Pistachio Chocolate Checkers

Pistachio Chocolate Checkers

COOKA323 0

"The combination of chocolate and pistachio in these checkered cookies is irresistible."

Ingredients 3 h 58 m {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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  1. To make the chocolate dough, use the first set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour, salt and cocoa, stir into the creamed mixture alternately with the milk. Set aside.
  2. To make the pistachio dough, use the second set of ingredients. In a medium bowl, cream together the confectioners' sugar and butter. Stir in the egg. Combine the flour and salt, stir into the creamed mixture. Finally, stir in the pistachios and food coloring.
  3. On a lightly floured surface, pat out each dough to a rectangle 6x5 inches. Cut each rectangle crosswise into 8- 3/4 inch strips. Place 1 strip of each color side by side. Place two more strips on top of those, alternating colors. Repeat until the checkerboard is 4 strips high. Use remaining strips to form a second rectangle. Wrap rectangles and refrigerate at least 2 hours, or until firm.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Unwrap the dough and slice crosswise into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
  6. Bake for 8 to 10 minutes in the preheated oven, or until set. Remove cookies from baking sheet to cool on wire racks.
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Reviews 3

  1. 4 Ratings


This recipe is a little time-consuming because you make two different batches of dough, and because you have to refrigerate the dough before baking. I decided to make spiral cookies instead of the checkerboard pattern, so I rolled each type of dough out a little thinner (roughly 6 X 10) than in the original recipe, put the pistachio rectangle on top of the chocolate one, and rolled it up (from the longer side) to form a "log" of spiralled dough. After refrigerating, I sliced the dough 1/4" thick and baked the cookies about 11 minutes. The cookies themselves are pretty tasty--not too sweet. I added a little almond extract to the pistachio dough, which made them a little more flavorful, I think. These cookies are certainly visually striking!


They look elegant and fun, but they aren't particularly sweet or soft. Presentation: A. Taste: C. They weren't bad, but the chocolate overpowered any sense of pistachios. Also, to cut down on fat, I used 3/4 cup butter for each colored dough, and you cannot even tell the difference. Also - chill them in the freezer; they don't chill very well in the fridge, even after 2 hours.


The cookies are delicious, though I noted that the baking time can be off by a few mintues. It roughly took me 14 to 15 minutes to get them properly done. 5 drops of food coloring is also not enough to notice a green colour in the cookies when the baking is done. The calculator for the servings is off in the metric systeem. In the US version the amount of sugar used is more than the in Metric.