Pistachio Cookie Bars Recipe

Introduction

These Pistachio Cookie Bars combine buttery richness with crunchy nuts and melted chocolate for an irresistible treat. With a creamy pistachio layer nestled between cookie dough, they’re perfect for sharing or enjoying with a cup of tea.

Ingredients

• 170g butter, softened
• 280g dark brown sugar
• 1 large, free range egg
• 400g plain flour
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 350g plain chocolate chips, divided
• 200g unsalted pistachios, chopped
• Pistachio creme (quantity as desired)

Instructions

1. Step 1: Preheat your oven to 175°C and grease and line a 9×9 inch square baking tin.
2. Step 2: In the bowl of an electric mixer, combine the softened butter, dark brown sugar, and vanilla extract. Mix for 3–5 minutes until the mixture is light and fluffy. Add the egg, then scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Step 3: Add the plain flour, baking powder, 250g of the chocolate chips, and chopped pistachios to the bowl. Mix until just combined and a thick dough forms.
4. Step 4: Using lightly floured hands, press half the dough evenly into the prepared baking tin. Spoon dollops of pistachio creme over the dough as generously as you like. Then, add the remaining dough on top and flatten it gently; it’s fine if some creme peeks through. Sprinkle the remaining chocolate chips over the surface.
5. Step 5: Bake for 25 minutes, or until the top turns golden brown. Let the cookie bars cool in the tin for 15 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into 16 squares and enjoy.

Tips & Variations

• For extra crunch, toast the pistachios lightly before chopping.
• Replace plain chocolate chips with white chocolate for a sweeter variation.
• If you don’t have pistachio creme, use a good quality nut butter mixed with a little honey as a substitute.

Storage

Store the cookie bars in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh, warm briefly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, but reduce or omit any additional salt in the recipe to avoid making the bars too salty.

Is it possible to make these gluten-free?

Yes, substitute the plain flour with a gluten-free blend suitable for baking, but keep an eye on the texture as it may vary slightly.

Pistachio Cookie Bars Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 229 reviews

Deliciously rich and indulgent Pistachio Cookie Bars featuring a buttery dough studded with chocolate chips and chopped pistachios, layered with creamy pistachio creme. Perfectly baked to golden brown and cut into 16 generous squares, these bars offer a delightful combination of crunchy nuts, melty chocolate, and smooth creaminess in every bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 170g butter, softened
• 280g dark brown sugar
• 1 large, free range egg
• 400g plain flour
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 350g plain chocolate chips, divided (250g + 100g)
• 200g unsalted pistachios, chopped

Filling

• Pistachio creme (quantity as desired for layering)

Instructions

1. Preheat and Prepare: Preheat your oven to 175°C (350°F). Grease and line a 9×9 inch square baking tin with parchment paper to prevent sticking.
2. Cream Butter and Sugar: In the bowl of an electric mixer, combine the softened butter, dark brown sugar, and vanilla extract. Mix on medium speed for 3 to 5 minutes until the mixture is light, fluffy, and well combined, creating a smooth base for your dough.
3. Add Egg and Mix: Add the large egg to the butter and sugar mixture. Scrape down the sides of the bowl to ensure even incorporation, then mix until fully combined.
4. Combine Dry Ingredients and Mix: Add the plain flour, baking powder, 250g of the chocolate chips, and chopped pistachios to the wet ingredients. Mix gently until just combined to form a thick cookie dough, being careful not to overmix.
5. Assemble the Bars: Using lightly floured hands, press half of the dough evenly into the prepared baking tin to form the base layer. Spoon generous dollops of pistachio creme over this dough layer. Then, top with the remaining dough, flattening it gently even if some of the creme peeks through. Sprinkle the remaining 100g chocolate chips evenly on top for an extra chocolatey finish.
6. Bake: Place the tin in the oven and bake for approximately 25 minutes, or until the top is golden brown and the edges are set.
7. Cool and Serve: Remove the baked bars from the oven and allow them to cool in the tin for 15 minutes. Then transfer them to a wire rack to cool completely before cutting into 16 squares. Serve and enjoy your pistachio cookie bars!

Notes

• Use light hand when mixing flour to avoid tough cookie bars.
• Feel free to adjust the amount of pistachio creme depending on how rich you want the filling.
• Let bars cool completely for clean cutting and best texture.
• You can toast the pistachios for a deeper nutty flavor before chopping.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• These bars freeze well and can be thawed overnight in the fridge.

Keywords: pistachio cookie bars, pistachio creme, chocolate chip bars, nutty cookie bars, easy baked dessert