Pistachio Frosted Cookies

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    15
  • Calories icon
    Calories
    518

These pistachio frosted cookies are soft, thick and bakery-style, inspired by the popular cookies found in American bakeries. Made with pistachio paste, ground pistachios and dark chocolate chips, they’re rich, buttery and full of nutty flavour. Each cookie is finished with a smooth pistachio buttercream and a sprinkle of either ground pistachios or freeze-dried raspberries for decoration.

recipe updated May 26, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    370 g
  • Pistachio paste icon
    Pistachio paste
    160 g
  • Pistachios icon
    Pistachios
    70 g
  • Pistachios icon
    Pistachios
    as needed
  • Light brown sugar icon
    Light brown sugar
    165 g
  • Caster sugar icon
    Caster sugar
    50 g
  • Egg yolk icon
    Egg yolk
    2
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    220 g
  • Baking powder icon
    Baking powder
    ½ teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Baking soda icon
    Baking soda
    ½ teaspoon
  • Dark chocolate chips icon
    Dark chocolate chips
    150 g
  • Icing sugar icon
    Icing sugar
    320 g
  • Milk icon
    Milk
    3 tablespoons
  • Salt icon
    Salt
    1 pinch
  • Freeze-dried raspberries icon
    Freeze-dried raspberries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Piping bag

Step preview

  1. Making the cookies:
  2. Preheat the oven - 175ºC
  3. Line two baking trays with parchment paper
  4. Fit the Creaming Beater
  5. Add the ingredients into the 5L appliance bowl
  6. Mix until light and fluffy, and then scrape the bowl - 2 minutes, speed 1
  7. Then add the next ingredients
  8. Mix until combined - 2 minutes, speed 1
  9. Then add the next ingredients
  10. Mix until combined - 30 seconds, speed Min
  11. Then add the next ingredients
  12. Mix until combined - 30 seconds, speed Min
  13. Roll the cookie mixture into 60 g balls and place them on the prepared baking trays, spaced 4 cm apart
  14. Bake until lightly golden at the edges - 10 minutes, 175ºC
  15. Remove from the oven and let cool completely
  16. Making the buttercream frosting:
  17. Clean and fit the Creaming Beater
  18. Add butter into the warming bowl, fit the splashguard
  19. Mix until light and fluffy, and then scrape the bowl - 2 minutes, speed 2
  20. Then add icing sugar
  21. Mix until combined and smooth, and then scrape the bowl - 2 minutes, speed 3
  22. Then add the next ingredients
  23. Mix until combined and smooth - 2 minutes, speed Min
  24. Transfer the buttercream into a piping bag fitted with a medium round tip
  25. Pipe a swirl of buttercream onto the cooled cookies
  26. Decorate the cookies
  27. Serve
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