Take away the faff of rolling cookies and make this Pistachio Chocolate Cookie Slice instead. Roasted pistachios, coconut and gooey salted caramel dark chocolate will delight the tastebuds with each bite.
This is the slice version of my Pistachio and Chocolate Cookies, they are so asy to make but sometimes you want an even easier option for baking. I often learn off my daughters as they love baking, particularly the older two. One day, my eldest made one of my pihikete (cookie) recipes in to a slice. Since that day, that is often our go to with favourite pokenga pihikete (biscuit dough). So, here is a cookie slice just for you!
OTHER COOKIE RECIPES TO TRY:
Are you craving Gooey Cookie Pies? Do you want a cookie that celebrate pata pīnati (peanut butter) and tiakarete (chocolate)? Then look no further than my Ultimate Peanut Butter Cookies. Let me know if you make them, I welcome the feedback!
Videography and photography by Sarah Henderson.
Pistachio Chocolate Cookie Slice Ingredient Tips:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Brown sugar: Adds a delicious caramel flavour and softness to the cookies.
- White sugar: Helps crisp up the cookies a little.
- Pistachios: I use roasted and salted pistachios in this recipe because it adds a delicious salty and toasty flavour to the cookies but raw pistachios will work too.
- Flour: Plain or high grade flour both work in this recipe.
- Chocolate: I used Whittakers dark chocolate with a salted caramel centre because this provides the best gooey centre but use what you love.
Expert Advice:
Take the time to whip the pata (butter) and huka (sugars) for the specified time. This will ensure a nice rise to the slice and give the sugars time to dissolve into the butter.
Step by Step Instructions for the Pistachio Chocolate Cookie Slice:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Pre-heat the oven to 170 °C.
Line a 20 cm square tin with baking paper.
2. Whip the Butter and Sugar:
Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt) and wanira (vanilla) in to a large bowl.
Whip on high for five minutes until light and fluffy in colour.
3. Add the Egg:
Add the hēki (egg) and whip again for 20 seconds until combined.
4. Add the Dry Ingredients:
Chop the pihitāhio (pistachios) in to fine pieces. Add the pihitāhio in to the butter mixture.
Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour).
Stir all of the ingredients together until everything is combined.
You can chop the tiakarete (chocolate) in to smaller pieces and mix it through the dough here if you want.
If you like big chunks (like I did), follow my lead in step 5.
5. Press the Dough in to the Tin:
Tip the pokenga (dough) in to the prepared tin. Press it out with your hands or a spatula until it is even.
Break the tiakarete (chocolate) in to pieces and tuck them in to the dough.
6. Bake the Slice:
Bake for 20 - 23 minutes until golden and toasty.
Allow to sit for five - ten minutes or so and enjoy the gooey goodness.
This will keep well in a sealed container for up to a week.
Walk me through some more
Pihikete (biscuit) Recipes
Make these delicious morsels and share them around.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Pistachio, Coconut and Chocolate Cookie Slice - Keke Papatahi Pihikete Pihitāhio, Kokonati me te Tiakarete
Ingredients
The Biscuits – Ngā Pihikete
- 150 g 150 g pata kūteretere (softened butter)
- ⅔ C (130 g) huka hāura (brown sugar, tightly packed)
- ⅓ C (75 g) huka one (caster sugar)
- ½ teaspoon tote (salt, fine)
- 2 teaspoon wanira (vanilla)
- 1 hēki iti (small egg)
- ¾ C (80 g) pihitāhio (pistachios, roasted and salted with shells removed)
- ¾ C (60 g) kokonati pūtī (desiccated coconut)
- 1 ⅓ C (200 g) puehu parāoa noa (plain flour)
- 200 - 250 g tiakarete parauri me te karamea tote (dark chocolate with salted caramel), I recommend the Whittakers one here but you can use any chocolate you love.
Instructions
Preheat the Oven:
- Pre-heat the oven to 170 °C.Line a 20 cm square tin with baking paper.
Whip the Butter and Sugar:
- Add the pata kūteretere (softened butter), huka hāura (brown sugar), huka one (caster sugar), tote (salt) and wanira (vanilla) in to a large bowl.Whip on high for five minutes until light and fluffy in colour.
Add the Egg:
- Add the hēki (egg) and whip again for 20 seconds until combined.
Add the Dry Ingredients:
- Chop the pihitāhio (pistachios) in to fine pieces. Add the pihitāhio in to the butter mixture.Add the kokonati pūtī (desiccated coconut) and puehu parāoa noa (plain flour).
- Stir all of the ingredients together until everything is combined.
- You can chop the tiakarete (chocolate) in to smaller pieces and mix it through the dough here if you want. If you like big chunks (like I did), follow my lead in step 5.
Press the Dough in to the Tin:
- Tip the pokenga (dough) in to the prepared tin. Press it out with your hands or a spatula until it is even. Break the tiakarete (chocolate) in to pieces and tuck them in to the dough.
Bake the Slice:
- Bake for 20 - 23 minutes until golden and toasty.
- Allow to sit for five - ten minutes or so and enjoy the gooey goodness.This will keep well in a sealed container for up to a week.
Emily Cahill
Our whānau loves this slice! As I'm not a fan of dessicated coconut, Naomi suggested I substitute 1/3 cup of flour instead! He tino reka!
Naomi Toilalo WhānauKai
Thanks so much Emily - so glad that you found the right substitute for your preference. Ngā mihi e hoa!