Brown Butter White Chocolate Pistachio Cookies Recipe
If you’re looking for a cookie that will win hearts, spark conversation, and disappear from the cookie jar faster than you can say “just one more,” these Brown Butter White Chocolate Pistachio Cookies are exactly what you need. With their rich, nutty brown butter base, creamy white chocolate, and crunchy roasted pistachios, each bite delivers a symphony of texture and flavor. They’re a little bit fancy, totally fuss-free, and perfect for sharing—or keeping all to yourself!
Ingredients You’ll Need
Every ingredient in these cookies is thoughtfully chosen to create a treat that’s irresistibly chewy, flavorful, and eye-catching. From the browned butter’s deep caramel notes to the pop of green pistachios, here’s how each element brings something special to the table.
- Unsalted butter: Browning the butter is the secret to the cookies’ rich, toasty flavor and extra chewy texture.
- Packed brown sugar: Adds moisture and a subtle caramel sweetness that pairs beautifully with brown butter.
- Granulated sugar: Balances the brown sugar for the perfect level of sweetness and helps with crisp edges.
- Large eggs: Bind the dough and contribute to the cookies’ soft, chewy center.
- Vanilla extract: Enhances all the other flavors and adds a warm, aromatic note.
- All-purpose flour: Provides structure without making the cookies dense.
- Baking soda: Helps the cookies spread just the right amount and keeps them tender.
- Salt: Balances sweetness and brings out the depth of the brown butter and pistachios.
- White chocolate chips or chunks: Offer creamy, melty pockets of sweetness in every bite.
- Shelled roasted pistachios, roughly chopped: Bring crunch, vibrant color, and a nutty, buttery flavor.
How to Make Brown Butter White Chocolate Pistachio Cookies
Step 1: Brown the Butter
This step is where the magic starts! In a medium saucepan, melt the butter over medium heat, stirring constantly. Keep a close eye as it bubbles and foams, turning from yellow to golden brown and filling your kitchen with a nutty aroma. This takes about 5 to 7 minutes—don’t walk away! Once it’s deeply golden and smells like toasted hazelnuts, pour it into a large mixing bowl. Let it cool for 10 minutes so you don’t scramble your eggs in the next step.
Step 2: Mix in the Sugars
Add the packed brown sugar and granulated sugar to your cooled brown butter. Stir until everything is well combined and you get a thick, glossy mixture. This step sets the stage for that signature chewy texture you’ll love in these Brown Butter White Chocolate Pistachio Cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, letting its warm aroma blend with the brown butter. The dough will look silky and luscious at this point—resist the urge to taste-test (for now)!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and helps the cookies rise and spread just right. Gradually add the dry mixture to the wet ingredients, mixing gently until no streaks of flour remain. Overmixing leads to tough cookies, so stop as soon as everything comes together.
Step 5: Fold in White Chocolate and Pistachios
Using a spatula, fold in the white chocolate chips or chunks and chopped roasted pistachios. Make sure every scoop of dough is generously studded with creamy chocolate and crunchy nuts—these mix-ins are what make Brown Butter White Chocolate Pistachio Cookies unforgettable!
Step 6: Chill the Dough
Cover the dough and pop it in the fridge for at least 1 hour. Chilling is crucial; it helps the flavors meld and ensures your cookies bake up thick and chewy, not flat. If you can wait overnight, they’ll be even better, but an hour will do the trick.
Step 7: Scoop, Bake, and Cool
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out 2-tablespoon portions of dough, roll them into balls, and space them 2 inches apart. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are just set—don’t overbake! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Now, try not to eat them all at once!
How to Serve Brown Butter White Chocolate Pistachio Cookies
Garnishes
For an extra flourish, sprinkle a pinch of flaky sea salt on top of each cookie before baking. The salt highlights the sweetness and complexity of the brown butter and white chocolate. If you want to impress, press a few extra pistachio pieces or white chocolate chips onto the tops right after baking for a bakery-style look.
