We call these Pistachio Bonbons because they are the best bite size, chocolate-dipped pistachio cookie. A thick and dense cookie that’s firm on the outside and chewy on the inside. What’s not to love?!
1 package Chewy Chocolate Chip Cookie mix
1 cup pistachios, shelled
1/4 stick butter, softened
1/2 tsp almond extract
Reserved chocolate chip packet from mix
1/4 cup heavy cream
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
Add your pistachios to a small blender and pulse for 2-4 seconds until there are smaller pieces and larger pieces. You can even blend a little longer if you would like a little less texture in the cookies. Reserve 2 tbsp of the pistachios for decorating later.
Mix together all the ingredients for the cookie until you have a thick and uniform dough.
Chill dough for 30 minutes.
Use a small cookie scoop and scoop the dough into the cookie sheet, leaving about 2 inches between each cookie. Do not flatten.
Bake for 18-20 minutes or until the bottom and edges are a nice golden color.
Let cool while you make the ganache dip.
For the ganache dip, add the heavy cream to a small microwave safe bowl and heat for 20-30 seconds. Add in the chocolate chips, let sit for 1 minute, then stir until you have a thick and glossy ganache.
Lightly hold and dip half of each cookie and place back on the baking sheet. Sprinkle the tops with the reserved pistachio pieces right after dipping.
Let the cookies finish cooling and then serve.