Brown Butter Chocolate Pistachio Cookies

If you’re a fan of rich, nutty flavors and indulgent chocolatey goodness, these Brown Butter Chocolate Pistachio Cookies are about to become your new favorite treat. Imagine the deep, nutty flavor of brown butter paired with the crunch of salted pistachios and the irresistible allure of melted chocolate. These cookies strike the perfect balance between sweet and savory with each bite offering a delightful surprise. The brown butter adds a depth of flavor that takes these cookies from ordinary to extraordinary. Whether you’re baking them for a special occasion or just because, trust me, you’re going to want to make these again and again. Get ready for some serious cookie magic!

Why You’ll Love Brown Butter Chocolate Pistachio Cookies

Here’s why these Brown Butter Chocolate Pistachio Cookies will become your new go-to treat:

• Rich and Nutty: The brown butter gives these cookies a deep, caramelized flavor that’s irresistible. Pair that with the earthy crunch of pistachios, and you’ve got a cookie that’s a perfect balance of rich and nutty.
• Chewy and Crisp: These cookies have the perfect texture—slightly crisp on the edges, soft and chewy in the middle. Every bite is just the right combination of melt-in-your-mouth goodness and crunch.
• Gourmet Vibes: Brown butter and pistachios give these cookies a sophisticated twist, making them feel fancy but still comforting enough to be your everyday cookie.
• Customizable: Feel free to swap the pistachios for your favorite nuts (walnuts, almonds, etc.) or try dark chocolate chips instead of semisweet for a richer flavor.
• Perfect for Sharing: These cookies make a great gift or a wonderful treat to share with friends and family. They’re impressive yet simple to make, so everyone will be asking for the recipe.

Ingredients

Here’s what you’ll need to make these irresistible cookies:

• Unsalted Butter: The star of the show, but we’re going to brown it for that rich, nutty flavor.
• Granulated Sugar & Brown Sugar: Both sugars help create that perfect cookie texture—slightly crisp around the edges and chewy in the middle.
• Eggs: To bind everything together and add richness.
• Vanilla Extract: Adds a warm, aromatic note to the dough.
• All-Purpose Flour: The base of the cookie dough, giving it structure.
• Baking Soda & Salt: For leavening and balance. The salt enhances the flavors and works perfectly with the sweetness of the cookie.
• Semisweet Chocolate Chips: Melty pockets of chocolate throughout the cookie. You can also use chopped chocolate for bigger chunks.
• Pistachios: Coarsely chopped, they add a satisfying crunch and a touch of saltiness to the cookies.

(Note: Full ingredient measurements are available in the recipe card below.)

Instructions

Let’s make some magic with these cookies!

Brown the Butter:

Start by browning your unsalted butter. In a saucepan over medium heat, melt the butter and cook it, swirling the pan occasionally, until it turns golden brown and has a nutty aroma—about 5-7 minutes. Be careful not to burn it! Once it’s browned, remove it from the heat and let it cool slightly.

Prepare the Dough:

In a large mixing bowl, beat together the brown sugar and granulated sugar until creamy. Add the egg and vanilla extract, and continue beating until well combined.

Slowly mix in the cooled brown butter—make sure it’s not too hot so it doesn’t cook the eggs. Gradually stir in the flour, baking soda, and salt. Mix until just combined, being careful not to overwork the dough.

Add the Good Stuff:

Fold in the chocolate chips and chopped pistachios, making sure they’re evenly distributed throughout the dough.

Scoop and Chill:

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper. For best results, chill the dough for at least 30 minutes. Chilling helps the cookies hold their shape and results in a thicker, chewier texture.

Bake:

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they’re golden around the edges and slightly soft in the center. Don’t overbake—they’ll continue to cook on the baking sheet once removed from the oven.

Cool and Enjoy:

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed warm, but they’ll stay fresh for a few days in an airtight container.

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: 180
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 90mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 2g

Preparation Time

• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Bake Time: 10-12 minutes
• Total Time: 1 hour

How to Serve Brown Butter Chocolate Pistachio Cookies

• With a Glass of Milk: These cookies are perfect for dunking in a cold glass of milk. The sweetness and creaminess of the milk complement the richness of the cookies.
• For a Cookie Platter: These cookies are a great addition to any cookie platter for parties, holidays, or casual gatherings.
• With Ice Cream: For an indulgent treat, serve these cookies warm with a scoop of vanilla or chocolate ice cream. The warm cookies and cold ice cream are a heavenly combination.
• As a Gift: Package these cookies in a cute tin or box for a homemade gift that’s sure to be appreciated by friends or family.

Additional Tips

• Chill the Dough: Don’t skip the chilling step! It helps prevent the cookies from spreading too much while baking and ensures they bake up thick and chewy.
• Brown Butter Tip: Make sure to let the brown butter cool slightly before adding it to the dough. If it’s too hot, it can affect the texture of the dough and potentially cook the eggs.
• Pistachio Tip: For an extra punch of flavor, toast the pistachios lightly in a pan before chopping them. This brings out their natural oils and enhances the flavor.
• Cookie Size: If you prefer larger cookies, simply scoop out bigger portions of dough, but keep in mind that you may need to adjust the baking time.

FAQ Section

Q1: Can I use regular butter instead of browning it?
A1: While browning the butter adds a delicious nutty flavor, you can use regular butter if you’re short on time. However, the brown butter really makes these cookies special!

Q2: Can I substitute the pistachios with another nut?
A2: Yes! Walnuts, almonds, or even macadamia nuts would work beautifully in this recipe. Choose your favorite nut for a customized twist.

Q3: Do I have to chill the dough?
A3: Chilling the dough helps the cookies keep their shape and results in a chewier texture, but if you’re in a rush, you can skip it. Just know that they may spread more when baking.

Q4: Can I freeze the dough?
A4: Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.

Q5: How do I store leftover cookies?
A5: Store any leftover cookies in an airtight container at room temperature for up to 5 days. These cookies freeze well too, so you can store them in a freezer bag for longer storage.

Q6: Can I use dark chocolate chips instead of semisweet?
A6: Yes! Dark chocolate chips will add a richer, slightly more intense chocolate flavor to these cookies. It’s a great option for dark chocolate lovers.

Q7: Can I make these cookies without eggs?
A7: Yes, you can substitute the eggs with an egg replacer or make a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan version.

Q8: Can I make these cookies smaller?
A8: Of course! Just scoop out smaller portions of dough, and bake them for a few minutes less.

Q9: Can I add other mix-ins, like dried fruit?
A9: Yes, you can get creative! Dried cherries, cranberries, or coconut flakes would be great additions to these cookies.

Q10: Can I double the recipe?
A10: Absolutely! If you’re feeding a crowd or want extra cookies for later, just double the ingredients and bake in batches.

Conclusion

These Brown Butter Chocolate Pistachio Cookies are a must-try if you’re craving something indulgent, nutty, and full of flavor. The brown butter elevates the entire cookie, while the pistachios add the perfect crunch and balance to the rich chocolate. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to become a favorite. Enjoy!

Print