Chocolate Pistachio Butter Powder Cookies

These are not M&M candies...they may just melt in your hand AND your mouth.

I'm calling them Chocolate Pistachio Butter Powder Cookies.

They are truly divine - in fact, the cookie dough has the texture of chocolate mousse, and baked, they are explosions of pistachio chocolate powder in your mouth, and all over your fingers.

You see, I was working to clean out my cupboards and freezer from holiday baking and opted to use leftover buttercream for the sweetness and emulsification of the cookies. I whipped that together with Pistachio Cream and a Cocoa Pistachio Butter. Pure heaven was that mixture...

With a little vanilla, baking powder, and just enough flour to get the dough to release from the sides of the mixing bowl during a high-speed mix, I then added chocolate-dusted pistachios, and the combination was truly divine.

Bake, enjoy, and be ready for a powder explosion of amazing flavor for your taste buds, and a little bit of a mess on your fingertips.

It's so worth it.

AND, without any eggs, feel free to consume the dough without any baking as a new form of Chocolate Pistachio Mousse.

Chocolate Pistachio Butter Powder Cookies

2 cups homemade Buttercream
8 oz. Pistachio Cream
6 oz. Pistachio & Cocoa Spread
1 tsp. baking powder
½ tsp. vanilla extract
3 cups all-purpose flour
8 oz. chocolate-dusted pistachios

Preheat the oven to 350°F.

Cream together the buttercream, pistachio cream, and pistachio & cocoa spread until creamy and just like mousse.

Add the baking powder and vanilla and continue mixing well.

Add the flour, ½ cup at a time, until well combined and the cookie dough releases from the sides of the bowl.

Fold in the chocolate pistachios.

Line baking sheets with parchment paper and form 1-2” discs of dough to bake for about 18 minutes. The bottoms will begin to brown.

Remove from oven and cool for 20 minutes.

Then, devour the Chocolate Pistachio Butter Powder BOMB cookies. Lick your fingers – you’ll need to!