Description
Decadent brown butter chocolate chip cookies filled with creamy pistachio spread and crunchy pistachios, offering a rich and indulgent twist on a classic treat.
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate, chopped
- 1/2 cup crushed pistachios
- 1/2 cup pistachio cream (plus extra for topping)
Instructions
- Scoop tablespoons of pistachio cream onto a parchment-lined tray and freeze until solid.
- In a saucepan, brown the butter until golden and nutty, then transfer to a mixing bowl to cool slightly.
- Whisk in the brown sugar and granulated sugar until combined.
- Add the egg and vanilla extract and beat until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped chocolate and crushed pistachios.
- Scoop portions of dough, flatten each, and place a frozen pistachio cream ball in the center. Wrap dough around and seal.
- Chill the filled dough balls in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place dough balls on the baking sheet and top with a small amount of pistachio cream.
- Bake for 12–14 minutes, until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Use high-quality pistachio cream for best flavor.
- Brown butter can be made ahead and stored in the fridge.
- For an extra flavor boost, sprinkle flaky salt on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 390
- Sugar: 24g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
