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Brown Butter White Chocolate Pistachio Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 243 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Brown Butter White Chocolate Pistachio Cookies are a delicious twist on the classic cookie, featuring rich, nutty browned butter combined with sweet white chocolate chips and crunchy pistachios. Perfectly soft and chewy with a delightful nutty aroma, these cookies offer a gourmet flavor experience that’s easy to make and sure to impress.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Add-ins

  • 1/2 cup white chocolate chips
  • 1/2 cup pistachios, shelled and roughly chopped

Instructions

  1. Brown the Butter: In a saucepan over medium heat, melt the butter, stirring constantly. Continue stirring as it foams and then turns a golden brown color with a nutty aroma, about 4-5 minutes. Remove from heat and let cool slightly for about 10 minutes.
  2. Mix Sugars and Butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and the brown butter. Beat the mixture until smooth and creamy. Then add the egg and vanilla extract and mix until fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
  4. Add White Chocolate and Pistachios: Gently fold in the white chocolate chips and the chopped pistachios, ensuring they are evenly distributed throughout the dough.
  5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies maintain their shape during baking.
  6. Prepare to Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  7. Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
  8. Bake the Cookies: Bake for 10-12 minutes or until the edges are golden brown and centers are just set. Avoid overbaking to keep the centers soft and chewy.
  9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Be sure to watch the butter carefully when browning; it can go from perfect to burnt very quickly.
  • Chilling the dough is essential for preventing the cookies from spreading too much during baking.
  • You can substitute pistachios with macadamia nuts or walnuts if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Find it online: https://slsrecipes.com/brown-butter-white-chocolate-pistachio-cookies-recipe/