Side Dishes
These cookies are delightful on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream elevates them to dessert heaven. For a cozy vibe, serve with a glass of cold milk, hot coffee, or a creamy latte—the flavors play so well together!
Creative Ways to Present
Stack your Brown Butter White Chocolate Pistachio Cookies tall on a cake stand, wrap them in parchment and twine for a thoughtful homemade gift, or sandwich them around a layer of pistachio gelato for a show-stopping ice cream treat. For parties, break them into pieces and add to a dessert charcuterie board with other cookies, fruit, and chocolates.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your Brown Butter White Chocolate Pistachio Cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to five days—if they last that long! Add a slice of bread to the container to help retain moisture if you live in a dry climate.
Freezing
These cookies are freezer-friendly both before and after baking. For dough, scoop into balls and freeze on a tray, then transfer to a zip-top bag—bake straight from frozen, adding a minute or two to the baking time. Baked cookies can also be frozen for up to three months; just thaw at room temperature before enjoying.
Reheating
To revive that fresh-from-the-oven magic, warm cookies in the microwave for about 10 seconds or pop them in a 300°F oven for 2 to 3 minutes. The white chocolate will get gooey and the brown butter aroma will fill your kitchen all over again!
FAQs
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe so your Brown Butter White Chocolate Pistachio Cookies don’t turn out overly salty. Unsalted butter is ideal for controlling flavor and letting the brown butter notes shine.
Do I have to chill the dough?
Chilling is highly recommended for the best texture and flavor. It gives the flour time to hydrate and the flavors to meld, resulting in thicker, chewier cookies that hold their shape beautifully.
Can I substitute other nuts for pistachios?
Absolutely! While pistachios give these cookies their signature flavor and color, you can swap in chopped pecans, walnuts, or macadamia nuts if you prefer. Just be sure to use roasted, unsalted nuts for the best taste.
What’s the best way to get gooey white chocolate pockets?
Chop a good-quality white chocolate bar instead of using chips for larger, melting pockets of chocolate throughout your Brown Butter White Chocolate Pistachio Cookies. Fold them in gently to avoid breaking up the chunks too much.
Can I double the recipe?
Yes! This recipe doubles beautifully for parties or gifting. Just be sure to chill the dough well and bake in batches so the cookies have enough room to spread evenly.
Final Thoughts
There’s something truly special about baking a batch of Brown Butter White Chocolate Pistachio Cookies and sharing them with the people you love—or sneaking one for yourself with a cup of coffee. Whether you’re celebrating a big occasion or just want to treat yourself, these cookies bring a little luxury to any day. Give them a try and watch them become your new favorite!
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Brown Butter White Chocolate Pistachio Cookies Recipe
- Total Time: 32 minutes plus at least 1 hour chilling
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Brown Butter White Chocolate Pistachio Cookies are a deliciously rich and nutty treat featuring nutty browned butter, sweet white chocolate chunks, and crunchy roasted pistachios. Perfectly chewy with a golden edge, they make a gourmet dessert that’s easy to bake and irresistible to eat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned and cooled slightly
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips or chunks
- 3/4 cup shelled roasted pistachios, roughly chopped
Instructions
- Brown the Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly, until it turns golden brown and has a nutty aroma—about 5 to 7 minutes. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
- Mix Sugars and Eggs: Add the brown sugar and granulated sugar to the cooled browned butter and stir until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Add Chocolate and Pistachios: Fold in the white chocolate chips or chunks and the chopped pistachios evenly into the dough.
- Chill the Dough: Cover the dough tightly and chill in the refrigerator for at least 1 hour to firm up and develop flavors.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape the Cookies: Scoop 2-tablespoon portions of dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets to allow spreading.
- Bake: Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, avoid overbaking; remove them from the oven when edges are golden but centers remain soft.
- Use chopped white chocolate bars instead of chips for larger melted pockets.
- Sprinkle a pinch of flaky sea salt on top before baking to enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
