Brown Butter Pistachio Chocolate Chip Cookies Recipe

Brown Butter Pistachio chocolate chip cookies - Soft and chewy, made with browned butter, chopped pistachios, and dark chocolate chunks, with a creamy pistachio butter center.

These brown butter pistachio chocolate chip cookies will be your new favorite cookie! They are the perfect balance of chewy centers, crispy edges, and rich pistachio flavor. They're made with browned butter, loaded with chopped pistachios and dark chocolate chunks, and have a creamy pistachio butter center that melts into every bite. If you love a classic chocolate chip cookie but want something a little more special, this is the best cookie recipe to try!

Fore more pistachio flavors here are some! you will want to try Buttery Pistachio Gooey Butter Cake Recipe and I love the combo of pistachio and lemon so this The Most Delicious Lemon Pistachio Cake Recipe is one of my favorites to make!

Why You'll Love These Cookies

• The brown butter adds a deep, nutty flavor that enhances the pistachio flavor and dark chocolate chips.
• The pistachio butter center creates a soft and gooey texture inside the chewy cookies.
• No chill time needed-you can bake cookies right away!
• Perfect for storing in an airtight container or freezing for later.

Ingredients - Brown Butter Chocolate Chip Pistachio Cookies

These Brown butter Pistachio chocolate chip cookies use simple pantry staples along with a few special ingredients to create the perfect cookies:

• Unsalted butter (browned for extra flavor)
• Light Brown sugar and white sugar (for the best chewy texture)
• Whole egg and egg yolk (for rich, tender cookies)
• Vanilla extract and a touch of almond extract
• All-purpose flour, baking soda, baking powder, and salt (the dry ingredients)
• Dark chocolate bar, semisweet chocolate, or milk chocolate for those gooey pools of chocolate
• Chopped pistachios and ground pistachios for texture and flavor
• Pistachio butter or pistachio extract for a unique, nutty filling
• Flaky sea salt on top of each cookie for the perfect balance of sweet and salty

How to Make Brown Butter Chocolate Chip Pistachio Cookies

• In a medium saucepan, melt the unsalted butter over medium heat, swirling occasionally, until it becomes browned butter with golden milk solids at the bottom.
• While the butter cools, line a small baking sheet with parchment paper. Using a cookie scoop, place 10 small dollops of pistachio butter (about the size of a cherry) onto the sheet. Freeze until solid, about 10-12 minutes.
• Make the Cookie Dough - In a large bowl, whisk together the browned butter, brown sugar, and white sugar until well combined.
• Add the whole egg and mix on low speed using an electric mixer (or by hand). Add the egg yolk, vanilla extract, and almond extract, and mix until smooth.
• In a separate bowl, combine the flour mixture: all-purpose flour, baking soda, baking powder, and salt. Gradually fold it into the wet ingredients using a rubber spatula or a stand mixer with a paddle attachment on low speed.
• Gently fold in the chopped chocolate and chopped pistachios. Scoop the cookie dough balls using a cookie scoop (about 3 tablespoons each). Flatten them slightly in your palm.
• Place a frozen pistachio butter dollop in the center and wrap the dough around it, leaving a little bit exposed if desired.
• Arrange the dough balls on a large baking sheet lined with parchment paper, spacing them a few inches apart.

Tips for the Best Cookies

• Butter Matters - Using browned butter gives these cookies the most delicious nutty flavor.
• Best Way to Store - Keep in an airtight container at room temperature for up to 5 days or freeze in a freezer bag for up to 3 months.
• Chocolate Choice - For extra gooey pools of chocolate, use a dark chocolate bar or dark chocolate chunks instead of chips.
• Crispy Edges, Chewy Centers - If you love the perfect balance of textures, bake just until the edges are golden brown but the centers look slightly underbaked-they'll firm up as they cool.
• Use High-Quality Pistachio Butter - The pistachio flavor is a key component, so opt for a smooth, high-quality pistachio butter or make your own using a food processor and roasted pistachios.
• Measure Flour Correctly - To prevent dry cookies, always spoon and level the purpose flour instead of scooping directly from the bag, which can lead to too much flour in the dough.
• Use a Mix of Chocolates - For pools of chocolate, try a mix of dark chocolate chunks, semisweet chocolate, and even a few milk chocolate pieces for a perfect balance of flavors.
• Make Dough Ahead of Time - While chill time isn't required, letting the cookie dough balls rest in the fridge for 30-60 minutes deepens the flavor and improves texture.

How To Get A Stronger Pistachio Flavor!

If you want a stronger pistachio flavor, there are a few easy ways to boost it. First, make sure you're using real pistachios or a high-quality pistachio cream rather than relying on just extract. You can also lightly toast the pistachios before adding them to deepen their nutty flavor. For an extra punch, a tiny drop of almond extract can enhance the pistachio without overpowering it. Finally, adding a spoonful of pistachio butter to the dough or filling will make the flavor richer and more pronounced.

FAQs - Brown Butter Pistachio chocolate chip cookies

• Can I make these cookies without pistachio butter? Yes! You can omit the pistachio butter center and still have delicious pistachio chocolate chip cookies with chopped roasted pistachios for texture.
• Do I need to chill the dough? Nope! There's no chill time required, so you can bake cookies right away.
• Can I use white chocolate instead? Absolutely! Swap the dark chocolate chips for white chocolate chips if you prefer a sweeter, creamier contrast to the pistachio flavor.

How to Store and Freeze

Store the leftover cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh. To freeze, place the cookie dough balls in a freezer bag and bake them straight from frozen whenever you're ready, adding an extra 1-2 minutes to the baking time.

If you're a fan of chewy cookies with a unique flavor, these pistachio chocolate chip cookies are a must-try. Whether you enjoy them fresh from the oven with flaky salt on top of the cookies or save a batch in the freezer for later, this is a cookie recipe you'll want to make again and again. Happy baking!

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Recipe

Pistachio chocolate chip cookies

Molly Murphy

Soft and chewy, made with browned butter, chopped pistachios, and dark chocolate chunks, with a creamy pistachio butter center.

5 from 2 votes

Print Recipe Pin Recipe

Servings 7

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 10 tablespoons unsalted butter
• ½ cup dark brown sugar packed
• ½ cup white sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups all purpose flour spooned and leveled
• 2 ½ cups semi sweet chocolate
• 1 cup unsalted pistachios slight chopped
• ½ cup pistachio cream or spread
• Optional: Flakey salt

Instructions

 

For the cookie dough

• Preheat your oven to 350°F. Line 2 baking sheet with parchment paper. Set aside.
• In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a rich amber color with a nutty aroma, about 5-7 minutes. Watch closely to avoid burning. Once browned, immediately transfer the butter to a large heatproof bowl and let it cool to room temperature. I let my cool down for about 10-15 minutes!
  10 tablespoons unsalted butter
• While the butter is cooling, line a small sheet pan with wax or parchment paper, take two small spoon, scoop 10 small dollops of pistachio cream, each about the size of a cherry, onto the lined sheet, spacing them slightly apart. Transfer to the freezer and freeze until solid. About 10 minutes. Start the dough.
  ½ cup pistachio
• Once the butter has cooled down, in a large mixing bowl, combine the cooled brown butter, dark brown sugar, and white sugar. Whisk until evenly combined and well incorporated. About 1 minute.
  ½ cup dark brown sugar packed, ½ cup white sugar
• Add the whole egg, whisk until evenly combined, then add the egg yolk, and whisk again until evenly combined. Add the vanilla extract and mix just until incorporated.
  1 egg, 1 egg yolk, 1 teaspoon vanilla
• Add together the flour, baking soda, baking powder, salt, chocolate chip and chopped pistachios, switch to a rubber spatula to gently fold the dough until there are no more flour streaks. DO NOT OVER WORK THE DOUGH.
  1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 ½ cups all purpose flour spooned and leveled, 2 ½ cups semi sweet chocolate, 1 cup
• Scoop the dough using a 3-tablespoon-sized cookie scoop. Flatten each portion in the palm of your hand, then place a frozen pistachio cream dollop in the center. Gently wrap the dough around the pistachio cream, leaving a small part exposed if desired. Repeat with the remaining dough and pistachio cream.
• Bake in the preheated oven for 8-9 minutes,
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flakey salt if you want!
  Optional:

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