Description
These Brown Butter White Chocolate Pistachio Cookies are a decadent twist on the classic cookie. With rich brown butter, sweet white chocolate chips, and crunchy pistachios, these cookies are the perfect balance of flavors and textures. Crispy on the outside, soft on the inside – a must-try for cookie lovers!
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup pistachios, shelled and roughly chopped
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the butter, stirring constantly. Once the butter melts, continue stirring until it foams and begins to turn golden brown with a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly, about 10 minutes.
- Prepare the Cookie Dough: In a large mixing bowl, combine the brown sugar, granulated sugar, and brown butter. Beat until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add White Chocolate and Pistachios: Gently fold in the white chocolate chips and chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (this helps the cookies maintain their shape during baking).
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are just set. Be careful not to overbake to ensure they remain soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Brown butter adds a rich, nutty flavor to the cookies, which pairs perfectly with the sweetness of the white chocolate and the crunch of the pistachios.
- For a different twist, you can substitute the white chocolate with dark chocolate chips or even milk chocolate.
- You can chop the pistachios finer if you prefer smaller pieces in the cookies.
- To make sure your cookies bake evenly, be sure to chill the dough.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg