One of my all-time favorite treats during the Holiday season is any recipe with pistachios! Today I’m sharing my Chocolate Drizzle Pistachio and Cherry Cookie Recipe.
When I worked at a local garden center years ago one of my favorite days was Pot Luck Friday. Everyone would bring in homemade dishes that we would share for lunch. I’m not the only one who loved that day …. the guys would always show up at the greenhouse from the barn where they were working on a tractor or from the farm field depending on how far into spring that Friday fell. A sweet friend who happens to be Italian would always bring me this yummy chocolate, pistachio and cherry candy she had put together for a treat. I wish I would have had a smartphone back then because I would’ve had a photo to share with you featuring that yummy treat wrapped in foil. I was inspired by that combination to put together the Chocolate Drizzle Pistachio and Cherry Cookie I enjoy making during the Holiday season.
Chocolate Drizzle Pistachio and Cherry Cookie
This is one of my favorite recipes because it reminds me of the chocolate candy my friend Darlene use to make at the greenhouse only in cookie form. The big chunks of dried cherries are so tender and moist even after baking. Pistachio is a MUST in this cookie recipe – I can’t imagine any other nut adding the same experience. I hope you take advantage of the Chocolate Drizzle Pistachio and Cherry Cookie Recipe printable recipe option on this page.
Chocolate Drizzle Pistachio and Cherry Cookie RecipeCourse: DessertCuisine: AmericanDifficulty: medium
1 1/4 cups sugar
1 cup butter, softened
1/4 cup milk
1/4 teaspoon almond extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1 cup quick-cooking oats
1 cup dried cherries
1 cup of chopped pistachios
1 cup semisweet chocolate chips
Heat oven to 350°F.
In a large bowl, beat sugar, butter, milk, almond extract and egg with an electric mixer on medium speed until smooth. Stir in remaining ingredients.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 12 minutes or until almost no indentation remains when touched in the center and the surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.
Once cookie has cooled (about 10 minutes) drizzle melted white chocolate on top
Did you try this recipe with drizzled white or dark chocolate? Be sure to comment on my post to let me know.
In Bren’s Kitchen
Here are some of my favorite photos from this Chocolate Drizzle Pistachio and Cherry Cookie Recipe being created.
I am getting hungry looking at the nuts in the photo below!
More Delicious Cookie Recipes
Below are a few of my favorite cookie recipes that are easy to whip up most anytime of the year.
Be Sure to Click Over and Share on Social Media!
I hope you will give this cookie a try and be sure to reach out to me if you have any questions. Feel free to comment on this post or message me on my contact page. You can find me on the web at @brenhaas. In conclusion, I can’t wait to hear what you thought of this recipe.
Happy Baking Everyone,
What a killer combo of ingredients! Yum. Is that a repurposed garden trowel I see drizzilin the white?
Yes.. white chocolate but the dark is so much yummier!