Description
Delight in the rich, nutty flavors of Brown Butter White Chocolate Pistachio Cookies. These cookies combine the deep, caramel notes of brown butter with sweet white chocolate chips and crunchy pistachios for a unique and decadent treat. Perfectly soft and chewy with a crisp edge, they make an irresistible snack or dessert.
Ingredients
Scale
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
- Brown the Butter: In a saucepan over medium heat, melt the butter while stirring constantly. Continue to cook until the butter foams and turns a golden brown color, releasing a nutty aroma, about 4-5 minutes. Remove from heat and let it cool slightly for about 10 minutes.
- Prepare the Cookie Dough: In a large mixing bowl, combine the brown sugar, granulated sugar, and the cooled brown butter. Beat until smooth and creamy. Add the egg and vanilla extract, mixing thoroughly until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
- Add White Chocolate and Pistachios: Gently fold the white chocolate chips and chopped pistachios into the dough ensuring even distribution.
- Chill the Dough: Cover the dough with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling helps the cookies retain their shape during baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape the Cookies: Using a tablespoon or cookie scoop, form the dough into balls. Place them on the baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 10-12 minutes until the edges are golden brown and centers are just set. Avoid overbaking to keep the centers soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Be cautious when browning butter; it can burn quickly. Stir constantly and remove from heat once golden and fragrant.
- Chilling the dough prevents excessive spreading and improves cookie texture.
- To enhance flavor, pistachios can be lightly toasted before adding.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake and allow them to finish setting on the baking sheet.
