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    Home » Dessert Recipes » Cookie Recipes

    Spicy Chocolate Dipped Pistachio Shortbread Cookies

    Lindsay Moe

    1110 shares

    Spicy chocolate dipped pistachio shortbread cookies are rich, buttery, and hiding a secret ingredient: cayenne pepper! Made with just six simple ingredients, these melt-in-your-mouth shortbread cookies are quick and easy to make.

    A stack of 5 spicy chocolate dipped pistachio cookies on a plate.
    Jump to Recipe

    I’ve had the idea for this secretly spicy chocolate dipped pistachio shortbread cookie floating around in my head for a while. Shortbread cookies with a spicy, chocolaty kick? Yes please!

    The cookie base couldn’t be easier, making the extra step of dipping the cookies perfectly acceptable. The best part about shortbread? Eating eggless dough!

    The cayenne pepper adds a hint of heat without coming off as overtly spicy. It actually makes the rest of this simple cookie taste a little bit sweeter. They’re perfect with a cup of coffee, tea, or a glass of red wine.

    Ingredients

    • Salted butter
    • Powdered sugar
    • Unbleached all purpose flour
    • Bittersweet chocolate, (at least 60% cacao)
    • Shelled, roasted, salted pistachios
    • Cayenne pepper

    How to make chocolate dipped shortbread cookies

    1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar.
    2. Once light and fluffy, add the flour.
    3. Mix until a soft dough forms, then turn out onto a lightly floured surface. Roll the dough out to ¼ inch thickness, then use a cookie cutter to cut into rounds. Using a sharp, clean knife, slice each circle in half.
    4. Place cookies on the prepared baking sheet and bake 16-17 minutes or until the edges just begin to brown. Allow the cookies to cool on the pan for two minutes before removing to a wire rack to cool completely.
    5. While the cookies are cooling, melt the chocolate over a double boiler.
    6. Meanwhile, finely chop pistachios or place them in a food processor and pulse until finely ground (but not powdery). Transfer the nuts to a bowl and mix in cayenne pepper.
    7. Dip cooled cookies a little over halfway in chocolate, allowing any excess to drip off. Then dip the top side of the chocolate cookie into the nuts. Place cookies on parchment paper to allow the chocolate to set.
    A plate of cookies, a plate with a spoon of cayenne pepper on it, and a bowl of powdered sugar.

    Top tips

    Use room temperature butter

    Let your butter soften on the counter to room temperature. If you need to soften it quickly, microwave it in 5 second intervals, turning it over each time, until soft but not melted. 

    Chill the dough

    If your dough is too sticky when you’re rolling it out, pop it in the fridge for about 30 minutes. If you’re worried about it sticking to your counter, try rolling it between two sheets of parchment paper. 

    Make the shortbread dough ahead of time

    Shortbread cookie dough, wrapped airtight, can keep for up to 1 week in the refrigerator or for up to 1 month in the freezer. When ready to bake, let the dough thaw in the refrigerator overnight.

    How to store chocolate dipped shortbread cookies

    Allow cookies to cool completely, then store at room temperature in an airtight container for up to 4 days. Cookies can also be frozen in a freezer zip top bag for up to 6 months.

    5 spicy chocolate dipped pistachio shortbread cookies on a plate.

    Tips for customizing chocolate dipped shortbread cookies

    • Swap the bittersweet chocolate for dark chocolate or white chocolate
    • For gluten-free cookies, use all purpose gluten-free 1-to-1 baking flour
    • Swap the pistachios for another type of nut, like hazelnuts or pecans
    • Add extra cayenne to make it even spicier
    • Leave out the cayenne if you don’t like spice

    FAQ

    Should I use salted or unsalted butter for cookies?

    Most bakers swear by unsalted butter for baking cookies. I don’t usually have unsalted butter on hand and usually use salted.

