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These brown butter pistachio cookies combine the nutty richness of browned butter, creamy pistachio filling, and melty chocolate chunks to create an unforgettable treat. They’re perfectly crisp on the edges and gooey in the center.
Love brown butter cookies? Try brown butter chocolate chip cookies, brown butter salted caramel cookies, or Christmas Crack cookies next.
Brown butter adds an unmatched depth of flavor, with nutty caramel notes that elevate all my favorite desserts like brown butter banana bread.
Pair that with the creamy, nutty richness of pistachio cream, and you’ve got a cookie that’s anything but ordinary. I pride myself on cookies that are just that—like these Taylor Swift chai cookies, Andes mint cookies, and millionaire cookies.
A touch of flaky sea salt on top balances the sweetness, making these cookies an elevated twist on the classic chocolate chip cookie. These cookies will steal the show at any gathering or make a cozy night at home extra special.
Need another cookie recipe? Try chocolate chip pudding cookies, gooey butter cake cookies, or pistachio pudding cookies next.
Ingredients You Need
Here are the simple ingredients you need to make these pistachio brown butter cookies. Skip to the recipe card for exact measurements.
- Unsalted butter: Browning the butter adds a nutty, caramelized flavor.
- All-purpose flour: Spooned and leveled for accuracy.
- Baking soda: Helps the cookies rise and spread just the right amount.
- Salt: Balances sweetness and enhances flavors.
- Light brown sugar: Adds moisture and a slight molasses flavor. Dark brown sugar adds more rich molasses flavor if desired.
- Granulated sugar: Creates a crisp edge.
- Eggs: At room temperature for even mixing.
- Vanilla extract: Enhances the overall flavor.
- Semi-sweet chocolate: Chopped for pools of melty chocolate.
- Pistachio cream: A creamy, nutty filling that adds an indulgent surprise.
Recipe Variations
- White chocolate pistachio: use white chocolate instead of semi-sweet.
- Dark chocolate hazelnut: Use dark chocolate chunks and substitute Nutella.
- Gluten-free: use a 1:1 gluten-free flour like Bob’s Red Mill.
- Espresso: Add 1 tsp of espresso powder to the dry ingredients.
- Chopped pistachios: add 2/3 cup chopped unsalted pistachios to the cookie dough with the chocolate chips.
- Vegan: use plant based butter and flax eggs or an egg substitute.
How to Make Brown Butter Pistachio Cookies
Here are the simple steps, with photos, to make these brown butter pistachio chocolate chip cookies. Skip to the recipe card for the printable version.
Step 1. Brown the butter: Heat butter in a saucepan until golden and nutty, then cool.
Step 2. Prepare the dough: Mix browned butter, sugars, eggs, and vanilla. Combine with dry ingredients and fold in chocolate chunks.
Step 3. Chill the dough: Refrigerate the dough for at least 2 hours.
Step 4. Assemble the cookies: Wrap dough around pistachio cream and seal.
Step 6. Bake: Bake at 350°F for 10-12 minutes. Top with flaky sea salt and additional chocolate chunks, if desired.
Expert Tips
- Cool the Brown Butter: Adding hot butter to the dough can melt the chocolate prematurely. Let it cool slightly before mixing.
- Chill the Dough: This step is crucial for better texture and flavor. It prevents excessive spreading during baking.
- Portion Carefully: Make sure the pistachio cream is fully enclosed in the dough to avoid leakage.
Recipe FAQs
Brown butter enhances the flavor and texture of cookies, giving them a rich and nutty flavor. The melted butter can affect the dough, so chill it to make sure they don’t spread.
You can substitute brown butter for butter in most cookies, but you’ll need to chill the dough to ensure they don’t spread. Browned butter loses moisture to evaporation while browning, so add 1 Tbsp of milk to the dough.
Use a high-quality chocolate for the best flavor. I like Lindt or Ghiradelli chocolate that you shop on your own instead of chocolate chips. The big pools of chocolate makes them look delicious!
How to Store Pistachio Cookies
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: Freeze dough balls (stuffed or unstuffed) for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
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Brown Butter Pistachio Cookies
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Ingredients
- 1 cup unsalted butter cubed
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 8 ounces semi-sweet chocolate chopped (1 1/2 cups)
- 1/2 cup pistachio cream ( I used Pisti cream of pistachio)
- Flaky sea salt for topping
Instructions
- Melt the butter in a medium saucepan over medium heat and cook, stirring frequently, until the butter froths then you see little brown bits form on the bottom of the pan, 4-5 minutes. Immediately transfer the brown butter to a separate bowl to cool slightly.1 cup unsalted butter
- While it’s cooling, whisk together the flour, baking soda, and salt in a large bowl.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- When the browned butter is slightly cooled, add the brown sugar and granulated sugar to the saucepan and whisk to combine. Whisk in the eggs and vanilla until no yellow streaks remain.1 cup light brown sugar, 1/3 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract
- Pour the wet ingredients into the flour mixture and stir with a rubber spatula until combined. It will be dry at first then start to come together.
- Add the chopped chocolate and stir to combine. If the butter is too warm and you try to add the chocolate some of the chocolate can melt. Cover the dough and refrigerate to chill for at least 2 hours or up to 3 days.8 ounces semi-sweet chocolate
- Line a large baking sheet with parchment paper. Using a heaping teaspoon, scoop the pistachio cream out onto the prepared baking sheet. Transfer to the freezer to chill until the dough is done chilling.1/2 cup pistachio cream
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. If the dough has been chilling for longer than 12 hours, let it sit at room temp for 30 minutes before scooping because it’s easier to handle.
- Use a large (1/4 cup) cookie scoop to scoop out the dough. Break the dough ball in half and press an indent into the center of one half. Place the chilled pistachio cream in the center then close the dough ball with the other half, pinching the seams to seal it.
- Arrange the cookie dough balls on the prepared baking sheet. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops are just barely set. Cool on the baking sheet for 10 minutes and press additional chocolate chunks in the tops if desired. Sprinkle with flaky sea salt. Transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
