Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chocolate Pine Nut Cookies

Steve Hunter

Yield: Yields 46 cookies.

Serve these crumbly, rich butter cookies when they’re still slightly warm.


  • 8 oz. unsalted butter, soft and at room temperature
  • 4-1/2 oz. (1 cup) confectioners’ sugar; more for decoration (optional)
  • 1 oz. (1/3 cup plus 1 Tbs.) unsweetened natural (nonalkalized) cocoa powder
  • 1 tsp. vanilla extract
  • Pinch salt
  • 8 oz. (1-3/4 cups) all-purpose flour
  • 3/4 cup toasted pine nuts, coarsely chopped
  • 1/4 cup toasted pine nuts, for garnish

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 80
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 10
  • Sodium (mg): 5
  • Carbohydrates (g): 7
  • Fiber (g): 0
  • Protein (g): 1


  • Heat the oven to 325°F. In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, cocoa powder, vanilla, and salt until smooth and creamy. Add the flour and chopped pine nuts and mix on low speed until well combined.
  • Shape 1 Tbs. scoops of dough into round balls and arrange on parchment-lined baking sheets about 1-1/2 inches apart. Flatten each slightly and press 3 pine nuts on top. Bake until the tops look dry, about 18 minutes. Cool the cookies in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Dust with confectioners’ sugar, if you like.


Rate or Review

Reviews (2 reviews)

  • andra12 | 08/28/2018

    I made these cookies many times, and they are always a hit.

  • Aewhite | 12/16/2014

    I think this recipe is missing eggs...

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.