Kitchen Sink Pistachio Dark Chocolate Cookies
Once a month, my extended family has Beer Night. Beer Night started with my late grandfather and all of my uncles, gathering at a different local brewhouse and sharing an evening together. Over the years it morphed into a family dinner, with as many local aunts, uncles, grandparents and cousins joining in as possible. Generally, there are about 25 of us that get together in my aunt and uncle’s home over the bay (fun fact, I shot one of my cookbook photoshoots at their home!). It’s potluck style, and usually I bring - you guessed it - a potato side. The last two times however, I’ve been asked to bring a dessert. My nemesis! Because of that, I worked on developing a new cookie that contains all the things I love. A flaky salty top, a bit of dark chocolate, the perfect texture from the oats and the peanut butter, and little bits of crunchy pistachio throughout. I worked on these a few different times and feel confident that I finally have a second cookie I can make by heart! (My first being my salted chocolate chunk cookies, which are still the number one item on my blog!). Hope you enjoy these Kitchen Sink cookies unless you have a peanut allergy… then please stay away! Or simply remove the peanut butter and pistachios.
KITCHEN SINK PISTACHIO DARK CHOCOLATE COOKIES
Yields 26-28 cookies
Prep time: 15 minutes. Cook time: 15 minutes per batch. Cool time: 10 minutes
Ingredients:
1 cup room temperature butter (2 sticks)
1 cup packed brown sugar
½ cup white sugar
1 T vanilla extract
2 eggs
2 cups flour
½ t salt
1 t baking soda
1 t cocoa powder (optional)
1½ cups rolled oats
½ cup peanut butter
½ cup pistachios, roughly chopped
½ cup - 1 cup chopped dark chocolate, depending on preference
Flaky salt
Directions:
1.) Preheat the oven to 350 degrees F.
2.) Cream the butter, brown sugar and white sugar for 2-3 minutes in a stand mixer until light and fluffy. Add in the vanilla extract and 2 large eggs and beat until well mixed.
3.) Slowly add in the flour, salt, baking soda and cocoa powder. Mix until combined. Adjust the mixer to low speed, then add in the oats, peanut butter and chopped pistachios. On a cutting board, roughly chop 2-3 oz of a dark chocolate bar, until you have a half of a cup. If you don’t have a dark chocolate bar, feel free to use dark chips. Gently mix in the chocolate shards.
4.) Scoop the dough onto a parchment sheet lined baking sheet, and bake for 13-15 minutes until set and golden browned.
5.) Top each cookie with flaky salt and any additional chocolate shards. Cool for 5-10 minutes, then dunk into cool milk and shut your eyes and enjoy the best cookie you’ve ever had.
