A chewy, thick cookie tart packed with roasted pistachios and dark chocolate chips, crowned with silky pistachio cream and luscious chocolate ganache. This elegant, nutty twist on a classic cookie cake delivers rich flavor and stunning presentation—perfect for celebrations, afternoon gatherings, or simply elevating dessert at home.

Why You’ll Love This Recipe

This cookie tart offers the perfect balance of crisp edges and a soft, chewy center. The combination of pistachios and dark chocolate creates a rich, nutty, and slightly bittersweet flavor profile that is both indulgent and refined. Topped with creamy pistachio butter and glossy ganache, it not only tastes delicious but looks impressive on any dessert table. Best of all, it’s easy to prepare and serves beautifully in slices.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookie base:

unsalted butter, softened
brown sugar
granulated sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
dark chocolate chips
chopped pistachios

For topping:

pistachio butter (or paste), slightly warmed
chocolate ganache (melted chocolate + cream)
whole roasted pistachios

directions

Preheat oven to 350°F (175°C). Line the bottom of a tart pan or round cake pan with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract; mix until well combined.
Stir in the flour, baking soda, and salt just until the dough comes together.
Fold in the dark chocolate chips and chopped pistachios.
Press the dough evenly into the prepared pan.
Bake for 20–22 minutes, or until golden brown around the edges but still soft in the center. Let cool completely in the pan.
Once cooled, spoon or pipe the pistachio butter and chocolate ganache in decorative patterns over the surface.
Garnish with whole roasted pistachios.
Slice and serve slightly warm or at room temperature.

Servings and timing

Yield: One 9-inch tart
Prep time: 15 minutes
Cook time: 22 minutes
Cooling time: 30 minutes
Total time: 1 hour 7 minutes
Servings: Serves 8

Variations

Nut-Free Version: Use sunflower seed butter and omit pistachios for a nut-free alternative.
White Chocolate Twist: Replace dark chocolate chips with white chocolate for a sweeter profile.
Salted Caramel Drizzle: Add a drizzle of salted caramel over the top for extra indulgence.
Vegan Adaptation: Use plant-based butter, a flax egg, and dairy-free chocolate.
Mini Tarts: Bake in mini tart pans for individual servings. Adjust baking time to 12–14 minutes.

storage/reheating

Store the tart in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor. To reheat, warm slices in the microwave for about 10–15 seconds to soften the chocolate and cookie texture slightly. This tart is not ideal for freezing due to the toppings, but the cookie base can be frozen separately and decorated upon thawing.

FAQs

Can I use store-bought pistachio butter?

Yes, store-bought pistachio butter or paste works well. Choose one with minimal added sugar for a more natural flavor.

What type of chocolate is best?

Dark chocolate chips or chunks (60–70% cocoa) offer a rich contrast to the sweet cookie base and pair beautifully with pistachios.

Can I make the cookie base ahead of time?

Yes, you can bake the cookie tart in advance and store it un-topped. Add the pistachio butter and ganache just before serving.

Is it necessary to use a tart pan?

No, a round cake pan will work just as well. A removable bottom tart pan simply makes it easier to serve clean slices.

How can I make the ganache?

Melt equal parts of dark chocolate and heavy cream together, stirring until smooth and glossy.

Can I add other toppings?

Absolutely. Try chopped dried fruits, white chocolate shavings, or edible gold leaf for decoration.

What’s the best way to warm pistachio butter for topping?

Heat it briefly in the microwave (10–15 seconds) or over a warm water bath until just pourable.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum for similar texture and structure.

Can I serve this dessert chilled?

Yes, though the texture is best at room temperature. Chilling can slightly firm up the ganache and pistachio topping.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time slightly (up to 30 minutes).

Conclusion

The Pistachio Chocolate Chip Cookie Tart is a standout dessert that combines classic comfort with a gourmet twist. With its chewy cookie base, rich toppings, and nutty flair, it’s an effortless showstopper that suits any occasion. Whether you’re serving it for a celebration or treating yourself to something special, this tart promises flavor, texture, and elegance in every bite.