    You can use either, just keep in mind that if you use unsalted butter you’ll want to add some salt to the dough yourself (up to 1 teaspoon), and if you use salted butter you will only need to add a pinch or maybe none at all.

    Should I cut out cookies before or after baking?

    Always cut out your cookies before baking. This will give you defined, crisp edges and soft cookie centers.

    Can I make these cookies without cookie cutters?

    If you don’t own any cookie cutters, don’t worry! You could use a glass to cut the cookies into rounds, or get in there with a knife and create something of your very own.

    More cookie recipes

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    • Christmas Cut Out Cookies
    • Nutmeg Ginger Apple Snaps
    • Peanut Butter Blossoms
    • Single Vegan Chocolate Brownie Cookie
    • Vegan Chocolate Chip Cookie for One
    • Oatmeal Chocolate Chip Cookies
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    • Giant Ginger Cookies with Icing
    • Whole Wheat Chocolate Fudge Cookies
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    • Peanut Butter Pretzel Cookies
    A close up image of a plate of shortbread cookies half dipped in chocolate and pistachios.

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    side view image of five pistachio and chocolate dipped cookies on red and white plate.

    Spicy Chocolate Dipped Pistachio Shortbread Cookies

    Slightly sweet, slightly spicy, these chocolate dipped shortbread cookies are perfect for any time of day.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 25 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 16
    Calories: 267kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup salted butter, (2 sticks)
    • ½ cup Dixie Crystals powdered sugar
    • 2 cups unbleached all purpose flour
    • 6 ounces bittersweet chocolate, (at least 60% cacao)
    • ¾ cup shelled roasted, salted pistachios
    • ¼ teaspoon cayenne pepper

    Instructions

    • Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar.
    • Once light and fluffy, add the flour. Mix until a soft dough forms, then turn out onto a lightly floured surface.
    • Roll the dough out to ¼ inch thickness, then use a cookie cutter to cut into rounds. Using a sharp, clean knife, slice each circle in half.
    • Place cookies on the prepared baking sheet and bake 16-17 minutes or until the edges just begin to brown. Allow the cookies to cool on the pan for two minutes before removing to a wire rack to cool completely.
    • While the cookies are cooling, melt the chocolate over a double boiler. Meanwhile, finely chop pistachios or place them in a food processor and pulse until finely ground (but not powdery). Transfer the nuts to a bowl and mix in cayenne pepper.
    • Dip cooled cookies a little over halfway in chocolate, allowing any excess to drip off. Then dip the top side of the chocolate cookie into the nuts. Place cookies on parchment paper to allow the chocolate to set.

    Notes

    Adapted from Dine and Dish
     

    Nutrition

    Calories: 267kcal | Carbohydrates: 22g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 102mg | Potassium: 139mg | Fiber: 1g | Sugar: 8g | Vitamin A: 395IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 1.6mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Kendra says

      October 22, 2013 at 8:52 am

      I have a secret stash of chocolate in my house almost 99% of the time and I hate that 1% when I’m out or the kids have found it. 🙂 Would love to go to Mixed too! Have been drooling over that conference for 2 years now. Good luck in the contest!

      Reply
      • Lindsay Moe says

        October 25, 2013 at 2:55 pm

        Haha, thanks Kendra!

        Reply
    2. Alison says

      October 23, 2013 at 11:49 am

      These look divine. Thick shortbread cookies, with pistachios and bittersweet chocolate, THAT ARE SPICY?! Yes please.

      Good luck on the contest 🙂

      Reply
      • Lindsay Moe says

        October 25, 2013 at 2:54 pm

        Thank you!

        Reply
    3. Jackie says

      October 23, 2013 at 8:23 pm

      Hello…found you via SITS BLOGTOBER! So glad I did! Following all of your social networks…hope you will do the same. I’m definitely making these shortbread cookies! I love sweets!!

      Reply
      • Lindsay Moe says

        October 25, 2013 at 2:54 pm

        Thanks for the follow!

        Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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    1110 shares