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
Scale
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
