fold in the chopped pistachios and chocolate chunks with a spatula until evenly distributed.
- Step 5:
- Divide the dough in half. Place each half on a sheet of parchment paper and shape into a log about 1.5 inches (4 cm) in diameter.
- Step 6:
- Wrap tightly in parchment and chill in the refrigerator for at least 2 hours or until firm.
- Step 7:
- Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
- Step 8:
- Unwrap the dough logs. Brush each log lightly with the beaten egg then roll in turbinado sugar to coat the edges.
- Step 9:
- Using a sharp knife slice the logs into 1/2-inch (1.25 cm) thick rounds and place 1 inch apart on prepared baking sheets.
- Step 10:
- Sprinkle each cookie lightly with flaky sea salt.
- Step 11:
- Bake for 13–15 minutes or until edges are just turning golden.
- Step 12:
- Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Save Making these shortbread cookies is always a joyful experience shared with my family during the holiday season.
Notes
Use high-quality chocolate for the best flavor and ensure your butter is at room temperature for perfect creaming.
Required Tools
Mixing bowls, electric mixer or stand mixer, spatula, parchment paper, baking sheets, sharp knife, pastry brush, wire rack
Allergen Information
Contains milk (butter) eggs tree nuts (pistachios) and gluten (wheat). May contain soy if using certain chocolates. Always check ingredient labels for hidden allergens.
Save Enjoy your perfectly balanced salted pistachio chocolate chunk shortbread cookies with a hot cup of coffee or tea.
Recipe Q&A Section
- → How do pistachios affect the texture?
Roasted pistachios add a satisfying crunch and nutty flavor that contrasts beautifully with the soft, buttery shortbread base.
- → Can I use different chocolate types?
Yes, dark chocolate is recommended for richness, but milk or semi-sweet chocolates also work well for varied sweetness.
- → Why is the dough chilled before baking?
Chilling firms the dough to make slicing easier and helps maintain the shortbread's crumbly texture during baking.
- → What does the turbinado sugar coating do?
Rolling the dough logs in turbinado sugar before slicing adds a delicate crunch and subtle caramel notes to the edges.
- → Is it necessary to brush with egg?
Brushing with lightly beaten egg helps the sugar coating adhere and gives the edges a slight sheen once baked.