You won’t believe what I ended up doing yesterday. After my gripes about how I don’t want Fall/Winter yet and how I want summer to last longer…I went shopping with my girlfriends and I ended up buying a winter coat. Not just a light Fall coat but a full-on, puffy winter coat that looks like the Michelin man and it is the warmest thing ever. I’m such a hypocrite. It’s so hard to not buy Fall/Winter stuff when they’re everywhere in stores and when they’re so dastardly cute! And while we’re on the topic of Fall/Winter attire, let me just say: SCARVES. That is all. *squeals*
Maybe I really do have a love/hate relationship with Fall/Winter.
I absolutely adore coffee grounds in cookies. There’s just something about that coffee flavor and scent that makes me want to devour the entire batch! I had a bag of pistachios leftover from my Diamond Nuts culinary ambassadorship and instead of just eating them by the handful (even though I could totally do that cause hello, shelled pistachios are the BEST – no labor! haha), I decided to bake them in cookies. Best life decision ever. Soft cookies with coffee grounds and pistachios are my kind of heaven!
Mocha Pistachio Cookies
- 1 ½ cups unsalted butter, softened
- 1 ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 4 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups bread flour, you may use AP flour instead if you don't have it on hand
- 4 teaspoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ tablespoon heaping coffee grounds, fine or coarse
- 1 cup shelled pistachios, roughly chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
- Slowly add in the flour mixture and mix until all combined and well-incorporated.
- Using a spatula, fold in the chopped pistachios.
- Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
- Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
- Store in an airtight container.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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