death by chocolate peanut butter pistachio cookies

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I have been quite the slacker lately. I made these cookies last Sunday and am just getting around to blogging them. It was a very busy week – personal and work wise. On Monday I got to go to the CCFA Evening at the Movies Gala. That was fun – we saw Lincoln, which was very good. Even though you know how it ends, I highly recommend you seeing it.

Yesterday my brother and I (somewhat inadvertently) went to Noel Night in Detroit and I was so impressed with the turnout. It’s not often that you get 50 degree weather in December in Detroit so it was fun to walk around and city, take in the sights and not freeze.

Today Mr. and I went to the mall. It was crazytown. Hopefully I don’t have to go back again before Christmas. I don’t think I can handle it.

Back to the cookies. Death by Chocolate is a great name for these cookies because they’re the type that make my heart race. In the good “you’ve eaten too much sugar” way. I used my Silpat for the first time and got tall, puffy cookies. I liked the result. The addition of pistachios was Mr.’s idea and I protested at first but I’m glad we added them. The slight salt from them was a good counterpart to the otherwise sweetness of the chocolate.

Source: Sally’s Baking Addiction + the addition of pistachios
Makes: Approx. 2 dozen cookies

1 cup + 1 Tbsp all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
8 ounces semi-sweet chocolate, chopped (I used Ghirardelli baking chips)
2 eggs
1 tsp vanilla extract
5 Tbsp unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/4 cup sugar
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
3/4 cup chopped pistachios

Sift together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.

Melt the chocolate in the microwave for about 1 minute. Stir.  Continue to melt in 30 second increments until fully melted and smooth. Set aside.
In a small bowl, whisk the eggs and vanilla. Set aside. With an electric or stand mixer with paddle attachment, beat the butter until smooth and creamy – about 1 minute.  Beat in the sugars, scraping down the sides every 10 seconds or so.  The mixture will be granular.
Mix in the beaten egg/vanilla until incorporated.  Add the chocolate in a steady stream and beat until combined.  Add the dry ingredients on slow speed.  Fold in the chocolate chips, peanut butter chips & chopped pistachios. Do not overmix at any point in this process.
Chill dough for at least 30 minutes. Preheat oven to 350 degrees F.
Scoop about 2 Tbsp of dough and roll into a ball.  Bake for about 10 minutes, or until the cookies have just begun to set with the centers still appearing very soft.  They will firm up as they cool.
Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

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  1. Katherines Corner says

    two yums (thumbs) up!!! Hugs P.S> the olive penguins are darling too.

  2. Shannon says

    Your cookies look delicious! I really like your blog and I’ve nominated you for the Liebster Blog Award. The information about it is available in todays post. Hope you’re having a great day!


Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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