The Ultimate Pistachio Brown Butter Cookies with White and Dark Chocolate

The Ultimate Pistachio Brown Butter Cookies with White and Dark Chocolate

These ultimate Browned Butter Pistachio Cookies are a delicious treat for anyone who loves the nutty richness of pistachios and the deep, toasty flavor of browned butter. Each cookie is filled with chopped pistachios, white chocolate and dark chocolate chips, creating the perfect balance of flavors and textures. The optional swirl of pistachio butter in the center adds an extra layer of deliciousness that takes these cookies to a whole new level.


Why you will love it

You'll fall in love with these cookies because they combine the best of both worlds: the rich, nutty taste of browned butter and the crunchy, satisfying crunch of pistachios. The addition of white and dark chocolate chips creates a deliciously sweet contrast that complements the buttery cookie base. The cookies are soft on the inside with slightly crispy edges, making them irresistible from the first bite to the last. Plus, the optional pistachio butter swirl in the center adds a unique touch that will surprise and delight your taste buds.

Perfect opportunity

These cookies are perfect for any occasion where you want to impress with a homemade treat. They're perfect for holiday cookie exchanges, birthday parties, or as a sweet addition to your afternoon tea. These cookies also make a wonderful gift when packaged in a decorative tin or box. Whether you're baking for a special event or just because, these cookies are sure to be a hit.

See also  Baked Oat Slice with Golden Banana Bread: A Healthy Delight Anytime of the Day

Decorating Tips

replaces the word nice with empty make these cookies even more appealing, you can sprinkle on a few extra chopped pistachios before baking for a nice crunchy topping. For a touch of elegance, drizzle a little melted white chocolate over the cooled cookies. If you're making them for a festive occasion, consider adding a sprinkle of edible gold dust or a few colorful sprinkles to make them stand out.


  • 170 grams of unsalted butter, melted and cooled to room temperature (golden)
  • 170 grams of brown sugar
  • 30 grams of granulated sugar
  • 1 egg
  • 2 teaspoons vanilla bean paste
  • 195 grams of all-purpose flour
  • 1 teaspoon of baking soda
  • A pinch of salt
  • 50 grams of chopped pistachios
  • 50 grams of chopped white chocolate
  • 9 ounces chocolate chips
  • Optional: Pistachio butter to mix into the center of the cookie (freeze about a teaspoon of pistachio butter, then add it to the middle of the dough for an even more delicious touch)
See also  Banana and Oat Swirl Cake with a replaces the word nice with emptyuch of Chocolate: A Delicious Gluten-Free Treat


  1. Prepare the browned butter:
    • In a saucepan, brown the butter over medium heat until it turns golden brown and gives off a nutty aroma. Set aside and let cool to room temperature.
  2. Mix the dough:
    • Pour the cooled brown butter into a large mixing bowl. Add the brown sugar and granulated sugar. Beat with a hand mixer until well combined.
    • Add the egg and vanilla bean paste and beat again until the mixture becomes lighter and creamy.
    • Add the all-purpose flour, baking soda and a pinch of salt to the wet ingredients. Gently fold with a spatula until everything is well combined.
    • Stir in chopped pistachios, white chocolate and chocolate chips until evenly distributed throughout the dough.
  3. Shape the cookies:
    • Spread the dough onto a parchment-lined baking sheet using a 2-ounce cookie scoop. If you're adding the optional pistachio butter swirl, freeze about a teaspoon of pistachio butter, insert it into the center of each dough ball, and top with dough.
    • Chill the cookie dough balls in the refrigerator for at least 24 hours for optimal texture and flavor.
  4. Bake the cookies:
    • Preheat your oven to 350°F (175°C).
    • Bake the refrigerated cookie dough balls for 12 to 13 minutes or until the edges are lightly browned and the center is still soft.
    • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  5. Serve and enjoy:
    • Once cooled, the cookies are ready to eat. Store leftovers in an airtight container to keep them fresh.


Leave a Comment