If you too are mourning the loss of Oreo’s limited edition pistachio oreo, you need not look further than this recipe! If you never had the chance to try the pistachio Oreo, you should also try this recipe :) It's seriously SO good.

I had never heard of pistachio oreos until I started dating Wade… and then I started hearing about them a lot. The pistachio oreos were a limited-edition that disappeared around 2020, despite being a real fan favorite.

After emailing Oreo to request that they bring back the pistachio oreo, Wade finally just decided to order some pistachio emulsion on Amazon and start making his own pistachio flavored treats.

The benefit of pistachio emulsion is that it has more impact than extract, so you can get the strong pistachio flavor that you’re looking for. So far, we’ve used this bakery-grade pistachio emulsion for both oreo buttercream and for pistachio macaroons, both of which turned out delicious.

We’ve tried several different types of chocolate cookies with this pistachio buttercream, including varying the softness of the cookies, the amount of cocoa powder, etc. After quite a bit of taste-testing, we’ve settled on this soft chocolate cookie as the fan favorite. It is more of a whoopie pie cookie than an oreo cookie, but we still like to call them pistachio oreos :)

We also have found that we LOVE the addition of real pistachios. I originally tried sprinkling chopped pistachios onto the cookies fresh out of the oven, but they didn’t stick well and we decided it’s prettier to roll the finished cookies in some chopped pistachios.

These pistachio cookies are sure to be a winner. I made them a few days ago for my brothers and my little brother liked them so much that he ate a few more for breakfast the next morning. Enjoy the delicious combo of chocolate and pistachio buttercream!

WHAT YOU’LL LOVE ABOUT THIS RECIPE

♡ It’s NEW! FUN! EXCITING! I bet you no one else will be bringing these to the potluck party!!

♡ Amazing FLAVOR! Pistachio flavor is just SO good in desserts! Additionally, the pistachio emulsion that we get from Amazon is a delicious replication of this nut.

♡ The TEXTURES… soft and crumbly chocolate cookie, smooth buttercream, and crunchy nuts!

SERVING IDEAS

My one word advice for serving is… FRESH!! :)

Other than that, you do have the option of dying the frosting a light shade of GREEN, but I prefer to avoid food coloring in my cooking, so I’ve opted not to. Totally up to you! It is kind of fun to have colorful frosting sometimes.

STORAGE

You may be tempted to store these cookies in the refrigerator, but DON’T DO IT!! Most bakers consider the refrigerator to be the worst place to store baked goods. Refrigerated baked goods go hard and dry MUCH quicker than many other storage methods.

I recommend storing these cookies in an airtight container on the counter for up to 3 days, and in the freezer after that. If you’re looking for a food storage container recommendation, Wade and I have really liked the Snapware Glass Containers from Amazon.

PISTACHIO OREO COOKIE INGREDIENTS

- Butter: You’ll need butter for both the cookie and the buttercream frosting. As the name suggests, butter is the basis of the frosting and contributes to that classic creaminess that you’ll be expecting. You can use either salted or unsalted butter… it shouldn’t make a huge difference… but I usually use unsalted butter so I can adjust the salt level to my taste.

- White Sugar: Sweetness to the cookie :)

- Eggs: Eggs serve as a binder for the cookie!

- Vanilla: Vanilla adds additional flavor to the cookie. A great one to try is the McCormick All Natural Pure Vanilla Extract.

- White Flour

- UNSWEETENED Cocoa Powder: This is the chocolate in the cookies! You can easily find cocoa powder at most any grocery store, or purchase it here: Amazon Fresh Unsweetened Cocoa Powder.

- Baking Soda

- Salt

- Powdered Sugar: This is the sweetener for the frosting. Here’s a link to the Whole Foods Organic Powdered Sugar!

- Pistachio bakery emulsion: I’ve included a link to the pistachio emulsion from Amazon that Wade and I use. It provides a delicious flavor that tastes quite natural. We don’t use any of this in the cookie… All the pistachio flavor comes from the pistachio buttercream and chopped pistachios.

- Milk: Milk is helpful in thinning out the buttercream, and it also provides enough liquid so the frosting can mix together.

HOW TO…

You’ll want to begin this pistachio oreo cookie adventure by making the chocolate cookies. These cookies are soft, delicious, and they hold their shape quite well. They’re also very chocolatey, which contrasts well with the creamy pistachio buttercream.

Add ¾ cup of room temperature butter and 1 ½ cups of white sugar to a large mixing bowl. Beat the sugar and butter together for 3-4 minutes, until the two ingredients are well combined and the mixture is creamy.

Add the vanilla and two eggs. Beat again until well-combined (about 1 minute). Set aside.

In a different bowl, stir together 2 cups of flour, ⅔ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Once the dry ingredients are combined, pour them into the bowl with the creamed sugar, butter, vanilla, and eggs.

Mix the dry ingredients and wet ingredients together until well-combined. I chose to do this with a spatula rather than beaters in order to keep the cookies from getting overmixed.

Once the cookie dough is mixed together and no clumps of dry ingredients remain, you are ready to start shaping the dough into tablespoon-sized balls. The easiest way to accomplish this is with a tablespoon-sized cookie scoop (as shown in the picture). The cookies won’t spread very much, so you can place them relatively close together.

Once the cookies are shaped into balls on the cookie sheet, you can begin flattening the cookies. This step is important so the cookies will be thinner and you can get a higher ratio of frosting to cookie in your oreo.

We’ve tried making the oreos both ways and we both prefer the cookies to be slightly flattened. I like to flatten the cookies to about the width of one of my fingers. A great way to accomplish this is with the bottom of a cup.

Bake the cookies for 7-9 minutes at 350 degrees F. Remove from the oven and let cool for a few minutes on the pan before removing and transferring to a cooling tray.

Meanwhile, add 1 cup of room temperature butter, 4 cups of powdered sugar, 1 tablespoon of milk, and 1 ½ teaspoons of pistachio emulsion to a mixer. Beat until smooth and taste.

You may want to add more milk, powder sugar, and / or pistachio emulsion based on the flavor and texture of the frosting. If it’s not mixing together well, try adding a TINY bit more milk (a little bit goes a loooong way).

Once the cookies are cooled off and the frosting is made, the cookies are ready to assemble! You’ll want to begin by getting a good coating of frosting on HALF of the cookies. This can be accomplished by spreading frosting on with a butter knife, OR by using a piping bag, as I have done in these pictures.

Once a cookie has a good coating of frosting on it, place another cookie on top and squeeze the two cookies together very gently.

Next you'll want to roll the sides of the cookie in some chopped pistachios. This is best accomplished by pouring the chopped pistachios into a small bowl and rolling the sides of the cookie in the nuts. You may want to gently press down so the nuts will stick to the sides of the cookie.

Repeat this process until you have used up all the cookies. We hope you enjoy this delightful dessert!!

Ingredients:

Directions: