Mocha Pistachio Cookies

Name: Mocha Pistachio Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 23 min
Yield: 36
Ingredients: 2 cups bread flour; 2 cups all-purpose flour; 4 teaspoons cornstarch; 2 teaspoons baking soda; 1 teaspoon salt; 1½ tablespoons coffee grounds; 3 sticks unsalted butter, softened; 1½ cups dark brown sugar, packed; ½ cup granulated sugar; 2 eggs; 4 teaspoons vanilla extract; 1 cup shelled pistachios, roughly chopped

Recipe GLPR5ec42069fa1ee5

Dessert

23 min

199 cal

Servings: 36

Oven

SNAP eligible

Rich, chewy cookies bursting with the warm flavor of coffee and nutty pistachio pieces. These soft-centered treats are made with a blend of bread flour and all-purpose flour for the perfect texture, featuring instant coffee grounds and dark brown sugar for depth. Perfect for coffee lovers and pistachio enthusiasts alike.

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Ingredients

2 cups bread flour

2 cups all-purpose flour

4 teaspoons cornstarch

2 teaspoons baking soda

1 teaspoon salt

1½ tablespoons coffee grounds

3 sticks unsalted butter, softened

1½ cups dark brown sugar, packed

½ cup granulated sugar

2 eggs

4 teaspoons vanilla extract

1 cup shelled pistachios, roughly chopped

Directions

Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the bread flour, all-purpose flour, cornstarch, baking soda, salt, and coffee grounds. Whisk these dry ingredients together until evenly distributed, then set the mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, dark brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes until the mixture is light and fluffy, scraping down the sides as needed.
Add the eggs and vanilla extract to the butter-sugar mixture. Beat for another 2 minutes until everything is well combined and slightly lighter in texture.
Gradually add the reserved dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough should come together without visible streaks of flour.
Using a spatula or wooden spoon, fold in the chopped pistachios until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 11 to 13 minutes, until the cookies appear soft and underbaked. They will continue to cook and set as they cool on the baking sheet.
Remove the cookies from the oven and let them rest on the hot baking sheet for 5 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely.
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days.

Comments

Grocery List Plus Editorial Staff4.25

Mocha Pistachio Cookies work well for Charlotte weeknight baking: all ingredients are standard finds at Harris Teeter, Food Lion, Walmart, or ALDI at typical prices, and pistachios are reliably stocked in the baking aisle. The 23-minute stated time omits chopping pistachios and creaming butter with sugars, which realistically adds 10 minutes—expect 33 minutes total, though this is still manageable. At roughly $0.35 per cookie, the butter and pistachios drive the cost, but this is reasonable for a small-batch indulgence that makes 36 cookies and keeps well for 4-5 days in an airtight container. The recipe is straightforward, requires no special technique, and reheats beautifully or holds fresh; the only minor caveat is that 23 minutes undersells the actual prep, so budget accordingly for a weeknight.