Brown Butter Chocolate Pistachio Cookies
These Brown Butter Chocolate Pistachio Cookies are a delicious twist on classic chocolate chip cookies, with the nutty richness of brown butter and the crunch of pistachios. Drizzled with more chocolate for the perfect treat!
- Prep Time: 15 minutes
- Cook Time: 12 minute
- Total Time: 27 minutes
- Yield: 18-20 cookies 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pistachios
- 1/4 cup chocolate chips (for drizzling)
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly.
- Make the Cookie Dough: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy. Add the vanilla extract and eggs, one at a time, mixing until fully incorporated. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips and chopped pistachios.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle with Chocolate: Melt the remaining 1/4 cup of chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between. Once melted, drizzle the chocolate over the cooled cookies using a spoon or fork.
- Top with Pistachios: Sprinkle the chopped pistachios on top of the drizzled chocolate while it’s still warm.
Notes
Make sure to let the brown butter cool slightly before mixing it into the dough to prevent it from cooking the eggs. Feel free to adjust the amount of pistachios based on your preference!
Nutrition
- Serving Size: 1 cookie
- Calories: 200kcal
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg