Spicy Chocolate Dipped Pistachio Shortbread Cookies

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.

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

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.

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.

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!

Recipe