Dark Chocolate Pistachio Cookies with Ghee (Rich, Festive & Unforgettable)

These dark chocolate pistachio cookies have a secret ingredient that takes them to a whole new level — ghee. Specifically, Carrington Farms Organic Ghee adds the richest warm, nutty flavor and makes these cookies unbelievably delicious.

I’ve had people asking for this recipe for weeks, and I’m so excited to finally share it. The combination of dark chocolate, pistachios, and ghee creates a cookie that feels elevated, festive, and completely unforgettable.

If you’re looking for a cookie that stands out from the rest — especially during the holidays — this is the one.

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Why Bake Cookies with Ghee?

Using ghee instead of butter adds a depth of flavor you just can’t get any other way. Because the milk solids are removed, ghee has a naturally nutty, toasted flavor that pairs beautifully with chocolate and nuts.

In these cookies, ghee:

• Enhances the richness without tasting greasy
• Adds a warm, almost caramel-like flavor
• Creates a soft center with perfectly crisp edges

If you’ve never baked cookies with ghee before, this recipe is a great place to start.

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Dark Chocolate Pistachio Cookies

Ingredients

Wet Ingredients

• 3/4 cup Carrington Farms Organic Ghee
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 egg yolk
• 2 1/4 teaspoons vanilla extract

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/3 teaspoon baking powder
• 3/4 teaspoon salt
• Optional: up to 1/4 cup milk if dough is too dry

Mix-ins

• 1 1/3 cups dark chocolate chips
• 1 1/4 cups crushed pistachios

Finishing

• 1/4 cup semi-sweet chocolate chips, melted for drizzling
• Extra pistachios and flaky salt

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Instructions

1. Preheat
   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the ghee and sugars
   Beat the ghee with the granulated and brown sugar until smooth and well combined. Ghee won’t cream exactly like butter, so aim for a soft, cohesive texture rather than light and fluffy.
3. Add eggs and vanilla
   Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
5. Mix dry into wet
   Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
   If the dough feels dry, add milk one tablespoon at a time, up to 1/4 cup.
6. Add mix-ins
   Fold in the dark chocolate chips and crushed pistachios.
7. Chill (optional)
   Refrigerate the dough for 30–60 minutes for thicker, bakery-style cookies.
8. Scoop and bake
   Scoop dough into 1 1/2 tablespoon portions and place on the prepared baking sheet.
   Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
9. Cool and drizzle
   Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
   Once fully cooled, drizzle with melted chocolate and finish with extra pistachios and flaky salt.

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Tips for Perfect Pistachio Cookies

• Chill the dough for thicker cookies
• Use dark chocolate for balance and depth
• Don’t overbake — soft centers are key
• Finish with flaky salt for contrast

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A Cookie Worth Remembering

These dark chocolate pistachio cookies are rich, beautiful, and feel a little extra in the best way. They’re perfect for holiday baking, cookie exchanges, or anytime you want a standout dessert that’s still simple to make.

FOR MORE INEXPENSIVE HOLIDAY RECIPES CHECK OUT THESE VIDEOS:

• $17 Easter Dinner
• 13 of the Best Easter Recipes
• 3 $20 Thanksgiving Menus! Mix and match or choose your favorite!

MORE THANKSGIVING RECIPES TO TRY:

• A Twist On Oprah’s Million Dollar Deviled Eggs (Deviled eggs are a must in my house!)
• Slow Cooker Turkey Tenderloin (perfect for a smaller gathering)
• 13 Amazing Easter Recipes Worth Trying!

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