24 January 2012

Cookies: Triple Chocolate Pistachio Mint

Various types of chocolate.
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From Denny:  These rich cookies are perfect for the holidays from Thanksgiving to Christmas to Valentine's Day to Mardi Gras.  Any celebration will do when it comes to chocolate!  

Chocolate and peppermint are a great pairing, each complementing the other.  What I like about this chocolate recipe is it uses bittersweet chocolate and white chocolate too.  The contrast of the very dark and the light white is awesome, balanced by the roasted pistachio nuts.  Can it get any better?

Triple Chocolate Pistachio Mint Cookies

From:  McCormick

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

Makes:  5 1/2 dozen or 33 (2 cookie) servings

Prep Time:  20 minutes

Cook Time:  8 minutes per batch


2 cups flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
3 ounces bittersweet baking chocolate, coarsely chopped
3 ounces white baking chocolate, coarsely chopped
1/2 cup chopped pistachio nuts


1. Preheat oven to 350°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.

2. Drop dough by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick 
cooking spray.

3. 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.


per serving

Calories: 169
Fat: 9 g
Carbohydrates: 20 g
Cholesterol: 28 mg
Sodium: 117 mg
Fiber: 1 g
Protein: 2 g

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