Skip to Content

Get recipes, tips and more! Get free recipes and exclusive content. SIGN UP!


Home » Desserts » Cookies and Bars » Pistachio Cherry Cookies (video)

Pistachio Cherry Cookies (video)

This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Dried tart cherries pair perfectly with dark chocolate and pistachios in these elegant cookies. There is a blend of salty, sweet and tart in these exquisite bites of deliciousness.  

A closeup of pistachio cherry cookies that have dried cherries.

I put just enough dark chocolate in them to add some depth to the cookies without overwhelming the pistachio flavor. Pistachios are not only mixed into the dough but they are covering the top to show the star of this cookie.

If you love pistachios in your cookies as much as we do then you will also love these cranberry pistachio biscotti and these rose pistachio cookies.

Dipping cookie dough into chopped pistachios.

Ingredients for Pistachio Cherry Cookies

This recipe is easy to double and you just might want to do that. The list of ingredients includes some pretty standard pantry ingredients aside from the dried cherries and pistachios.

  • Sugar.
  • Brown sugar. Pack it down firmly when you measure it.
  • Butter. Let the butter come to room temperature.
  • Olive oil or canola oil. The oil helps the cookies keep their shape.
  • Eggs. Room temperature eggs will emulsify into the batter easily.
  • Vanilla extract. Use the real stuff for the best flavor.
  • Flour.
  • Baking soda.
  • Salt.
  • Dried cherries. We used Montmorency cherries. They added some tartness to the cookies.
  • Pistachios. We used unsalted pistachios to prevent too much salt.
  • Dark chocolate.

 For really outstanding results, use a good bar of dark chocolate instead of chocolate chips. Chocolate chips would work but they don’t melt into the batter the same way as a chocolate bar does.  It just takes one 3.5 ounce bar finely chopped to disperse into the cookie batter. These are definitely on my favorite list and always feel like a special treat.

A serving platter with pistachio cherry cookies and some pistachio nuts.

How to make pistachio cherry cookies.

Here is a brief summary of the recipe process but make sure you scroll all the way down to the printable recipe card for detailed instructions.

  1. Cream the wet ingredients. Use a stand mixer or a handheld mixer to get the butter and sugar well aerated.
  2. Sift the dry ingredients over the batter. We used a sifter but you could combine the dry ingredients into a bowl and give them a good stir with a whisk to combine them well.
  3. Stir in the cherries, pistachios, and chocolate. The dough is fairly stiff so use a strong wooden spoon.
  4. Shape the dough into balls. We used a medium-sized cookie scoop. It looks like a mini ice cream scooper and makes it super easy to scoop cookie dough.
  5. Press the cookie dough into some chopped pistachios. Make sure you reserve some pistachios for this step.
  6. Bake the cookies. It is easy to over-bake cookies. Depending on the size of the cookies and your personal oven, the time may vary a bit so keep a close eye on them. After you bake the first batch you will have a good idea with the other batches.
A plate filled with 3 pistachio cherry cookies and a latte drink in the background.


This vanilla, rose, and pistachio cake is just as delicious as it looks. It is elegant enough for a special birthday or even a small wedding cake.

Thick, chocolatey and perfectly chewy, we’re all about this Coconut Chocolate Chunk Tahini cookie.

Our Chocolate Chip Oatmeal Cookies are so simple to whip up. Bake up a batch for an easy treat any time of year!

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below. 

A closeup of pistachio cherry cookies that have dried cherries.

Pistachio Cherry Cookies

Yield: 4 to 5 dozen
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

A delicious combination of pistachios, tart dried cherries and dark chocolate come together for a memorable cookie.


  • 1 cup sugar (200 grams)
  • 1/3 cup light brown sugar (70 grams)
  • 8 tablespoons butter, softened
  • 2 tablespoons light olive oil or canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour (280 grams)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup dried cherries
  • ¾ cup pistachios, roughly chopped
  • 3-½ ounces dark chocolate (70% cocoa), finely chopped**


  • 1/3 cup pistachios, finely chopped


  1. Pre-heat oven to 350°F and line a baking sheet with parchment paper or use a non-stick baking sheet.
  2. Use an electric mixer to cream the sugar, brown sugar, butter, and oil until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating until combined then stir in the vanilla.
  3. Turn the mixer off and sift the flour, baking soda and salt on top of the batter. Stir the flour mixture into the batter to moisten the flour then turn the mixer on low. Iincrease the speed to medium until well combined.
  4. Stir in the cherries, pistachios and chopped chocolate.
  5. Place 1/3 cup finely chopped pistachios in a shallow dish. Scoop the cookie batter into 1-1/2 tablespoon size mounds then press the top of the mounds into the chopped pistachios to coat the tops.
  6. Arrange the cookie dough on baking sheets and press down slightly on the cookies. Bake 10 to 12 minutes. Transfer to a wire rack to cool.


  • If using salted pistachios, reduce the salt to 1/2 teaspoon.
  • You can substitute mini chocolate chips for the chopped chocolate.
  • The dough is pretty stiff when you stir in the pistachios, cherries, and chocolate. Use a sturdy wooden spoon.
  • If you use olive oil, use light olive oil that has a neutral flavor.
Nutrition Information:
Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 91mgCarbohydrates: 15gFiber: 1gSugar: 9gProtein: 2g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

Click here to follow us on Pinterest!

Please leave a comment on the blog or share a photo on Pinterest

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandson or exploring the beautiful Pacific Northwest.

Related Recipes

Never Miss a New Recipe!

Enter your email address below to sign up for our newsletter and get your free copy Weeknight Dinners from Scratch eBook!

Graham cracker crust in a pie plate.
Previous Post
Graham Cracker Crust Recipe (video)
Plate with cauliflower steak and chimichurri sauce, fork and a dish of sauce in background
Next Post
Roasted Cauliflower Steaks (video)

Edwin Porreca

Wednesday 22nd of September 2021

I made these cookies, thought I followed instructions to the “t” but they came out flat! What could I have done wrong?? Should I have refrigerated the dough?

Dahn Boquist

Wednesday 22nd of September 2021

Refrigerating cookie dough is always a great way to help prevent cookies from spreading. In this recipe, we used a touch of oil which also helps prevent the cookies from spreading. If the cookies spread too much it was likely because you either added too much sugar, too little flour or greased your cookie sheet. I recommend weighing your flour and sugar if you have problems with the cookies spreading. Also, don't grease the cookie sheets. If you don't have a non-stick baking sheet then use some parchment paper.

Shop Our Kitchen

Skip to Recipe