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Soft doughy brown butter cookie dough filled with rich dark chocolate, pistachio pieces and topped with pistachio butter and flakey sea salt. These brown butter chocolate pistachio cookies are the super extra cousin to your favorite chocolate chip cookie. The brown butter makes the dough taste caramel-y which adds more depth and warmth to these cookies.
These cookies have quickly become a favorite in our house and will be in yours too! Serve them for a snack at a game night in with friends or bake these the next time you’re craving a good chocolate chip cookie.
Pistachios have to be one of the most versatile nuts because they can meld so well with both savory, salty dishes like roasted salmon or sweets like pastries or cookies.
looking for more cookie recipes? Check out these recipes!
Peanut Butter and Jelly Cookies with Blueberry Jam Filling
Apricot Almond White Chocolate Chip Cookies
Toffee Potato Chip Chocolate Chip Cookies
Peanut Butter Oreo Cheesecake Cookies
Mini Chocolate Chip Cookie Croissants (Le Crookie)
Brown Butter Chocolate Pistachio Cookies
What is browned butter?
Browned butter is melted butter that once browned, develops a nutty and caramel flavor. When you are browning butter, you are breaking down the milk solids and toasting them. It is delicious to add in cookies because it adds a depth of flavor to the dough that clarified butter does not.
How to perfectly brown butter for brown butter cookies
Browning butter is easy to do, but you have to pay close attention when it starts to brown, because it happens fast and can burn. Follow these steps to perfectly brown butter for your brown butter cookies.
- Start by melting butter in a stainless steel skillet over medium heat. If you don’t have a stainless steel skillet on hand, you can use a cast iron skillet, but with a darker pan, it will be harder to tell when your butter starts to brown.
- Melt butter over medium heat for about 10 minutes. It could take less or more time to brown depending on your oven. So watch carefully.
- Constantly stir the butter in the pan.
- Cook until it starts to smell nutty and brown bits form at the bottom of the pan. If they start to turn dark brown or black, the butter has started to burn.
- As soon as you start to see browning, remove from heat so it doesn’t burn.
- Pour butter into your mixing bowl to cool so it doesn’t continue to brown or burn in the hot skillet.
Can I use burned brown butter in my cookies?
If you burned your butter while browning, we recommend not using it. Once it burns, the nutty flavor is replaced with a bitter flavor that is hard to be removed. You can try to remove the burned bits with a fine sieve, but if you are not able to remove all of them, you will need to discard the butter and repeat the browning process.
Why use room temperature eggs?
Room temperature eggs easily emulsify or blend into the batter, which will give your cookies a softer texture.
Do I have to use brown butter?
Brown butter will give the cookies a delicious caramel flavor to the dough. But you do not have to use browned butter. You can make these cookies with two stick of clarified butter.
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Brown Butter Chocolate Pistachio Cookies
Description
Soft doughy brown butter cookie dough filled with rich dark chocolate, pistachio pieces and topped with pistachio butter and flakey sea salt.
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup butter, browned
- 1 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup pistachio butter
- 1 cup dark chocolate chips
- 1/2 cup pistachios, finely chopped
Instructions
- In a skillet over medium heat, melt butter until and let it simmer for 4-5 minutes until it starts to brown. Once you start seeing brown bits at the bottom of your pan, that means the butter is starting to brown. Make sure the bits aren’t turning black and burning. As soon as you start to smell nutty, remove from heat and pour the butter in your mixing bowl to let the cool for 10 minutes.
- While butter is cooling, prep other ingredients. In a medium bowl, whisk together flour, salt and baking powder. Set aside. Chop pistachios and set aside.
- Add sugars to mixing bowl with the browned butter. Cream sugars and butter on medium speed until combined. Mix in eggs and vanilla extract.
- Add in flour mixture and mix until combined. Lastly add in pistachios and chocolate chips and mix until combined.
- Using a cookie scoop, scoop dough onto a parchment lined baking sheet and chill in the freezer while the oven preheats. Preheat oven to 350ºF.
- Place about 6-8 cookies on a separate cookie sheet lined with parchment paper. Make sure there is about 1-2 inches between each cookie. Place 1 tsp of pistachio butter on the top of each cookie before placing in oven.
- Baked cookies for 12-15 minutes. Transfer cookie sheet to wire rack and let cool for 10 minutes before serving.
