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
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cup dark brown sugar, packed
- 1/2 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 1/2 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.
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