These ultimate brown butter pistachio cookies are a delightful treat for anyone who loves the nutty richness of pistachios and the deep, toasty flavor of brown butter. Each cookie is packed with chopped pistachios, white chocolate, and dark chocolate chips, creating a perfect balance of flavors and textures. The optional swirl of pistachio butter in the center adds an extra layer of indulgence that takes these cookies to a whole new level.
Why You'll Love This
You’ll fall in love with these cookies because they combine the best of both worlds: the rich, nutty taste of brown butter and the crunchy, satisfying bite of pistachios. The addition of white and dark chocolate chips creates a deliciously sweet contrast that complements the buttery cookie base. The cookies are chewy on the inside with slightly crisp edges, making them irresistible from the first bite to the last. Plus, the optional pistachio butter swirl in the center adds a unique twist that will surprise and delight your taste buds.
Perfect Occasion
These cookies are perfect for any occasion where you want to impress with a homemade treat. They’re great for holiday cookie exchanges, birthday parties, or as a sweet addition to your afternoon tea. These cookies also make a wonderful gift when packaged in a decorative box or tin. Whether you’re baking for a special event or just because, these cookies are sure to be a hit.
Decoration Tips
To make these cookies even more appealing, you can sprinkle some extra chopped pistachios on top before baking for a lovely, crunchy garnish. For a touch of elegance, drizzle a bit of melted white chocolate over the cooled cookies. If you’re making these for a festive occasion, consider adding a sprinkle of edible gold dust or a few colorful sprinkles to make them stand out.
Ingredients:
- 170 grams of unsalted butter, melted and cooled to room temperature (browned)
- 170 grams of brown sugar
- 30 grams of granulated sugar
- 1 egg
- 2 teaspoons of vanilla bean paste
- 195 grams of all-purpose flour
- 1 teaspoon of baking soda
- A pinch of salt
- 50 grams of chopped pistachios
- 50 grams of white chocolate, chopped
- 9 ounces of chocolate chips
- Optional: Pistachio butter for swirling into the center of the cookie (freeze about a teaspoon of pistachio butter and then add it into the middle of the dough for an extra delicious twist)
Instructions:
- Prepare the Brown Butter:
- In a saucepan, brown the butter over medium heat until it turns a golden brown color and emits a nutty aroma. Set aside and let it cool to room temperature.
- Mix the Dough:
- Pour the cooled brown butter into a large mixing bowl. Add the brown sugar and granulated sugar. Beat with a hand mixer until well combined.
- Add the egg and vanilla bean paste, and beat again until the mixture becomes lighter in color and creamy.
- Add the all-purpose flour, baking soda, and a pinch of salt to the wet ingredients. Fold together gently with a spatula until just combined.
- Fold in the chopped pistachios, white chocolate, and chocolate chips until evenly distributed throughout the dough.
- Shape the Cookies:
- Scoop the dough onto a baking sheet lined with parchment paper using a 2-ounce cookie scoop. If you are adding the optional pistachio butter swirl, freeze about a teaspoon of pistachio butter, insert it into the center of each dough ball, and cover with dough.
- Chill the cookie dough balls in the refrigerator for at least 24 hours for the best texture and flavor.
- Bake the Cookies:
- Preheat your oven to 350°F (175°C).
- Bake the chilled cookie dough balls for 12-13 minutes, or until the edges are slightly browned and the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Once the cookies have cooled, they are ready to be enjoyed. Store any leftovers in an airtight container to keep them fresh.
Enjoy!
