Dessert

Salted Triple Chocolate Pistachio Cookies Recipe

ByIsabella Vance January 21, 2026January 21, 2026

Introduction

These Salted Triple Chocolate Pistachio Cookies combine rich cocoa, three types of chocolate, and a crunchy pistachio finish for an indulgent treat. The hint of sea salt balances the sweetness perfectly, making these cookies unforgettable.

The image shows several round chocolate cookies on a white marbled surface. Each cookie is thick and has a soft texture with a darker brown chocolate base. They are topped with a drizzle of shiny, melted dark chocolate in thin lines across the top and sprinkled with crushed green pistachio pieces, adding a bit of color and crunch. The cookies are spaced apart, with some crushed pistachios scattered around them on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into pieces
7 ounces chopped dark chocolate, divided
1 1/4 cups light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
3/4 cup dark chocolate chips
1/2 cup semisweet chocolate chips (or milk chocolate)
1/2 cup roasted, salted, chopped pistachios, plus extra for sprinkling
Sea salt for sprinkling

Instructions

Step 1: Preheat the oven to 350℉. Line a baking sheet with a silicone baking mat or parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: In a microwave-safe bowl, combine the butter and 3 ounces of the chopped dark chocolate. Microwave in 30-second increments, stirring between, until fully melted. Let cool.
Step 4: In a mixing bowl, whisk the brown sugar, granulated sugar, egg, and egg yolk until smooth. Add vanilla extract and the cooled butter-chocolate mixture, whisking again until fully combined.
Step 5: Stir the dry ingredients into the wet mixture using a rubber spatula or electric mixer until combined. Fold in dark chocolate chips and semisweet chocolate chips. Cover with plastic wrap and chill for 30 minutes.
Step 6: Form dough into balls sized about 1½ to 2 tablespoons. Place them 2 inches apart on the prepared baking sheet. Sprinkle each with a pinch of sea salt. Bake for 12 minutes or until centers are just set. Let cool on the baking sheet for several minutes before transferring to a wire rack. Keep remaining dough refrigerated between batches.
Step 7: Once cookies are completely cool, melt the remaining 4 ounces of chopped dark chocolate in 30-second microwave intervals until smooth. Drizzle melted chocolate over cookies and sprinkle with chopped pistachios. Allow the chocolate to harden before serving.

Tips & Variations

Use milk chocolate chips instead of semisweet for a sweeter, creamier cookie.
Chill the dough longer if you want thicker cookies with a chewier texture.
Sprinkle extra sea salt before baking for a stronger salty contrast.
Swap pistachios for toasted almonds or walnuts if preferred.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Reheat by microwaving for 10–15 seconds to soften slightly.

How to Serve

The image shows several round chocolate cookies on a white marbled surface, each cookie thick and rich brown in color with a slightly cracked texture. The cookies are drizzled with dark chocolate, creating thin shiny lines across their tops. They are sprinkled with crushed green and brown pistachio pieces, some larger chunks and some fine bits, scattered on and around the cookies. The cookies are spaced out with some blurry out-of-focus cookies in the background giving depth. The scene looks fresh and inviting with a soft light enhancing the shine on the chocolate drizzle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

Do I have to chill the dough?

Chilling helps prevent spreading and improves texture, but if you’re short on time, you can skip it. Just watch the baking time carefully, as cookies may bake faster.