Print

Layered Chocolate-Pistachio Cookie Cake Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

This Layered Chocolate-Pistachio Cookie Cake combines rich cocoa-flavored cookies with a luscious pistachio cream frosting and a silky bittersweet chocolate ganache topping. Crunchy pistachios add texture and a delightful nutty flavor, making this dessert a decadent, impressive treat perfect for special occasions.

Ingredients

Scale

Cookies:

  • 4 1/2 cups all-purpose flour
  • 2/3 cup unsweetened dark cocoa powder
  • 2 teaspoons baking soda
  • 2 teaspoons kosher salt
  • 3 cups packed dark brown sugar
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 1/2 cup salted roasted pistachios, finely chopped

Frosting:

  • 2 cups confectioners’ sugar
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/2 teaspoon kosher salt
  • 1 cup pistachio cream

Chocolate Ganache:

  • 4 ounces bittersweet chocolate chips
  • 1/3 cup heavy cream
  • 1/2 cup salted roasted pistachios, coarsely chopped
  • 1/4 teaspoon flaky sea salt

Instructions

  1. Prepare the Cookie Dough: Preheat your oven to 375°F. In a large bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and kosher salt until evenly combined. Set aside.
  2. Cream the Butter and Sugar: In a separate large bowl, beat the dark brown sugar and unsalted butter on medium-high speed with an electric mixer for about 6 minutes until the mixture is light and fluffy.
  3. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then beat in the pure vanilla extract until fully incorporated.
  4. Combine Dry and Wet Ingredients: Lower the mixer speed to medium and gradually add the flour mixture to the wet ingredients. Beat just until combined to form the cookie dough.
  5. Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and finely chopped salted roasted pistachios by hand for even distribution.
  6. Shape the Cookies: Divide the dough into 6 equal balls, each about 1 1/2 cups. Place them on 3 rimmed baking sheets lined with parchment paper, flattening each ball into a 6-inch circle using your hands. Ensure each circle is spaced at least 2 inches apart.
  7. Bake the Cookies: Bake each sheet for 14 to 18 minutes until the cookies are just set. Cool the cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  8. Make the Frosting: While cookies are cooling, beat confectioners’ sugar, unsalted butter, and kosher salt on medium speed in a large bowl for about 5 minutes until the mixture becomes light and fluffy. Carefully fold in the pistachio cream until evenly combined.
  9. Assemble the Cake: Place one cookie on a cake stand or serving plate. Spread approximately 1/2 cup of pistachio frosting evenly on top. Repeat layering with the remaining cookies and frosting, spreading frosting on the top layer smoothly.
  10. Prepare the Ganache: Place bittersweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently until the ganache is smooth and glossy.
  11. Finish the Cake: Pour the chocolate ganache over the top of the assembled cake, smoothing it evenly with a small offset spatula. Garnish with the coarsely chopped pistachios and sprinkle flaky sea salt on top. Let the ganache set at room temperature for about 10 minutes before serving.

Notes

  • You can use any brand of semi-sweet and bittersweet chocolate chips as long as the cocoa content suits your preference.
  • Ensure the butter is at room temperature for easier creaming and better texture in the cookies and frosting.
  • Allow the cookies to cool completely before layering to prevent the frosting from melting.
  • The pistachio cream in the frosting adds a signature nutty flavor; if unavailable, you may substitute with pistachio paste but adjust sweetness accordingly.
  • For best results, use salted roasted pistachios for both the cookie dough and garnish to provide a balanced sweet and salty flavor.
  • Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Keywords: chocolate pistachio cookie cake, layered cookie cake, pistachio frosting, chocolate ganache cake, chocolate chip cookie cake

Find it online: https://miarosetti.com/layered-chocolate-pistachio-cookie-cake-recipe/