Chocolate Covered Cherry Pistachio Cookies
Prep time
Cook time
Total time
Extra Virgin Olive Oil replaces butter in these sweet and salty Chocolate Covered Cherry Pistachio Cookies. Bet you can't eat just one!
Recipe type: Sweet Treats
Serves: 16 Cookies
  • 1 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon table salt
  • ½ cup (about 2.5-ounces) semisweet chocolate chunks
  • ⅓ cup (about 2-ounces) bittersweet chocolate chunks
  • 3 tablespoons Colavita Extra Virgin Olive Oil
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup dried tart cherries, coarsely chopped
  • 1 cup coarsely chopped (lightly salted and roasted) shelled pistachios, divided use
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  2. Add the semisweet and bittersweet chocolates and olive oil to a microwave-safe bowl. Microwave on high until melted, about 90 seconds. Add the brown and granulated sugars and stir to incorporate. Add the eggs and stir to combine.
  3. Mix together the chocolate and flour mixtures until combined. Add the cherries and ¾ cup nuts and mix to combine.
  4. Drop by spoonfuls onto prepared pan to make 16 equal portions, about 2 tablespoons each. Lightly press with moistened fingers to flatten. Top with remaining ¼ cup nuts, pressing lightly to adhere, and bake until the edges and set and cookies are slightly cracked, 10-12 minutes. Let cool on baking sheet 5 minutes before placing on a cooling rack to cool completely.
The recipe calls for both semisweet and bittersweet chocolates. I like the complexity both add to the recipe but if you only have one or the other on hand, it's not a deal breaker! Enjoy!
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